*Turn on CC for English subtitles!*
After experimenting with a few different ways of meal-prepping, I’ve been settling into a routine of “cook once, eat twice”, which I find to be a happy medium between freshly cooked meals and bulk-preparing meals in advance.
In this video, I’d like to share how I utilize “cook once eat twice” over a weekend of cooking and eating, and also, my 5 favorite advantages of this versatile style of meal-prepping.
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RECIPES
*Leftovers can be kept in an air-tight container in the fridge for up to 3 days.*
》Baked Veggie Omelette with Roasted Potatoes (Serves 4)《
Ingredients:
Baked Veggie Omelette:
6 large eggs
¼ cup milk
½ cup chopped veggies
⅓ cup shredded cheese
Salt and black pepper, to taste
Herb roasted potatoes:
4 potatoes, chopped into 1/2″-1″ cubes
½ tsp onion powder
½ tsp dried parsley
Drizzle of oil
Salt and black pepper, to taste
Directions:
Preheat the oven to 200°C / 392°F.
Place chopped potatoes into a baking tray and pat dry with a paper towel.
Drizzle oil, add salt, pepper and spices onto the potatoes. Mix well and set aside.
Line an 8 inch by 8 inch pan with parchment paper.
In a large bowl, add eggs, milk, salt and pepper and mix well.
Pour the egg mixture into the pan and add in chopped veggies and shredded cheese. Place the pan on a separate baking tray.
Pop both trays into the oven with the potatoes going to the top rack. Roast for approximately 30 minutes, or until potatoes are tender and eggs cooked through.
Notes:
Cooking time will vary depending on your oven. When baking just a tray of veggie omelette without potatoes, I found that 190°C / 374°F at approximately 20 minutes works better.
》Honey Mustard Chicken with Roasted Veggies (Serves 4)《
Ingredients:
Honey Mustard Chicken:
4 boneless chicken thighs
2 tbsp Dijon mustard
2 tbsp honey
½ tbsp oil
2 cloves garlic, minced
1 tsp dried rosemary
⅛ tsp salt
Roasted Vegetables:
1 zucchini
1 bell pepper
¼ tsp garlic powder
Drizzle of oil
Salt and black pepper, to taste
Directions:
Preheat oven to 210°C / 410°F.
Pat dry chicken with a paper towel and place them in a large bowl.
In a small bowl, mix together Dijon mustard, honey, oil, salt, garlic and herbs.
Pour sauce into the chicken and mix well.
Place chicken in a baking tray lined with parchment paper and set aside.
Pat dry vegetables with a paper towel and chop them into approximately 1” pieces. Place them on another baking tray.
Drizzle oil and add garlic powder, salt and black pepper to the vegetables. Mix well.
Pop both trays into the oven with the chicken at the top rack. Bake for 20-25 minutes till the surface of the chicken is golden brown. Remove from oven and rest for about 10 minutes before cutting.
Shift tray of veggies to the top rack and roast for another ~10 mins till edges are slightly charred.
Serve with rice.
Notes: Chicken can be marinated in advance for better flavor.
》One-Pot “Anything Goes” Pasta in Tomato Sauce (Serves 4)《
Ingredients:
1 tbsp oil
2 garlic cloves, minced
1 onion, finely diced
1lb / 500g ground beef
1 red bell pepper, sliced
2 cups / 200g dried pasta
28oz / 800g chopped tomatoes
10oz / 300ml chicken stock
2 tbsp tomato paste
1 tbsp dried herbs (we use a mix of oregano and parsley)
1 tsp garlic powder
1 broccoli, about 3 cups chopped
1 bird’s eye chili
Salt and black pepper, to taste
Optional: 1 cup shredded cheese
Directions:
Heat oil in a large pot over medium heat. Add garlic and onion and cook until onion is translucent and fragrant.
Add ground beef and season with a pinch of salt and black pepper. Mix well and cook for about a minute.
Then mix in bell peppers and cook for another minute or so.
Add chopped tomatoes, chicken stock, tomato paste, dried herbs, garlic powder and mix well.
Once liquid starts bubbling, stir in pasta. Place lid on and set the timer to the cooking time required for your pasta.
About 1 to 2 minutes before the timer is up, remove the lid and give pasta a stir. Then add in broccoli and chili and mix well. Keep the lid off.
Once the timer is up, cook for an additional 4 minutes with lid off or until both pasta and broccoli have softened and liquid is reduced.
Remove from heat and stir in cheese. Adjust salt and pepper to taste. Enjoy!
Notes: To make vegan, substitute ground beef with a can of chickpeas and add it in at Step 6. Omit cheese and top with crispy baked tofu cubes. Do not leave leftovers in the pot as residual heat will overcook the pasta so transfer into a container immediately.
Music: “Morning Routine” by Ghostrifter Official, “Hello Capitano” by Broke in Summer