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The new year and new decade is the perfect time to get on track with healthy eating, but that can be way easier said than done. Busy weeknights always get in the way of nutritious, home-cooked meals, but luckily Culinary Expert Camille Moore stopped by The Social with a solution. With five recipes – a week’s worth – that you can prep in one day, this is the perfect way to keep stress levels at a minimum and bellies full.

Click on any of the images to get the recipe, check out Camille’s prepping plan below, and watch the video above for more!

Masala veggie and chicken bowls with cucumber raita

Shrimp and cabbage ramen salad bowls

Roasted salmon with crispy smashed potatoes and basil lime sauce

Blistered broccolini and white bean salad with chicken

Rigatoni bolognese with roasted garlic bread

MEAL PREP PLAN

Use this as a guideline for how to time things on meal prep day. Do what works for you, your kitchen, and the equipment/tools you have available, but it’s best to start with the Bolognese ragu, because that needs three to four hours to cook, which gives you plenty of time to prepare the rest of the week’s menu. Start with the things that take the most time to marinate/cook, and get as much mise en place ready as possible before cooking. Be sure to cool all foods down to room temperature before refrigerating, and get your food storage containers ready to go! Here’s the checklist I used (see recipes for additional info if required):

  1. Season chicken – allow to marinate. Preheat oven to 425°F – for roasting garlic and baking chicken. Prep garlic head in foil for garlic butter.
  2. Get Bolognese ragu simmering on the stove, and prep baking sheet with parchment – for cauliflower.
  3. Set potatoes to boil, then grate cucumber and set in kitchen towel.
  4. Bake chicken and garlic according to relevant cooking times once oven heats, then boil edamame (according to package directions).
  5. Chop shiitake, chop and prep cauliflower, make Shallot Vinaigrette and make Ramen Vinaigrette.
  6. Rinse and dress white beans, then cook basmati.
  7. Increase oven temperature to 450°F (once chicken and garlic are out), roast cauliflower, then cook shrimp and shiitake.
  8. Roast broccolini (once cauliflower is out).
  9. Chop all remaining vegetable and fruit components for recipes – use foil to hold in order to minimize dishes if needed. Dress cabbage with vinaigrette, add edamame, shrimp, and shiitake on top – and refrigerate.
  10. Make Basil Lime Sauce, then make raita.
  11. Press boiled potatoes onto prepared baking sheet. Season, cover and refrigerate, then make garlic butter. Dress baguette, wrap in foil and refrigerate.
  12. Crumble ramen noodles.

Forgo the oven with these no-bake desserts