Recipes tagged with « Meal Prep »
Sweet Potato Broccoli Salad
Roasted sweet potato chunks with crisp-tender broccoli and blanched corn. Radishes sliced thin for crunch. Served cold tossed in tangy nuoc cham sauce with shredded cooked chicken. Finished with spicy mayo drizzle, fresh cilantro, crushed peanuts, and lime wedges. Balanced textures and bright flavors. Techniques focus on roasting timing, proper blanching, and mixing to avoid sogginess.
Couscous with Apricots Veggie
A hearty vegan couscous simmered in spiced vegetable broth with fresh diced apricots and chickpeas. Carrots and onions add sweetness and texture. Harissa provides warmth without overwhelming heat. Recipes swaps bulgur for pearled barley, sun-dried tomatoes replace apricots for a different sweetness profile. Infused with cinnamon and smoked paprika to deepen the aroma. Quick simmer, fluffing couscous by fork to keep grains separate. Serve with fresh herbs or grilled tofu for protein. Oil is toasted olive oil but grapeseed works fine. No dairy, nuts, eggs. Simple, colorful, balanced flavors with contrasting sweet and spicy notes.
Shrimp Fried Rice Sheet Pan
Sheet pan fried rice loaded with diced vegetables and shrimp, baked until edges crisp and aromatics bloom. Uses a zingy soy-ginger sauce with a touch of heat, balancing sweet and savory notes. Carrots caramelize slightly, shrimp firms up without toughening, zucchini stays tender-crisp. Ideal to make ahead, holds well for leftovers. Substitutions include chicken or tofu for shrimp, or swapping basmati for jasmine rice. Avoid soggy rice by baking at high heat and stirring mid-way. Stir-fried flavor achieved in oven without standing over stove.
Hearty Layered Sandwich
Robust sandwich with smoky, tangy layers of meats and veggies inside a crusty sourdough loaf. Roasting peppers till blistered for sweet charred notes, spreading softened garlic butter and sun-dried tomato tapenade for moisture and punch. Mozzarella sliced thin to melt between layers of assorted cold cuts and marinated artichokes, plus toasted pine nuts for crunch. Chilled to meld flavors while keeping bread firm. Serves 8 to 10.
Lentil Cream with Roasted Veggies
A rich lentil and vegetable soup blending roasted seasonal produce with a touch of acidity and olive oil. Slow-simmered lentils tenderize until silk-like, pureed into a velvety cream. Uses chicken broth but swaps in mushroom broth for vegan/vegetarian option. Roasting the vegetables first adds caramelized depth, while balsamic vinegar cuts through the earthiness. Textures are silky within, punctuated by roasted vegetable aromas and a slight tang. Serve with crusty bread or vegan cheese alternative. Practical for meal prep or quick weeknight dinner with basic pantry staples.
Rustic Mexican Beef Pie
Ground beef baked in a flaky homemade crust infused with spice and a blend of smoky, tangy flavors. Uses a yogurt-based dough for tenderness balanced with cold butter pieces to reach flaky texture. Savory base with celery, onion, jalapeño softened slowly, then browned meat layered with chili spices, beef broth, and fresh tomatoes reduced down for a thick filling. Final touch of melting Monterey Jack cheese; option for smoky chipotle sauce instead of chili for deeper heat. Partially blind-baked crust avoids sogginess. Can freeze filling after cooking for quick future meals.
Cauliflower Ham Egg Gratin
A gratin balancing tender cauliflower, leeks sautéed in butter, diced cooked ham and quartered boiled eggs. Finished with a nutty Emmental béchamel and crisped stale rustic bread slices brushed with olive oil. The blend of soft vegetables, savory ham, creamy sauce, and crunchy topping creates layered texture and rich flavor. Ideal for midday meals or casual dinner. Timings flexible; rely on visual doneness and texture from the vegetables and sauce consistency. Substitutions for cheese and bread suggested. A twist of smoked paprika in béchamel adds a subtle warmth and complexity.
Tofu Veggie Fried Rice
A smoky, vibrant fried rice tossed with firm tofu, sweet potatoes, bell peppers, and kale. Aromatic garlic and tangy lime lift the dish. Toasted coconut adds texture; sambal oelek brings heat. Uses jasmine rice for soft grains that separate well. Quick pan technique for browning tofu and tender veggies. Options to swap sweet potato for butternut squash or turnip; coconut flakes for toasted pumpkin seeds. Balanced, plant-based, nut-free, dairy and egg free. Serves 4 with a bright, citrus-fresh finish.
Apple Carrot Breakfast Bars
Hearty breakfast bars loaded with wheat bran and oats, spiced lightly with cinnamon. Crunchy pecans swapped for walnuts for a different bite, and almond butter replaced by sunflower seed butter. Apples and carrots shredded fresh, combined with chopped dried apricots instead of dates. Butter softened not melted keeps the structure right. A touch more flour for sturdier bars. Oven set a bit lower, bake time adjusted. Texture dense but tender, moisture balanced for grab-and-go. Notes on substitutions and tips to avoid sogginess and crumbly edges included.
Italian Sausage Patties
Homemade pork patties infused with vermouth and spices. Slightly altered quantities and two ingredient swaps create a deeper profile. Dry white wine replaces vermouth; smoked paprika replaces regular. Mix and chill the meat mixture longer to deepen flavors. Shape six patties or crumble directly in the skillet. Cook over medium heat until juices run clear and edges caramelize. The crackle of olive oil signals the right heat with a browned crust forming. Easy substitutions and timing based on sight and smell. No eggs or dairy used.
Pork Tenderloin Espelette
Tender pork tenderloins marinated in a blend of grainy mustard, lemon juice, smoked paprika, and a pinch of maple syrup for subtle sweetness. Cooked low and slow on a charcoal grill to seal juices and ensure tender bite. Piment d'Espelette swapped for smoked paprika and crushed Aleppo pepper for a smoky, mildly fruity heat. Balanced acidity and sweet undertones. Accompanied by a warm lentil salad bursting with fresh herbs and diced veggies. No gluten, nuts, dairy, or eggs. Refined timings and techniques prioritize sight, smell, and touch over rigid clocks.
Curried Tofu Stir-fry
Firm tofu cubes fried crisp. Mixed veggies softened but crisp. Curry powder and coconut milk bring heat and creaminess. Lime zest and juice add sharpness. Sambal oelek for a spicy kick. Onion and garlic build base flavors. Cook veggies al dente. Serve with rice if you want. No nuts, gluten, dairy, eggs. Vegan and practical. Quick for dinner or meal prep.
Brown Rice Lentil Bowl
Brown basmati rice combined with red lentils and caramelized shallots. Infused with star anise and ginger, then cooked in vegetable broth for a savory base. Topped with spiced coconut yogurt, toasted pepitas, and fresh mint. A hearty vegetarian main, free from nuts, gluten, and eggs. A hint of lemon on the side for brightness.
Zucchini Ribbon Bake
Thin slices of zucchini tossed with herbs. Olive oil replaced with avocado oil. Garlic swapped for shallots. A hint of smoked paprika added. Baked at moderate heat until tender, slightly caramelized. Lightly seasoned, texture soft yet retaining some bite. Vegetable side or starter. Vegan, gluten and nut free. Quick prep, simple steps. Suitable for various diets. Versatile dish easily paired with proteins or salads. The zucchini ribbons arranged side by side to roast evenly. Gentle roasting brings subtle sweetness. No heavy sauce, just herbs and oil. Aromatic and straightforward.
Rice Tuna Tomato Croquettes
Croquettes made from arborio rice, canned tuna, and stewed tomatoes, pan-fried or baked. Uses olive oil, onion, garlic, chicken broth, flour, eggs, and breadcrumbs. The rice is cooked with tomatoes and broth until tender, mixed with tuna, chilled, then formed into croquettes with a classic dredge-fry method. Can be cooked fresh or frozen, then baked or pan-fried until golden brown.