What are we meal prepping this week?

[Anonymous]

I am in the finish-what-I-already-have mode right now as my fridge is full of food. So low effort food prep -

- Cook rice, knead dough - refrigerate.

- Marinate chicken - freeze.

- Green juice - carrots, celery, beets, cilantro, ginger, orange and spinach. I will make enough for 4 days and keep in the fridge. 8 glasses.

- Make mushroom and asparagus soup - I leave a lot of chunky bits.

https://www.allrecipes.com/recipe/220091/cream-of-asparagus-and-mushroom-soup/

[Anonymous]

- Soy glazed pork chops

https://www.bonappetit.com/recipe/grilled-pork-chops-soy-marinade?srsltid=AfmBOor1aUaDhVl8ga-MJZv7WseODqK7cmPkSNJ4LCo5RCK6D2PXJxGg

- middle eastern Arayes with yogurt sauce ( think of them as middle eastern burgers)

https://www.foodbymaria.com/arayes/

- mandarin orange chicken with basmati rice (frozen ones from Trader Joe)

[Anonymous]

Anonymous wrote:NY Times Slow Cooker Tajin Chicken and Peppers

Lentil something or another

I'm doing this one too! Last time I used the leftovers to make a batch of enchiladas; I might do that again.

I did the NYT chicken shawarma last night and it was a big hit, as always.

[Anonymous]

- chicken enchilada soup - making a double batch to take some to a friend who had surgery
- bean and cheese burritos for the freezer
- spinach & cottage cheese egg bites
- Korean beef (Skinnytaste) to make bowls later in the week

And already made:
- chocolate chip protein muffins, made with Kodiak pancake mix
- quinoa bites with broccoli and cheese for my toddler

[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/

+1 Another middle eastern person here, and yes, nytimes recipes are sooo overrated!

[Anonymous]

Anonymous wrote: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

I would say for sure this is meal prepping!

[Anonymous]

This week I've planned for..
Honey garlic salmon with rice, broccoli and baked sweet potato
Beef Stroganoff
Pork sausage skillet meal with kale, sweet potato and goat cheese
Chicken shawarma meatballs with cauliflower, rice and red onions
Pizza skillet meal with cauliflower, spinach and mushrooms

I'll make enough so I can eat leftovers for work each day.

[Anonymous]

Anonymous wrote:

Anonymous wrote: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

I would say for sure this is meal prepping!

I guess I was thinking of meal prepping as when you make entire meals and pack them up. Maybe I am wrong.

[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/

Looks delicious!

[Anonymous]

Anonymous wrote:

Anonymous wrote:NY Times Slow Cooker Tajin Chicken and Peppers

Lentil something or another

I'm doing this one too! Last time I used the leftovers to make a batch of enchiladas; I might do that again.

I did the NYT chicken shawarma last night and it was a big hit, as always.

Nice! The Tajin Chicken with Peppers was a hit tonight! Thinking of making the Slow Cooker Chicken Tinga Tacos or the Slow Cooker Hoisin Garlic Chicken later this week. Have you tried either of those?

[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/

+1 Another middle eastern person here, and yes, nytimes recipes are sooo overrated!

NP and while I don’t find NYT recipes particularly amazing (when I tried the shawarma after hearing all the positive comments, I thought it was fine but nothing special), I do find the comments generally helpful, more so than other sites.

[Anonymous]

I made a hige pot of beans soup yesterday, will freeze most, and will make a big pot of chili, from ground turkey, today.

[Anonymous]

I made muffins and a double batch of meatballs. I add these to kid lunches or for a last night dinner addition. I also made sourdough pie crust for quiches later on in the week.