#makes leftovers

These are super easy, hearty, and nutritious. Also, they freeze very well (both before and after baking) if you’re meal prepping.

Ingredients:

Four large bell peppers, I prefer green and yellow for the colour contrast.

Pasta, I think I used “4.5 servings” or half a large-ish bag. I used a short and curly pasta but I think bowties or spaghetti noodles would work great. To make this gluten free, sub in rice. Adding summer squash as well would be especially good with rice.

Spaghetti sauce, about half a costco-sized jar, maybe about a normal family-sized jar or large can.

Ground meat (or meat substitute or more veggies), about ½-2/3 of a pound. I used beef, but pork or turkey sausage would be great. 

Shredded cheese, I used parmesan. Optional.

Tools:

Pasta pot

Baking dish

Pan to cook meat in

Spatula for cooking meat

Big spoon for filling peppers

Steps:

Set the oven to about 350F.

Cook your pasta until it’s just a tiny bit too underdone for you, then drain it and leave it in the pot.

Cook your ground meat and drain/rinse if necessary, or prepare whatever you’re using in place of or in addition to ground meat.

Put your ground meat (et al.) and pasta sauce into your pasta pot and mix it with your pasta. 

Mix in as much cheese as you want.

Cut the tops off your bell peppers and take the seeds and white part out of them. Wash them thoroughly and place them upright in your baking dish (you can help them stand with tin foil crumpled in the bottom if you need to).

Stuff the peppers with pasta and sprinkle the tops with as much cheese as you want. I had a whole bunch of extra pasta, I could have filled at least three more peppers easily. I just froze it in a ziplock for dinner another time. 

Cover the baking dish with tin foil and bake for about 20 minutes. Until the peppers are as soft or still crisp as you want them.

Uncover the dish and bake for an additional 10-15 minutes. Until the cheese is as bubbly or crispy as you want it.

Ingredients:

1 medium onion

1 green chilly (finely chopped)

2-3 medium tomatoes

Ginger garlic paste (or 5 large cloves of garlic and a thumb sized piece of ginger minced)

¼ kg (½ lb) chicken cut into chunks

2 medium (1 large) potato

2 Tbsp oil

Chilly powder

Salt

Tumeric

Garam masala (optional)

Cilantro (optional)

METHOD: 1. Dice the onion and tomatoes as fine as you can 2. Heat the oil in a pot on a medium flame and add the onion, ginger-garlic and green chilly. Stir till onions become translucent and the ginger and garlic no longer smell raw. 3. Add the tomato and stir for 2-5 minutes. 4. Add 1 tsp tumeric,½ tsp of garam masala, and salt and chilly powder to taste. 5. Add the chicken and cook until the outside turns white. Meanwhile wash, peel, and dice the potato. 6. When chicken is partially cooked add the potato, mix well. 7. Add one cup cup of water and let the whole thing simmer for 10 minutes. Garnish with cilantro.

This is an absolute favorite of mine because it’s fast, cheap, warm, reheats well, and tastes way more luxurious than it actually is! You can make it in a single small skillet too, so cleanup is super easy. I like to make these on Monday or Tuesday nights, and have them for breakfast for the rest of the week.

Ingredients:

Half a pound of prepackaged prespiced chorizo (it’s a dollar a package at my supermarket, itll be near the breakfast sausage)

Three eggs (a dozen is a dollar fifty in my area)

A pat of butter (or margarine, or just skip it if you’re not feeling it)

Tortillas (a dollar for ten in my area)

Steps:

1: Get your small skillet on the stove and let it get to upper-medium heat. It’s 7 out of 10 on our stove’s range.

2: Once the skillet is hot, cut open the package and dump the chorizo in. Cook it like you would taco meat and really separate it all out to cover the surface.

3: Toss in a pat of butter or margarine, or just skip this step if you’d rather. The butter will add a little more savory breakfast-y goodness to it though!

4: Let the chorizo cook for about ten minutes. Stir it frequently but gently, this is a quick meal but no need to rush things. I just eyeball it, and once it gets the crumbly consistency of cooked ground meat I move to the next step.

5: Crack in your eggs and scramble them in. Really stir it at this point, you want the eggs to soak up all the flavor of the chorizo. Once the eggs are done, it’s ready to throw into tortillas and eat!

You can add in more ingredients as it cooks too, like potatoes, onions, cooked rice, peppers, etc. Basically, if it sounds good in a breakfast taco then try it! It’ll stretch everything much farther too.

from sweet peas and saffron

this is a super easy to make casserole with lots of flavor. you can make it vegan by either skipping the cheese or subbing in vegan cheese. 

ingredients

6 cups butternut squash cut into 1 inch cubes (i buy mine pre-chopped in the produce section)

1 tablespoon olive oil

salt and pepper

~19 oz/ 540mL can of black beans drained and rinsed

~11.5 oz/ 341mL can of corn kernels drained and rinsed

2 cans of enchilada sauce 20 oz/600mL

2 cups shredded cheese mozzarella or monterey jack

crumbled tortilla chips for garnish (optional)

chopped avocado for garnish (optional)

sliced green onion for garnish (optional)

greek yogurt for garnish (optional)

instructions

Heat oven to 425°F.

Toss butternut squash with olive oil and season with salt and pepper.

Roast for 25 minutes, turning squash over half way through.

When tender and cooked through, turn oven temperature down to 350°F.

Combine the squash, black beans, corn, and enchilada sauce in the pan.

Top with cheese. 

To bake immediately: Place in the oven, baking for 20-30 minutes, until heated through and cheese is bubbling.

taken from slender kitchen

this is my current GO TO recipe. it’s healthy, vegan, and so comfy. i have been incorporating it into my meal prep for weeks now!

ingredients

1 lb. vegetarian crumbles

1 onion, diced

6 garlic cloves, minced

28 oz. canned crushed tomatoes (ideally San Marzano)

16 oz. marinara sauce (no sugar added)

3 cups vegetable broth

2 tsp. Italian seasoning

10 whole wheat lasagna noodles (or regular)

1 zucchini, chopped

6 oz. fresh spinach

cottage cheese to mix in (optional - omit for this recipe to be vegan)

Salt and pepper to taste

instructions

Add everything to the slow cooker except the lasagna noodles and Parmesan cheese.

THIS IS NOT MY RECIPE, but its really easy and good and i want to share it so i will be putting some links in this i hope they work

there is no chopping involved if you dont garnish with the green onion/or use scissors to cut them, and use garlic and ginger powder to cut down on prep time, which is what I personal do

http://tiphero.com/egg-roll-in-a-bowl/?utm_content=buffer5562b&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

^thats my link i hope it works! 

INGREDIENTS

1 pound ground pork

1 – 16-ounce bag coleslaw mix (shredded carrots and cabbage)

5 cloves garlic, minced

1 teaspoon ginger, minced

⅓ cup soy sauce

2 tablespoons sesame oil

Green onions, for garnish

DIRECTIONS

In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.

In a large skillet, brown the pork over medium-high heat.

Add the shredded cabbage and carrots, and stir to combine.

Add the sauce mixture to the meat and veggies. Stir and cook for about 3 to 5 minutes, until the cabbage has just begun to wilt but is still crunchy.

Whole Wheat Pasta with Crushed Pea, Basil, and Sunflower Seed Pesto

adapted from this recipe on the Healthy Hunter~*

Ingredients

1 12 oz box whole wheat elbow macaroni

1 bag frozen peas, blanched

1.5 cups basil

½ cup roasted sunflower seeds

¼ cup chopped green onion

1 tsp lemon zest

Juice of 1 lemon

½ cup freshly grated parmesan or romano cheese (make sure the kind you buy doesn’t have rennet listed in the ingredients - rennet will make this recipe not vegetarian)

1/3 cup olive oil

60ml water

Instructions

Boil peas for approximately 5 minutes and drain. Dump into a large bowl. 

Add rest of pesto ingredients in bowl, excluding the olive oil and water. Blend with an immersion blender until blended, but still chunky. Add the olive oil in a steady stream while continuing to blend and then add the water. Mix water in with spoon or lower setting on immersion blending. Check and adjust seasoning. Set aside.

Bring a large pot of water to the boil and cook pasta according to packet directions. Drain.

Combine hot pasta with the pesto, toss to evenly disperse.

This makes 6-8 servings you can pack up for meals throughout the week. The only chopping required in this recipe is the green onion and lemon. You can make this a no chopping recipe by:

replacing the green onion and with 1 teaspoon chili flakes to help the recipe still have some bite and

using refrigerated lemon juice from the bottle instead of fresh lemon.