Make Ahead Meals

We all know the weeks can get crazy and some nights (most nights??) cooking a full meal just isn't an option. But full meal prepping takes hours on the weekends, and who has more free time then? And honestly the thought of eating the same thing everyday kills me.

Rather than cook up full meals on the weekends, try making a few key items that you can then repurpose during the week- that way the bulk of the effort is already done, and you ca n enjoy something different every night!

Pulled Chicken

This one needs to simmer for a few hours but it's not hands on after the first 15 min or so

Use it for:

• Salad topper

• Sandwich filling

• Add to rice for a bowl

• Put it in broth with some root veggies for a soup

• Tacos/ burritos

• Put it in the slow cooker with salsa and rice in the morning, enjoy at night

• Throw it on pasta

The Recipe:

Ingredients:

• 5 slices thick cut bacon, chopped

• 2 chicken breasts (I prefer no skin no bone)

• 3 chicken thighs

• Salt & pepper, to taste

• 1 large yellow onion, chopped

• 4 cloves garlic, minced

• 1 cup dry red wine

• 2 cans tomato paste (6 oz each)

• 4 cups water

• 2 bay leaves

• 1/2 tsp ground all-spice

• 1 parmesan rind

Directions:

• In a large dutch oven or pot, cook the bacon over medium-high heat until the bacon is crisp. Leave the fat in the pan, removing the bacon bits to a paper towel lined plate for later.

• Coat the chicken breasts & thighs with kosher salt and black pepper. Sear the chicken skin in the bacon fat in the same pot over medium high heat (you might need to do this in a few rounds)

• In the same pan, saute the onions in the leftover chicken and bacon fat, until translucent. Add the garlic and cook for one more minute. Add the wine, cooking to scrape all of the browned bits from the bottom of the pot. Add the tomato paste, stir and cook for 1 minute. Slowly pour the 4 cups of water into the pot, stirring to combine the tomato paste into the liquid. Add the all-spice, and put all of the chicken and bacon bits back into the pot. Add the bay leaves and parmesan rind, and cover with a tight fitting lid. Reduce the heat to low and simmer for two hours, zero peeking.

• If you have the time, remove the lid and cook for another two hours. The longer it sits the softer and yummier it will get but tbh in this house we rarely get the full 4 hours of sitting and it's always delicious.

• When you're done cooking remove the chicken & put it on a plate. Shred it into strps, discard the bay leaves & parm rind and add the chicken back to the sauce. Voila.

Root Vegetables

Use them for:

• Breakfast hash

• A side for a steak, chicken, or salmon

• With chopped chicken and rice as a bowl

• As a salad topper- recommend adding to arugula with goat cheese

• Mash them together

• Boil in broth & mash for a soup

• Add them to an omelette

• Toast a piece of sourdough, add avocado & goat cheese, then mash the root veggies on

Directions:

• Preheat the oven to 425*

• Select & chop your root veggies. Make sure you have sliced onions & smashed garlic, then choose whatever's in season/ available like:

  • Carrots

  • Squash

  • Sweet or regular potatoes

  • Parsnips

  • Jicama

  • Turnips

  • Radishes

  • Carrots

  • Beets

• Toss everything in a Tupperware and cover with olive oil, salt, pepper and paprika (or whatever spices you like).

• Cover a pan with tinfoil and roast the veggies for 30-45min, or until tender

Overnight Oats:

Make a bunch so you heave breakfast (or a yummy snack) ready to go. It's easiest if you get a bunch of little jars to store it in, rather than try to scoop it out of a big container every morning.

Ingredients:

• Start with:

  • 3 cups rolled oats

  • 3 cups of your milk of choice

  • Protein powder

  • 2 tbsp chia seeds

• Then get creative! Some topping combos I like:

  • Espresso & blueberries

  • Diced apples & cinnamon

  • Peanut butter & strawberries

  • Bananas & hazelnuts

  
  

  Directions:

  Mix all your toppings, oats, protein powder and chia seeds together. Stir in the milk until it's at your desired consistency (go a little more watery than usual since it will all get soaked up). Separate into the little containers and refrigerate overnight.

Looking for more info on prepping smart, with full make-ahead meal recipes? I got you:

Make Ahead Meal Guide