Most people love the idea of cooking on Sunday for the week ahead. But usually what comes to mind is lasagna pan Tetris, as pieces of various shapes get chiseled off throughout the week. It's sometimes hard to think of healthy options beyond creamy, cheesy casseroles.
Most of my clients have me provide them with these types of healthier options for the week, which get left in various labeled Tupperware containers ready for the reheating. If you don't mind putting in a very little bit of cooking time, there are also some quick and easy sides and condiments that will provide the building blocks for a meal with just a touch of added effort the night of -- tossing the salad greens, boiling the pasta.
Here are some ideas for dishes you can make on Sunday that will last you the whole busy workweek ahead.
--Phoebe Lapine of Feed Me Phoebe
Most meat keeps pretty well pre-made. I love making my own sausage patties with different flavor combinations. To keep them healthier, I’ll often use ground chicken or turkey. You can sear off the patties and then reheat individually throughout the week. Sometimes they taste just as good cold inside a sandwich or wrap, on top of a salad, or even just on a plate with some mustard! Get the recipe for Chicken Sausage Patties with Oregano and Olives
Sometimes I’m tempted by the allure of New York salad stalls like Just Salad or Chop’t. But most of those delicious add-in’s can be easily whipped up at the beginning of the week to have at your disposal as a topping for greens. Roasted beets are great for this, or use them as a stand alone salad like this one, which can be made start to finish at the beginning of the week. Get the recipe for Roasted Beet Salad with Ricotta Salata
If you make a big bowl of dressed grains, packed with veggies, you don’t have to worry about anything wilting as you would a regular green salad. Quinoa tabouli is filling and packed with herbs - a great bed for grilled chicken, or veggie main course. Get the recipe for Quinoa Tabouli
If you aren’t too tired to throw a pot of water on the stove for some whole wheat or gluten-free noodles, there are plenty of healthy pasta sauces and toppings you can make for the week. Try this roasted tomato puttanesca, which keeps beautifully throughout the week and can also be used as a sauce for meat or fish. Get the recipe for Roasted Tomato Puttanesca
Anything that cooks for a long period of time in a large pot will keep great for up to a week. These dishes don’t have to be heavy or unhealthy either. I love a good Moroccan Tagine for this reason. This version with Chicken and Preserved Lemons has very little fat and lots of veggies. Get the recipe for Chicken Tagine with Fennel and Olives
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