What are we meal prepping this week?

[Anonymous]

I’m thinking NY Times chicken schwarma - we rarely make it so I’m looking forward to it.

Maybe some tuna salad for lunch, which I’ve been craving.

Thinking a ground beef dish as we have some sitting in the freezer. We already did turkey chili and turkey meatloaf recently so want to stay away from those concepts.

[Anonymous]

I've decided to meal prep some rice bean burritos for work lunches this week. I'll have to keep veggies on the side as they won't reheat well all together.

[Anonymous]

Son is going back to college, so my meals will be pared down so much and less red meat. Not a lot of prepping today, just getting all the groceries in.
Monday is roast chicken and potatoes,
Tuesday is chicken soup from leftovers/carcass,
Wed is Asian Salmon rice bowls (requested by DD)
That's as far as I've gotten.

[Anonymous]

Anonymous wrote:I’m thinking NY Times chicken schwarma - we rarely make it so I’m looking forward to it.

Maybe some tuna salad for lunch, which I’ve been craving.

Thinking a ground beef dish as we have some sitting in the freezer. We already did turkey chili and turkey meatloaf recently so want to stay away from those concepts.

I’m middle eastern and I think this recipe for chicken shawarma is better than the New York Times: https://www.jocooks.com/recipes/oven-roasted-chicken-shawarma/

Ground beef.. here are some ideas:
https://www.foodandwine.com/recipes/pasta-bolognese---qfs

https://www.brianlagerstrom.com/recipes/w2qdz8fsgq3zuw4dbdedef664jl2wf

https://www.fufuskitchen.com/bechamel-pasta-bake/

[Anonymous]

NY Times Slow Cooker Tajin Chicken and Peppers

Lentil something or another

[Anonymous]

Breakfast burritos
Breakfast sandwiches
Chicken for salad for lunch or snacking

[Anonymous]

I’m going to prep some cottage cheese egg cups and make Hawaiian rolls to use for lunch sandwiches.

[Anonymous]

Anonymous wrote:

Anonymous wrote:I’m thinking NY Times chicken schwarma - we rarely make it so I’m looking forward to it.

Maybe some tuna salad for lunch, which I’ve been craving.

Thinking a ground beef dish as we have some sitting in the freezer. We already did turkey chili and turkey meatloaf recently so want to stay away from those concepts.

I’m middle eastern and I think this recipe for chicken shawarma is better than the New York Times: https://www.jocooks.com/recipes/oven-roasted-chicken-shawarma/

Ground beef.. here are some ideas:
https://www.foodandwine.com/recipes/pasta-bolognese---qfs

https://www.brianlagerstrom.com/recipes/w2qdz8fsgq3zuw4dbdedef664jl2wf

https://www.fufuskitchen.com/bechamel-pasta-bake/

Thanks! I’m actually thinking of going this route but will pin the others: https://spicedblog.com/stuffed-acorn-squash/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I’m thinking NY Times chicken schwarma - we rarely make it so I’m looking forward to it.

Maybe some tuna salad for lunch, which I’ve been craving.

Thinking a ground beef dish as we have some sitting in the freezer. We already did turkey chili and turkey meatloaf recently so want to stay away from those concepts.

I’m middle eastern and I think this recipe for chicken shawarma is better than the New York Times: https://www.jocooks.com/recipes/oven-roasted-chicken-shawarma/

Ground beef.. here are some ideas:
https://www.foodandwine.com/recipes/pasta-bolognese---qfs

https://www.brianlagerstrom.com/recipes/w2qdz8fsgq3zuw4dbdedef664jl2wf

https://www.fufuskitchen.com/bechamel-pasta-bake/

Thanks! I’m actually thinking of going this route but will pin the others: https://spicedblog.com/stuffed-acorn-squash/

I have ground beef I need to either use or freeze. I'll probably put some in sauce and use the rest to prep and freeze a meatloaf. Future me is going to love me. Frozen ground beef is a PITA to start with. Wish I could make stroganoff but I don't have mushrooms. Might be worth a trip.

[Anonymous]

Today, I am making Unstuffed Cabbage Roll Soup using ground turkey. I have a giant cabbage in my frig and this should make a dent. This tomato base soup freezes well too. Served with rice.

I grabbed a ham slice for this week for a fast meal. Veg and potatoes in the house.

Going to try a new recipe called Slow Cooker Hamburger Helper (not the boxed stuff). Ground meat, 1 1/2 cups cottage cheese,tomato sauce, elbow Mac and cheddar cheese. Seems hearty and warm in my freezing temps.

[Anonymous]

I don't know if these count as "meal prep", but I tend to make extras of things when I cook, so that we can grab them for lunch or snacks.

Here are some things I made or plan to make over the 3 day weekend, and then put extra in the fridge or freezer.

Baked sweet potatoes

Black beans

Pickled cabbage and daikon

Nuoc cham

Lemongrass chicken thighs

Sriracha mayo

Sauteed mushrooms

Tofu cream "cheese" (both plain and a garlic/herb version)

Lentil soup

Tofu lunch meat

British style baked beans

Brown rice

[Anonymous]

Chicken enchilada casserole (Skinnytaste recipe)

Hungarian mushroom soup

Cheese and scallion scones

A pot of red beans (plan to make Moosewood Skinny Tuesday Red Beans recipe)

Cut up a honeydew melon

Tabbouleh (I had a bunch of parsley)

[Anonymous]

I don’t really meal prep per se but I am going to make this pork shoulder and will use it for tacos the next day!

https://cooking.nytimes.com/recipes/1020878-one-pot-bbq-pork-and-beans?smid=ck-recipe-iOS-share

[Anonymous]

We're still eating out of the fridge so not too much, but I should make some sort of bread tomorrow.

If I did prep anything ahead for the week, it would probably be zucchini bread for kids' breakfasts, and maybe a double batch of meatballs, but it would depend on how early I go shopping. DH wants to make a triple batch of aji amarillo sauce to eat with roast chicken.

[Anonymous]

Making a big batch of farro with roasted vegetables and chickpeas to take to work for lunch this week.

Spinach egg cups for breakfast.

And a stew for reheating later this week when we have a busy night - Italian sausage, brown lentils, carrots and celery, shredded kale, chicken broth. I like to eat it over brown rice but it's also delicious and hearty on its own.