Package 10

Download the prep package (69 KB)

What is this?

This is a set of five recipes that make four portions each (20 meals total). Assuming you eat out twice a week (dinner with a friend Tuesday and date night Friday, maybe?), that’s enough ready-to-eat meals to last you the entire month.

How do I do it?

  1. Download the prep package (69 KB). Inside you will find five recipes and a grocery list containing all the ingredients you’ll need to make those recipes. Print it out or save it somewhere accessible.
  2. Check your kitchen for any ingredients on the grocery list you might already have. Cross those off the list!
  3. Grocery shop. The list is organized by grocery store section to make this part as quick and painless as possible.
  4. Cook day. On average, you’ll need about five hours to cook all the recipes and clean up the resulting mess (trust me, it’s worth it). How you tackle the recipes is up to you! Cook one at a time, prep everything then cook, or just kind of go at it. Whatever works best for you. See Meal Prep 101 for more tips.

Where do I put all this food? 
I use these plastic guys for most meals and these other plastic containers for soups and higher volume meals. If you can afford it, I’d recommend glass containers, though. They’ll keep longer and you can reheat many of these meals right in the containers (yay less dishes). Then just stack everything in your freezer!

How do I reheat the meals?
Every Sunday (or whenever your week begins), remove five meals (one of each recipe) from the freezer and transfer to your fridge to defrost. You might have to take Monday and Tuesday’s meals out of the fridge to defrost in your sink on those mornings. See the recipe pages for this month’s meals for reheating recommendations.


This month’s meals:
Buffalo Chicken Chili
Roast Butternut Squash with Caramelized Onion
Tuscan Chicken Skillet
Garlic Butter Shrimp & Quinoa
Turkey Meatballs with Spaghetti Squash