If you’ve ever read my blog on a Monday you know I am a big fan of meal prep. I typically spend a couple hours on Saturday or Sunday prepping for the week. But since I’m only cooking for me it usually means I end up with the same meals on rotation throughout the week. Sometimes this works for me and other times it gets totally boring. Now I know myself and when I get bored with my food, I start to rebel and instead of eating those roasted veggies for the 5th night in a row, the chocolate and cereal start calling my name. Not that chocolate and cereal aren’t okay on occasion…they just don’t make for the most satisfying dinner in the world. So here’s my solution. One recipe, 3 different ways. I prepped the base on Sunday and had 3 different dinners/lunches throughout the week!
Here’s your Base
- 4 cups cooked rice
- 2 Zucchini
- 1 red bell pepper
- 2 carrots
- 3 cups fresh baby spinach spinach
- Begin my cooking your rice and chopping your veggies into small pieces and cooking your rice.
- In a skillet sprayed with olive oil, saute your carrots, bell peppers, and zucchini on medium heat until soft.
- Add in your cooked rice and spinach, and continue to simmer 3-4 minutes longer.
- Remove from heat and store for the week.
Now we get creative…
Monday: Make a stir fry by sautéing your rice blend in coconut oil and adding coconut aminos for flavor. Mix in a lean protein of your choice. I chose edamame but shrimp, chicken, or beef would all be great.
Tuesday: Rice and veggie mix sauteed with black beans, chili powder, paprika, and red pepper flakes. Topped with lime and avocado.
Thursday: Comfort cheesy rice. In a saucepan over low heat whisk together 2 oz of raw goat cheddar and 1/4-1/2 cup unsweetened almond milk until melty. Add in rice medley until warm. Serve with turkey meatloaf muffins.
What’s your favorite versatile dish to have on hand for the week???