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8 Foods to Prep Each Week for Super Easy Meals


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Make Doughs + Crusts

Refrigerate your favorite homemade pizza crust or dough for up to a week without worry. When it comes to yeast dough, let it rise before refrigerating in a ziplock bag. Then allow it to rise for a second time before baking. Pie crust also keeps well when dough balls are wrapped in plastic wrap and rolled out prior to baking.

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Prepare Homemade Broth + Stock

When soups and stews are a big part of your regular meals, you always need broth! Whether it’s veggie, chicken or bone broth, you can easily keep it in the fridge for 4-5 days. Pour into an ice tray cube or muffin molds to freeze portion sizes that last even longer!

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Whip Up Some Overnight Oats

The classic way to save time on busy mornings: prep your breakfast the night before and let it make itself overnight! Soak oats and/or chia seeds in milk or yogurt, then add different fruit and nuts as toppings, and there you have your breakfast for the week! You can find some of our favorite recipes here and here.

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Hard Boil Eggs

Add protein to a salad or meal bowl. Or as a healthy snack. Or with avocado toast for breakfast. Hardboiled eggs always come in handy! They’re super easy to make in big batches, they’re convenient and portable (hello, picnics!) and you can store them in the fridge for the entire week.

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Wash + Chop Veggies

Washing and chopping can take the fun out of cooking, especially when you’re hungry! Luckily, many veggies keep well even after they’re washed. So go ahead and wash, dry, peel, and chop peppers, carrots, cabbage, cauliflower, fennel, garlic, onions, sweet potatoes and zucchini. You can refrigerate them with a damp towel on top to keep them fresh. Enjoy throughout the week in salads or cooked meals! (Avoid pre-chopping eggplant, avocado, tomatoes, and other veggies that tend to change color or dry out quickly.)

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Make Salad Dressing

Got a favorite salad dressing you know you always include in your work lunches? Better make enough for the entire week! They generally store well in the fridge for up to a week (less if they’re dairy based) and even in a dark, cool place in the pantry or kitchen.

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Boil Grains + Legumes

A pot of quinoa can be used in so many ways, from breakfast recipes to salads and stews. You can also pre-boil rice, beans, lentils, chickpeas, barley, farro and other grains and legumes. They keep for 3-4 days in the fridge, and much longer if you put them in the freezer. With the base ready, it’s so much easier to make a delicious meal! Needless to say, don’t make pasta in advance–it alters the taste, plus you don’t need more than 3-4 minutes to boil it anyway!

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Roast Veggies

There are few recipes that can’t benefit from the added flavor of roasted veggies! Throw your favorites in the oven with a little olive oil and seasoning, then use them in anything from frittatas to casseroles, or as a side dish next to something else. Broccoli, zucchini, cauliflower, carrots, eggplant, Brussels sprouts, beets, onions, and peppers all keep nicely.



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