What meal prep maths actually needs
Three numbers: how many days, how many meals per day, and how many portions each meal. Multiply them and you have your container count and your cooking volume. The tool also estimates total protein, grain and vegetable weight using common 120/150/100 g portions.
Containers and shelf life
- Days 1–3: fridge, any container
- Days 4–5: freeze, or choose dishes that hold better (stews, curries, braises)
- Glass vs plastic: glass reheats better and does not stain with tomato or turmeric
- Portion before storing: scooping from one big container later leads to double portions
Cooking in batches of four
Most home equipment handles four portions comfortably. The tool shows how many cooking sessions that implies — five days of two meals is ten portions, so three sessions of four covers it with two spare.
What does not prep well
Salads, fried food, pasta (it absorbs sauce and goes soft), and anything relying on crisp texture. Cook those fresh and prep only the components.
Frequently Asked Questions
How many containers do I need?
One per portion, plus a couple spare — the tool gives the exact count.
How long does prepped food last?
Three to four days refrigerated for most cooked dishes; freeze anything beyond that.
Should I weigh portions?
Weighing the first week teaches you what a portion looks like; after that eyeballing is fine.
Privacy & Your Data
KitchenCalcHub runs entirely in your browser. Recipes, measurements and conversions are processed on your device and never uploaded — there is no server to store them.