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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
17/12/2025
By simply preparing on the weekend, you can freeze some raw meat so you will have dinners ready to cook later. The highlighted idea in the article is for those who eat non-vegetarian, to simplify their preparation process during the week.
You will learn how to prep raw meats and how to prepare mass amounts of a marinade, such as a mild garlic marinade, that can be stored in the refrigerator or freezer and, at any time, can be made into three separate dinners by adding finishing ingredients. The focus of this article will be on time-saving and ease of decision-making during the busy week.
Using a marinating method, prepare your meats in advance with flavour, which keeps your meats well-known to you and makes your cooking easy. When marinated in advance (i.e. Saturday or Sunday), your meats soak up moisture and will not dry out on those days when you are busy and cooking. You will know what to add to the base on weekdays because you will not have to start from scratch every week. You have less mess because you will not be chopping garlic, squeezing lemons, or sifting through your spice collection every night. You will simply add a finishing touch to the meat and cook it. This method enables you to appear organised even if you feel half-organised most of the time.
You should include these proteins in your weekly marinade kit:
The key to this method is how you portion it. Using three separate containers with a tight seal gives you three chances at a meal, normally, without the constant worry of running out of what you want or getting it all at once.
You must also make sure to pat dry your meat before putting it into the marinade. Any excess water will not only dilute your flavours, but it will also prevent the meat from cooking evenly.
You want to create a solid base marinade that is easy to make, use on multiple proteins, and keeps well in the refrigerator. It should include:
Make a big batch of this base and share it among your three slices of meat, and put a good amount into each container.
You can marinade the meat for up to 48 hours in the refrigerator or freeze it for the week. When you do the cooking process, you can customise the flavour of each batch as you choose.
Here is when you start using the instant marinade kit – no extra effort needed.
Heat your pan (medium to high heat), pour some oil into it, and place your marinated chicken or fish right from the fridge onto the heated pan. Once your chicken or fish has been in the pan for about six minutes (till the side one is nice and golden), flip over and put chopped coriander on top of your chicken or fish and squeeze fresh lime juice on top of the coriander. 15 minutes after adding to the pan (12 minutes from the beginning), you are done.
Add one tablespoon of honey, chilli flakes or mustard to your second batch before adding it to the pan. This will create a sticky, glaze finish which will work perfectly for sandwich fillings, wraps or in stuffed parathas.
Mix in one tablespoon of tomato paste or one tablespoon of coconut milk with your last batch, and add one tablespoon of water while cooking. Simmer until thickened; you will have a complete curry meal without having to chop an onion.
The instant marinade kit is not fancy – it is merely a convenient way to turn one time spent prepping into three actual meals that feel completely different from one another; no more boring leftovers, and no more last-minute cooking hassles. Do this once you become familiar with using the kit system, and prepare weekday meals without the usual hassle and stress that comes with them.
