Sunday afternoon cooking with meal prep for the week. 

So step one to cooking a large amount of anything is to have a clean kitchen!

An empty dishwasher if you’re lucky enough to have one, an empty sink, and nothing in your way! If you’re really organized, empty the fridge of anything that won’t get eaten or that is expired, and take out the garbage and recycling. This part I do the night before. 

I bake a lot and this is how I store my pans: clean, lined with parchment and stacked. I love nesting pans like this, and when you line the pans, clean up is much easier. 

First I start with making some tea, this is 6 green tea bags with 8 cups of boiling water and put some palm sugar but you can also use some honey. After it steeped, I put it into a bottle and then into the fridge. 

I like to start with veg and finish up with meat. 

While I am chopping vegetables I will preheat the oven and start some quinoa on the stove. 

This is red quinoa. A basic 2:1 ratio will work for this. I use 1/2 cup dry quinoa to 1 cup of stock. I also add a little piece of habanero to give a bit of flavor. I do mean a little piece…like a tic-tac. Bring to a boil, cover, then turn down to simmer for about 20 minutes until cooked. 

So now I season the brussel sprouts and put them into the oven. Again with black pepper, cayenne, Himalayan sea salt. 375 oven temp. 

I split and removed the seeds from a spaghetti squash. Rub with EVOO then seasoned with s, p, ground hot pepper, then into the oven with the sprouts. 

Then I started chopping mushrooms. As for how to clean these, I usually just wipe off with a wet paper towel, but you can also rinse with water or AC vinegar. 

By this time the quinoa was done. 

Then I used this the same pot to brown some ground beef for taco meat. 

I chopped some spinach and bokchoy. Be sure to wash carefully since they trap sand easily. 

Then I seasoned a piece of salmon. Cayenne, black pepper, and whole grain mustard. Then into the oven with the brussels and squash. 

Then I clean up and remove the cutting boards for veg and change to another board for chicken. 

I’m making some fettuccine alfredo and get that started by melting some butter and sautéing the mushrooms. The ground meat still going in the front. 

Remember to clean as you go, allow for a cooling area, pack up food and store, cleaning the pots and pans as you use them.

I cut the fat off the chicken thighs, sliced the chicken breast in half lengthwise then put a pack of chicken sausage on the side. Into the oven. By this time, I could remove the brussels and salmon. 

This also became a snack for the cook! Along with the taco meat. You can use this during the week for easy quesadillas, tacos, or nachos. 

The mushrooms are done, I took them out and added the chopped spinach. 

I put water on to boil for the fettuccine noodles. 

Then I grated the parmigiana for the alfredo sauce. 

In another Dutch oven, I started the sauce. Butter, garlic first. Add cream…I used half and half to have less fat, let it thicken. Add black pepper, cayenne if you like, himalayan salt to taste. Then slowly add the parmigiana to allow it to melt. 

Drain the noodles but keep some pasta water. 

Check on the chicken, the breast will finish first, remove it and let it cool. Then the sausages will split a bit, that’s when I remove them. The thighs will take the longest. Once done, take the thighs and dice a little. 

Put the noodles into the thickened sauce, turn off stove, add parsley, chicken, mushrooms, and spinach. You can also leave the veg on the side if you have picky eaters or food allergies. Thin out with pasta water as needed.

Batch cooking takes practice, but once you get the flow of it, it’s quite worth the trouble.

In 3 hours, I prepared chicken fettuccine alfredo, chicken breast and sausage, taco meat, quinoa, roasted brussel sprouts, baked salmon, spaghetti squash. I also cut veg for stir fry and soup. I will use the sausage for one and chicken for the other.

Give it a try. Start with 3 recipes you want to make to get you Monday to Wednesday.


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