Wendy Jo Peterson - Meal Prep Cookbook For Dummies

To prep for this week, do the following on Sunday:

Roast a turkey for Monday and Wednesday (or buy precooked turkey meat).

Wash and prep the Brussels sprouts for Thursday.

Wash the carrots for Friday.

Prep and freeze sloppy joes for Friday.

If you’re looking for ideas for breakfast, lunch, or dessert, check out the following:

Breakfast: Overnight Oats, made with a dairy alternative ( Chapter 6); Wild Blueberry Smoothie Bowls ( Chapter 6)

Lunch: Spicy Sweet Potato Soup, made with a dairy-free broth ( Chapter 7); Chinese Chicken Slaw Bowls ( Chapter 8)

Dessert: Caramelized Bananas with Walnuts, replacing the butter with vegan butter or increasing the oil, and serving with dairy-free ice cream ( Chapter 19); Jam Bars, made with vegan butter ( Chapter 19)

A vegetarian way of eating can be nutrient-dense and balanced. You can choose to omit any dairy, eggs, or honey to fit a vegan meal plan, or you can grill up meat and serve it on the side for your meat-loving friends. Be sure to use vegetable broth when making soups or sauces. The focus of this meal plan is on legumes to provide ample protein.

Here’s what the week looks like:

Monday: Serve Indian Spiced Cauliflower and Garbanzo Beans ( Chapter 14) with flatbread.

Tuesday: Serve Sheet-Pan Tofu Buddha Bowls ( Chapter 14).

Wednesday: Serve Loaded Baked Potatoes ( Chapter 16).

Thursday: Serve Veggie Power Bowls ( Chapter 8).

Friday: Serve Sheet-Pan Mediterranean Pasta ( Chapter 14).

To prep for this week, do the following on Sunday:

Wash and cut the cauliflower for Monday.

Wash and prep the vegetables for the Sheet-Pan Tofu Buddha Bowls on Tuesday.

Ready vegetarian-friendly toppings (such as salsa, beans, cheese, broccoli, and so on) for the Loaded Baked Potatoes on Wednesday.

Cook the quinoa and prep the vegetables for the Veggie Power Bowls on Thursday.

Mix together the ingredients for Sheet-Pan Mediterranean Pasta, cover with plastic wrap, and refrigerate until baking on Friday.

If you’re looking for ideas for breakfast, lunch, or dessert, check out the following:

Breakfast: Pumpkin Pancakes ( Chapter 6) and Hearty Berry Muffins ( Chapter 6)

Lunch: Springtime Pea Soup, using vegetarian broth ( Chapter 7) and Lebanese Spiced Veggie Bowls ( Chapter 8)

Dessert: Caramelized Bananas with Walnuts, replacing the butter with vegan butter or increasing the oil and served with dairy-free ice cream ( Chapter 19); Jam Bars, made with vegan butter ( Chapter 19)

Vegetarian dining can include milk products and eggs. If you’re following a vegan menu, omit all dairy products, honey, gelatin, and eggs, in addition to meat and fish.

Part 3

IN THIS PART …

Discover ways to prep in advance for breakfast and lunch.

Consider new ways to cook soups straight from the freezer.

Find creative ways to take your salads on the go.

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