- Put 1 whole chicken in the slow cooker Sunday night, then picked the meat off and strained out the gravy Monday morning. Bones go into a big bag in the freezer for stock.
- Roasted carrots, potatoes, and onions
- Put 5 cups rolled oats to soak overnight, cooked Monday morning. Ate some for breakfast, then mixed the rest with cinnamon and vanilla extract and spread in a Pyrex dish. Will slice, fry in butter, and top with homemade jam for the rest of the week. (I’m not a fan of reheated soaked oatmeal. Tastes different to me somehow.)
- Ground 2 lbs buckwheat, most likely used for pancakes
- Giant batch of beef for taco bowls- 1 lb grass-fed ground beef, organic corn, 1 container black beans (I soak and cook a whole pound at once, then portion off into pint containers with some bean juice and store in the freezer. I use each container like you would a can), two large onions, homemade taco seasoning.
- Big batch rice (used the sprouted rice and quinoa blend fromBJs)
- Shredded a block of cheese
- Pumpkin and Sunflower Seed Butter (seeds were soaked and dehydrated last week)
- 2 quarts of yogurt (cultured overnight)
FYI, I don’t have a meal plan. This is just stuff that we eat a lot, so I figure why not make it ahead of time? Many different meals can be made with this prep and what is already in the fridge/pantry.Tonight, we are frying up some plaintains, and will eat those alongside some of the beef/bean mixture, topped with the conveniently pre-shredded cheddar. The seed butter can be spread on the oat bars, blended into smoothies, or just eaten by the delicious spoonful. The potato mixture can be reheated and eaten with the chicken, topped with gravy, or fried in the morning and topped with overeasy eggs. I don’t always do this, but it is so helpful that I hope to continue.
Do you prep for meals? What are some things you try to do ahead of time? I’m always looking for ideas to get ahead in the kitchen!