The other week I went grocery shopping on a Friday morning, determined to make a plan for weekend eating (I’m living that #freelancelifestyle, so I have some more weekday flexibility now). As I popped some base ingredients/meals into the oven, just to have on hand to avoid a Saturday night takeout order, I was hit the realization: why don’t I do this for every weekend?
Meal prep is all the rage, and most people do a few hours of batch working on Sunday — prepping nutritious snacks, loading different sized tupperware with portioned-out meals for the week ahead. It saves money, you can make healthier choices, and it saves you time when you’re tired from work during the week. Which is all well and good, but why don’t we do this for the weekends as well? It’s a lot faster, because you only have to prep for two days instead of five, and though you may eat out more on the weekends or treat it as your “time off” from doing tasks that involve labor of some sort, you don’t want to counteract all your great work from the week by going off the wagon over the weekend.
I’m also not talking about all of the detailed, portioned meal prep of the week. Just a few simple tasks that can work for multiple meals — and that can mostly be left on their own to cook — that will give you more to reach for than just your wallet and the telephone.
1. Make a Quiche
This may be a very specific tip, but stick with me here: it’s the perfect thing to have in your fridge over your favorite two days. First, it’s easy to prepare. All you have to do whisk eggs and milk, and maybe chop some veggies. Make it even easier with a frozen deep dish pie crust, which will prevent you from having to bake the crust before you add the filling. Second, it is extremely versatile — there are very few dishes can can literally be eaten for breakfast, lunch, dinner or a snack, and quiche is one of them. This is the recipe I usually go by (except, like I said, I use that frozen pie crust to save time).
2. Roast Veggies
You can have these in the oven as the same time as your quiche — that’s what I did! You can also cut prep time in half by buying pre-sliced veggies (depending on what it is, this can either save you money or make you spend a little more. At my grocery story, the sliced peppers are cheaper than buying the whole. It might not be the same for others, but time is money, right?). Since quiches usually bake around 350°, these will slow-roast, but just keep stirring them around from time to time and take out when they look soft/slightly charred. I’ve done onions and peppers, garlic and tomatoes, broccoli and cauliflower, sweet potato, squash, etc. Brainstorm what veggies can go with the most amount of meals (see the last tip for specific ideas).