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Frozen staples like pasta, meatballs, and veggies are an easy way to get a home-cooked meal on the table in under 30 minutes with little effort. Give it a try with these meal prep tips and three easy recipes.
Tip 1: Chop and drop.
Take time the weekend before to pre-cut fresh ingredients. Then, drop them into a resealable bag and store them in the fridge. Items that go into the recipe at the same time—like the garlic, eggplant, and peppers in the Spanish-style meatball recipe below—can be stored together in the same container.
Tip 2: Assemble, in advance.
What’s better than a dinner that goes straight from fridge to oven? Many layered casseroles, like our take on classic chicken and biscuits below, can be prepared in advance. Assemble it the night before and store it in the fridge, then just pop it in the oven when you’re ready for dinner, it’s that easy! In this recipe we use frozen veggies. If you’re pre-assembling there’s no need to thaw them in advance. Just throw it all together and the veggies will thaw overnight.
Tip 3: Make it ahead!
Make it ahead! From start to finish recipes like our tortellini soup with croutons can be made days ahead. Throw this easy recipe together on a Sunday afternoon then refrigerate for later in the week. Just warm the soup while you the homemade croutons bake in the oven. You’ll have dinner on the table in a snap. It’s that easy!
Ready to get your make-ahead meal planning on? Set aside a little time this weekend to prep for the week. Your mid-week self will thank you!
Spanish-Style Meatballs with Grilled Bread
Chicken and Biscuits
Tortellini Soup with Croutons
