ThePrep: I'm Vowing to Cook at Home All Week & These Easy Dinner Will Help
Our column, ThePrep, has everything you'll need to make meal planning and meal prep as easy as can be. Sign up here to get a meal plan delivered to your inbox every Saturday!
A new Italian restaurant moved to the end of our street recently with a really yummy, reasonably priced menu. And, as you can imagine, my husband and I have quickly become regulars. It's so nice to have something close by, so we keep finding excuses to go every single week, on top of our typical weekend trips downtown for brunch, lunch or dinner—and it's all adding up! We're spending too much money and end up wasting all the food we already have in the house. So, this week I'm really going to try to actually cook at home for the whole week to save some money. These easy dinners that rival restaurant meals—but cost way less—will help.
Your Meal Plan
All of the recipes for this week are ready from start to finish in 30 minutes or less—except for the Sheet-Pan Sesame Chicken & Broccoli with Scallion-Ginger Sauce, which takes a little longer to cook but is totally worth it—and use simple ingredients, many of which I already have on hand. Starting the week with the Creamy Chicken Noodle Soup with Rotisserie Chicken means I'll have leftovers to take for lunch, and finishing with the American Goulash means I'll still get my pasta fix, without leaving the house.
You can get ahead of the game by doing a little advance prep: as you chop the veggies for Sunday's soup, cut up some of the other veggies you'll use later in the week, like the sweet potato for Monday's meal, the cauliflower for Wednesday and the broccoli for Thursday's dinner. You can also save money by poaching two large chicken breasts ahead of time for Sunday's Creamy Chicken Noodle Soup, but I'm going to stick with the rotisserie chicken for the convenience.
Monday: Mexican Skillet Quinoa
Tuesday: Baked Fish Tacos with Avocado
Wednesday: Cauliflower Tikka Masala with Chickpeas
Friday: American Goulash
We're making shopping easier with a list of all the ingredients you need to make this week's meals. You can print it out, or just keep it on your phone when you hit the store. Get the shopping list here.
These chilly mornings have me wanting something warm, like oatmeal, eggs or, better yet, these Mexican-style burritos I can prep ahead and take as an easy grab-and-go breakfast.
Get the Recipe: Vegan Freezer Breakfast Burritos
Made by mixing peanut butter, oats, chocolate chips and M&M's together in one bowl, these monster cookies are an easy way to use up the last few mini bags of M&M's we have left over from Halloween.
Get the Recipe: One-Bowl Monster Cookies
Love this newsletter, have a meal prep tip you're dying to share or a question you need answering? Email me at ThePrep@eatingwell.com
ThePrep | Week of 11/9/19 - 11/15/19