meal planning

The stew you have been dying for, pick up the ingredients and feel free to put your own spin on this recipe to make it our own!

Asopao, Puerto Rican Chicken and Rice Stew

tbsp Extra Virgin Olive Oil

oz Boneless, Skinless Chicken Thighs

oz Ham Steak

oz Hard Chorizo (sliced)

White Onion (diced, (275 grams, or 1[a/adjustable] onion))

Red Bell Pepper (diced, (140 grams, or 1[a/adjustable] pepper))

Fresh Garlic (diced, (15 grams))

tbsp Fresh Cilantro (diced, (15 grams))

½ tsp Ground Oregano

Salt

¾ tsp Black Pepper

Water ((64 oz))

tsp Ham Base, Better Than Bouillon (optional, or sub for chicken bouillon cubes)

Arborio Rice (any rice works, I like a short to medium grain)

Heat a large heavy bottom stove top pot to medium low heat. Once the pot is warm add the extra virgina olive oil to the pan. Then add your cubed chicken.

Cook the chicken for 3-5 minutes stiring every minute or so to prevnet burning. Then add your ham and hard chorizo. Cook for an additional 3 minutes with the chicken, stiring every minute or so.

Then add your onion, bell pepper, garlic, cilantro, oregano, salt, and pepper. Stir everything together and cook for 5 minutes. (Each of the above steps helps to develop flavor in the base of the stew.)

Now add your water, ham base, and sazon seasioning. If you dont have either of these, 4 chicken bouillion cubes will work. But the ham and sazon adds a special flavor.(If you developed good flavor in steps 1-3 you dont need to use any of these additional seasonings if you don&#039;t have them or can&#039;t find them.)

Once you have added the water and seasoning bring everything to a boil, cook at a rolling boil for 2-3 minutes. Then turn down to a simmer and cook for 1 hour minimum. (This like most soups and stew is better the longer you simmer it for.)

Add the rice 20 minutes before you plan to serve the stew.(Cooking the rice with the rest of the ingredients for more than 20 minutes will cause the rice to soak up too much liquid, making a thick mushy rice.)

Serve with your favor bread and enjoy!

Quick and Easy No Fuss 30 Minute Chicken Parmesan – my kids absolute favorite quick and easy meal. Using corn flake crumbs as the crust for the chicken makes it super crispy and seals in all the juiciness of the chicken breasts.

Quick and Easy 30 Minute Chicken Parmesan

Parmesan cheese,

mozzarella cheese, grated

chicken breasts

salt and pepper to season

flour, rice flour

eggs

water

canola oil, for frying

garlic,

olive oil

tomatoes, San Marzano if possible

oregano

thyme

tsp chili flakes (optional)

brown sugar

tbsp balsamic vinegar

tsp salt

tsp pepper

In a medium saucepan heat 2 tbsp olive...

In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds.

Add the pureed tomatoes, thyme, oregano, chili flakes,...

Add the pureed tomatoes, thyme, oregano, chili flakes, brown sugar, balsamic vinegar, salt and pepper.

Simmer over low flame for about 20 minutes,...

Simmer over low flame for about 20 minutes, stirring occasionally, while you prepare the chicken as instructed below.

Crush the cornflakes until into small crumbs by...

Crush the cornflakes until into small crumbs by placing them in a Ziploc bag and rolling over them with a rolling pin. I find this to be a better method than using the food processor for a more uniform crumb that doesn't turn to dust.

Pound the chicken breasts out to a uniform...

Pound the chicken breasts out to a uniform thickness of about a half inch which will help them to cook more quickly and evenly. I usually remove the chicken tenders and fry them separately.

Season the chicken with salt and pepper before...

Season the chicken with salt and pepper before dredging it completely in flour, covering it well on all sides.

Whisk together the eggs and water to create...

Whisk together the eggs and water to create an egg wash. Dip the floured chicken into the egg wash, then coat it well in the corn flake crumbs. Firmly press the chicken into the cornflake crumbs on all sides to make it adhere well.

Heat ½ inch canola oil in a large...

Heat ½ inch canola oil in a large heavy bottomed skillet over medium flame. Add chicken breasts and reduce flame to medium low. Fry for about 3-4 minutes on each side until evenly golden brown and the chicken is completely cooked through. If using dried pasta, I usually cook that while the chicken is frying.

Place cooked chicken breasts in a baking dish...

Place cooked chicken breasts in a baking dish and top with a little of the tomato sauce.

Mix together the grated mozzarella and Parmesan cheeses....

Mix together the grated mozzarella and Parmesan cheeses. Top the chicken breasts with the cheese and place under the broiler for just a couple of minutes to melt. Watch it closely and don't walk away.

Serve with the cooked pasta, tomato sauce and...

Serve with the cooked pasta, tomato sauce and a generous sprinkle of additional Parmesan cheese.

NOTE: for extra flavor in the crust, add...

NOTE: for extra flavor in the crust, add about 1/4 cup of extra grated Parmesan to the corn flake crumbs.

Boneless skinless chicken Breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

Honey Dijon Garlic Chicken Breasts

chicken

tbsp butter

garlic

salt and pepper

honey

Dijon mustard

Line an 8x8 inch baking pan with aluminum...

Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

Melt the butter in a small saute pan....

Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.

Add the honey, Dijon mustard and a pinch...

Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.

Lightly season the chicken breasts with salt and...

Lightly season the chicken breasts with salt and pepper. Remove the hot pan from the oven and place the chicken breasts an equal distance apart in the pan. Pour the hot glaze evenly over the chicken.

Return the pan to the 425 degree F...

Return the pan to the 425 degree F oven and bake for 15 minutes. Remove from oven and baste the breasts with the glaze in the bottom of the pan. return to the oven for an additional 15-20 minutes or until a neat thermometer inserted into the center of the thickest part of the breast reads 170 degrees F.

Allow the chicken to rest for 5 minutes...

Allow the chicken to rest for 5 minutes before serving.

Double Crunch Honey Garlic Pork Chops - juicy on the inside but super crunchy on the outside, these double dipped pork chops get dipped in an easy, flavorful Honey Garlic Sauce.

Double Crunch Honey Garlic Pork Chops

center loin pork chops,

flour

ginger

tsp black pepper

nutmeg

cayenne pepper

sage

paprika

soy sauce

Sift together the flour, salt, black pepper, ground...

Sift together the flour, salt, black pepper, ground ginger, nutmeg, thyme, sage paprika and cayenne pepper. NOTE: This flour and spice dredge mix is sufficient for two batches of this pork chop recipe. You can store the leftover mix in a Ziploc bag in the freezer for the next time you make this recipe (or the chicken version)...and there will be a next time.

Make an egg wash by whisking together the...

Make an egg wash by whisking together the eggs and water.

Season the pork chops with salt and pepper,...

Season the pork chops with salt and pepper, then dip the meat in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the meat to get good contact.

Heat a skillet on the stove with about...

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops does not brown too quickly. T I find just below medium heat works well. I use a burner setting of about 4 to 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple...

Drain on a wire rack for a couple of minutes before dipping the cooked pork chops into the Honey Garlic Sauce. Serve with noodles or rice.

In a medium saucepan add the 2 tbsp...

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown.

Add the honey, soy sauce and black pepper.

Simmer together for 5-10 minutes, remove from heat...

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Nothing hits the spot quite like cold soba noodles on a hot summer&#x27;s day. This easy, refreshing bento box makes an ideal meatless meal, ready to grab and go when the heat is on.

Zaru Soba Bento Box

Cup Sake

Cup Mirin

Cup Low-Sodium Soy Sauce

Cup Vegetable Stock

2x2-Inch Square Kombu

Shiitake Mushrooms, Roughly Chopped

- 14 Ounces Fresh Spinach

Teaspoon Toasted Sesame Oil

Tablespoon Soy Sauce

Tablespoon Rice vinegar

Teaspoon Toasted Sesame Seeds

Ounces Buckwheat Soba

Cups Edamame

Medium Carrots, Peeled and Sliced

For the oshitashi spinach, fill a large saucepan...

For the oshitashi spinach, fill a large saucepan halfway with water and bring to a boil. Drop about a quart of the spinach in at a time, stir to submerge, and cook very briefly until bright green; just 1 - 2 minutes. Fish it out with a mesh strainer and immediately rinse with cold water. Press firmly to squeeze out the excess moisture. Place in a medium bowl and repeat with the remaining spinach.

Once all the spinach is blanched, drizzle the...

Once all the spinach is blanched, drizzle the sesame oil, soy sauce, and rice vinegar on top. Toss thoroughly to coat, and divide between four 1.3 cup Popit! rectangular snack containers, arranging it off to one side to leave space for the edamame. Sprinkle each portion lightly with sesame seeds.

For the mentsuyu, combine all the ingredients in...

For the mentsuyu, combine all the ingredients in a medium saucepan over medium high heat. Bring to a full boil before covering and reducing the heat to low. Simmer gently for 15 minutes, turn off the stove, and allow the mixture to sit, undisturbed, until fully cool. This will allow the flavors to mingle slowly infuse throughout the liquid.

Strain out the spent mushrooms and kombu and...

Strain out the spent mushrooms and kombu and either compost or save for another use. I like to either chop them and add them to cooked sticky rice, or dry them and grind them into furikake.

Divide the resulting dipping sauce between four .7...

Divide the resulting dipping sauce between four .7 cup Popit! snack containers, placing them off to the side of four 4.7 cup Popit! "lettuce" containers. You can also double or even triple this formula and store the extra in the fridge for up to a month.

To assemble, cook the soba noodles according to...

To assemble, cook the soba noodles according to the package and immediately rinse with cold water. Thoroughly drain dividing between the four "lettuce" containers, next to the dipping sauce. Top with sliced scallions and chill until ready to serve.

Complete the side dishes by dividing the edamame...

Complete the side dishes by dividing the edamame equally between the four 1.3 cup Popit! rectangular snack containers, next to the spinach, and finish with a sprinkle of salt and a few pieces of sliced carrots. Carving the carrots artfully into flower shapes is entirely optional! Close up the containers and store in the fridge.

A quick recipe for roasted chicken and mixed vegetables that&#x27;s perfect for meal prep.

Recipe: 20-Minute Sheet Pan Chicken and Veggies

chicken breasts, cut into bite-sized pieces

broccoli, cut into bite-sized florets

bell

rosemary

salt

black pepper

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat to 500°F. Place a rimmed baking sheet in the oven while it is heating.

Step 2

Place all the ingredients in a large bowl and toss to combine. Remove the hot baking sheet from the oven. Add the chicken and vegetable mixture and arrange into a single layer. 

Step 3

Return to the oven and turn the heat down to 475°F. Roast, stirring halfway through, until the chicken is cooked through and the vegetables are tender, 15 to 20 minutes total.

The only Whole30 breakfast meal prep recipe you need! With soft scrambled eggs paired with sweet potato and breakfast sausage hash, this recipe fits the Whole30 meal template and will keep you full and happy until lunchtime!

Whole30 Breakfast Meal Prep

oil (divided)

sausage

onion

red bell pepper

potatoes

garlic (crushed)

smoked paprika

garlic powder

onion powder

cinnamon

ghee

scallions (thinly sliced, for garnish)

Heat 1 ½ tablespoons oil in a large skillet over medium high heat. Add sausage. Cook 5 to 6 minutes or until done, breaking up sausage with a spatula. If using bacon, fry in skillet until crisp - don&#39;t drain.

Add remaining oil (omit if using bacon) and onion, pepper, and sweet potato. Cover. Cook 4 to 5 minutes or until softened.

Uncover. Cook 5 to 6 minutes, or until potatoes are lightly browned. Add garlic. Cook for 30 seconds, then sprinkle paprika, pepper, garlic powder, onion powder, and cinnamon over and stir well.

Meanwhile, crack 12 cold eggs into a deep saucepan and add ghee.

Cook eggs over high heat. Stir continuously with a rubber spatula, making sure to scrape the bottom of the pan. Don&#039;t whisk. After 30 seconds, remove pan from heat. Keep stirring. After 10 seconds, return pan to heat. Repeat for 3 minutes. In the last minute, season eggs with a pinch or two of salt and pepper.

Divide into portions. In each container, place 1 ½ cups sweet potato hash and ½-to-¾ cups scrambled eggs. Top with scallions. Let cool, then cover and refrigerate.

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki - a tender centre loin roast pork marinated in a delicious souvlaki flavour paste and served with refreshing lemon oregano tzatziki. A differently delicious idea for Sunday supper.

Souvlaki Roast Pork Loin with Lemon Oregano Tzatziki

Greek yogurt, drained.

cucumber

tbsp fresh oregano, finely chopped

lemon juice

lemon

tsp kosher salt

tbsp smoked paprika, rounded

tsp black pepper,

centre loin pork roast

Mix together the lemon juice, balsamic vinegar, salt,...

Mix together the lemon juice, balsamic vinegar, salt, smoked paprika, pepper and garlic.

Add only enough olive oil to bring the...

Add only enough olive oil to bring the mixture to a brush-able paste.

Rub or brush the paste all over the...

Rub or brush the paste all over the surface of the pork loin roast. Let in sit in the fridge for ½ hour.

Roast at 350 degrees F for about 25...

Roast at 350 degrees F for about 25 minutes per pound, until a meat thermometer reaches 160 degrees F for well cooked but still juicy pork.

Tent the cooked pork roast loosely with aluminum...

Tent the cooked pork roast loosely with aluminum foil and let rest for 10-15 minutes before thinly slicing and serving with the Lemon Oregano Tzatziki.

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Top 22 meal planning recipes from across the web

The most viewed meal planning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asopao, Puerto Rican Chicken and Ri...

Quick and Easy 30 Minute Chicken Pa...

Honey Dijon Garlic Chicken Breasts

Double Crunch Honey Garlic Pork Cho...

Zaru Soba Bento Box

Recipe: 20-Minute Sheet Pan Chicken...

Whole30 Breakfast Meal Prep

Souvlaki Roast Pork Loin with Lemon...

Roasted Vegetables and Sausage

Snookums’s Okra Soup Recipe

Kardea Brown&#8217;s Chewies Recipe

Kardea Brown&#8217;s Hoppin&#8217; ...

Easy Stuffed Bell Peppers Recipe wi...

Beef Blade Roast

Meatloaf with Oatmeal

Easy Vegetable Stew with Lentils (V...

Protein Box Lunches

High-Protein, Low-Carb Chocolate Ch...

Alfredo Scalloped Potatoes

How to Cut and Clean Leeks

Glazed Carrots

Maque Choux

The most viewed meal planning recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Kardea Brown’s Chewies Recipe

Kardea Brown’s Hoppin’ ...