Weekly Meal Prep & Recipe Ideas
A diverse and delicious collection of recipes designed to simplify your weeknight cooking, offering a blend of flavors from around the world including quick chicken dishes, hearty beef, and savory seafood options. This recipe describes a general approach and ingredient list for a week of varied meals.
Ingredients
- 2 lb boneless skinless chicken breasts or thighs
- 1.5 lb beef chuck roast
- 1 lb large prawns
- 1 head romaine lettuce
- 2 medium onions
- 4 cloves garlic
- 2 medium carrots
- 2 stalks celery
- 1 cup bell peppers mixed
- 2 lb potatoes small
- 0.5 cup fresh parsley
- 0.5 cup Parmesan cheese grated
- 0.25 cup unsalted butter
- 1 cup full-fat coconut milk
- 0.5 cup Caesar dressing
- 2 tbsp olive oil
- 1 can diced tomatoes 28 oz
- 1 can crushed tomatoes 28 oz
- 0.25 cup tomato paste
- 1 tbsp curry paste red or green
- 2 medium lemons
- 8 count small tortillas
- 2 cup short pasta
- 2 cup basmati rice
Instructions
- Plan your week: review all the suggested recipes and decide which meals to make on which days, considering prep and cook times.
- Grocery shop: compile a comprehensive shopping list from all ingredients needed for the week's meals and purchase accordingly.
- Prep ahead: dedicate a block of time (e.g., Sunday afternoon) to pre-chop vegetables, portion proteins, and prepare dressings or marinades to streamline weeknight cooking.
- Cook smart: utilize one-pan methods (like for the lemon garlic chicken) and slow cookers (for the beef ragu) for efficiency. Cook larger batches of rice or pasta if they're used in multiple meals.
- Enjoy meals: reheat and assemble dishes as needed throughout the week, savoring the variety and convenience of your pre-planned dinners.
Notes
Embrace batch cooking for ingredients like cooked chicken or chopped vegetables to save time. Feel free to adjust protein sources or vegetable sides based on what's in season or your dietary preferences. Marinade chicken or beef ahead for enhanced flavor. Leftovers are great for lunch!