Hey guys!

I'm planning to start meal prepping chicken for the first time and would love some advice from people who have been doing this regularly.

My plan is to buy enough chicken for the entire week, cut it into portions, and store it in the freezer. I'm considering marinating everything beforehand so I can simply thaw a portion and cook it whenever needed.

I don't stick to one cuisine. I regularly cook Indian, Chinese, Korean, and other chicken dishes, including curries, stir-fries, grilled chicken, tandoori, and pan-fried chicken.

I have a few questions:

1. Ingredients to avoid: Are there any ingredients I shouldn't use when marinating chicken before freezing? For example, curd/yogurt, lemon juice, vinegar, soy sauce, ginger-garlic paste, cornstarch, honey, or other sauces and spices?

2. Different cuisines: Do certain marinades freeze better than others? Anything specific to keep in mind for Indian, Chinese, or Korean cooking?

3. Texture and taste: Will keeping marinated chicken frozen for 5–7 days affect its tenderness, juiciness, or flavor?

4. Marinate or freeze plain: Is it better to freeze chicken with a basic marinade and add cuisine-specific ingredients after thawing? Or should I prepare different marinades in advance?

5. Storage: Are freezer bags better than airtight containers?

   Should I remove as much air as possible?

6. Thawing: What's the safest way to thaw chicken while maintaining its texture? Can I thaw it overnight in the refrigerator?

7. Common mistakes: Any ingredients, storage methods, or preparation techniques that have ruined your chicken after freezing?

My priority is convenience without compromising food safety, taste, or texture. I want the chicken to taste as close to freshly prepared as possible.

If you've been meal prepping raw chicken for a long time, I'd really appreciate your tips, especially what works and what doesn't.

Thanks in advance!

Hello! I have just started getting into meal prepping, and I need some advice. I have noticed that whenever I buy fresh veggies from the store, they often end up getting spoiled in my fridge because I simply forget to make something with them. This has happened with tomatoes, cucumbers, leafy greens, bell peppers, etc. In an effort to combat my food waste, I've been purchasing frozen and canned veggies like broccoli, stir-fry mixes, and tomatoes. However, I am concerned that I won't be getting a sufficient amount of nutrients or fiber if I only use frozen and canned veggies.

I think it is also important to note that I am not the biggest salad person. I have tried many times to have salads and buy big bags of premade ones, and it has never stuck. So I try to put/sneak veggies into my meals.

I just wanted some advice on whether making nutritionally valuable meals with just frozen veggies is possible, or any techniques you have used to combat food waste.