As the heat has risen, I have not wanted to cook. By dinner time, I am just hot, tired, and don't have the capacity to make a meal. But we can't eat out all the time! It isn't good for our wallets or waistline. So I need to come up with something.
This past weekend, I decided to prep cook for the week. That way when dinner time rolls around, I can just heat and eat. I just made a couple quick things and have tried to use them in different ways throughout the week.
I cooked some marinated meat with mushrooms and onions. It could be used in rice bowls, bento boxes, or mixed with vegetables and pasta.
Roasted veggies were up next. These are my forte. I cut up broccoli, carrots, and pumpkin. I tossed each with a different spice and baked them separately for perfect tenderness.
I, of course, made a batch of hummus. I can't stop eating it since making it last week. I also cut up several carrots and celery (which is actually hard to find because celery is typically sold in single stalks with lots of leaves). Putting these in a jar of water, keeps them fresh for up to a week.
By mixing up carbs and adding things here and there, our menu didn't get old. As an added benefit, I didn't feel like I cooked all week! On Monday, I whipped up some broiled miso eggplant to go with our rice bowls. Tuesday, I mixed feta cheese (from Costco) with the meat to create a different flavor. Wednesday's dinner was a bento at the fireworks. Tonight I made sandwiches with the meat and ate the last of the roasted veggies on the side.
I also made bentos all week for my husband and a couple for my son for our adventures.
I might just do the same thing again next week. It really helped me get through the hot weather and chore of imagining and creating a whole week's worth of meals.
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