Meal Prep, vol. 4


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.

meal prep logo

The Recipes:
Total Active Time = 2 hrs

Recipe #1: Mississippi Roast
Difficulty Level: 0/5
Time: 8:05 (8 hr cook on low, 5 min to shred and remove fatty pieces).

This recipe is insanely easy to make and truly falls apart by the time it’s done cooking.  When I make this again, I will probably make it again with unsalted butter because I am a bit sensitive to salt.  I think the main saltiness factor comes from the pre-packaged mixes (ranch dressing mix and dry onion soup mix).  That being said, I don’t think the average person would have any issue with the salt in here.  As recommended, I’m eating it as a sandwich meat filling.  I think it would also go well with potatoes.

Recipe #2: Potato, Pepper, & Sausage Casserole
Difficulty Level: 1/5
Time: 1 hr and 35 min ( 20 min prep, 1 hr and 15 min cooking).

This is a recipe that I made on the fly a while ago, and it was tasty and EASY.  You can season it however you like. I like it because you can serve it as a side or eat it alone for lunches.


  1. 1 28-oz package of frozen Potatoes O’Brian from Orieda (diced potatoes with onions and peppers)
  2. 1 4-pink (12 oz) package of Italian chicken sausage (I am picky about sausage, but I love this one).
  3. 1 cup chopped onion (I used white)
  4. 2 cups chopped bell pepper (I like to use a mix of colors, but I don’t think it’ll really matter)
  5. Salt/pepper to taste
  6. 3-5 cloves of garlic, to taste.
  7. 1 tbsp of garlic powder
  8. 3 tbsp of olive oil


  1. Preheat oven to 375 degrees F.
  2. Drizzle 1 T of olive oil onto a 9×13 casserole dish.
  3. Add all ingredients except for the sausage.  Mix well with hands.
  4. Cook for 1 hour.
  5. Mix well, and taste.  Update seasonings to taste at this point, if needed.
  6. Add the sausage (cut up into bite sized pieces).
  7. Cook for 10 more minutes.


Recipe #3: Egg Roll Bowls
Difficulty Level: 2/5
Time: 45 min (25 min prep, 20 min cook).

An edit I made was to use about 2 Tbsp of honey into the mix.  I also used pre-shredded “angle hair” cut green cabbage, which made this recipe even easier!

I made this recipe last week and loved it so much I made it again as a double batch!  SO delicious.  I packaged this up into 5 Tupperware containers for lunches this week.  I put 3/4C of brown rice with about 1/2 C of the meat and cabbage mixture.



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