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- Herausgeber: John Wiley & Sons
- Kategorie: Lebensstil
- Sprache: Englisch
Prep ahead and save time all week long! With over 125 time-saving recipes, you can transform your schedule with make-ahead breakfasts, salads-on-the-go, and easy-to-fix charcuterie dinner boards!
With simple prep each week, you can stock your fridge and freezer with heat-and-eat meals for breakfast, lunch, and dinner or do partial prep and make dinnertime a breeze. Meal Prep Cookbook For Dummies can help you spend less time in the kitchen, meet health goals, save money, and just plain eat better. With over 125 recipes, plus tips and techniques for making all your favorites ahead of time, this book lets you breeze through your week. Imagine the possibilities that will open to you when you can just pop a healthy and delectable pre-made meal in the microwave, and—ding!—your made-from-scratch dinner is ready. Prep ahead and toss vegetables and your favorite protein on a sheet pan and dinner is ready in under 20 minutes. What will you do with all your extra time?
Why stress about what to eat each day? Meal Prep Cookbook For Dummies will take the uncertainty out of mealtime, as you discover everything from cooking basics to grocery store tips to meal prepping secrets. Whatever your home-chef skill level, you’ll discover new favorite meals, organize your kitchen, store food efficiently, and learn new ideas to take your meal prepping abilities to the next level.
- Discover over 125 make-ahead recipes that you can prepare at home in 45 minutes or less, with the cooking tools you already have
- Meal prep for any diet (carb conscious, gluten-free, vegetarian), allergy, or food sensitivity
- Craft delicious and nutritious breakfasts, lunches, and dinners for yourself or your whole family
- Get new ideas and tips for sprucing up your staples, planning your grocery trips, and balancing your meals
Before you know it, you’ll have meal prep down to a science, so you can relax a little bit more, knowing breakfast, lunch, and dinner are already taken care of!
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Veröffentlichungsjahr: 2021
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Meal Prep Cookbook For Dummies®
Published by: John Wiley & Sons, Inc., 111 River Street, Hoboken, NJ 07030-5774, www.wiley.com
Copyright © 2021 by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
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Library of Congress Control Number: 2021942680
ISBN 978-1-119-81498-6 (pbk); ISBN 978-1-119-81499-3 (ebk); ISBN 978-1-119-81508-2 (ebk)
Meal Prep For Dummies®
To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Meal Prep For Dummies Cheat Sheet” in the Search box.
Table of Contents
Cover
Title Page
Copyright
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Part 1: Getting Started with Meal Prep
Chapter 1: Finding the Meal-Prep Method That’s Right for You
Prepping One Day, Eating for the Week
Preportioning Meals
Batch Cooking
Prepping and Freezing
Making Sheet-Pan Meals
Following a Formula
Hammering Out “Build-Your-Own” Bars
Chapter 2: Knowing Which Supplies You Need
Must-Haves: Tools You Need for Meal Prep
Nice-to-Haves: Tools to Add to Your Wish List
Chapter 3: Going Shopping
Navigating the Grocery Store
Building a Well-Stocked Kitchen
Shopping with the Seasons
Part 2: Jumping into Meal Planning
Chapter 4: Meeting the Meal Plans
Week 1: Plant Forward
Week 2: Meat Eater’s Delight
Week 3: Bring on the Bowls
Week 4: Savoring the Southwest
Week 5: Globe Trotting
Week 6: Simply Sheet Pan
Week 7: 20-Minute Meals
Week 8: Family Focused
Chapter 5: Planning Meals When You Follow a Special Diet
Mediterranean Diet
Gluten-Free Considerations
Lower-Carb Meal Ideas
Swapping Out Dairy
A Week of Vegetarian Dining
Part 3: Starting with Breakfast, Soups, and Salads
Chapter 6: Breakfasts
Chapter 7: Freezer-Friendly Soups
Chapter 8: Salads and Bowls
Part 4: Time-Saving Meaty Mains
Chapter 9: Turkey: Today, Tomorrow, and the Next Day
Chapter 10: Brisket: Fix It and Revisit It
Chapter 11: Pork Dishes to Please Everyone
Chapter 12: Chicken Dishes to Chow Down On
Chapter 13: Making the Most out of a Ham Bone
Chapter 14: All-in-One Sheet-Pan Meals
Chapter 15: Freezer-Friendly Mains
Chapter 16: Twenty-Minute Main Meals
Part 5: Creating Simple Sides and Sweets
Chapter 17: Sides in Ten Minutes or Less
Chapter 18: Simple Snacks to Make Ahead
Chapter 19: Simple Yet Elegant Desserts
Part 6: The Part of Tens
Chapter 20: Ten Sauces to Make Meals Pop
Greek-Inspired Yogurt Cucumber Sauce
Creamy and Tangy Butter Sauce
Honey Sriracha
Lemony Tahini
Pan Drippings Gravy
Zesty Horseradish
Asian-Inspired Peanut Sauce
Chimichurri
Buttery Wine Sauce
Pico de Gallo
Chapter 21: Ten Meal-Kit Recipes
Fiesta Taco Salad
Thai Steak Salad
Mediterranean Quinoa Bowls
Sausage and Bell Peppers
Moroccan Mini Meat Loaves with Cauliflower
Skewer-Free Chicken Kabobs
Sheet-Pan Mediterranean Pasta
Zesty Bean and Cheese Tostadas
Loaded Baked Potatoes
Pan-Fried Burgers with Creamy Feta Green Salad
Chapter 22: Ten Ways to Build a Bento Lunch Box
Mediterranean
Lentils and Grapes
Pasta Salad
Southwestern
Almonds and Cheese
Tuna Salad
Smoked Salmon
Apples and Peanut Butter
Quesadillas
Curried Chicken Salad
Chapter 23: Ten Meal-Prep Shortcuts
Stock Your Kitchen with Meal-Prep Tools
Shop for Prepared Foods
Get Tech Savvy
Break Out the Multicooker
Pick Up Premade Meats
Grab a Salad in a Bag
Shop for Store-Made Items
Cook Grains in Bulk
Prewash and Prep Fruits and Veggies
Start Simply
Part 7: Appendixes
Appendix A: Metric Conversion Guide
Appendix B: Sample Grocery List
Appendix C: Food Safety Guide
Food Storage
Cooking Temperatures
Storage Temperatures
How to Avoid Cross-Contamination
Index
About the Author
Advertisement Page
Supplemental Images
Connect with Dummies
End User License Agreement
List of Tables
Appendix C
TABLE C-1 How Long You Can Store Meats
TABLE C-2 How Long You Can Store Dairy
TABLE C-3 How Long You Can Store Produce
TABLE C-4 Cooking Temperatures
Guide
Cover
Title Page
Copyright
Table of Contents
Begin Reading
Index
About the Author
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Introduction
When I was a kid, my mom was a pro at meal planning and meal prep. She worked full-time and had three kids to hustle around to activities. Plus, she was on a tight budget. I remember going to a big grocery store once a month with a long list and helping her find the matching coupons. Then we would go home and she would pre-portion out meats for the freezer and wash all her vegetables for easy use during the week. She always had lasagne, spaghetti sauce, or stuffed peppers in her freezer for those nights where life was busy and she needed ready-to-heat-and-eat meals. As I grew up and began my own family, I leaned on those meal-prep principles my mom shared with me, modifying them to meet the changing demands of my own busy family. As a dietitian who has worked with hundreds of families, I’ve listened to what works and what doesn’t. We live in a busy society, and meal prep is one way to help us slow down and capture the importance of sitting down and enjoying a meal with less stress on our plates.
Maybe you manage a busy family, work long hours, or just want to eat out less. Whatever your reason, meal prep is appealing. By prepping for a couple days or a week, you take control of mealtime instead of allowing mealtime to take control of you. Consider this book as a gentle guide to encourage you to take your meal planning and meal prep to the next level, and stick with it!
This book offers a plethora of new and exciting recipes you can create in advance. You can do so much more than frozen pizzas and takeout — though both have their place! Meal prep can give you back time, add in valuable nutrient-dense foods, and take the guessing game out of weeknight meals. Meal prep can transform your busy weeknight schedule and give you back the time you crave.
All you need is the courage to plan for a week. Whether it’s a sheet-pan meal, a quick salad, or a roast, your taste buds and wallet will thank you.
About This Book
Think of this book as your own personal coach to meal prep! It offers the tools you need to make meals that fit your lifestyle, your family, your dietary needs, and your schedule. In these pages, I get you ready to successfully meal-prep, whether for one week or eight.
Each recipe in this book is designed to meet you where you are today, both in terms of your confidence with cooking and your nutritional needs. I offer time-saving tips and notes throughout the book to ensure that you feel confident in making delicious meals for you and your family.
As you get ready to make the recipes in this book, sit down and plan for two, three, four, or more days to help make your life easier. Keep a grocery list, like the one in Appendix B, so you know what you have on hand and what you need to purchase to complete a meal. Read every recipe from beginning to end to ensure you have all the ingredients before you start your meal prep.
When it comes to the recipes, keep in mind the following:
Herbs may be fresh or dried — whatever you have on hand. Just remember that you should use three times as much fresh as you would use dry, because fresh herbs aren’t as potent or concentrated. So, 1 teaspoon of dried herbs is equivalent to 1 tablespoon of fresh.
All temperatures are Fahrenheit. For conversion to Celsius, see
Appendix A
.
Vegetarian recipes are marked with the tomato icon () in the Recipes In This Chapter and Recipes in This Book lists.
Finally, within this book, you may note that some web addresses break across two lines of text. If you’re reading this book in print and you want to visit one of these web pages, simply key in the web address exactly as it’s noted in the text, pretending as though the line break doesn’t exist. If you’re reading this as an e-book, you’ve got it easy — just click the web address to be taken directly to the web page.
Foolish Assumptions
In writing this book, I made a few assumptions about you, the reader:
Your time is important to you, and you want to spend less time in the kitchen, from meal prepping to executing a meal.
You may be an experienced cook or a beginner. Whichever end of the spectrum you fall on (or somewhere in between), this book is for you!
Healthy, delicious meals are important to you and your family, and you don’t have a ton of time on your hands to make them.
If this sounds like you, you’ve come to the right place!
Icons Used in This Book
Throughout this book, you’ll see the following icons in the margin. Here’s a guide to what the icons mean:
The Tip icon marks information that can save you time and money as you’re planning, shopping for, and prepping meals in advance.
I use the Warning icon when I’m filling you in on important safety tips or tricks.
When I have an important message or reminder, I use the Remember icon.
Beyond the Book
In addition to the book you have in your hands, you can access some helpful extra content online. Check out the free Cheat Sheet for tips on keeping vegetables fresh, tips on freezing foods, and meal-prep hacks by going to www.dummies.com and entering Meal Prep Cookbook For Dummies in the Search box.
Where to Go from Here
If you’re brand-new to meal planning and meal prep, spend some time getting to know the process in Part 1. If you’re ready to start coming up with a meal plan, head to Part 2. Ready to start cooking? Parts 3, 4, and 5 are for you. Short on time? Part 6 sets you up with ten sauces to make meals pop, ten recipes for meal kits you can make at home, and more.
I hope you find family favorites, recipes you come back to again and again in this book and that it’s the first book you pick up when life gets crazy and you need to focus on meal prep to get some sanity. Enjoy!
Part 1
Getting Started with Meal Prep
IN THIS PART …
Discover what meal prep means to you.
Stock your kitchen and pantry with the right tools for meal prep.
Shop for groceries for the weeks ahead.
Chapter 1
Finding the Meal-Prep Method That’s Right for You
IN THIS CHAPTER
Exploring different schools of thought on meal prep
Figuring out which method is best for you
In this chapter, I introduce you to a variety of styles of meal prep, from prepping all on one day to partial prep to freezing meals and batch cooking. There’s no right way to do meal prep — it’s more about figuring out what works best for you and your family. You can do all your meal prep on one day, or you can prep parts of a meal, or a combination of both.
As you embark on the journey of meal planning and into meal prep, be sure to give yourself a little time, patience, and grace. Changing habits takes time, but the more you do it, the faster and easier it’ll become.
MEAL PREP VERSUS MEAL PLANNING
Meal planning is planning which meals you want to make in the week ahead — lasagne on Monday, tacos on Tuesday, and so on. You can use your meal plan to create a grocery list so you have all the ingredients to make those meals.
Meal prep is actually preparing the meals. You can do meal prep in stages or all at once.
Meal planning and meal prep don’t have to be complicated. You don’t have to cook every day, and they aren’t strictly set in stone. Instead, think of them as useful tools to help you create budget-friendly, healthy meals at home, instead of stressing about what you’ll eat for every meal.
Prepping One Day, Eating for the Week
Whether it’s just prepping breakfast, lunch, or even all your meals, some people enjoy cranking out meal prep in one day, so they only have to do minimal cooking throughout the week.
How to do it
With this approach, you start by planning however many meals you need for the week. Then you create a grocery list and go shopping. Finally, you prep as many of the components as you can for each meal. This may mean combining spices in advance, premeasuring and prechopping ingredients, labeling the items for the meal, and refrigerating together.
With this form of meal prep, consider prepping for three or four days at a time. This will give you room for leftovers or a change in plans that may prevent you from eating at home. Besides, most ingredients are best prepped only a couple days ahead of time in order to retain the freshness and integrity of the food.
Who it’s for
If you have the mental bandwidth to plan and prep for the week, the time to prep one day a week, and little time for cooking during the week, this method is for you. I use this method of meal prep when I know I’ll have very little time in the coming week, but I want to make sure we’re eating at home. You can also use a variety of meal preps to help execute the full week of meals — from freezer meals to ready-to-eat meals.
If this style of meal prep makes you happy, consider checking out my dear friend and fellow chef and dietitian, Allison Schaaf, over at PrepDish.com (https://prepdish.com). She specializes in gluten-free meal prep, prepped one day and enjoyed for the week.
MEALS THAT GUIDE YOUR YEAR
On average, most Americans have about a dozen meals that they routinely make all year long. For instance, my mom would make spaghetti, sloppy joes, hamburgers, cream of turkey over biscuits, shake-and-bake chicken, stuffed peppers, tacos, chicken noodle soup, macaroni and cheese, pizza, grilled chicken, and fried chicken regularly — and I’m recounting this after 30 years of not living in her house! Humans like to eat what we’re comfortable with and what’s familiar. A great way to expand on this menu pattern is to create subtle changes in the menu. Take a moment and write down 12 meals you frequently make in your home.
Then work on revamping and revitalizing these meals with subtle changes. For instance, using my mom’s meals as an example, here’s how I would morph her standard meals and create new ones:
Instead of …
Try …
Spaghetti
Beef, mushroom, and kidney bean spaghetti
Sloppy joes
Southwestern turkey sloppy joes
Hamburgers
Greek lamb burgers
Cream of turkey over biscuits
Cream of turkey with peas over whole-grain biscuits
Shake-and-bake chicken
Shake-and-bake Mexican chicken
Stuffed peppers
Quinoa-stuffed peppers
Tacos
Fish tacos
Chicken noodle soup
Chicken and sweet potato soup
Macaroni and cheese
Butternut squash macaroni and cheese
Pizza
Whole-grain pizza
Grilled chicken
Grilled chicken with chimichurri sauce
Fried chicken
Fried chicken salad
Using a different spice blend, protein, or more vegetables can really transform a meal. Now you have 24 meals in your routine, instead of just 12!
Preportioning Meals
Another popular style of meal prep is where you prep meals in advance. Generally, people make one set meal and then place it in a container for the week, to be reheated or enjoyed cold.
How to do it
Make a stew, roast, or sheet-pan meal on one day. Then take that meal and preportion it into containers to eat for the week. You can also do this with breakfasts, salads, or bowls (see Part 3).
Who it’s for
If you’re okay with eating the same thing all week, if you prefer cooking only one day and reheating for a meal, or if you’re really tight on time for the week, this approach is for you.
Be sure to get some variety. Eating the same thing for every dinner doesn’t provide a variety of nutrients, so consider mixing up the proteins and vegetables each week to ensure you’re getting enough nutrients.
One potential downside to this approach is boredom. By day 3, the drive-thru may be more tempting than microwaving the same meal again or eating the same salad.
Batch Cooking
Batch cooking is a budget-friendly way to cook large portions of meat or vegetables and then create different meals with them for the week. Chapters 9–13 highlight ways to make popular large cuts of meat and ways the meats can be used in different meals to keep it fun and new.
How to do it
Batch cooking requires buying meat in bulk and spending a good amount of time to roast or pressure-cook the meat in advance. While the meat is cooking, you can utilize the time to prep meals you want to make with the meat for the week.
Who it’s for
If you prefer to buy meat in bulk, if you have the time to slow-roast or cook the meat on one day, and if you don’t mind eating the same meat all week, this method is for you. (You could also freeze the cooked meat and use it another week, if you don’t want to eat the same meat all week.)
Prepping and Freezing
If you love your Instant Pot or slow cooker this may be the style of meal prep for you! You just need the freezer space to store the meals.
How to do it
Plan freezer-friendly, slow-cooker, or multicooker meals. Prep and place the meals in freezer bags, label the bags, and freeze them for another day within the next month.
Who it’s for
If you don’t have much time to meal-prep every week and you prefer to knock meals out for the month; if you have ample freezer space (like a deep freezer); or if you absolutely love stews, soups, and pot roasts, this method is for you. During cold months, this approach may be especially appealing; perhaps less so in the summer. Check out Chapters 7 and 15 if this method appeals to you. I like having these meals on hand; I work them in throughout the week to mix things up!
Making Sheet-Pan Meals
Sheet-pan meals have become incredibly popular and are super simple. The concept is that you have your protein, vegetables, and starch all on one sheet pan that roasts for the same time and yields a complete meal when it’s done cooking. The trick is having each element cook at the same temperature and time, but the bonus is less cleanup!
How to do it
Plan a starch, protein, and vegetable that can cook at the same time and temperature (or head to Chapter 14 where I’ve done the work for you!). Prep each element in advance and store them together. (For example, marinate your vegetables, create a spice mix for your protein, and cut up potatoes and store them in water prior to cooking.) Then, when it’s time to execute, place each element on a parchment-lined sheet pan, roast, and serve.
Who it’s for
If you have the oven space, you’re cooking for fewer than four people, if you have the time and refrigerator space to prep and store, and if you don’t mind heating up your home with the oven, this method is for you.
If you have a larger family, you can use more sheet pans and oven racks.
Following a Formula
No, this method isn’t about breaking out a scale and doing math equations! Instead, the formula is more about planning a protein, a starch, and a vegetable, and keeping it simple. Honestly, this is about 50 percent of how I do meal prep. Every week, I harvest vegetables or pick up something from my local farmer’s market that inspires a meal. I keep meat stocked in my freezer that I pull out for the week. Then I find a yummy starch (rice, couscous, pasta, or potatoes) to pair with the meal. This is where sauces come in handy. Head to Chapter 20 where I highlight sauces just for these occasions.
How to do it
Get inspired by your local, in-season produce or protein deals at your favorite market. Create a meal plan that accounts for a protein, vegetables, and add a starch. From here, you can do partial prep for the week and pull together a quick meal. Having a well-stocked pantry is essential with this type of meal prep!
Who it’s for
If you like to create meals from bargain buys or seasonal produce, if you get a community supported agriculture (CSA) box or you have a vegetable garden, if you buy meat in bulk and need to work through it in your freezer, or if the idea of this simple formula (protein + veggies + starch) appeals to you, this method is for you. Head to Chapters 16, 17, and 20 for recipes to start with.
Hammering Out “Build-Your-Own” Bars
Salad bars, potato bars, pizza bars, taco bars, sandwich bars … maybe meal prep in your house needs to speak to many different taste buds. If this is the case, creating a “bar” is a great approach.
How to do it
Let your family members build their own meals. Plan out your favorite toppings, prep them in separate containers for the meal, store them, and pull them out to serve. This can be the ultimate family-style dining experience. Taco bars, salad bars, and potato bars are my family’s favorites for the week. Roasting potatoes in advance or using the microwave can make this bar come together quickly.
Who it’s for
Creating bars can help win the war with picky eaters. As a dietitian and a parent, I encourage you to let go of the dinnertime battles and empower your kids to serve themselves what they want to eat. We follow Ellyn Satter’s (www.ellynsatterinstitute.org) Division of Responsibility, which means parents get to decide what will be served, when, and where, and the kid gets to decide if they eat and how much. I recommend always serving something they like on the “bar” but letting go of any other battles around the food after that. There’s a lot of sound research out there supporting the Division of Responsibility. If you have a picky eater, head to Ellyn’s website for added support! Now, “bars” don’t require recipes, but if this sounds like you, head to Chapters 16 and 17 for baked potato and seasonal salads inspiration!
HANDLING PICKY EATERS
When meal planning, consider everyone who eats with you. If you have a picky eater in the house, consider offering at least one to two food items that you know they’ll eat, but continue to serve other options, as well. For example, if your picky eater likes apples, peanut butter, and yogurt, make sure you have two of those offered at the table for each meal. When you take the time to plan and prep for the week, make sure that meals fit the tastes of your family. You can also remove a lot of unwanted arguments and pressure around the table and mealtimes.
Get kids involved in the meal planning and preparation for the week. Even if a picky eater won’t eat the food, it’s okay for them to help prep it. Kids are far more capable than we realize. Have them help with making yogurt parfaits or overnight oats. Let them build their own salad in a jar — even if it’s nothing but bacon and ranch! The more they’re exposed to new foods, even by touching the foods, the better!
Chapter 2
Knowing Which Supplies You Need
IN THIS CHAPTER
Stocking your kitchen with the best tools for meal prep
Identifying some tools to add to your wish list
Having the right tool for the job can really help save time and energy when meal prepping. You may already have on hand some tools; others you may need to buy. Assess your kitchen and see if you have the storage space for some fancier items. A cluttered kitchen will leave you less inspired to cook, so skip any unnecessary tools and stick to the basics.
Must-Haves: Tools You Need for Meal Prep
When you’re committed to meal prep, certain tools are just a requirement. The following sections cover those tools you need to meal-prep with ease.
Chef’s knife
A chef’s knife is an all-purpose knife, perfect for slicing and dicing vegetables, chopping meats, or chopping nuts. A 6- or 8-inch version is a great tool to have on hand, especially as your knife skills improve (see the nearby sidebar). For most home kitchens, a mid-priced knife is good enough. Many great brands are out there, from Wüsthof (www.wusthof.com) to Henckels (www.zwilling.com/us/henckels-international/cutlery).
SHARPENING YOUR KNIFE SKILLS
Learning how to hold and work a knife can make you much more efficient in the kitchen. In culinary school, knife skills are always taught within the first week and emphasized throughout all courses. The following photo shows how to hold a knife. In order to have a stable grip on a chef knife, grip the handle and inch your hand up toward the blade. Your thumb should be on the metal part of the blade, and your index finger should be gripped over the top of the knife. If you just hold the handle, the knife isn’t as stable and can slip.
Photograph by Wendy Jo Peterson and Geri Goodale
Learning how to cut foods evenly helps with aesthetics but also with improved cooking times. Here are some popular cuts referred to in cookbooks, including this one (see the following photograph for what the cuts look like):
Julienne (top left): Also referred to as matchsticks, these are narrow strips that are the same length and width. A thicker julienne cut could be referred to as a bâtonnet.Chiffonade (top right): This is when you roll up greens, like basil or kale or spinach, and do thin cuts to give a shredded appearance.Brunoise (bottom left): This is a tiny dice. Typically, you start with the julienne cut and then do a small dice from the narrow strips. These create uniformity in salads or soups.Dice (bottom right): Small, medium, or large diced items are squared pieces that are of equal size.Rounds (bottom middle): From carrots to cucumbers, slicing rounds is keeping the round shape, but slicing of equal thickness.Photograph by Wendy Jo Peterson and Geri Goodale
Be sure to keep your knives sharp. A sharp knife is less likely to cause an accident than a dull blade. A dull blade can slip with pressure, possibly causing injury.
A knife that has the metal blade extend throughout the handle is more stable and less likely to break over time. Be sure to hand-wash a good knife and dry it immediately to extend the life of your knife.
Cutting board
Wooden cutting boards are my absolute favorite for cutting all foods. Using a good mineral oil on your clean cutting boards will help extend their life and prevent bacteria from inching its way into the grooves of the board. Wooden cutting boards are also friendly on your knives, unlike stone varieties.
If food contamination is an issue or concern, pick up colored plastic cutting boards and label them for the use (for example, green for vegetables and fruits, red for meats, yellow for poultry, blue for fish, and white for all other foods). A bonus to plastic cutting boards is that many are dishwasher safe!
Measuring spoons and cups
Pick up a set of volumetric measuring spoons and cups. The recipes in this book use the standard American tool for volumetric measuring.
Sheet pans
Having one good, heavy-duty aluminum sheet pan is especially useful if you enjoy sheet-pan meals! Nordic Ware (www.nordicware.com) is my top pick for sheet pans.
Baking dishes
Ideally, have a 9-x-13-inch casserole dish and either a 9-x-9-inch or an 8-x-8-inch casserole dish. Baking dishes are essential for meal prep and executing a fast meal.
Metal casserole dishes conduct heat better than tempered glass or stoneware, so depending on the pan you use, you may need to alter the bake time.
Muffin pans
Muffin pans aren’t just for baking muffins. They’re great for baking mini meat loaves, frittatas, or portioned-out items. If you’re short on storage space, consider picking up silicone individual muffin holders — they’re sturdy and they can be baked on a sheet pan instead.
Parchment paper
When it comes to easy clean up, parchment paper is a must-have kitchen buy. It’s safe at high oven temperatures, and it helps keep foods from sticking to sheet pans while baking. Just make sure you don’t mistake wax paper for parchment paper — they aren’t the same thing!
Digital thermometer
Blame it on my culinary training, but I’m a firm believer that every kitchen needs a digital thermometer, particularly the instant-read variety. Whether you’re checking to see if your meat loaf is fully cooked or whether your steak is cooked to perfection, having a thermometer on hand can save you from cutting into food to check for doneness and losing precious juices and drying out your food. Pick up a simple one by OXO (www.oxo.com) or a more expensive one by ThermoWorks (www.thermoworks.com); they range in price from $20 to $100.
Storage containers
When it comes to storage containers, you need two types:
Silicone: Reusable silicone storage containers are dishwasher, microwave, and often oven safe. They’re also free of the harmful chemicals found in plastic products that can leach into your foods.
Some of my favorite products are Souper Cubes (www.soupercubes.com) for portioning out pasta sauce, soups, or stews and freezing to enjoy later. (re)zip (https://rezip.com) storage bags are leakproof and stand up for easy storage organization in the refrigerator. Net Zero Company (www.netzerocompany.com) makes stretchable silicone storage lids, which helps minimize the use of plastic wrap.
Glass:
Glass storage containers are heat and cold safe. Glass is incredibly useful for storing prepped items and can be stacked neatly in the refrigerator for clean storage and food identification.
If you enjoy meal-prepping lunches, consider bento-box-style food storage containers like the ones from Bentgo (https://bentgo.com).
Mason jars
Mason jars are great for food storage and as a cooking vessel in both the oven and microwave. You can also save glass jars, such as pickle jars or jam jars, and use them for food storage, but don’t assume you can heat them in the microwave or oven. Wide-mouthed Mason jars are great for soups and salads in a jar!
Never heat or cook in jars that aren’t tempered and oven safe. If you aren’t sure whether your jar is oven safe, just use it for food storage.
Nice-to-Haves: Tools to Add to Your Wish List
Some kitchen tools make your life easier, but they aren’t absolutely essential for meal prep. On the other hand, it’s always nice to get a shiny new kitchen gadget… . So, if your family is asking for suggestions for your birthday, or you’re just looking to treat yourself, read on.
Mandoline
A mini mandoline is useful for quickly slicing fruits and vegetables. The OXO V-Blade Mandoline Slicer (www.oxo.com/oxo-good-grips-v-blade-mandoline-slicer.html) is a time-saving tool for fast meal prep.
Spiralizer
Spiralized hard fruits and vegetables are fun and popular in the meal-prep world. This tool is fun, but not necessary, especially if space is limited. Don’t fret if you don’t have the space; you can find many pre-spiralized vegetables at grocery stores.
Silicone baking mats
The silicone version of parchment paper is easy to use, easy to clean, and good for about two years of regular use. It’s best to only heat up to 450 degrees when using a silicone baking mat. Silicone is a nontoxic polymer made from sand. Silpat (www.silpat.com), a popular brand of silicone mats, can run from $15 to $30 per mat.
Food processor, blender, or immersion blender
This can be a splurge for many households, both in terms of price and space. But a high-powered blender or food processor is a time-saving tool for making salsas, soups, sauces, and smoothies. If space is limited, consider a handheld immersion blender (also referred to as a stick blender). Find one that fits your budget. Good brands to consider are Black & Decker (www.blackanddecker.com), Cuisinart (www.cuisinart.com), KitchenAid (www.kitchenaid.com), Ninja (www.ninjakitchen.com), and Vitamix (www.vitamix.com).
Food vacuum sealer
A food vacuum sealer removes air and vacuum seals food in plastic bags for long-term storage, whether freezing or in the pantry. Vacuum sealers are also useful for resealing cereal bags or cracker bags to keep them from going stale. My family buys our meats in bulk, and we use a vacuum sealer to help store them in our deep freezer.
If you have the space, a vacuum sealer can be useful. You can find a good one for less than $100.
Beeswax wraps
If you love to take sandwiches to go, pick up beeswax wraps or make your own! This is a great way to ditch single-use plastics.
To make your own beeswax wraps, you need 100 percent cotton fabric, scissors, beeswax pellets, a baking sheet, parchment paper, and a spatula. Then follow these steps:
Cut the fabric to your preferred size.
Place a piece of parchment paper on a baking sheet and preheat the oven to 180 degrees.
Place the fabric on the parchment paper, and sprinkle with 2 to 3 tablespoons beeswax pellets.
Place another piece of parchment paper on top of the beeswax pellets.
Place the baking sheet into the oven for 3 to 4 minutes or until the pellets have melted.
Remove the baking sheet from the oven and, with the parchment paper still on top, use a spatula to spread the beeswax.
After the beeswax has cooled, remove it from the parchment paper.
You can wash the towels in cold water up to 50 times before you need to toss them.
Multicooker
A multicooker utilizes pressure to quickly cook food. It’s a useful tool to get your typical slow-cooked foods on the table in a fraction of the time. If you’re cooking for two people, a mini 3-quart pot can be sufficient; if you’re cooking for a larger family, you may want to invest in an 8-quart multicooker.
For most of the recipes in this book, I used a 6-quart Instant Pot. Even if budget isn’t an issue, I still recommend the basic Duo Instant Pot over the newer, more expensive models.
When using a multicooker be sure to read the user manual that comes with your appliance. Pressure cookers take time to come to pressure and time for the pot to depressurize after cooking. This time varies based on the temperature of the food you’re cooking and your altitude.
