A plumber named Craig spent $80 a week on gas station food. Felt like garbage. Couldn't figure out why.
"I don't have time to cook," he said. "I work sixty hours a week."
So I showed him meal prep. Not the Instagram kind with matching containers and elaborate recipes.
The kind that takes two hours on Sunday and feeds you all week.
## The basic principle
Meal prep isn't cooking. It's assembly line manufacturing.
You make large quantities of a few things. You portion them out. You grab and go.
Craig's old approach: Decide what to eat five times a day, five days a week. That's 25 decisions. Most of them made while hungry and tired.
Craig's new approach: Make five decisions on Sunday. Execute all week.
## The Sunday two-hour routine
**Hour one: Cook proteins**
Craig makes two proteins in bulk:
**Sheet pan chicken:** 8 chicken thighs, seasoning, 400°F for 35 minutes. Done.
**Ground beef or turkey:** 2 pounds in a big skillet, browned with salt and pepper. Done.
Total protein for the week: About 150 grams per day.
**Hour two: Cook carbs and vegetables**
**Rice or potatoes:** Big batch in a rice cooker or pot. Enough for the whole week.
**Roasted vegetables:** Whatever's cheap. Broccoli, bell peppers, onions. Sheet pan, olive oil, salt. 425°F for 25 minutes.
That's it. Two hours. He's got the building blocks for the whole week.
## The assembly system
Craig uses 5 meal prep containers. Not the fancy ones. Just standard plastic containers with lids.
**Each container gets:**
- 1 portion of protein (chicken OR beef)
- 1 portion of carbs (rice OR potatoes)
- 1 portion of vegetables
**Total prep time after cooking:** 10 minutes to fill containers.
**Total cost:** About $40 per week. Half of what he was spending at gas stations.
## The rotation
Craig doesn't eat the same thing every day. He just varies the assembly:
**Monday, Wednesday, Friday:** Chicken + rice + vegetables
**Tuesday, Thursday:** Beef + potatoes + vegetables
He adds variety with sauces (hot sauce, BBQ sauce, salsa) and extra items (apple, almonds, jerky).
## Breakfast and snacks
Craig keeps these simple:
**Breakfast options:**
- Eggs (boiled on Sunday, grab and go)
- Oatmeal packets (add hot water from thermos)
- Greek yogurt (in the cooler)
**Snack options:**
- Apples, bananas
- Almonds or mixed nuts
- Protein shake (mix on site)
- Jerky
All of this gets prepped or portioned on Sunday. Grab and go.
## The equipment
Craig spent $30 on:
- 10 meal prep containers (reusable)
- 1 good shaker bottle for protein shakes
- 1 small soft-sided cooler
- 2 ice packs
Everything else he already had. No fancy kitchen gadgets.
## The advanced moves
After a month, Craig started experimenting:
**Batch cooking:** He makes double portions and freezes half. Two weeks of food from one cooking session.
**Theme weeks:** One week it's Mexican (beef, rice, peppers, salsa). Next week it's Italian (chicken, pasta, broccoli, marinara). Same process, different flavors.
**Sunday prep + Wednesday refresh:** He cooks on Sunday, but does a smaller prep on Wednesday for fresh vegetables.
## What about no microwave?
Most sites don't have one. Craig's solutions:
**Thermos method:** He puts hot food in a thermos in the morning. Still warm at lunch.
**Room temperature method:** His food is fine at room temperature for 4-5 hours. He's eating it by noon.
**The cooler:** Keeps things fresh until he's ready.
## The bottom line
Meal prep isn't complicated. It's just doing the work once instead of five times.
Craig saves $40 a week. Eats better. Feels better. Has more energy.
"Two hours on Sunday," he says. "Best investment I make all week."