In 2013, Rachel Ray published a cookbook titled "Week in Day." This very popular book, which released in tandem with a Cooking Channel show, dared to dive deeper into the mystery of meal prep. Along with easy ways to prepare a week's worth of meals for an entire family in one day, she also described how to fit all the groceries that you need for three meals into one single bag! MIND BLOWN!
During quarantine, with visits to the grocery store spotty and supplies limited, I have had to stretch my creative muscles in the kitchen. Luckily my "zen" is cooking, but I'm well aware that that may not be the case for all. In an effort to help parents with some easy meal prep and to also pay homage to one of my favorite Food Network stars, I created:
4 RECIPES - 1 SHOPPING TRIP
(Pantry staples not included)
Groceries:
(3) Yukon gold potatoes, large
(1) Container, parmesan cheese
(2) Onions
2 lb Ground beef
(2) 14 ½ oz cans, Diced tomato
(1) Bag, Spinach
(1) Head of garlic
(1) Bag, shredded mozzarella cheese
(1) Bag, shredded cheddar cheese
(2) Zucchinis
(1) Packet, taco seasoning
(1) Frozen vegetable blend
Flour
(1) 8oz can, chicken stock
(1) Carton, milk
(1) Stick, butter
(1) Carton, eggs
Recipe Creations:
Meal #1: Scalloped Potato Roll
- Line a sheet pan with parchment paper.
- Thinly slice 2 potatoes and lay them in an overlapping pattern on parchment paper. Top with salt and 1C parmesan cheese. Bake at 350 degrees for 30 minutes.
- Let the potatoes cool as you combine your ground beef mixture with 1 can of diced tomatoes (drained), season to taste.
- Cook spinach in pan on stove with 1T oil until wilted. Reserve 1/2 for quiche.
- Combine spinach with the ground beef mixture + 1/3 cup shredded mozzarella cheese.
- Gently spread the mixture onto the cooked potatoes in a thin even layer. Sprinkle with a bit more mozzarella cheese
- Take one end of the parchment paper and begin rolling upwards toward the other end. Make sure to keep the contents inside your roll.
- Once together, with the seam side down, bake for an additional 15 minutes.
Meal #2: Mexican Zoodles
- Spiralize zucchinis. Reserving ends for quiche.
- Cook zucchini noodles with 1t oil for 5 minutes. Remove from pan.
- Add 1t of oil to the pan along with the ground beef mixture and taco seasoning pack. Heat to combine
- Add 1 can of diced tomatoes to the pan. Cook for 3 minutes
- Add zucchini noodles to the pan. Stir to combine.
- Top with shredded cheddar cheese before serving.
Meal #3: Drop Biscuit Pot Pie
- Heat frozen vegetables in an oven safe, greased pan on the stove (adding a tablespoon of water, as needed, if vegetables start to stick)
- Sprinkle with 1T flour. Cook for 1 minute.
- Add 1/2C chicken broth and 1/4C milk. Bring to a boil. Simmer for 8 minutes.
- Add in ground beef mixture and additional spices, if using. Heat for 5 minutes.
- Make biscuits by combining 2C flour, 1T baking powder, 1/4t baking soda, 12t salt and 2t sugar into a bowl.
- Use your fingers to combine 6T of cold butter (cut into 12 pieces) into the dry mixture.
- Add in milk to make a thick dough.
- Drop biscuits onto pot pie mixture.
- Bake in a 425 degree oven for 22 minutes.
Meal #4: Crustless Vegetable and Cheese Quiche
- Combine 6 Eggs, 1/2 C Milk, 1/2 C left over cheese, remaining ground beef mixture, remaining potato (sauté first), remaining zucchini (sauté first) and remaining spinach into a greased pie dish.
- Bake for 45 minutes.
Extra Tips:
1. Brown all of your ground beef together with your onions before prepping any of the meals. That way all of your protein is ready to divide amongst the recipes. (1/4 of the mixture per recipe)
2. Don't be intimidated by the potato roll. It is SURPRISINGLY easier than it looks - and it makes for a STUNNING presentation
3. A spiralizer is an excellent tool to have on hand for the zoodles, but it is not necessary. Zoodles can also be made via a vegetable peeler
4. Pantry staples include: salt, pepper, dried seasonings (according to taste), baking powder, baking soda and olive oil.
