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[quote=Anonymous]On Sundays, I do a lot of meal prep for the week. Yesterday, I did focaccia dough; crispy chickpeas for school lunches and salads; sheet pan roasted veggies for lunches and salads; stovetop polenta that I mold on sheet trays for air-frying for school lunches and salads, etc. For packaged stuff, TJ has these steamed lentils that we add to many things. They also have pre-cleaned leeks and fennel, which are good for roasted veggies. Dried fruit and nuts can be added to lunches or rice or salads for extra texture. In the winter, slow cooker stews, lentils, etc. Making double batches and freezing, and then defrosting night before. Meal-planning makes you target short-cuts for sure. [/quote]
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