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The Healthy Mummy app: How to save on groceries and meal prep for a family of four

The mum-of-four showed off her impressive meal preparation after serving up 49 meals for just $153

Why You Should Try the Three-Pot Meal Prep Trick: The Quadruple Sister Makes 49 Dinners for $3 a Serving—And They’re Just as Healthy as They Are Delicious

  • Shelley Moore made 49 healthy meals for just $153 using the “3 Pot” meal plan.
  • The plan involves turning three bulk meals into various other meals
  • An emergency room nurse, a time-saving tactic helped her lose 11 kilograms
  • The mother of four made meatballs, curry, pies, rissoles and peanut beef

The mum-of-four showed off her impressive meal preparation after serving up 49 meals for just $153.

Shelley Moore from Victoria spent just two hours in the kitchen cooking lunches and dinners using the ‘three pot’ meal plan on the Healthy Mummy app.

The simple method can be done with any recipe – simply cook the three main meals in bulk and make the leftovers into separate meals.

The emergency room nurse, 32, is short on time and credits her recent 11-pound weight loss to these mega prep sessions, which include potato and peanut beef, rissoles, meatballs and pumpkin curry.

The mum-of-four showed off her impressive meal preparation after serving up 49 meals for just $153

The mum-of-four showed off her impressive meal preparation after serving up 49 meals for just $153

“I think it’s great that by taking a few hours to cook and prepare these super easy meals, it means I don’t have to think about what to have for dinner or what to bring for a whole week (if not longer!) to work,” said Shelley.

“At $3.13 a serving, I saved so much money compared to what I would have normally spent.”

Shelley started with the dish that took the longest—potatoes and peanut beef—because it was four hours in the slow cooker.

She turned it into six servings of slow-cooked potato and peanut beef, five servings of beef wraps, and four servings of slow-cooked beef filos.

What did Shelley do to prepare the three pot meal?

Bulk recipe 1. Bulk beef boiled potatoes and peanuts

This did:

6 servings of slow cooked potatoes and peanut beef

5 x servings of slow-cooked peanut beef wraps

4 x servings of Slow Cooked Filos Beef

Bulk recipe 2. Bulk rissoles and vegetables

This did:

Serves Rissoles & Vegetables 5x

6 servings x Meatball Subs

6 servings x spaghetti and meatballs

Bulk recipe 3. Bulk spinach and pumpkin curry

This did:

5 servings x spinach and pumpkin curry

7 servings x Spinach and Pumpkin Curry Pie (2 pies each)

5 servings x Spinach Pumpkin Chicken Curry Soup

She then made bulk rissoles, which she turned into five servings of rissoles and vegetables, six servings of meatballs, and six servings of spaghetti and meatballs.

“When I was cooking and preparing, I had the app open on two devices – my phone and my tablet, so I could reference two recipes at once. That way I could think about my next steps and keep up the pace,” she said.

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Her last big meal was spinach and pumpkin curry (five servings), which she turned into seven spinach and pumpkin curry cakes and five servings of spinach and pumpkin curry soup.

“The pie maker is a fantastic way to make it a bit quicker and easier, but you’ll have to adjust your calories with additional baked goods,” Shelley said.

She made bulk rissoles, which she turned into five servings of rissoles and vegetables, six servings of meatballs, and six servings as spaghetti and meatballs.

She made bulk rissoles, which she turned into five servings of rissoles and vegetables, six servings of meatballs, and six servings as spaghetti and meatballs.

The emergency room nurse, 32, is short on time and credits her recent 11-pound weight loss to these mega prep sessions, which include potato and peanut beef, rissoles, meatballs and pumpkin curry.

The emergency room nurse, 32, is short on time and credits her recent 11-pound weight loss to these mega prep sessions, which include potato and peanut beef, rissoles, meatballs and pumpkin curry.

“Now that we’ve got the week’s worth of meals sorted and just need to heat them up, I’ll have more time to engage and bond with my kids and partner, and maybe get some sleep.

“Next time I make a big three pot, I think I’ll prep the night before—peeling, dicing, grating, etc. to save a little more time.”

When Shelley isn’t using bulk recipes, she saves money by regularly checking what she already has in her fridge, freezer and pantry and adjusting her meals accordingly.

“I save between $50 and $100 each weekly shop, and that’s not including the money I save by not buying takeout when I get home late from work and I’m too exhausted to cook,” she said.

What are Shelley’s top meal prep tips?

* Buy vegetables when they are on sale, cut them up and freeze them for later use.

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* Replace vegetables in recipes with vegetables that are in season as they will be cheaper

* Consider investing in a chest freezer and buying meats in specialty foods that you want to freeze for later. Buying meat in bulk, then cutting and freezing

* 3 Pot Meals are great for the budget as one basic cooking will provide three different meals

Shelley also replaces one or more meals per week with vegetarian options.

“I save between $50 and $100 each weekly shop, and that’s not including the money I save by not buying takeout when I’m late from work too exhausted to cook,” she said.

“I also save money by including smoothies in my day, whether for breakfast or lunch.

“They’re so packed with vitamins, minerals, probiotics and protein that I know I’m giving my body exactly what it needs, but in a quick and convenient way.”

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