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.
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.
