ThePrep: Dinners with Everything But the Kitchen Sink
This week’s dinners use up all those odd leftovers hanging out in your fridge to create meals that basically include everything but the kitchen sink.
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!
I don’t know about you, but I have all sorts of bits and pieces hanging out in my fridge—some leftover brown rice, about ¼ cup of black beans, a few broccoli florets and so on. Under normal circumstances, I try hard to not waste food. Now I’m even more adamant about it, as grocery trips are limited and it just feels wrong wasting when I know so many people are struggling to put food on the table (here’s how you can help <3). So, this week’s dinners use up all those little leftovers and basically include everything but the kitchen sink.
Your Meal Plan
The recipes you’ll find below can serve as a guide for making a healthy meal, but the ingredients you’ll add will depend on what you have. I’ll be using up my leftover rice and beans in Tuesday’s Kitchen Sink Burritos recipe and using the broccoli florets in Sunday’s Spinach & Mushroom Quiche instead of the spinach.
Quiche is what I would be having for Sunday brunch if I were spending Easter with my family (my Mom is the queen of making yummy quiches), but as things are different this year, I figured why not make one anyway and enjoy it for dinner instead of brunch! Plus, you can basically add anything to quiche and it’ll still taste great. This recipe skips the crust but you can certainly make your own or use prepared pie crust if you do end up doing a shop.
Sunday: Spinach & Mushroom Quiche
Monday: Chicken, Quinoa & Sweet Potato Casserole (I’ll use some feta instead of the queso fresco.)
Tuesday: Kitchen Sink Burritos
Wednesday: Quick Pasta e Fagioli Soup
Thursday: Tuna & White Bean Salad
Friday: One-Pot Mac & Cheese with Cauliflower & Brussels Sprouts (A great end-of-the-week recipe for using up veggie odds and ends!)
You’ve seen them here before and that’s because muffin-tin eggs are just the best! As long as you have eggs and milk (or a dairy alternative), you can make them with whatever add-ins you have on hand. I did just that last week using half a bell pepper, some spinach and leftover broccoli. Watch how I did it here!
I used this recipe—Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese—as my guide and threw in what I had.
I’m not normally a dessert person but lately I’ve had a serious hankering for brownies. Maybe because they remind me of being a carefree kid. =) These easy 15-minute mug brownies will certainly hit the spot this week!
Get the Recipe: Mug Brownie
ThePrep | Week of 4/11/20 - 4/17/20