| Hi there reader, I know how busy life can get and how challenging it can be to prepare home-cooked meals every day. That's why I'm excited to share some tips on batch cooking, which can help you cook once and eat all week, along with some smart ways to handle leftovers. Plus, every TBFS recipe card includes clear tips on how to freeze and reheat your meals so you can enjoy delicious, homemade food even on your busiest days. Recipe list: (pictures and more info below)
Pro Tip: Cooking extra protein is a great way to batch cook, and you'll see a bunch of recipes at the end of this email where you can use the extra for another meal in your meal plan! Cook Once, Eat All Week
My family loves this easy Baked Ziti recipe-- it's made all in just one pan and ready in less than 30 minutes! You might also enjoy our Crock Pot Ziti. Make Ahead Instructions: Follow the directions for making the sauce, but don't add and cook the noodles, yet. To Freeze: Prepare the ziti pasta up until the baking step. Cover with a double layer of aluminum foil sprayed lightly with non-stick cooking spray and freeze for up to 3 months. Thaw overnight in the refrigerator, and bake for an additional 15-20 minutes, or bake from frozen, covered in foil for 1 hour and 15 minutes, and uncover and bake 20-30 minutes longer, or until bubbly and warmed through.
The best Cheese Enchiladas are easy, delicious, and made in just 30 minutes. Make Ahead Instructions: For best results, place enchiladas in a baking dish and store them in the fridge, separately from the sauce. Add sauce on top just before baking. Freezing Instructions: Assemble enchiladas, then cover them in plastic wrap and tinfoil. Freeze for up to 1 month. Let thaw overnight in the refrigerator before uncovering and baking.
My favorite healthy Vegetarian Stuffed Peppers recipe has so much flavor that no one misses the meat (but feel free to add ground turkey, for extra protein). Make-ahead Instructions: Stuffed peppers can be assembled 1-2 days ahead of time and stored in the fridge until baking. Freezing Instructions: Freeze the filling for up to 3 months. Allow to thaw before stuffing peppers.
I like to cook a big batch of our easy Moroccan Lentil Soup on Sunday and eat it all week for lunch! It's flavorful, healthy, and naturally vegetarian. Make Ahead Instructions: Chop the veggies in the morning to help this soup come together even quicker. Store leftovers in the fridge for up to 5 days, making it a great meal prep soup. Freezing Instructions: Allow to cool completely, then place in a freezer-safe container and freeze for up to three months. Thaw in the fridge before reheating on the stove
Our easy Pulled Pork recipe is great to have on hand for so many different meals (think BBQ Pulled Pork Sandwiches, Nachos, Tamales, or Burritos). Cook it in the oven, slow cooker, or instant pot. Store leftover pulled pork in an airtight container in the fridge for 2-3 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.
Everyone always RAVES about this delicious (and super EASY) Chicken Marinade. I love to batch cook it so we have cooked chicken to add in any recipes, or top on a salad for lunch. Make ahead instructions: Marinate chicken 3-6 hours ahead of time. Freezing Instructions: Make marinade and add to a freezer safe resealable bag. Add chicken and place the bag lying flat in the freezer (it will be easier to store this way). Allow to thaw overnight in the fridge before using. Use this chicken with our Hawaiian Chicken Bowls, Buddha Bowls, Chicken Alfredo Pizza, or with one of our fresh Salad recipes.
There's no meal prep item I love more than Mason Jar Salads. They take 15 minutes to prep and stay good for up to 5 days. Choose from BBQ Chicken Salad, Thai Salad, Greek Salad, or Tortellini Caprese Salad, all with a printable recipe. Tips for Getting Started ☑️ Recipe Parings to Cook Once, Eat All Week: Extra Resources:
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Enjoy!
Lauren
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