Happy Friday my friends! Writing to you from San Diego where I’m simultaneously hanging on to summer and getting so excited about all things fall—especially with the 10 Days of Fall Dinners series I kicked off this week over on Instagram.
Today I’m sharing a new ingredient prep guide to simplify your week: we’re prepping five simple components that turn into three unique meals, each serving four—so that’s 12 servings ready to go! As always, the goal with ingredient prep is to use a combination of simple produce, proteins, sauces, and grains to create really good and nourishing meals without a ton of time or money. This one is super efficient (slow cooker option!) and protein-packed to keep you full and happy all week long.
A little more about this month’s ingredient prep…
If you’re following the September Prep Plan, these meals are your preps for week 3. The prep plan includes instructions on how to make each meal as a standalone recipe. Reference the freezing and reheating guide to make the most out of the meals so they stretch all week. If you’re not following the plan, just follow this post!
*Please note that the recipes are developed with the full component quantities in mind, so if you’re making just one or two recipes, you will end up with some spare sauce or veggies to incorporate into your other meals during the week :)
By the end of your prep time, you’ll have the components to assemble:
High-Protein Barbecue Chicken Flatbread
Turkey, Black Bean, and Kale Grain Bowls
Butternut Squash, White Bean, and Kale Chicken Soup
If any of this doesn’t sound like your jam, don’t worry, I’ve got subs and swaps below or ask me in the chat or comments 😊 Let’s get into it so you can get shopping and prepping!
