HOUSES! 6 meals to carry #1000Prep

Welcome to another edition of Paulina Cocina and the famous #MealPrep or #1000prep series, this time about meals ! Meal prep is a trend that emerged in the United States and basically consists of preparing a bunch of food at once to freeze or to keep you organized for the week.

It's a great option for the busy times we live in: you save money, time, and even calories! Because having homemade food waiting for you in the fridge or freezer saves you from falling back on empanadas or getting delivery.

We've already brought you the Beef Mealprep , a special one for Christmas , and the Healthy Chickpea Mealprep . In addition to the #1000prep Bible in ebook form, you can check it out here !

But this time, so close to the start of classes and the year already in full swing (we all know the year doesn't officially start until after Easter), we're going to make some lunches!

Food : Light food that fits into a Tupperware or small container for transport to school or work, preferably sealed to prevent leaking in backpacks or bags. Suitable for reheating or eating cold.

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about this recipe for takeaway food

If this is your first time trying your hand at meal prep, let me explain a little bit. First, let's make a preparation that will serve as the base for all the meals. In gastronomy, it's called mise en place , which means we cut, open, soak, and cook everything.

After the base, we move on to assembling the meals. And if you did the mise en place, you can put together all the meals in just a few minutes! That's the key to meal prep: organization. You'll see that the recipes are getting shorter and shorter!

Go ahead and see how much time you save!

Greetings and until next

Juanita

Assistant

Ingredients

food for 6 days!

• 6-8 dried tomatoes
• 1 drop of vinegar
• 1 cup of bulgur wheat
• broccoli 1 small tree
• 1 handful of mushrooms
• 4 eggs
• 1 spinach tied
• 1 chicken breast
• 5 tbsp. cream cheese
• 1 empanada cover
• 250g of mozzarella
• 1 can of corn
• 2 loaves of bread
• 1 avocado
• orange zest, oregano, garlic powder
• olive oil, salt, pepper.

Recipe for viands

100% transportable

Base

1. The first thing we'll do for our dishes is soak the sun-dried tomatoes in a bowl with a splash of vinegar and a little warm water. We'll also soak the bulgur wheat with 2 cups of warm water. Set both preparations aside.
2. Place a pot on the stove and chop the vegetables. Separate the broccoli into florets, quarter the mushrooms, and chop three-quarters of the spinach package. Cook the broccoli for 1-2 minutes in boiling water and remove from heat. Keep the water in the pot!
3. In a pan with a drizzle of oil, brown a chicken breast. Once it's seared on each side, add it to the broccoli water with a little salt and let it cook for 15-20 minutes until cooked through. Once cooked through, slice it into fillets and set aside.
4. In a bowl, break 4 eggs, add salt, 3-4 tbsp of cream cheese and beat well until combined. Season with garlic powder and set aside.

Dish No. 1 Mini cake

1. We take an empanada crust and roll it out to cover an individual tart tin. We line the tin and place a few spoonfuls of the egg mixture inside.
2. Add some broccoli, a little more mix, some strips of rehydrated sundried tomatoes, and fresh cheese, and that's it! You can freeze it as is or bake it in a hot oven until golden brown and keep it in the refrigerator.

Dish No. 2 Chicken Omelette!

1. Place a frying pan on the stove with a drizzle of oil. Add about 4 tablespoons of the egg mixture and season with oregano.
2. When the bottom is set but still raw on top, add some chicken strips and mushrooms. If you like, you can add cheese. Close the omelet halfway with a spatula and it's ready! You can wrap it in plastic wrap to freeze or store it in the refrigerator.

Dish No. 3 Mini corn frittatas

1. To what's left of the egg mixture, we're going to add 1 handful of chopped fresh spinach, half a can of corn, cubes of fresh cheese or mozzarella, and a little pepper.
2. Pour the mixture into muffin or cupcake molds, but don't fill them completely. Bake them in a medium oven until golden brown, or freeze them in the molds for later use.

Dish No. 4 Salad in a jar

1. In a jar, add a little olive oil and vinegar. It's important to follow the order when assembling the dishes so that the dressing doesn't touch the leaves. So, add: half the hydrated bulgur wheat, some chicken strips, a little corn, some shredded spinach leaves, and orange zest.

Dish No. 5 Vegetable Sandwich

1. Cut a loaf of bread in half and spread with cream cheese. Add whole spinach leaves, some sun-dried tomatoes, half an avocado, and slices of fresh cheese. Wrap them in plastic wrap and place in the refrigerator or in the pantry!

Dish No. 6 Salad in a Tupperware

1. This is the salad with everything we had left over: the remaining bulgur wheat, the chicken, the broccoli, and the last of the sun-dried tomatoes. We left it without dressing until just before eating.

Look at all the food there is here

and how it looks!