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  4. Prep cooking is the secret to healthy eating !! There are lots of techniques that help saving time in the kitchen. And nowadays, with freezer and microwave it's much easier!
    P.S.: brazilians cry everytime someone cooks rice with no garlic and onion… hahahaha

  7. Amazing recipes! Will definitely add to my folder.
    But often what keeps me from cooking is the dread of cleaning those greasy stove grates and exhaust fan filter, floor/counter spills and sink/dishes. Why nobody adds cleanup time and show how they handle it?

  9. If I made this, I would also boil some eggs and marinate them in a soy-water mixture with some seasonings (ramen eggs), they go with a lot of things. And I'd make dan dan noodles with these ingredients.

  20. Please do more of this style of video! i.e. making tasty individual components in batch that can be made into many meals. SUCH a good idea!
    Could you perhaps do some involving the freezer so that meals can be made of the components weeks after preparation?

  25. 6:13 “your oniony ground beef is looking… utilitarian” Hahaha. I appreciate that you’re honest with the viewer and not acting like everything is the best thing you’ve ever seen and tasted. You took the time to explain that this is weekday cooking, you’re looking to save time and make food that tastes good but isn’t going to change the world.

  31. I've been prepping ground beef like this for the past 4 years. As little as 2-3lbs and as many as 10lbs once in my stock pot when I new I planned on making a huge batch of chili with some of it. I've used it for everything from bulgogi style ground beef to stroganoff to sloppy joes and it's been perfect every time. A tip for if you're cooking more than about 5lbs a tip that worked for me is to add a 1/4 cup of water or so per lb of meat. This will help you crumble the meat down into smaller pieces more easily. It'll take a little bit longer to cook of course, but I'd trade a few minutes of cook time for smaller pieces of beef any day of the week (unless of course you want bigger pieces of meat). You can always tell when you've cooked all the water off because the sound will change. The easiest way I can describe it is to say it sounds "angrier" once all the water is cooked off. Just keep an eye on it once most of the water is cooked off so you only get a bit of color on the meat and not end up with the entire bottom of your pan scorched.

    It would be so bad ass by the way if you could do a video on how to meal prep your own frozen pizza. Frozen pizza better and cheaper (healthier even, perhaps?) than you can buy would honestly be life changing, especially for those really rough days (weeks, months… these are interesting times we live in) that life some times throws your way. I've tried most of your pizza recipes at this point and I've yet to be let down, so I have faith in you to pull off a recipe like this.

    Keep kicking ass and don't be afraid to try different video styles if you ever need/want to. I watch all of your videos even if it's a recipe for something I don't like because the quality of your videos is that good, and I'm sure I'm far from the only one that does. Always looking for to each video release.

  35. I love the video, but for the future, would love if you included how long each ingredient can be kept in the fridge roughly without spoiling. I tried meal-prepping before, but kept pulling stinker boxes outta my fridge. 😢

  36. While I didn't make any specific recipe, this video did affect how I did meal prep today and and will continue moving forward. I would usually just make 3-4 days of meals that could be popped into the oven or microwave, and call it good. But today I instead made parts that could be assembled into a week's worth of burritos, pasta, salads, and sides for a grilled steak or chicken boob.

  40. Bri, you are amazing! I used to prep/cook like this when the kids were home and I was working. I was good in the kitchen but you would have made me great. And now that I’m retired with kids in and out of college, I’m truly enjoying so many of your others recipes. Yesterday I made your lobster bisque, had it for dinner (daughter was home and requested it – saying it was one of the best things I’ve ever made. I totally gave you credit!) then today took some to my parents and the rest to friends. Everyone was super pleased with their dinners tonight. Thank you, thank you, thank you!

  41. Greek salad has no lettuce… That is a common misconception among Americans who think all salads have lettuce. It is very simple–Tomatoes, raw red onion, raw bell pepper, cucumber, olives (kalamata), and feta (traditionally served not crumbled but as a block on top) drizzled with a nice olive oil and no other dressing. I don't know if "greek vinaigrette" is greek at all. I've had dozens of greek salads in greece and never once has there been lettuce or dressing other than olive oil. It is very healthy, full of fresh flavors, and also only takes minutes to make. Many restaurants in Athens bring out the ingredients to your table and cut them and construct the salad in front of you I think as a show that the ingredients are all fresh and not cut before. This also works nice at dinner parties as it is something different than most ppl expect but is a time tested winning combo.

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