Lifestyle · Meals and Recipes

Meal Prep for the Week!

Hello everyone and welcome back to another blog post on ~Foodie with a Passion~! Happy Tuesday everyone and I hope you’re having a good eeek so far. Today is another Meal Prep Post since another weekend just passed. So before we take a look, remember to click the subscribe button so you don’t miss another Foodie Fun 🤩

Alrighty! I prepped a lot for the week and freezer 😅 I’m by myself again; Hubby is back in the PNW for another couple of months. So that meals my lazy days are back that I don’t think I want to cook every day 😂

Summer Veggie Casserole, Kabocha Squash, Cake and Roasted Chickpeas
  • Summer Veggie Casserole – zucchini, eggplant, mushrooms and onions cooked in marinara sauce with drained and crushed tofu. Seasoned with Italian seasoning, garlic and onion powder. Topped with cheese and breadcrumbs. These went into the freezer for a freezer meal
  • Confetti Cake – we had a coworker that was leaving so I made a cake to send him off. My carpal tunnel kicked in when I did the glitter gel icing pen 😅
  • Kabocha Squash – braised in soy sauce, sugar and dashi until soft. Did you know you can freeze kabocha, prepared or as is? I froze 3 bags of it since it’s just me
  • Roasted Chickpeas – rinsed, drained and dried. Drizzle olive oil and season with sea salt. Roast until crispy but not burnt
Chicken Wild Rice Soup

This was Saturday’s supper and I got 4 meal prep bowls out of it. Check out the recipe here. I subbed spinach at the end for celery and I cooked it all day in the slow cooker rather than Instant Pot.

Breakfast Burritos for the week

Such a classic meal prep for me 🤣 Today’s burritos were egg, spinach, cheese and bacon.

Chapchae (Korean Beef Noodle Stir Fry) and Kongnamul (Marinated Bean Sprouts)

And Sunday’s supper that I got two portions of the stir fry and the namul will be another side dish of the week.

For chapchae – I sautéed beef, onion, carrot and shiitake mushrooms. Rehydrate the glass noodles and add to beef and veggies. Season with chicken bouillon, garlic, black pepper. Toss in 3 tbsp soy sauce, 2 tbsp sake, 1 tbsp mirin and 1 tbsp sugar. Garnish with sesame seed and green onion

For Kongnamul – boil bean sprouts, drain and transfer to bowl. Season with sesame oil, chicken bouillon, sesame seeds. That’s it!

And there we have it! Let me know in the comments below if you found a meal prep recipe to try this week and until then…signing off!

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