Cook Once Eat All Week!

I’ve had a lot of requests for batch cooking recipes or recipes you can prep once and eat all week long so today we’re diving into 5 recipes that I love to prep for the week and what I do to change things up so I never get bored!

It’s pretty clear by now that Fajita Beef with Broccoli AHP 401 is not only a fan favorite but also one of my go-to’s. I love this one because of its versatility as well as the fact that it’s ready in 15 minutes which is why it’s one of the 5 I recommend to cook once and eat all week long!

This recipe is great as is (obviously) but is also fantastic served over rice, in tortillas (or romaine lettuce hearts) topped with some sour cream, salsa, and guac for healthy tacos, topped with some shredded cheese and diced avocado, or even paired with cauliflower rice to keep it low carb! Oh and did I mention you can also easily turn it into healthy nachos by dicing the broccoli a little smaller and spreading it over some corn chips, topping with cheese and popping under the broiler until melty!

Mexican Quinoa and Black Bean Salad AHP 339
is another one that can quickly evolve into a variety of taco-style dishes from topping it with cheese and popping under the broiler for baked quinoa casserole, stuffed into a tortilla (or romaine lettuce hearts) and topped with guacamole or served with over some romaine lettuce with crunchy tortilla chips for a taco salad. It’s also quite delicious when stuffed into peppers and topped with some pepper jack cheese for melty, cheesy stuffed peppers or topped with grilled or rotisserie chicken, a flat iron steak from the grill or pan-roasted pork chops. Oh, and it’s both delish hot or cold so it’s a great packed lunch on the go!

Bison Burgers with Crispy Shallots and Roasted Shaved Brussels AHP 589 are another completely versatile recipe that can easily be prepped and switched up all week long! First things first serve these babies up on toasted slider buns and smear the buns with a little mayo before adding the shaved brussels + caramelized shallots. This dish is also delicious wrapped up in a whole wheat wrap first, stirring the onions into greek yogurt for a Mediterranean twist. Lastly, stir the brussels sprouts and onions into some steamed brown jasmine rice to add some additional carbs + variety!

Caprese Chicken with Roasted Asparagus AHP 473 is the ultimate dish to transition from a low-carb to regular macro day and it’s also one of our family favorites. To switch things up toss the tomatoes, asparagus, basil and fresh mozzarella with some pasta for a summery pasta dish. You can also easily serve this one over rice or pasta or with some garlic bread to soak up all of the delicious juices. If you’re feeling extra crazy slice the chicken and place it on some ciabatta bread and top with the cheese and sauce before popping under the broiler for a yummy take on a chicken parm sandwich. You can also dice everything up and toss with pasta before topping with some additional cheese for a cheesy chicken pasta bake. Oh, and last but not least it’s amazing served over some quinoa!

Pork with Pineapple Salsa AHP 085 is another one that can easily be transformed into tacos by adding some corn tortillas (or romaine lettuce hearts), black beans and stirring cilantro + lime juice and zest into the rice! We also love the pork and rice served along with the addition of some roasted broccoli and the salsa can easily be used to top eggs or snack on with some tortilla chips. This one can also be transformed into a killer sandwich sans rice and topped with Monterey jack cheese before popped under the broiler for a melty sandwich topped with sweet salsa.

SO there ya have it – 5 recipes you can prep for the week and transform all week long so you never get bored! I can’t wait to see which one you choose to cook first 🙂

Happy Cooking!




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