Saving your sanity

Here are meal prep tips and easy-to-make recipes for the week.

Story: Dini Klein

When it comes to meal prep, I have a different philosophy than most. Meal prep generally means preparing a few meals and portioning them out for the week ahead. Most plans and systems out there are diet-centric, while my focus is all about the family.

My meal prep system, Prep + Rally, is the solution for busy moms to help get dinner on the table all week long while saving time, money and sanity. We prep eight or so staple dishes on Sunday (all in about an hour!), and then those staples get creatively assembled into four different dinners Monday through Thursday. Not only are you not eating the same dinner every night, but dinners also come together in just minutes.

Everyone in the family can enjoy customizing their own meal, and even picky eaters become more adventurous with the constant variety and fun menus. It’s truly the solution that has saved me as a busy working mom and helped thousands of mamas around the world get through the week with ease.

HERE ARE MY TOP MEAL PREP TIPS:

Figure out the recipes you’d like to make for the week (or join Prep + Rally, as we do all the work for you) and create a comprehensive grocery list. Try to find recipes that utilize similar ingredients, such as parsley in two dishes or two different main dishes that can be paired with rice. This way, you save money as well as time cooking certain ingredients that you then use multiple ways throughout the week.

• Shop (I shop online for convenience).

• Start your meal prep with a clean kitchen.

• Place a garbage can in close distance to your workspace.

• Pre-wash (peel, if applicable) all produce before starting your prep.

• Set out all containers and cookware necessary.

• Set up stations for each recipe in the order in which you’re going to cook them so you can easily go from one recipe to the next.

• Buddy up and meal prep with family and friends to make it more fun.

36 OZ. fresh green beans, trimmed

2 BUNCHES asparagus

6 lemons

5 sage leaves

3 CLOVES garlic

1 small knob ginger

8 OZ. cremini mushrooms

8 CUPS shredded green cabbage (or 16 oz.)

1 BUNCH scallions

2 onions

2 red bell peppers

1 BUNCH parsley

1 BUNCH basil

1 BUNCH dill

• optional salad ingredients for quesadilla night

1CUP frozen peas

5-6CUPS shredded mozzarella cheese oil salt pepper

2CUPS orzo

4-5 TB flour (any kind)

¾ CUPS vegetable or chicken stock

¼CUP low sodium soy sauce toasted sesame oil

¼CUP hoisin sauce (alternative would be BBQ sauce mixed with teriyaki)

1CUP panko breadcrumbs

1-PIECE whole wheat sandwich bread onion powder

Old Bay seasoning

9 boneless, skinless chicken breasts

1.5 LBS fresh salmon, skin and bones removed apple cider vinegar

½CUP mayonnaise

4-6 burger buns for salmon burgers

8 moo shu pancakes or very thin tortillas

16 large tortillas for quesadillas

24-OZ. bottle marinara sauce

ABOUT THE WRITER → Dini Klein is a chef and food media personality who has worked with brands such as Walmart, Daisy, Popsugar, Weight

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