Weekday Meal Prep Recipes for Families

Directions:

1. Heat ½ Tbsp. olive oil over medium heat in a large skillet. Add onion and pepper and sauté about five minutes until softened. Season with salt and pepper and remove from skillet. Add the remaining ½ Tbsp. olive oil and add the ham. Cook five minutes until lightly browned.
2. In a large bowl, whisk the 12 eggs with a pinch of salt and pepper. Add the butter to the empty skillet and melt over medium heat. Pour in the egg mixture, pushing the eggs to the center of the skillet until they set on the bottom. Once the eggs have set, but are still moist, remove from the skillet.
3. To assemble the burritos, add a scoop of eggs to the middle, then top with cooked peppers and onions, ham, and a handful of cheese.
4. Roll the burritos up, from the bottom and fold in the sides. Wrap each burrito with parchment paper using the same method and transfer to a bag to freeze.

Reheating Directions:

1. Thaw desired number of burritos in the refrigerator overnight. Once thawed, microwave for 1-2 minutes or until warmed through.
2. To reheat from frozen, microwave on defrost for five minutes, then microwave for 1-2 minutes at full power or until warmed through.

Directions:

1. In a bowl, combine cream cheese, black beans, green chilies, green onion, garlic powder, hot sauce, if using, and salt and pepper to taste. Stir well.
2. Warm tortillas in microwave according to package directions.
3. Warm 2 Tbsp. of oil in a large skillet. Working in batches of five tortillas, fill each tortilla with approximately 2 Tbsp. of filling and roll tightly closed. Once the oil is shimmering, place taquitos seam-side down in the skillet. Cook until crispy, flipping once. Transfer to a clean plate lined with a paper towel.
4. Repeat the process twice more with the remaining taquitos.
5. Enjoy immediately or cool to room temperature before storing in air tight containers in the refrigerator.

Reheating Directions:

1. In the microwave: place taquitos in a single layer on a plate. Microwave in 30 second intervals until warmed through. They will not retain their crispiness, but they will be delicious!
2. In the oven: preheat the oven to 400 degrees Fahrenheit. Place taquitos on a greased baking sheet. Cook for 10-15 minutes, or until warmed through.
3. In the air-fryer: Place taquitos in a single layer in the air fryer. Cook at 180 degrees Fahrenheit for 8 minutes, or until crisp.

Prep Directions:

1. Add meat, Italian seasoning, salt, and pepper to a large resealable bag. Shake to coat. Add in the tomatoes, tomato paste, carrots, celery, garlic, and onion and close carefully, removing extra air from the bag when doing so. Place in the freezer until ready to cook

Cooking Directions:

1. Thaw freezer bag 24 hours in the refrigerator prior to cooking. Add the mixture to a slow cooker and pour in the beef stock. Stir to incorporate. Cook on low for six hours.
2. Right before serving, cook pasta according to package directions. Serve the ragu over top, shredding any larger pieces of meat, if necessary. Garnish with Parmesan, if desired.

Directions:

1. In a large bowl, whisk together the soy sauce, ginger, honey, sriracha (if using), and sesame oil. Set aside.
2. In large pot, cook noodles according to package directions. Rinse in cool water and drain well.
3. Heat vegetable oil over high heat. Add mushrooms, bell pepper, and carrot and cook for 3-4 minutes or until starting to brown and softened. Reduce heat slightly and add in snow peas and garlic. Cook for one minutes, then add the spinach. Remove from heat, but continue to stir until spinach wilts.
4. To the bowl, add the cooled pasta and vegetables. Toss to coat.
5. Place into meal prep containers and store in the refrigerator.
6. Enjoy cold or microwave, if desired.