🥦 Meal Prep
Choose one (or more) of these steps to make cooking on the day of go faster and smoother:
- ▢ When you get home from grocery shopping or on the weekend, wash all the vegetables, lay them out on a clean kitchen towel, and thoroughly dry them. Store the veggies separately in airtight containers.
- ▢ Chop the veggies 1-3 days in advance, depending on the water content. Veggies like tomatoes should be chopped 1-2 days in advance.
- ▢ Measure out and add all the dry ingredients for the sloppy joes to a small container. Shake and set it aside in an airtight container on the counter. Add a note to the top of the container so you remember which recipe it's for.
- ▢ Measure out and add all the dry ingredients for the nacho mac and cheese to a mixing bowl. Whisk and set it aside in an airtight container on the counter. Add a note to the top of the container so you remember which recipe it's for.
- ▢ Measure out and add all the spices for the enchilada sauce (smothered burritos) to a mixing bowl. Whisk and set it aside in an airtight container on the counter. Add a note to the top of the container so you remember which recipe it's for. You could also make a batch of the enchilada sauce ahead of time.
- ▢ Make the dipping sauce for the veggie tempura. Store in an airtight container in the fridge.
- ▢ Make the peanut sauce for the tofu peanut noodles. Store in an airtight container in the fridge.
💭Tips
- Make extra peanut sauce and use it for Vegetable Spring Rolls for lunch or dinner. If you make spring rolls ahead of time, wrap them tightly in plastic wrap.
- Use any leftover veggies to make a salad for lunch, or you could steam or roast them and serve them as a side dish.
- Make extra nacho sauce and use the leftover black beans and red peppers to make nachos.
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