The last thing anyone wants to do after a long day at work is cook. It takes too much energy which, frankly, you don’t have enough of and ordering food can really put a strain on your wallet.
Our solution? Making meals that are large enough to last you the week and still keep you interested (even on Friday). Here are some of our faves that you can easily reheat for dinner or take to work with you for a hearty lunch. Bon appetit!
Ramen Noodle Bowl with Escarole and Spicy Tofu Crumbles
Not only will this dish last you all week, but you’ll actually want to eat it! An hour of prep time will get you a savory and satisfying meal which you can eat for dinner with a nice glass of wine or bring to work and make your desk buddies jealous.
- 2 5.5-ounce servings fresh or dried ramen noodles
- 4 cups torn escarole
- 3 tablespoons Roasted Garlic Chili Sauce
- Kosher salt
- 4 Pickled Scallions
- Spicy Tofu Crumbles, thinly sliced radish, and chopped peanuts (for serving)
Cook noodles according to package directions. During the last minute of cooking, add escarole. Drain and rinse under cold water.
Toss noodles, escarole, and chili sauce in a large bowl until coated; season with salt. Divide noodles between bowls. Slice scallions into 1″ pieces and place on top of noodles along with some tofu crumbles, radishes, and peanuts.
Potato, White Bean & Kale Vegan Soup
A pot of this soup will satisfy you and your family all week long. It’s vegan, flavorful, and has a variety of textures, so your palate won’t get bored. Our favorite part? The garlic rosemary crostinis — they add the perfect crunch to every bowl.
- 1 large yellow onion chopped medium, about 2 cups
- 2 teaspoons olive oil
- 3 garlic cloves finely minced, about 1.5 tablespoons
- (2) 32 ounce containers of veggie stock
- 2 pounds yukon gold potatoes chopped medium, about 4 cups
- (2) 15 ounce cans cannellini beans (also known as white kidney beans)
- 2 tablespoons fresh rosemary, finely chopped
- 3 cups kale, ribs removed and torn into 2″ pieces
- salt & pepper
- 1 baguette sourdough bread, sliced into ¼” slices
- 4 tablespoons olive oil
- 1 tablespoon fresh rosemary, finely chopped
- 4 garlic cloves finely minced, about 1 tablespoon + 1 teaspoon
- pinch of salt
- 1. Preheat oven to 350 degrees.
- 2. Heat a large pot over medium heat with 2 teaspoons olive oil. Saute onions for 5-7 minutes until translucent. Add in 1.5 tablespoons minced garlic and cook until fragrant, 1 minute.
- 3. Pour in vegetable stock, potatoes, cannellini beans and rosemary. Bring to a low boil, reduce heat to low and simmer uncovered for 30 minutes.
- 4. Make the crositini’s by combining 4 tablespoons olive oil, 1 tablespoon fresh rosemary, 1 tablespoon + 1 teaspoon minced garlic and a pinch of salt. Press and smash the garlic & rosemary into the olive oil with the back of a spoon to release the flavors. Lay sourdough slices on a baking sheet. Evenly divide olive oil mixture on top of each slice. Bake with oven rack at upper third of oven until crostini’s are crispy, 20-25 minutes.
- 5. Add the kale to the soup and cook 5 more minutes. Remove from heat, salt & pepper to taste, then allow to rest for 5 minutes. Serve warm topped with crostini’s.
- 6. Will keep in an air container in the fridge for 7 days.
We’ve never met a chili we didn’t like and this version is no exception. This recipe is super easy to make and provides ample amounts for anyone to enjoy. Switch up how you serve it every night whether it’s over macaroni or with tortillas. You’ll basically have a “new” meal each night.
- 1 tablespoon olive oil
- 3 stalks celery, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 pounds ground turkey
- 2-14 ounce cans kidney beans, drained and rinsed
- 1-28 ounce can crushed tomatoes
- 1-16 ounce jar of salsa
- 1-8 ounce can of tomato paste
- 2 cup frozen corn
- 1 package taco seasoning
- 1 tablespoon cumin
- 1 tablespoon chili powder
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add in the celery and onion, and cook until just tender and fragrant, about five minutes. Add in the garlic and ground turkey. Cook until turkey is browned, about five more minutes. Do not drain!
- Add in the kidney beans, crushed tomatoes, salsa, tomato paste, corn, taco seasoning, cumin and chili powder. Bring to a boil, reduce heat and simmer for 30-45 minutes, or until thick and bubbly. Serve topped with favorite chili toppings.
Big Batch Oatmeal
We found our new Sunday night routine! Make a large batch of oatmeal, divide it into mason jars, and you have yourself a portable, healthy way to start your day. Change up your mix-ins each morning for a different take on the traditional meal.
1 2/3 cups steel-cut oats
4 cups water
1/4 teaspoon salt
Milk or soy milk
Cinnamon or other spices
Raisins or other dried fruit
Nuts or seeds
5 pint-sized Mason jars with lids (Weck jars are pictured above)
- Collect your jars and other equipment. I like pint-sized jars for this, as they allow a little more room for adding nuts, raisins, and milk later. But you can also use half-pint jars.
- Cook the oats for 3 minutes: Bring the oats, water, and salt to a boil. Simmer for about 3 minutes then turn off the heat.
- Let the jars stand at room temperature, then refrigerate: Divide the oatmeal among the jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate.
- Reheat the oatmeal in the microwave: Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add milk, raisins, or other mix-ins.
- You can also add your raisins, cinnamon, or other mix-ins to the rest of the jars before putting them away in the refrigerator. Then all you have to do is grab one and go on your way out the door.
Meatball and Spinach Baked Ziti
Looking for a hearty dinner that everyone in your family will enjoy? This baked ziti will be requested again and again, as it’s delicious, flavorful, and satisfying. Even the pickiest eater will want this cheesy, meaty dish.
- Cooking spray, for baking dish
- 2 c. ziti
- Kosher salt
- Freshly ground black pepper
- 1 lb. ground round
- 1/2 small onion, chopped
- 1/4 c. panko breadcrumbs
- 2 garlic cloves, chopped
- 1 large egg
- 1 tbsp. canola oil
- 1/4 c. dry red wine
- 1 (24 oz.) jar marinara
- 2 bunches flat-leaf spinach, stems discarded and leaves torn (about 4 c.)
- 3 tbsp. chopped fresh flat-leaf parsley, plus more for garnish
- 3 tbsp. chopped fresh basil, plus more for garnish
- 8 oz. bocconcini (small fresh mozzarella balls)
- Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish.
- Cook pasta in a large pot of boiling salted water until al dente. Gently combine ground round, onion, breadcrumbs, garlic, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl; shape into 16 meatballs.
- Heat oil in a large skillet over medium heat. Add meatballs and cook, turning occasionally, until brown on all sides, 6 to 8 minutes. Stir in wine, gently scraping up brown bits from the bottom of the skillet. Stir in marinara, spinach, parsley, and basil; bring to a simmer. Remove from heat and fold in pasta.
- Transfer mixture to prepared pan; top with cheese. Bake until cheese is melted and edges are bubbly, 25 to 30 minutes.
- Let stand 10 minutes before serving. Garnish with parsley and basil.
BLT Chopped Salad with Corn, Feta, and Avocado
Yep, this is a salad worth getting excited! A variety of flavors greet you every time you eat this deliciously, textured recipe. Make a big batch and divide it for an easy lunch or dinner — add the dressing in later, as you don’t want the lettuce to get soggy.
2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it’s chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!
Quinoa Black Bean Burrito Bowls
Just like tongue twisters, this delish recipe never fails to get old. Make a huge batch of quinoa and beans, then add in your select ingredients. Make it as spicy or as plain as you wish for however you’re feeling that day!
- 1 cup quinoa
- 1 tbsp olive oil
- 1/4 cup minced onion
- 1 clove garlic, minced
- 2 cans (15 oz each) black beans, rinsed and drained
- 1/4 cup chopped fresh cilantro
- 1/4 tsp chili powder (mild)
- Pinch of cayenne pepper (spicy)
- 1/4 cup fresh lime juice
- 1 cup shredded lettuce
Optional Topping Ingredients
- Grated cheddar or jack cheese
- Sour cream or Greek yogurt
- Pico de gallo or salsa
- Diced seeded tomatoes
- Hot sauce or sriracha
- Sliced avocado
Oatmeal Blueberry Applesauce Muffins with Walnut Oat Streusel
Need a super quick breakfast for when you’re inevitably racing out the door? Make a batch of these delicious muffins and you’re prepped for the week! Each muffin is only 172 calories, contains a punch of protein, and is sure to fill you up until lunch. Yum!
- Cooking spray
- 1 1/3 cups whole wheat pastry flour
- 3/4 cups rolled oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 heaping cup unsweetened natural applesauce
- 1 teaspoon olive oil
- 1/4 cup brown sugar
- 1 egg, slightly beaten
- 1/2 cup unsweetened vanilla almond milk
- 1 1/4 cup blueberries
- 1/2 cup chopped walnuts
- For topping:
- 3 tablespoons oats
- 1/4 cup chopped walnuts
- 1 tablespoons whole wheat pastry flour
- 1 tablespoon butter, melted
- 1/4 teaspoon cinnamon
- Preheat oven to 375 degrees F. Line 12-cup muffin tin with liners and coat the inside of them with cooking spray
- In a large bowl combine flour, oats, baking powder, baking soda, cinnamon and salt; set aside.
- In a medium bowl combine applesauce, oil, brown sugar, egg, and almond milk. Add flour mixture and stir until just combined. Don’t overmix! The batter will be slightly lumpy, and that’s okay! Gently fold in the walnuts and blueberries.
- To make the topping: In a small bowl combine oats, walnuts, flour, butter, and cinnamon.
- Sprinkle 1 heaping teaspoon over each muffin. Bake muffins for 15-19 minutes or until toothpick inserted into center comes out clean or with a few crumbs attached.