ThePrep: Dump & Go Dinners for Fewer Dishes This Week
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It really is amazing how many dishes we end up going through each day. With breakfast through dinner (not to mention snacks) at home these days, it’s no surprise. So, the last thing I want to do at the end of the day is more dishes. That’s where these dump-and-go dinners come in handy. All you do is chop and prep your ingredients and then dump everything on a sheet pan or in a skillet, slow cooker or Dutch oven and cook!
Your Meal Plan
We kick off this week’s dinners with Creamy Chicken, Brussels Sprouts & Mushrooms One-Pot Pasta and I’m pumped. I used to be a Brussels sprouts hater but I’ve come around to them thanks to recipes like this one-pot pasta. Dump them in a pot with pasta, mushrooms and Boursin cheese—which is what gives this dinner its creaminess—and you really can't go wrong.
Next up: the Eggs in Tomato Sauce with Chickpeas & Spinach recipe. The herby tomato sauce that coats the chickpeas and eggs is majorly delicious and I often skip plates altogether and eat this straight out of the skillet, scooping everything up with warm pita bread.
And already I’m running out of space and we’ve only talked about the first two dinners! Thankfully, the rest of this week’s meals speak for themselves with recipes like Salmon & Asparagus with Lemon-Garlic Butter Sauce (the butter sauce gets me every time) and Sheet-Pan Caprese Pizza (two of my favorite foods put together). Enjoy!
Thursday: Vegan Coconut Chickpea Curry
Friday: Sheet-Pan Caprese Pizza
Get the shopping list.
Big Batch Snack
My favorite form of baking involves a muffin tin. You basically get 12 breakfasts and snacks out of a single recipe and I just love how efficient that is. This week I’m baking up a batch of these Apple-Cinnamon Muffins—yum! I always pop my muffins in the microwave for 15 seconds to warm them up and make them seem as if they were freshly baked.
Get the Recipe: Apple-Cinnamon Muffins
While muffins are great, cleaning the muffin tin afterward isn’t. That’s why I’m obsessed with these reusable, rainbow-colored muffin-tin liners, which you can buy for just $8.
I get so excited to make this seasonal sipper every year—Slow-Cooker Hot Cider with Brandy. It’s like the quintessential Vermont cocktail. And now with my get-togethers happening outdoors, it does double duty by keeping us toasty.
Get the recipe: Slow-Cooker Hot Cider with Brandy
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 10/10/20- 10/16/20