Diario de BDaniell, 22 ene. 17

Freezing meals is one way to extend their life safely. You either slow defrost by leaving in the fridge a day before u need it or your defrost using a microwave. If you can time it right, you can defrost on the day. It might take a few attempts to work out what's best suited for you. Keep in mind that not all food tastes the same after freezing and defrosting. Maybe set your fridge to be cool as possible and rather just keep the food refrigerated. I've had cooked chicken, meat, etc. in a fridge for 4 days and it was still good. Also choose foods that won't spoil as quick. For example, fish and seafood can spoil much faster than chicken and beef. 

Hi BD. I prep my whole week's lunches over the weekend. I keep Monday to Wednesday in the fridge (if I prepped Sunday), the rest goes in the freezer. Wednesday when I reheat lunch, I would take out the following day's lunch from the freezer and let it slow defrost in the fridge. So basically what you said, take out a day before. Mine is mainly chicken breast which one must be careful not to overheat. I try something different every week or will even have 1 pot and 1 in the oven just to get some variety, but still quite simple to weight and log.