Posts tagged as “#MealPrepWeek”
Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here. I came home hungry from work one day and was too lazy to make something from scratch. It happens, right? Rather than resulting to take-out, I peeked around in my pantry and freezer for pasta, cheese, and some spinach to make this tasty Alfredo pasta dish in about a half-hour or less. It's perfectly OK to use a good, jarred alfredo sauce in this. I totally have in the past and did the little trick of adding onions and garlic to make it taste more like homemade, along with a little milk or cream to thin out the sauce (complete with adding it to the jar and giving the whole thing an ol' swish around to get the last of the sauce out.) If you have a little extra time, then alfredo sauce is definitely better to make and still requires just a few simple ingredients: garlic, butter, cream, and parmesan.
Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here. Earlier this week, I offered tips for how to make the process of meal prepping more enjoyable. My meal prep wouldn’t be successful if not for a few key supplies that are versatile and inexpensive enough to be in everyone's kitchen. For a small investment in just three tools, you'll be able to neatly weigh, pack, and organize your food for stress-free eating when your schedule gets busy. Here's what they are.
Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here. Take-out is expensive and not really that great for you. Fortunately, it is really easy to make at home—especially with frozen ingredients that you can assemble, portion, and freeze ahead of time. For the past few years I've made these make-and-freeze bagged meals. These are similar to ones that you can buy in the frozen section at the store, but customizable with the quantities and ingredients that you want to include. They're also cheaper and healthier, in many cases, since you know exactly what you're putting into them and can add the sauce later to your taste. My two favorite meals to make are veggie stir-fry with soy chicken (or "fake chicken," as my family likes to call it) and shrimp with broccoli. I combine all of the ingredients, sans sauce, in a bowl and use a cup measure to portion into quart- or gallon-sized freezer bags, mark with the number of servings, and pop in the freezer. They're very simple to assemble, and even quicker to heat up and serve. Top simply with soy sauce or Sriracha, or with a sauce for something fancier.
Want to see more posts from Meal Prep Week? Search for #MealPrepWeek or see a recap of all of the posts here. A year ago I took on a project that had me waking up early and commuting back-and-forth to Philly for work each day. On most days, I didn't mind the drive; it was a nice change in routine that gave me plenty of time to catch up on a few podcasts as well as episodes of Howard Stern. Re-establishing good habits, like taking time on the weekends to plan meals and outfits for the upcoming week, made my life a lot easier. One of my biggest challenges— the scramble to figure out what to put together for dinner at the end of the day, or saying screw it and stopping to eat at a restaurant on the way home—was eliminated, thanks to advance meal prep and big-batch cooking on the weekends. There are a lot of meal prep resources and recipes available out there, but the three best tips that I can offer—tried, tested, and successful—are these.