When only a hint of sunlight (if that) is left by the time you get home or done with work, it can be taxing to even think about spending an hour in the kitchen cooking up a meal. Instead of turning to something quick like another can of Campbell’s Chicken Noodle Soup, get a head start on your meals over the weekend. Arm yourself with some tasty winter meal prep options to comfort you on chilly evenings.
Quick Tips for Winter Meal Prep
1. Allowing your meals to cool slightly without lids before putting them in the fridge is one of the best tips we can offer to keep your meals as fresh as possible. Otherwise, condensation forms on the inside of containers and will cause your meal to turn soggy, which leads us to the next tip…
2. Store your meals in airtight containers. Glass storage containers are perfect because they’re microwave safe!
3. Add toppings on the day you plan to eat your meal to make it feel even more fresh.
4. Finally, the United States Department of Agriculture issued a reminder that prepped meals are only safe in the fridge for up to 4 days. While some ingredients can last longer in the fridge, it’s best to play it safe. Because of this, we’ve included four delicious meals to prep and store this week.
Recipes for 4 Days of the Week
Now for the good part. Below is a list of our favorite dishes that you can quickly prepare in order to have a filling meal almost every day of the week.
Italian Beef Stew with Cheesy Garlic Bread Bombs
You can never go wrong with cheesy, garlic bread bombs on top of a hearty meat. This recipe does require some time to prepare and cook, but you’ll thank yourself during the week for the extra effort in the kitchen.
If you can stop yourself from eating it all once the 2 hours and 40 minutes are up, store it in the fridge for the week ahead.
Ingredients
1 tablespoon olive oil
Beef Brisket
1 brown onion, chopped
1 large carrot, chopped
3 garlic cloves, crushed
⅓ cup tomato paste
½ cup red wine
2 cans finely chopped tomatoes
7 cups chicken stock
3 fresh bay leaves
5 sprigs fresh rosemary
Parsley leaves, finely chopped
Ingredients for bread bombs
2 cups self-raising flour
1 teaspoon baking powder
½ cup unsalted butter
¾ cup buttermilk
⅔ cup mozzarella
3 garlic cloves
Directions
Begin by heating oil in a casserole dish over high heat. Add the beef in batches and brown on all sides for about 5 minutes each. Transfer to a plate and set aside. Add the onion, carrot, garlic, and tomato paste to the dish. Stir to coat the veggies.
Add the wine and cook, stirring for about 2 minutes or until it’s reduced. Toss back in the beef along with tomatoes, stock, bay leaves, and rosemary. Bring to a boil before reducing the heat to low. Cover and cook for an hour and a half or until the meat starts to get tender. Uncover and cook for an additional 30 minutes until the beef is very tender.
For the bread crumbs, preheat the oven to 350 degrees. Whisk together the flour and baking powder in a bowl. Grate ⅓ cup of butter and add to the bowl. Use your fingers to rub the butter into the flour mixture until it resembles coarse breadcrumbs. Pour the buttermilk in the center and use a flat-bladed knife to stir until the dough comes together.
Move the dough to a lightly floured surface and knead briefly. Shape the dough into a 2cm-thick square and cut it into 15 pieces. Flatten a piece on the palm of your hand and place 1 piece of mozzarella in the middle. Bring the edges up to enclose and press to seal. Roll into a ball and place seam-side down on a plate. Continue with the process until you have 15 bread bombs.
Place the garlic and remaining butter in a small saucepan over medium heat. Arrange the bread bombs on top of the beef and brush with the garlic butter. Bake for an additional 20-25 minutes or until golden brown.
Vegetable Pasta Bake
Loaded with fresh veggies, this easy meal is a perfect cozy weeknight dinner ready in under 40 minutes. What’s great about this one is you can keep it a vegetarian dish or toss in sausage, chicken, or any meat your heart desires.
Prep ahead and cook the veggies and pasta and transfer to a casserole dish to keep in the fridge for a day or two. Pop it into the oven when you’re ready. But don’t forget to add a dollop of ricotta and shredded cheese before baking!
Ingredients
12 ounces pasta
2 tablespoons olive oil
1 large onion, diced
1 ½ teaspoon salt
4 cloves garlic, finely chopped
1 bell pepper, diced
8 ounces sliced mushrooms
2 teaspoons dry italian seasoning
¼ teaspoon ground pepper
5 ounces baby spinach
1 14 ounce can crushed tomatoes
½ cup chopped fresh basil
8 ounce part-skim ricotta cheese
2 cups shredded cheese such as cheddar or an Italian cheese blend
Directions
The first step is to cook your pasta until al dente in a pot of lightly salted water. Meanwhile, preheat the oven to 400 degrees and coat a casserole dish with cooking spray.
Heat oil in a large skillet over medium-high heat and add onion and salt. Stir until the onion is softened and starting to brown, which should take 6 to 7 minutes. Add in the garlic, bell pepper, mushrooms, Italian seasonings and pepper. Stir often until the veggies are tender and any excess moisture is evaporated. This process will take up to 7 or 8 minutes. Stir in spinach and cook until wilted.
Add the vegetable mixture, crushed tomatoes, and basil to the pasta and stir well. Transfer everything to your casserole dish and add ricotta and shredded cheese on top if you’re ready to bake.
Bake for about 12 minutes or until the pasta is bubbling and the cheese is melted. Enjoy!
Chorizo and Chicken Jambalaya
Get a jump start on your week with a super simple meal that comes together in one hour from start to finish and only dirties one large frying pan! This jambalaya recipe makes six servings so after you indulge a serving or two, store the rest in the fridge to enjoy throughout the week.
The spicy Spanish sausage will steal your heart and become a staple in your winter meal prep options.
Ingredients
1 tablespoon olive oil
2 chorizo, cut diagonally into 1cm slices
Chicken thigh fillets, trimmed and cut into 3 cm pieces
2 celery sticks, finely chopped
1 brown onion, finely chopped
1 red capsicum, finely chopped
2 garlic cloves, crushed
1 teaspoon smoked paprika
¼-½ teaspoon cayenne pepper
4 cups chicken stock
1 can chopped tomatoes with paste
2 cups basmati rice
2 dried bay leaves
¼ cup chopped fresh parsley
3 springs onion shallots, thinly sliced
Crusty bread to serve (optional)
Directions
Heat oil in a large frying pan over medium-high heat. Stir in the chorizo and chicken for 5 minutes or until browned. Add in the celery, onion, and capsicum for 10 minutes or until the onion is soft. Stir in the garlic, paprika and cayenne pepper for 1 minute.
Next, stir in the chicken stock, tomato, rice, and bay leaves. Bring everything to a boil over high heat, then reduce to low. Simmer and stir often for about 20-25 minutes when the rice is tender and the liquid is absorbed.
Remove the frying pan from the heat and sprinkle with parsley and spring onion. Serve with crusty bread!
Loaded Breakfast Casserole
Everyone loves a good breakfast for dinner every once in a while, right? This dish is loaded with scrumptious flavors and the best part is it’s freezer friendly. You can even pop it in the oven for a tasty start to your busy day.
Ingredients
1 pound sweet potato, peeled and diced
1 tablespoon olive oil
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon cumin
Salt & pepper to taste
8 ounces bacon
1 pound breakfast sausage of your choice
½ large onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
12 large eggs
⅓ cup milk
Shredded cheese and green onion for garnish (optional)
Directions
Preheat your oven to 400 degrees and prepare a 9×13 casserole dish. On one baking sheet pan, toss the sweet potato with olive oil, garlic powder, paprika, cumin, salt, and pepper. Set aside.
On a separate sheet pan, add slices of bacon and place both pans in the oven to cook for about 18-20 minutes. The bacon will cook first so keep an eye on it to remove when it’s done. Stir the sweet potato and continue cooking for an additional 15 minutes.
In the meantime, cook the breakfast sausage in a pan on medium high heat. Once it’s browned, remove it with a spoon and place it in the casserole pan.
Drain off all but a tablespoon of grease from the pan and saute the onion and bell pepper for 4-5 minutes. Add the minced garlic and saute for another 30 seconds. Transfer the onion and bell pepper to the casserole pan.
Finally remove the sweet potato from the oven and add it to the casserole pan along with the crumbled bacon, onion, and bell pepper. If you would like to add cheese, now is the time to do so. Stir all the ingredients together and season with more salt and pepper.
In a mixing bowl, stir the eggs with the milk. Pour the egg mixture over top of the meat and veggies in the casserole dish. Cook for 25-30 minutes or until the center is cooked through and edges appear slightly golden. Serve warm!
