Meal Prep, vol. 2

Background:

Teachers are some of the busiest people I know and frequently sacrifice doing things for their own well-being (like making home-cooked meals) in order to make the best lessons and classroom environment for their students.  In an attempt to manage my work-life balance, force myself to get better at cooking and also eat a proper meal each night, I’ve decided I’m committing myself to cook 3 meals each Saturday morning to last me through the week.  Each evening, I’ll quickly make a side to go with it (steamer veggies, minute rice, fruit, etc.).  I hope that posting these compilations of recipes will help other busy people of the world.

The Recipes:
Total Active Time = 2.5 hours

Recipe #1: Lentil Soup
Difficulty Level: 1/5
Time: 1 hr (20 min prep, 35 min cook, 5 min to blend).

This recipe is very tasty and SUPER easy to make.  As a note, this recipe called for 1/2 tsp of “grains of paradise,” which I couldn’t find at my local grocery store, so I substituted 1/2 tsp of black pepper.   This recipe makes a TON of soup, so I am going to freeze half of it to eat for later.  Also, if you have an immersion blender USE IT! (It’s so much easier to use than a regular blender, when making soups.)

Recipe #2: Taco Stuffed Bell Peppers
Difficulty Level: 2/5
Time: 45 min (25 min prep, 20 min cooking).

Easy, tasty, and quick.  Load them with your favorite toppings!  I also enjoy to drizzle a bit of green Cholula sauce on it.  Serve with a side of rice for a complete meal. This was my favorite recipe of the bunch, and I see myself making it many times in the future!

Recipe #3: Shredded Beef & Carrots Pot Roast
Difficulty Level: 1/5
Time: 7 hours and 20 min (15 min prep, 7 hours cook, 5 min to shred).

It was…okay.  I won’t be making it again, but it wasn’t bad.

 

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