I’m really mixing up my meal prep days (which is usually Sunday) these past few weeks, but still want to share my method, recipes, etc. This week has been crazy hectic, so I decided to prepare for the upcoming week to make ahead a large tray of pasta for dinners that I can pair with a little side salad (yum!). This week I made 5 oats, 5 curry bowls, a big bowl of pasta, and ingredients for the salads.
1 can black beans
1 bag frozen veggie melody
1 block frozen spinach
1 green pepper
whole-grain (or gluten-free) pasta
spices (basil, oregano, red pepper flakes, garam masala, pepper, turmeric, cinnamon)
old fashioned oats
ground flax seed
Oats: In 5 mason jars, put in about 1 cup old fashioned oats, a couple of raisins, cinnamon, and ground flax seed. Every night take one jar and fill with water, let sit overnight (covered) so it’s ready for the morning.
Pasta: For sauce heat 5 tomatoes and 3 cloves of garlic in the oven at 350 degrees F for about 15-20 mins. While that’s cooking steam frozen spinach in frying pan until thawed and warm. Cook pasta according to directions. Once tomatoes are done, let cook a bit before blending. Add spices such as oregano, basil, red pepper flakes, etc. and pour on top of pasta. Mix in spinach.
Side salad: cut up 3/4 tomato and put over mixed greens. Pour favorite dressing (lemon juice, balsamic, etc.) over.
Curry bowls: Cook brown rice according to directions. In the frying pan from the spinach above, heat up frozen veggie melody and black beans. Add in spices such as garam masala, black pepper, turmeric, etc. Once rice is done, mix with veggies and portion into bowls.