Easy prep meals - perfect for busy schedules

Chef Eric Rose

When it comes to meal prep, the hardest part is having easyto-make household dishes that everyone will eat. I’m going to give you a few guaranteed winners. But before any of the slicing, dicing, roasting, air frying and serving can happen, you first have to gather all the groceries, which poses the question: do I go to the store or use a delivery service? There are some fantastic delivery options out there that will save you the time and hassle of doing the shopping. There’s a minimal cost but remember that your time is worth money. So, you decide.

I typically spend a few hours Sunday in the kitchen doing meal prep. Some modern conveniences make pulling it all together a lot faster these days. As a chef I never thought I would ever use an air fryer or an Instant Pot - but look at me now! The Instant Pot is a cleverly named culinary tool that can perform an impressive variety of cooking tasks. Whether you want to make yogurt, cook rice, sauté vegetables, or slow cook a roast, this handy device can do it all. In a home where time and space are a concern, this just might become your favorite appliance. It definitely has for me.

When meal planning, I like to purchase in bulk when I can to save a dollar and at the same time look for opportunities to use the product multiple times throughout the week. For example, in my suggested menu I would purchase ground beef in bulk and sauté some off with a little diced onion for my Monday night mini mac and cheese in a bowl, and then I’d save some cooked beef mixture to mix in my ravioli casserole.

On Tuesday I would cook a small whole chicken in the air fryer and eat it for dinner on Tuesday night. I would then pull the remainder to use on top of a salad for lunch or even mix into my cheesy chicken and rice dish on Thursday.

Another way I like to save time is to create some instant or crock pot freezer meals. Instant Pot freezer meals are a complete lifesaver for any busy person and are all the rage right now, with hundreds of options for every family. Simply prep by adding all the ingredients into a bag and freezing them, then dump them into your Instant Pot when you

need dinner in a hurry. These can be a life saver so it’s a good idea to have a few in your freezer. Most freezer meals if sealed tightly can last up to six months in the freezer, no problem.

If you are anything like me, don’t forget to write on the bag what’s in it. It could save you from future guessing (and maybe disappointment).

It’s no surprise the secret to making dinner easy peasy on busy weeknights is proper meal planning and shopping and making sure it's a recipe that the whole family will enjoy. So next week give these easy-to-make winning recipes a try — I think you’ll like them. SWM

WEEKDAY MENU

Monday: Ravioli Casserole (Quick Bake or Microwave) Tuesday: Air Fryer Rotisserie Chicken (Air Fryer) Wednesday: Mini Mac and Cheese in a Bowl (Reheat Meat in Microwave) Thursday: Cheesy Chicken Broccoli (Instant Pot) Friday: Shrimp N Grits (10 min sauté)

Ravioli Casserole

(Serves 4)

Your favorite frozen ravioli pasta; (20-24 oz)

Favorite canned sauce; 3 cups

Sautéed ground beef and onion; 2 cups Mozzarella cheese; shredded; 2 cups

Directions:

Preheat oven to 375°. Spray casserole dish and combine frozen raviolis, ground beef mixture and sauce. Top with mozzarella cheese. Bake in the oven until hot throughout and cheese is bubbling.

Air Fryer Chicken

(Serves 4) Broiler chicken; 3-4 lbs Olive oil; ¼ cup Kosher salt and pepper Lemon

Directions:

Preheat air fryer to 350°. Brush outside of chicken with olive oil and sprinkle with seasoned salt and pepper inside and outside. Cut the lemon in thirds and place in the cavity of the bird. Place chicken, breast side down, on tray in air-fryer basket; cook 30 min. Flip chicken and cook until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes longer. Remove chicken; let stand 15 minutes before carving. *Note: The chicken can be prepped a few days in advanced and reheated.

Mini Mac and Cheese in a Bowl

(Serves 4) Onion; diced ¼ cup Ground beef; 20 oz Thousand Island Dressing; 8 tbsp White vinegar; ½ tsp Onion powder; ½ tsp Romaine lettuce; shredded 12 cups Cheddar cheese; shredded 1 cup Dill pickle plices; 8 oz Sesame seeds; 4 tsp

Directions:

Heat a small, lightly greased skillet over medium-high heat. Add the onion & cook until fragrant, about 2-3 minutes. Add the beef and cook until fully browned. Meanwhile, mix together the dressing, vinegar and onion powder. To assemble: Top lettuce with the ground beef and sprinkle with cheese. Top with pickle slices. Drizzle with sauce and sprinkle with sesame seeds.

Cheesy Chicken Broccoli (Instant Pot)

(Serves 4) Chicken broth; 2 cups Uncooked long-grain white rice; 1 ¼ cup Salt; ½ tsp Pepper; ¼ tsp Raw chicken; cut in 1-inch pieces 20 oz Fresh broccoli florets; 1 package 10 ounces, about 4 cups Sharp cheddar cheese; shredded 1 cup / 4 ounces

Directions:

Spray Instant Pot™ insert with cooking spray. Mix broth, rice, salt and pepper in insert. Stir in chicken and broccoli. Secure lid; set pressure valve to SEALING. Select MANUAL or PRESSURE COOK; cook on high pressure 11 minutes. Stir in cheese. Broccoli will break down when stirring. *Note: If you want to use leftover cooked chicken shred and just fold in at the end of the cooking with the cheese.

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Shrimp N Cauliflower Grits

(Serves 4) Butter; 2 tbsp Cajun seasoning; 2 tbsp Chicken broth; ½ cup Raw shrimp; peeled and deveined Cheddar cheese; shredded 2/3 cup Riced cauliflower; 5 cups Salt; ½ tsp Hot sauce; 3 tbsp Sour cream; 4 tbsp Milk; 1 cup Sliced onion or chives; ¼ cup

Directions:

Coat shrimp in Cajun seasoning on both sides. Over medium heat cook shrimp in a lightly greased skillet until pink, about 2 minutes each side. Add lemon juice, and chicken broth, scraping any bits in the pan. Simmer for about one minute. Remove from pan and set aside.In a separate skillet, heat butter over medium heat. Add rice cauliflower and cook for 5 minutes. Add milk, hot sauce, and salt and cook for an additional 5 minutes. Remove from heat and stir in sour cream and cheese until melted. Serve shrimp atop the grits and top with green onion or chives. *Note: You can substitute regular quick grits or used frozen rice cauliflower.