Last week's Mini-Prep Plan was such a hit - I got messages all day about how much you loved it! I'm so glad you found it helpful.
So let's keep the momentum going.
Here's the goal with these mini-prep plans: they're designed to help you get ahead on Sunday so you've got dinner ready to go on your busiest nights. (Check out the tips below for the best way to prep.)
A quick reminder:
Take a look at your calendar for the week.
Decide which nights each recipe will help you the most if it's prepped ahead.
Do the prep on Sunday, then just cook on those nights.
That's it! You'll love how much easier the week feels when the hard part is already done.
And don't forget - I'd love to hear how it's going for you. Share in our FB group and let me know how much easier your week feels with this plan in place.
Here's how I'd get these recipes prepped to keep things fast and stress-free:
Shredded Mexican Beef This one's perfect for a long day when you want dinner ready and waiting in the slow cooker. On Sunday, prep all the slow cooker ingredients and store them in a container or freezer bag (you can even keep them right in the slow cooker insert in the fridge). Then, on the day you plan to eat, just turn it on and let it cook.
Make sure you've got toppings ready - like salsa, sour cream, shredded cheese, or avocado - for the burrito bowls. Of course, you can also make salads, tacos, or enchiladas. I usually keep it simple with burrito bowls, but you can use it in just about any Mexican-inspired dish.
Italian Stuffed Peppers You can assemble the peppers on Sunday, cover them with foil, and store in the fridge for up to 3 days. Since this recipe calls for brown rice, I suggest cooking it on Saturday and making a little extra - you can use it later in the week for burrito bowls. When you're ready to eat, just bake the peppers (they take about an hour, so plan ahead). Leftovers reheat beautifully.
Pizza Soup Go ahead and make the soup on Sunday - it reheats perfectly and honestly tastes better with each day. It also freezes well, so if you've got leftovers, stash a few portions away for another week.
Easy sides I keep on hand:
This week's recipes don't need much on the side since they're hearty enough on their own - but here are a few easy add-ons if you'd like:
Brown Rice Perfect for burrito bowls with the shredded beef. You can cook a batch on Sunday (this is my favorite recipe) or make it extra easy by grabbing bags of frozen brown rice from the store.
This mason jar salad is delicious and so easy to throw together. You can use regular pasta or your favorite gluten-free pasta (I find Jovial brand holds up the best). For extra protein, swap in a high-protein pasta or add shredded rotisserie chicken.
PS: Want a whole year of healthy meals already planned for you? My Flourish52 Meal Plans give you 52 weeks of done-for-you meal plans—breakfast, lunch, dinner, snacks, full recipes, nutritional info, grocery lists, and prep tips—all for just $27.
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