Prepping for the week

20111016-174521.jpgI picked up the latest Whole Living after reading about the “Perfectly Prepped” article. The idea is that you cook ahead a bunch of ingredients on the weekend. Then you can mix and match with these items throughout the week to create quick, easy and tasty dinners. For the past year I’ve been experimenting with this idea so I was immediately interested in this article. I’ve been doing things like washing & chopping my lettuce, making a big pot of soup and precooking some beans. However, this article takes the idea a step further adding vegetables, grains and sauces to the mix. This truly allows you to create a number of meals in minutes. In the article there are three condiments, three grains, four vegetables and two proteins given. I decided to follow the idea this week and went with the same numbers though used different recipes. The total prep today took 2-3 hrs. For my perfectly prepped week I made:


  1. Teriyaki sauce: Combine 1/2 cup soy sauce & 1/2 cup mirin or honey in a small saucepan. Bring to a boil then simmer for 2 minutes. Take off the heat and add 1 clove garlic, grated & 1 Tablespoon ginger, grated.
  2. Chimichurri sauce: Leave out the water and add half the amount of olive oil & white vinegar.
  3. Golden raisin vinaigrette (one of the recipes from the article)
Grains: These I decided not to make ahead since I have the rice cooker and can easily set it on a timer to cook quinoa & rice. Pasta is less than 10 minutes so I decided not to pre-prep it either.
  1. Pasta
  2. Quinoa
  3. Rice
  1. Steamed collards: Cut off stems & dice. Cut leaves into 1″ pieces. Steam stems for 2 minutes. Add leaves & steam for another 2 minutes. Dump into a bowl of ice water to cool & preserve the green color.
  2. Roasted poblano peppers: Cut peppers in half & seeds. Place on a baking sheet. Preheat the broiler to high. Broil 3-5 minutes until skin of peppers is blackened. Let peppers cool then peel off skin.
  3. Roasted butternut squash: Cut squash into 1″ cubes. Toss with olive oil, salt, pepper & cinnamon (1/2 to 1 teaspoon of each). Bake at 350 degrees for approximately 20 minutes, until squash is tender.
  4. Braised cabbage: Slice one onion into half moons. Core & shred half a head of cabbage. Sauté onion in olive oil until onion is translucent. Add cabbage  and one cup vegetable stock. Cover and cook 5-10 minutes, until cabbage is tender.
  1. Chickpeas
  2. Roasted chicken
I also have some salad greens & cheese on hand. I’m not sure what we’ll end up eating this week, however, tonight I ended up making a pasta dish. Pasta + roasted squash + chickpeas + collards + golden raisin vinaigrette + blue cheese. Yum!


One comment on “Prepping for the week

  1. I love this idea! I can usually find some time on a Sunday to do this, especially since I can watch TV and catch up on whatever we’ve recorded throughout the week while doing it. I might have to put this plan into action next week. Thanks for the suggestion!

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