Mixed Meal Prep
Serves 8
30 mins prep
60 mins cook
90 mins total
This mixed meal prep includes a variety of recipes such as Bone Broth Rice, Egg Frittata, Cucumber Salad, and Stuffed Peppers, all designed for easy cooking and storage throughout the week.
0 servings
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1: Preheat the oven to 400°F (200°C). 2: Toss the cauliflower florets and chickpeas with olive oil, ground turmeric, cumin, smoked paprika, salt, and pepper until evenly coated. 3: Spread the seasoned cauliflower and chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the cauliflower is tender and slightly caramelized and the chickpeas are crispy. 4: Preheat the oven to 350 degrees and spray pan with oil for the frittata. 5: Remove sausages from casings and pan fry in a large skillet. Or cook bacon. 6: Once cooked, move to a paper towel-covered plate to drain. 7: Mix eggs in a bowl with cottage cheese until smooth. 8: Add cooked meat and veggies to the egg mixture, and pour into the pan. 9: Cook for 45-50 minutes. 10: For cucumber salad, slice the cucumber into thin rounds or half-moons. 11: In a small bowl, combine the minced garlic, apple cider vinegar, sugar, Korean chili powder, and chili oil. 12: Toss the cucumber slices with the dressing mixture until evenly coated. 13: Serve immediately or refrigerate for up to 1 hour to let the flavors meld. 14: For stuffed peppers, preheat the oven to 350. 15: Cook the ground beef, then combine with chopped peppers and onions. 16: Fill the red peppers with the beef and rice combination, top with cheese. 17: Cook for about 15 minutes.
