BH&G Meal-Prep Recipes

BH&G Meal-Prep Recipes

Put together a meal prep strategy to make your life easier. With just a little extra prep time spent on the weekends, you can jump-start meals for the whole week. Better Homes & Gardens Meal Prep Recipes magazine is packed with more than 80 recipes that you can plan ahead, then finish off when a quick breakfast, lunch, or dinner is a must. It’s all about strategy. For example, double up on casseroles—whip up one for dinner, stash the other in the freezer. Or put together a sheet-pan dinner that yields enough leftovers to transform into a completely different dinner tomorrow. When you buy meat in bulk, divvy it up, add a marinade, and freeze it all together for later (the marinade flavors the meat while it thaws!). Jump-start slow-cooker dinners for the week by assembling the ingredients in a bag, then refrigerating until you’re ready to pop it in the slow cooker. Or fix a big batch of protein (chicken, pork, ground beef, or a vegetarian blend), then remake the extras in two different ways during the coming week. BH&G Meal Prep is all about prepping smart so you can eat at home with less weeknight fuss and bother. Are you ready to simplify? Let’s go!

United States
Meredith Operations Corporation
11,91 €(IVA inc.)

en este número

2 min.
editors letter

THE EASIEST WAY TO KEEP YOURSELF ONE STEP AHEAD OF THE DAILY HUSTLE IS TO TAKE A FEW MINUTES OVER THE WEEKEND TO THINK ABOUT MEALS FOR THE COMING WEEK. I’m not talking about strict micromanaged calendars and complicated grocery lists here (no one has time for that!), but instead, I am suggesting clever ideas for getting food on the table even if your schedule changes. With help from our teams of food editors and Test Kitchen specialists, we pulled together a whole lineup of ideas for meal assembly to make your life easier. Check out the table of contents (p. 1) to find the strategies that work best for you—A Step Ahead, Big-Batch, Flavor Boosts, and From the Freezer—then choose your own adventure within that category. If you’re new to meal prep,…

3 min.
ready. set. prep!

[STRATEGY] PREP WORKS Taking just an hour or two to chop, slice, or roast can save a lot of stress in the week ahead—and help you eat a whole lot better. * WASH AND PREP produce so it’s ready to use. Wash and dry salad greens and store in an airtight container. Give fresh herbs a quick rinse and place in a jar covered with a plastic bag. Rinse and dry green veggies, such as asparagus, broccoli, and snap peas. (Avoid washing berries until just before using.) * CHOP OR SLICE sweet peppers, onions, and mushrooms for the week; refrigerate them in separate containers. Use them in stir-fries, salads, and fajitas. Or sauté them all together, throw an egg on top, and dinner is done. * ROAST SOME VEGETABLES such as beets, broccoli, cauliflower, carrots,…

7 min.
breakfast in the fast lane

FREEZER BREAKFAST SANDWICHES PREP 15 minutes BAKE 8 minutes at 350°F FREEZE up to 1 month Nonstick cooking spray8 eggs⅓ cup milk1 Tbsp. snipped fresh chives1 Tbsp. Dijon mustard2 Tbsp. chopped fresh basil½ tsp. salt½ tsp. black pepper6 English muffins, split and toasted6 slices bacon, crisp-cooked6 slices cheddar cheeseBaby spinach leaves (optional) 1. Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, extending over pan edges; coat with cooking spray. In a bowl whisk together eggs, milk, chives, mustard, basil, salt, and black pepper. Pour mixture into pan and bake 8 to 10 minutes or until set. 2. Using foil, lift out egg mixture; cut into six rectangles and cut each into two or three pieces. Layer pieces between English muffins with bacon and cheddar cheese slices; wrap each sandwich in plastic wrap. 3. Freeze…

12 min.
start with a base

SHREDDED PORK ROAST BASE RECIPE PREP 25 minutes ROAST 3 hours at 325°F 1 Tbsp. ground coriander1 Tbsp. ground cumin2 tsp. onion powder2 cloves garlic, minced1 tsp. salt1 tsp. cayenne pepper½ tsp. black pepper1 3- to 3½-lb. boneless pork shoulder roast or beef chuck pot roast, trimmed2 to 3 Tbsp. vegetable oil1 large onion, cut into thin wedges1 14.5-oz. can beef broth 1. Preheat oven to 325°F. In a small bowl combine first seven ingredients (through black pepper). Sprinkle mixture over meat; rub in with your fingers. 2. In an 8-qt. oven-going Dutch oven heat 1 Tbsp. of the oil over medium. Add onion; cook until golden, stirring occasionally. Remove onion. In same Dutch oven heat remaining 1 to 2 Tbsp. oil over medium-high. Add meat; cook 6 to 8 minutes or until browned on…

1 min.
spiced up

1 Pumpkin Pie Spice Combine ¼ tsp. ground nutmeg, ½ tsp. ground allspice, ½ tsp. ground ginger, and 1 tsp. ground cinnamon. Makes 2¼ tsp. 2 Italian Seasoning Combine ¼ tsp. crushed red pepper; 1 Tbsp. dried thyme, crushed; 1 Tbsp. dried rosemary, crushed; 1 Tbsp. dried oregano, crushed; and 1 Tbsp. dried basil, crushed. Makes about ¼ cup. 3 Greek Seasoning Combine ½ tsp. dried minced garlic; 1 tsp. dried minced onion; 1 tsp. dried marjoram, crushed; 1 tsp. dried basil, crushed; 2 tsp. dried thyme, crushed; and 1 Tbsp. dried oregano, crushed. Makes about 3 Tbsp. 4 Taco Seasoning Combine 1 Tbsp. salt; 1 Tbsp. cornstarch; 1 to 2 tsp. black pepper; 3 to 4 tsp. garlic powder; 1 tsp. dried oregano, crushed; 2 Tbsp. ground cumin; ½ to 1 tsp. crushed red pepper; 2…

5 min.
simmer sauces

BALSAMIC BBQ SIMMER SAUCE PREP 15 minutes 3 cups ketchup 1½ cups apple cider½ cup balsamic vinegar½ cup molasses¼ cup honey4 tsp. onion powder4 tsp. chili powder2 tsp. garlic powder1 tsp. black pepper 1. In a large bowl whisk together all of the ingredients. Divide mixture into three 1¾-cup portions and place in airtight containers. Refrigerate up to 3 days or freeze up to 2 months. To use frozen portions, thaw in refrigerator overnight. Makes about 5 cups. PER 2 TBSP. 43 cal., 0 g fat, 0 mg chol., 166 mg sodium, 11 g carb., 0 g fiber, 10 g sugars, 0 g pro. BALSAMIC BBQ BEEF Trim fat from one 2- to 2½-lb. boneless beef chuck pot roast. Place meat in a 3½- or 4-qt. slow cooker, cutting to fit if necessary. Add 1 portion Balsamic…