...so you'll have delicious dinners all week long! 

For Dinner on Monday

Mini Quiches for Meatless Mondays

 Prepare the dough as written in the instructions, and pre-bake in the lightly greased cupcake pan (steps #1-9). Let the crusts cool completely, then cover the pan tightly with plastic wrap and place it in the refrigerator overnight.

Prep it on Sunday:

If you prefer to make one big quiche, prepare the crust dough as written, but bake it in a lightly greased 9” pie pan or tart pan for 10-15 minutes.

Make it on Monday: Remove the crusts from the refrigerator and bring them back to room temperature. While they are warming up, preheat the oven to 350°, and make the filling (egg, cheese, etc. mixture), according to the recipe the recipe. Fill the pre-made crusts and bake for about 14-16 minutes (or more like 30-45 minutes if you are making one large quiche) until the egg filling has risen and the edges of the crust turn slightly brown.

Allow the quiches to cool partially or completely before enjoying them with a simple side salad.

Simple tip: Leftovers make a perfect on-the-go breakfast for the next morning!

 

For Dinner on Tuesday

Crock-pot Tuesday: Slow Cooker Short Ribs or Pulled Pork with Garlic & Sage Biscuits

Prep it on Sunday: Assemble the meat and sauce/seasoning ingredients for your favorite slow cooker short ribs, pulled pork, or similar recipe in a sturdy zip top bag.  Place in the fridge.

Make the biscuits according to the recipe. Cool completely on a wire rack, then transfer to an airtight container. Store in the fridge until ready to eat. 

Make it on Tuesday: On Tuesday morning, pour the contents of the ziptop bag into the bowl of your slow cooker. Cover and cook according to the recipe instructions.

About 20-30 minutes before you eat, wrap the biscuits in foil and place in a warm oven until they are ready to be served.

Add a vegetable like sautéed greens, or steamed green beans to make it a meal!

Simple Tip: Place the bag containing the meat and marinade in a bowl or on a plate in the fridge. That way, in case it springs a leak, clean up is easy!

 

For Dinner on Wednesday

Warm Vibes Wednesday: Bean- Free Chili with almond flour crackers

Prep it on Sunday: Make your favorite chili recipe. Cool it completely, and transfer it to an airtight container in the fridge.  

Make it on Wednesday: Return the refrigerated chili to a large pot and warm over medium heat before eating.

To serve, top it with shredded grass-fed cheese, and crumbled Simple Mills Jalapeno Sprouted Seed Crackers.

Simple Tip: Double the chili recipe and store half of the cooled batch in tightly closed mason jars in the freezer for another meal. Don’t forget to leave about 1-2” of empty space at the top of the jar, so that the chili has room to expand as it freezes.

 

For Dinner on Thursday

TGIThursday: Breakfast for Dinner

Prep it on Sunday: Make a batch of Simple Mills pancakes according to the package instructions. Once cooked, lay them out in a single layer on a cooling rack or two until they have reached room temperature. Stack them in an airtight container between sheets of parchment paper and stash them in the fridge or freezer.

Make it on Thursday: Transfer the stored pancakes to a microwave-safe plate and reheat in the microwave in 30-second increments. For best results, cover the pancakes with another plate to avoid them drying out.

Meanwhile, cook the bacon on the stovetop or in the oven. Assemble your plate with pancakes (add butter and/or maple syrup if desired) and bacon, and enjoy!

Simple Tip: If waffles are more your thing, you can use the same method of making them ahead and storing them. Both pancakes and waffles freeze well, and can be quickly and easily defrost them in the microwave.

 

For Dinner on Friday

Fun Food Friday: Pizza Night!

Prep it on Sunday: Make the pizza dough according to the instructions on the box. Form the crusts and bake them for 5 minutes. Cool completely on a wire rack, then wrap the crusts in parchment paper and store them in an airtight container, or zip top bag, in the freezer.

Portion your toppings into individual containers (cheese, cooked meat, sauce, veggies) and store in the fridge, tightly sealed.

Make it on Friday: Remove the crusts from the freezer and transfer to the fridge or countertop to thaw. Top your crusts to your preference and bake at 350° for about 15 minutes, or until the cheese is melted. 

Simple Tip: Make your pizza night a DIY party! Instead of making two crusts, make one small one for the whole family, and set out the toppings in an assembly line so that everyone can prepare their pizza exactly how they like it!