This three dinners meal prep plan will have dinner ready to simply heat up when you get home this coming week!
Here is the newest addition to my Meal Prep Thursdays! Three dinners in a short amount of time to enjoy all week long!
I choose my recipes at random and try to keep them interesting so you don’t feel like you are eating the same thing all the time. This one is a nice variety, though remember to pick up whatever sides you’d like to have. I list this in the printable version linked below so that you don’t forget. There is a shopping list there too with the recipes that you can print out and take with you.
And remember, you can adjust the yield on these pretty easily. I tried to pick at least two of the dinners as meals that would go well in the freezer. They will last up to about 4 months while still keeping good texture and flavor. Just keep in mind that the instructions for all three of these recipes are combined in a way to help your time in the kitchen be more efficient. So if you want to switch out one recipe for another, remember to adjust the instructions and shopping list as well.
Anything past the three day mark should go in the freezer for all of these. It’s easy enough to thaw overnight or in the microwave.
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RECIPES USED HERE:
- 6 quart slow cooker or larger
- Standard sheet pan (cookie sheet)
- Casserole dish (large)
THREE DINNERS MEAL PREP PLAN
Prep and enjoy baked ziti, a slow cooker pork loin and a Mexican chicken sheet pan meal for dinner straight from the fridge or freezer all week long.
- 6 lbs. pork loin
- 6 medium garlic cloves
- 1 large yellow onion (thickly sliced)
- 1 cup beef broth (no sugar added)
- 6 whole cloves
- 1 tsp. dried thyme
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. Worcestershire sauce (optional - Wizard brand is clean)
- 1 medium bay leaf
- 10 oz. bag frozen corn
- 12 oz. bag frozen pearl onions
- 14 oz. bag frozen, sliced bell peppers (I used tri-colored)
- 1 lb. frozen chicken breasts (at least 2 breasts)
- 1 tbsp. garlic powder
- 1 tbsp. dried cilantro (parsley if you don't like cilantro)
- 1 tbsp. ground cumin
- 1 medium lime (optional for garnish)
- 1 lb. whole wheat penne pasta (cooked to package directions)
- 1 1/2 lb. ground turkey
- 1 tsp. salt
- 1 tbsp. olive oil
- 2 tbsp. dried basil
- 1 tsp. dried oregano
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1 tsp. honey
- 1 tsp. balsamic vinegar
- 1/2 cup water
- 15 oz. can tomato sauce (low sodium, no sugar added)
- 1 cup grated parmesan cheese
- 1 cup grape tomatoes (or cherry tomatoes)
Preheat oven to 350 F.
In a large greased slow cooker, layer onions and garlic on the bottom of the insert for the slow cooker pork.
Add the pork loin and season with salt, black pepper and the bay leaf.
Add remaining ingredients and cover with lid.
Cook on low for 6-8 hours or on hight for 4-5 hours. The pork should be at least 165 F. when done.
Slice and portion into containers 6 servings of this will go in the freezer for grab-n-go, re-heatable dinners. The other 2 will be for whit week's plan.
While the pork is cooking, move on to the next thing.
Set pasta to cook to package directions.
Place the frozen chicken and corn ingredients and spices into a 1 gallon, zipper-top freezer bag. Pour in some oil (I used 1/3 cup), close up the bag and toss to coat the contents with oil.
Pour the contents of the bag out onto a sheet pan with edges.
Bake for 1 hour or until the chicken reaches at least 165 F. on a meat thermomenter.
If the pasta is done, drain it and set it aside now.
Remove the sheet pan from oven, shred the chicken if you wish and then divide the whole thing into four equal portions. Three servings of this will go into your freezer after cooking, one serving goes in the fridge.
In a large mixing bowl, combine the ziti's basil, oregano, garlic powder, onion powder, honey, vinegar, water and tomato sauce.
In a large skillet, cook the turkey meat in the olive oil. Add salt during cooking.
Add the cooked pasta and the cooked meat to the bowl of tomato sauce and mix well.
Transfer to a baking dish and top with chopped, grape tomatoes.
Sprinkle your cheese over the whole thing.
Bake at 350 F. for about 20 minutes or until the cheese is melted.
Remove from oven and cool slightly. You will need two servings for the week for one person.