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Cook Once: Eat All Week With Easy Delicious Recipes

by Helen
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Cook Once Eat All Week Recipes

To live a more sustainable lifestyle, we buy food in bulk, cook more, and spend more time at home. Also, this way of grocery shopping is more convenient.; but a lot of food goes to waste, which means wasted money. We are all about living a sustainable lifestyle and produce as little waste as much as humanly possible. Furthermore, we buy real food organic ingredients, organic chicken, free range, and grass-fed meats because organic it is healthier for the whole family.

I came across this list of recipes at simply living and wanted to pass them along, a great idea and concept. Below is some easy cook once eat all week recipes. Furthermore, the recipes below can help you maximize the ingredients you have in your pantry or refrigerator to decrease wasted food.

 Save Time And Money With Once A Week Meal Prep

These cook once eat all week recipes, are intended for you to prepare during some free time. Thus, they are great for meal prep; cook and place them in the freezer for later.  Furthermore, preparing healthy meals using your bulk-sized packaged ingredients is an excellent way to be sustainable.  Also, be sure to have plenty of sustainable or non toxic freezer storage containers on hand.   For more cook once a week recipes are sure to try our Classic Braised Beef StewSlow Cooker Mashed PotatoesTuscan Chicken Mac and Cheese, or Homemade Cinnamon Rolls with Cream Cheese.

 This post contains affiliate links. Additionally, we are a participant in the Amazon Services LLC Associates Program.  If you use these links to buy something we may earn a commission. 

Chicken And Broccoli Alfredo

Cook Once Eat All Week Recipes

First up is, on our once a week meal prep  is chicken and broccoli alfredo bake. This creamy pasta dish is perfect for any weeknight, and will for sure will be a hit with the family.

Ingredients

  • Chicken Breasts, boneless, skinless, cooked, and cubed (2-3) (BUY HERE)
  • Penne pasta (1 lb.)
  • Broccoli, steamed and coarsely chopped (1 cup)
  • Shredded parmesan cheese (1 cup and ½ cup, please separate from one another)
  • Heavy whipping cream (16 oz.)
  • Butter (8 tbsp.)
  • Egg yolks (2)

Directions

  1. Over medium heat in a saucepan, melt the butter and use a whisk to mix in the heavy cream.
  2. Next, add in the egg yolk add in the 1 cup of cheese, saving the rest for a little bit.
  3. Let the mixture simmer for about 5 minutes and set it aside. You are going to want to preheat the oven to 350°.
  4. Grab a large pot and cook the penne pasta. It freezes a bit better you may want to cook it slightly underdone.
  5. Once you have drained the pasta and placed it back into the pot, pour about half of the sauce you made into the pot and toss the pasta, tossing it.
  6. Mix in the broccoli and chicken. Don’t worry, we are almost done!
  7. Place the creation and transfer it from the pot to a 9×13 pan. Then spread the remaining parmesan cheeses around it.
  8. It is recommended that you cover up the creation with two layers of tin foil, then putting it in the freezer.

How To Prep:

Take your newfound creation out of the freezer and let it defrost for a bit. Lastly, bake for about 30 minutes, sit down with your family and enjoy your meal.

***Buy organic when possible

Other Great Meal Prep Once A Week Recipes: Slow Cooker Pork Carnitas | Best Homemade Slow Cooked Pinto Beans

Cook Once Vegetable Soup

Cook Once

You will need quite a few ingredients to prepare this recipe but, it is worth it.  If you'd like, you can add leftover chicken.  Making a big pot of vegetable soup is a great meal prepping dish, only cook once and get several meals out of it.

Ingredients

  • Vegetable broth (4 cups)
  • Chopped kale (1 ½ cups)
  • Halved cherry tomatoes (1 cup)
  • Chopped green beans (1 cup)
  • Dry white wine (1/4 cup)
  • Extra-virgin olive oil (2 tbsp.)
  • Balsamic or white wine vinegar (2 tbsp.)
  • Dried oregano (2 tsp.)
  • Red pepper flakes (1/4 tsp.)
  • Chopped garlic cloves (4)
  • Bay leaves (2)
  • Diced medium yellow onion (1)
  • Diced medium diced carrot (1)
  • Diced small sweet potato (1)
  • Diced zucchini (1)
  • Sea salt and fresh black pepper
  • 14.5-ounce can dice fire-roasted tomatoes
  • 15-ounce can drain chickpeas

Directions

  1. Now that we have gathered and prepped all our essentials, let the 30-minute countdown begin! First, you are going to want to heat up the oil in a pot over medium heat. In that, you are going to add the onion, ½ teaspoon salt, several grinds of pepper. Stir for about 8 minutes.
  2. Next, add in the carrots and sweet potatoes. Stir for an additional two minutes.
  3. Then, add the wine. Cook it for 30 seconds and then add the canned tomatoes, garlic, oregano, and red pepper flakes. You are also going to stir in the broth and bay leaves. Bring it to a boil and then reduce the heat. Cook it covered for approximately 20 minutes.
  4. Stir the cherry tomatoes, green beans, zucchini, chickpeas, and then cover it up while cooking for about 10-15 minutes. Make sure that the green beans are tender.
  5. Finally, stir in the vinegar, kale, and another 1/4 teaspoon of salt and more pepper.

    Now store it in a non toxic and sustainable freezer safe container.  Store it in your freezer until you are ready to serve it for lunch or dinner.

Cook Once Sweet And Sour Meatloaf

Cook Once Eat All Week Recipes

Precooking these food prep meals are a perfect way to feed your family healthy and hearty meals with ingredients you may already have. If you don't have them, plan and buy the ingriedients for the specific meal prep you are going to cook.

Ingredients

  • Ground beef (1 ½ lb.) (BUY HERE)
  • Dry breadcrumbs (1 cup)
  • Sugar (1/2 cup)
  • Brown sugar (2 tbsps.)
  • Cider vinegar (2 tbsps.)
  • Prepared mustard (2 tsp.)
  • Salt (1 tsp.)
  • Dried minced onion (1 tsp.)
  • Pepper (1/4 tsp.)
  • Lightly beaten large eggs (2)
  • Tomatoes sauce (15 oz./1 can)

Directions

  • Grab a large bowl and combine the breadcrumbs, salt, pepper, and eggs. Chop the beef up and sprinkle it over top, mixing it.
  • Add in the onion and about half of the tomato sauce. Press it into a 9×5 in. loaf pan.
  • Bake it at 350° for approximately 50 minutes. In a separate saucepan, mix the sugars, mustard, vinegar, and the rest of the tomato sauce, bringing it to a boil.
  • Pour it over the meatloaf until there is no pink left and the thermometer shows 165°.
  • To freeze it properly, wrap the pan in plastic wrap and foil. The night before you plan to indulge, allow it to thaw in the refrigerator. Next, you can unwrap it and reheat on a baking pan, preheat the oven at 350°. Once the thermostat in the center 165°, take it out and let it cool.
OXO Good Grips Freezer-to-Oven Safe 3 Qt Glass Baking Dish with Lid
Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker, Qt, White
Spring Chef Stainless Steel Box Grater (Large)

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360 Stainless Steel Stock Pot with Lid, Handcrafted in the USA, Induction Cookware, Waterless Cookware, Dishwasher Safe, Oven Safe, Stainless Steel Cookware, Dutch Oven, Stockpot (4 Quart)

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Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Set of 3, Black
24-Piece Superior Glass Food Storage Containers Set – Newly Innovated Hinged BPA-free Locking lids – 100% Leakproof Glass Meal-Prep Containers, Great On-the-Go & Freezer-to-Oven-Safe Food Containers

Homemade Ice Cream

Cook Once

Whip up some creamy homemade ice cream. Have your kids help, make it a fun activity. Make homemade waffle cones or a banana split. The sky is the limit.  Everyone likes a nice bowl of creamy ice cream; therefore, it is great for food prep.

Ingredients

  • Heavy cream (1 ¾ cups)
  • Whole milk (1 ¼ cups)
  • Sugar (3/8 cup)
  • Vanilla extract (1 tbsp.) or vanilla bean (1)
  • Fine sea salt (1/8 tsp.)

Directions

  1. Take a cup of cream and pour it into a saucepan, saving the rest for later, and add in the salt and sugar.
  2. Split the vanilla bean in half along the length. Scrape the seeds from the bean and place it into the pot. Warm up the mixture using medium heat to let the sugar dissolve.
  3. After removing the heat, add the rest of the cream into the mix along with the milk and vanilla extract. Stir them together and place them in the fridge.
  4. After a bit and when it is ready to turn, take it out of the fridge and remove the vanilla pod. Whisk the mixture and put it into an ice cream maker. Once finished, place your creation into a container and freeze it.

Cook Once A Week Lasagna Roll-Ups

Homemade Ice Cream cook once eat all week

Oooh! Who doesn't like pasta? This cheesy meal covered with parmesan cheese is a perfect dish for any holiday, occasion, food prep, or any night. This dish can easily be frozen making it a great meal for once a week meal prep.

Ingredients

  • Uncooked lasagna noodles (10)
  • Finely chopped sweet onion (1 cup)
  • Low-fat ricotta cheese (1 cup)
  • Torn fresh basil (1/4 cup)
  • Shredded parmesan cheese (1/4 cup)
  • Olive oil (2 tbsps.)
  • Sugar (1 ½ tsp.)
  • Dried crush red pepper (1/4 tsp.)
  • 1/3-less-fat softened cream cheese (2 oz.)
  • Minced and divided garlic cloves (3)
  • 24 oz. jar of tomato and basil sauce (1)
  • 14 oz. can baby artichoke, drained and quartered (1)
  • Lightly beaten egg white (1)

Directions

  1. First, preheat your oven to 350°. Separately cook and boil the lasagna noodles according to the instructions on the box. It is best for freezing if you cook it al dente. Drain the pasta without rinsing it and arrange a single layer on a piece of aluminum or waxed paper.
  2. Next, sauté the onion in hot oil in a saucepan over medium heat for approximately 7-8 minutes.
  3. Add 2/3 of minced garlic (saving the rest for later), cooking and mixing it at a 1-minute constant. Stir in the tomato sauce, sugar, and crushed red pepper. Once it is brought to a boil, reduce the heat. Stir it for about 5 minutes and remove once done.
  4. Then, stir the ricotta and cream cheese. Once it is smooth, drop in the artichoke hearts, the lightly battened egg, fresh, parmesan cheese, and the rest of the minced garlic.
  5. Spread ¼ cup of cheese mixtures onto each noodle, followed by rolling them up, placing them into a greased baking dish seam side down. Spread tomato sauce over each noodle.
  6. Finally, cover it and bake it at 350° for approximately 45- minutes (until it is bubbly and heated). After letting it cool for 5 minutes, enjoy it and save it for later (even though it may be tempting to have a piece.)

Finally, make some room in your freezer for these delicious cook once meals and homemade ice cream. Save time, money and eat healthier if you cook once these eat all week meals your family will love.   If you don't already buy in bulk, you may consider buying in bulk when cooking for meal prep; buying in bulk will save you time and maybe some money.

***Buy organic when possible.

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