Sunday Meal Prep Ideas

>> Tuesday, April 1, 2014

Like many of you, I like to do a load of meal-prep on Sunday afternoons. Since I've been doing so many grocery posts, I thought it'd be helpful to show you the sorts of make-ahead items I'm creating these days specifically.

Many of them utilize all Aldi ingredients and some require additional foods (chickpeas, quinoa, herbal tea, canned pumpkin, etc.).

Here we go!


We always make a dozen hardboiled eggs to split between the two of us all week (Ada doesn't like them at all!). I mostly just eat them plain, but sometimes we'll mix them into Avocado Egg Salad or Mayo-Less Egg Salad. Other times I'll slice in half and make quick deviled eggs with lots of smoky paprika.


This word combo sounds like the equivalent of "conscious uncoupling" just for tahini-free hummus. I don't think I've ever shared my go-to hummus recipe on the blog. Combine 1 can drained chickpeas, around 1/4+ cup water, a teaspoon of spice (I like paprika or even curry!), a clove of garlic, pinch of salt, and that's it. Use for snacking + veggies, sandwiches (Hummus Melts!), etc.


Are you getting tired of this one yet? Not me. It's getting warmer, but I'm still a crockpot fiend. If you haven't seen all my tips yet, here's 10 tips for how to make the perfect slow cooker soup with whatever you happen to have on hand, every single freakin' time.


Whether it's carrots, broccoli, onions, zucchini, cauliflower, sweet potatoes, or whatever else -- just chop up a pan-full of them and roast until browned. Then keep in your fridge to us in Veggie Burgers, Veggie-Loaded Quesadillas, delicious soups, and even as a simple side to other dinners.


Breakfast prep can be just as helpful as the work is for lunch and dinner. Usually I don't go too overboard with my morning meal, but a nice Banana Bread (Nutella Banana Bread!) or Zesty Orange-Ricotta Muffin does the trick every time! And if you'd like to use up your juice pulp -- try these One Bowl Juice Pulp Muffins, simple and delicious for the week!


During the week it can be a pain to make a grain to go along with dinner. So, we like to make a large batch on the weekend and refrigerate + reheat for mid-week enjoyment. I like brown rice and quinoa best, but I think making ahead works alright with most like-ingredients. Particularly helpful if you enjoy making veggie burgers and need to toss in a grain.


Seriously. You will be happy you took time to pulse together this simple, satisfying spread. I have tons of easy recipes -- and most of them don't require any fuss. Just use raw greens!

Pesto + Avocado Sauce (Video)
Pumpkin Pesto Rolls
Garlic Scape + Swiss Chard Pesto, 2 Ways
Steamed Pesto Dumplings
Pesto Pizza Dough
Baby Kale Pesto
Walnut Basil Pesto
Basil-Pesto French Toast
Pesto French Toast, II -- with Avocado Butter
Pesto Quiche with Oatmeal Crust
Pesto Garlic Knots
Pesto Portabella Sandwiches
(Pesto) Smothered Mother


I like drinking cool tea (not iced), so I'll often steep a few bags of my favorite fruity variety over the weekend and pour into a pitcher to cool in the fridge. A nicer option for a zero calorie flavored beverage than all those weird water squirts I keep seeing at different grocery stores. I usually make a pot with around 4-6 bags and go from there.


It's on the menu every week: pizza or garlic knots. Our go-to recipe continues to be the Pumpkin Pizza Dough we made way back when. But sometimes we substitute in other pureed vegetables (beets, cauliflower, carrots, etc.) and just adjust the liquid level depending on the consistency of the dough. I find that pizza dough turns out better if it's given a full night to rise and then refrigerated. Could just be my preferences, but who knows!

What's on your weekly meal-prep list these days?

And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!

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