easy dishes to make this weekend & eat all week

easy dishes you can make over the weekend and eat all week long

I got a LOT of requests about meal prepping for the week ahead and while I’m no food prep expert, I do like to make a few dishes over the weekend that I can easily heat and eat all week long so I wanted to round those up for you in case you need some inspiration this weekend!

A few of my favorites include:

Baked Oatmeal

As you may or may not have gathered, I loved baked oatmeal. It’s such a simple heat & eat breakfast (or snack!) and it doesn’t take long to pull together on the weekends making it a double win. It keeps well in an airtight container for about 4-5 days in the fridge and re-heats well in the microwave.

Try these varieties:

• Cherry vanilla almond baked oatmeal
• Cinnamon raisin walnut baked oatmeal
• Peanut butter apple baked oatmeal
• Apple cinnamon walnut baked oatmeal
• Apple pumpkin pecan baked oatmeal

Baked Egg Dishes

This is another favorite make-ahead dish of mine and is perfect for literally any meal of the day. Lazy dinner? Check. Easy packed lunch? Check. Quick breakfast? Check. It keeps well in an airtight container in the fridge for up to 4 days helping make the week ahead MUCH easier.

Try these varieties:

• Pesto vegetable & mozzarella egg bake
• Veggie-loaded yogurt frittata
• Spinach, tomato & mozzarella egg bake
• Broccoli, pepper & feta egg bake

Soups, Stews & Chilis

There’s literally nothing better than prepping a big batch of soup, stew or chili over the weekend to have on-hand all week. The flavors in these dishes only get BETTER as they sit in the fridge and marinate. Most can easily last 4-5 days in an airtight container in the fridge and you can also freeze a bunch in single serve portions to pull out whenever you need them!

Try these varieties:

• Quick & easy veggie-packed meatball soup
• Black bean, wheat berry & veggie chili
• Double black bean quinoa chili
• Instant pot veggie-chili
• Black bean, sweet potato & turkey chili

• Roasted butternut squash & apple soup
• Mom’s favorite lentil soup

Grain Bowls

Like soups, grain bowls only get better as their flavors marinate. If you want to be able to re-crisp any roasted veggies you’re adding in, feel free to keep the components separate (and obviously leave off any toppings or dressings until right before you’re ready to eat). I don’t mind that the veggies get a little more tender as time goes on. These bowls should keep well in an airtight container in the fridge for at least 4 days.

Try these varieties:

• Tri-color quinoa and roasted root vegetable grain bowl
• Roasted harvest vegetable farro & feta bowl
• 15-minute pesto quinoa with riced broccoli & chickpeas
• Farro with spinach basil pesto, toasted walnuts & summer vegetables
• Summer veggie mexican quinoa bowl
• Mexican cauliflower rice with spiced tofu

• Roasted veggie & quinoa with cilantro lime cashew sauce

Baked Pasta Dishes

There’s nothing better than a baked pasta dish that you can eat all night long! It feels like the most comforting meal ever and literally all you have to do during the week is heat it up! Most last well in an airtight container in the fridge up to 4 days.

Try these varieties:

• Whole wheat pesto greek yogurt baked mac and cheese
• Veggie-packed whole grain skillet lasagna
• Green veggie whole wheat gnocchi with lemon spinach pesto and shaved parmesan
• Baked penne
• Roasted brussel sprout & caramelized onion whole wheat pasta

Mexican Dishes

From enchilladas to bowls and baked, there are SO many options that make great make-ahead meals! Like some of the others I’ve mentioned before, the flavors marinate the longer they’re in the fridge and taste better each time you pull it out! Most will keep well for at least 4 days in an airtight container in the fridge.

Try these varieties:

• Mexican sweet potato & cauliflower rice with spicy tofu
• Easy, veggie-packed mexican casserole
• Cheesy, whole grain enchilada bake
• Easy double bean enchiladas

Hope this helps provide some inspiration for the week ahead!

3