I have a hankering for all my favorite foods, starting with soup.
Creamy Tomato Soup with Tortellini

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After an eventful last week, where a pesky cold kept me from eating much at all, I'm finally feeling better and have a hankering for all my favorite foods—starting with soup! Soup is also fitting, as we just had our first snowstorm here in Vermont (yay!) and it is seriously cold.

I love how soup can be made with just about any flavor combo (and still tastes good), plus it's the perfect vessel for using up all the veggie odds and ends I have hanging out in my fridge that didn't get used up last week. And making a batch (or three) means I'll have leftovers for lunches, plus extra to stash in the freezer for easy meals later on.

Your Meal Plan


I'm putting my slow cooker to work this week, starting with Sunday's Slow-Cooker Potato Soup, which is basically a loaded baked potato in soup form, and then for Tuesday's Slow-Cooker Butter Chicken, which isn't a soup but a different easy recipe that's calling my name this week. Grocery store shortcuts, like gnocchi, precooked brown rice, curry paste and tortellini, help keep the other recipes fast and easy—but you can get ahead even more by getting some veggie prep done and out of the way over the weekend.

If you can't find pretrimmed Brussels sprouts and green beans, do that prep work ahead for the Monday and Thursday night recipes (halve the sprouts while you're at it). And also chop a head of cauliflower into florets and peel and cube sweet potatoes for the Tuesday and Friday dinners.

Tuesday: Slow-Cooker Butter Chicken (skip Step 4 if you have precooked rice) with Turmeric Roasted Cauliflower

Thursday: Panko- & Parmesan-Crusted Baked Scallops with Steamed Fresh Green Beans tossed with a little butter and salt

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.

Big-Batch Snack


These easy pumpkin-spiced coconut oat balls go great with my morning coffee and make a convenient packable snack to take to work. Plus, the recipe uses up the rest of that can of pumpkin (from Monday's dinner).

Treat Yourself


Just a little something sweet and cozy to keep me warm on these cold Vermont nights.

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 11/16/19 - 11/22/19