Читать книгу Meal Prep Cookbook For Dummies - Wendy Jo Peterson - Страница 50

IN THIS CHAPTER

Planning a week of plant-forward meals

Catering to meat eaters

Making a week’s worth of bowls

Heading to the Southwest for a week

Traveling the globe without leaving home

Making sheet-pan meals

Saving time with 20-minute meals

Giving your kids what they want for an entire week

Meal prep is simply batch cooking or preparing foods in advance for the week. In this chapter, I offer more than 40 meals ideas — eight weeks of five meals per week. You can choose how much prep you do in advance, but for consistency, I suggest the meal prep you can do, in most cases, in less than two hours. The idea behind these menus is to prepare for a couple hours in advance to significantly cut the time you spend on meal prep throughout the week. (The only exceptions are the days when you roast meat or poultry for the week.)

I also include one week focused on families. In reality, kids can eat the same foods as the rest of the family, but we all know most kids love to eat certain kinds of foods, so I offer a plan focused on those recipes. Feel free to modify the plan to meet your child’s unique demands, er, needs.

Most prepped foods are good for three to five days in the refrigerator. The fifth day can really push the limits of quality for many foods. Taking this into consideration, I provide a lot of frozen options on the fifth day.

These weeks are not meant to be eaten consecutively. You can pick and choose each week, as you like. You can easily make adjustments based on the season or what’s on sale. Turn to Chapter 3 for seasonal considerations to help you pick the right produce for seasonal meal planning!