Busy Bee Meal Prep Monday (04.02.2019)
It's Tuesday this time! I'm sorry I couldn't post on Monday. Because
we made so much food last week, we actually had enough until Monday
lunch, which means we only made a new batch on Monday after the last of
the food had been eaten.
Without much further ado, here's the shopping for this week:
The ingredients:
Vegetables: a lot of paprika (mostly red with some yellow), orange sweet potatoes, one and a half zucchini (half from last week still), celery (also from last week's batch), brussel sprouts, broccoli, tomatoes, green beans, carrots, shiitake mushrooms, tomato puree (red box to the right), and two cans of tomato blocks (top right of picture).
Proteins: fish (codfish as always!), eggs (used three), minced meat (1kg - but we only used 500g, the rest is frozen), chickpeas (glass jar with the purple lid).
Carbohydrates (non-vegetable): brown rice, spaghetti, a little bit of white rice
What is not shown: a package of vegetarian (tofu) mini wieners by Taifun.
Here is the outcome:
The dishes:
Top left pot: tomato paprika soup. This was supposed to be 'roasted tomato and paprika soup' but we skipped the roasting to save time. Below the pot: two bowls of paella with squid rings. The elongated boxes to the right and below the bowls are also paella but without squid. The box in the lower left corner is a kind of carrot-rice-red-lentil-chickpea stew. It made it up myself and it's tasty. The second row of boxes from the right has the same stew with those tofu mini wiener mentioned above. The boxes with the eggs are stir-fry vegetables with egg and brown rice. The boxes in the middle of the picture are my usual stir-fry vegetables with cofish. The last row of meals is spaghetti bolognese.
The recipes:
1. The spaghetti bolognese
These are easy to make. The first thing to do is to put up a pot of water and then add the spaghetti once it boils. These spaghetti will makes themselves. Recommention! In the meantime you can also start your rice. In this batch of food only the brown rice has to be cooked separately. The white rice goes directly into the paella.
The bolognese sauce: Is basically like a chili but without the beans/corn and Mexican-ish spices. Heat oil and sautee onions. Add some chopped carrots (extra healthy) and the meat as soon as you're happy with the carrots. Wait until meat browns and then add two tomato block cans. Tip! These tomato blocks are usually a bit acidic. I use about a teaspoon of sugar (doesn't matter what kind. I used white simply because that's what we had at hand and two teaspoons of white sugar won't kill you when divided into five meals) to combat the acidity of the taste.
As a last step add spices. I like oregano, pepper, salt, and sometimes a little bit of red or white wine. Theoretically your sauce is done within the next five minutes but if you want to add other vegetables or even additional protein (beans?) you can. I added a whole yellow paprika because, well, I bought way too much paprika.
That's your first dish done. The rice should be ready as well by now... on to dish 2!
2. The carrot-rice-red-lentil-chickpea stew
This is similar to what I did last week (4.). I simply wanted to refine it.
The way to go: hot oil and onions. Add carrots and let sit just a little bit. Then add about half a liter to a liter of pre-boiled water (use your kettle! It's much faster than waiting for water to boil in the pan) and if you like some kind of bouillon of freely chosen taste (seriously - chicken/beef/vegetable - everything works) can be put in as well. Add red lentils next. I use about 150-200g in a batch for five meals.
Tip! While the lentils make themselves you can start chopping vegetables. OR if you have someone else to do the chopping for you, you can start stir-frying them immediately. The red lentils should be on medium high heat and don't need any supervision. Whether you watch them or not they will be done in some 10-15 minutes.
When the lentils are done you can add your chickpeas (about 400g in my version of the dish) and voila! It's done. Distribute into boxes and add tofu mini wiener (if you like).
3. The vegetable stir-fry with fish/egg
I've discussed this recipe before in two posts. There isn't much to it except stir-frying vegetables (I used very very little oil) and putting them in a box and then frying the fish in the same pan (or the other way around. It doesn't matter.). If you want to learn more check last week's post again: Here.
However! The brussel sprouts are a pain in the behind! They only burned and nothing else when stir-frying them so I had to add a little bit of water to the pan to kind of steam/cook them. That's fine though. If you only add enough water to make the sprouts (about half a cup) then by the time the sprouts are done the water will have evaporated and you can continue frying your vegetables.
4. The paella
We usually use this recipe: Easy Paella
5. The (un-roasted) tomato paprika soup
This is another one where we used a recipe and just skipped the parts we didn't want to bother with (meaning the roasting process): Healing Roasted Tomato and Red Pepper
That's all we made this week! It'll be enough until next Sunday and I'll finally get to eat oats some days (instead of having to eat soup every day because there's just too much food!). I usually love my breakfast soup but also like to change it up with oats.
Anyway...
Ask if you have any questions! I'm happy to help you determine what's a good and healthy food to prepare!
PS. Tip! I got some questions about freezing food... It's ok to freeze all the dishes that have a lot of water in them (stews and chilis and even the spaghetti because of the sauce) but don't freeze the stir-fries. The vegetables will be terrible when you thaw/reheat.
WriteBot.
Without much further ado, here's the shopping for this week:
The ingredients:
Vegetables: a lot of paprika (mostly red with some yellow), orange sweet potatoes, one and a half zucchini (half from last week still), celery (also from last week's batch), brussel sprouts, broccoli, tomatoes, green beans, carrots, shiitake mushrooms, tomato puree (red box to the right), and two cans of tomato blocks (top right of picture).
Proteins: fish (codfish as always!), eggs (used three), minced meat (1kg - but we only used 500g, the rest is frozen), chickpeas (glass jar with the purple lid).
Carbohydrates (non-vegetable): brown rice, spaghetti, a little bit of white rice
What is not shown: a package of vegetarian (tofu) mini wieners by Taifun.
Here is the outcome:
The dishes:
Top left pot: tomato paprika soup. This was supposed to be 'roasted tomato and paprika soup' but we skipped the roasting to save time. Below the pot: two bowls of paella with squid rings. The elongated boxes to the right and below the bowls are also paella but without squid. The box in the lower left corner is a kind of carrot-rice-red-lentil-chickpea stew. It made it up myself and it's tasty. The second row of boxes from the right has the same stew with those tofu mini wiener mentioned above. The boxes with the eggs are stir-fry vegetables with egg and brown rice. The boxes in the middle of the picture are my usual stir-fry vegetables with cofish. The last row of meals is spaghetti bolognese.
The recipes:
1. The spaghetti bolognese
These are easy to make. The first thing to do is to put up a pot of water and then add the spaghetti once it boils. These spaghetti will makes themselves. Recommention! In the meantime you can also start your rice. In this batch of food only the brown rice has to be cooked separately. The white rice goes directly into the paella.
The bolognese sauce: Is basically like a chili but without the beans/corn and Mexican-ish spices. Heat oil and sautee onions. Add some chopped carrots (extra healthy) and the meat as soon as you're happy with the carrots. Wait until meat browns and then add two tomato block cans. Tip! These tomato blocks are usually a bit acidic. I use about a teaspoon of sugar (doesn't matter what kind. I used white simply because that's what we had at hand and two teaspoons of white sugar won't kill you when divided into five meals) to combat the acidity of the taste.
As a last step add spices. I like oregano, pepper, salt, and sometimes a little bit of red or white wine. Theoretically your sauce is done within the next five minutes but if you want to add other vegetables or even additional protein (beans?) you can. I added a whole yellow paprika because, well, I bought way too much paprika.
That's your first dish done. The rice should be ready as well by now... on to dish 2!
2. The carrot-rice-red-lentil-chickpea stew
This is similar to what I did last week (4.). I simply wanted to refine it.
The way to go: hot oil and onions. Add carrots and let sit just a little bit. Then add about half a liter to a liter of pre-boiled water (use your kettle! It's much faster than waiting for water to boil in the pan) and if you like some kind of bouillon of freely chosen taste (seriously - chicken/beef/vegetable - everything works) can be put in as well. Add red lentils next. I use about 150-200g in a batch for five meals.
Tip! While the lentils make themselves you can start chopping vegetables. OR if you have someone else to do the chopping for you, you can start stir-frying them immediately. The red lentils should be on medium high heat and don't need any supervision. Whether you watch them or not they will be done in some 10-15 minutes.
When the lentils are done you can add your chickpeas (about 400g in my version of the dish) and voila! It's done. Distribute into boxes and add tofu mini wiener (if you like).
3. The vegetable stir-fry with fish/egg
I've discussed this recipe before in two posts. There isn't much to it except stir-frying vegetables (I used very very little oil) and putting them in a box and then frying the fish in the same pan (or the other way around. It doesn't matter.). If you want to learn more check last week's post again: Here.
However! The brussel sprouts are a pain in the behind! They only burned and nothing else when stir-frying them so I had to add a little bit of water to the pan to kind of steam/cook them. That's fine though. If you only add enough water to make the sprouts (about half a cup) then by the time the sprouts are done the water will have evaporated and you can continue frying your vegetables.
4. The paella
We usually use this recipe: Easy Paella
5. The (un-roasted) tomato paprika soup
This is another one where we used a recipe and just skipped the parts we didn't want to bother with (meaning the roasting process): Healing Roasted Tomato and Red Pepper
That's all we made this week! It'll be enough until next Sunday and I'll finally get to eat oats some days (instead of having to eat soup every day because there's just too much food!). I usually love my breakfast soup but also like to change it up with oats.
Anyway...
Ask if you have any questions! I'm happy to help you determine what's a good and healthy food to prepare!
PS. Tip! I got some questions about freezing food... It's ok to freeze all the dishes that have a lot of water in them (stews and chilis and even the spaghetti because of the sauce) but don't freeze the stir-fries. The vegetables will be terrible when you thaw/reheat.
WriteBot.
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