Meal Prep – Veggie Love, Saving Leftovers & No Stress Please
It’s important to me to cook recipes with just a few ingredients – and still make them tasty. I rely on lots of vegetables that can be prepared in many different ways. Basics like bell pepper, eggplant, and zucchini are almost always in my kitchen. The great thing is: if there’s anything left at the end of the week, just turn it into roasted veggies or make your own vegetable broth – always works.
Monday - Warm Eggplant Salad
Eggplants and bell peppers go in the oven, the rest is chopped while they roast.
My kids don’t eat eggplant – I think that’s true for many – so I always have an alternative, like lentil soup, my ultimate lifesaver!
Leftover tip: Tastes great cold as a meze with Greek yogurt – or warm with pasta or quinoa.
Tuesday - Fresh Tagliatelle in Lemon Sauce
I’ll admit it: I buy the fresh tagliatelle. 😄
The sauce is super quick with olive oil, lemon, basil & Parmesan.
Tip: Always buy organic lemons – we need the zest!
Wednesday - Shrimp-Veggie Stir Fry or Potatoes with Green Salad
Depends on what I feel like or have on hand. The salad gets an upgrade with a honey-mustard dressing made with Agno pine tree honey.
Leftover tip: Cooked potatoes keep for 2–3 days in the fridge – so make extra.
Thursday - Greek Farmer’s Salad & Baguette with Garlic-Feta Dip
When there’s little time but you still want something fresh on the table.
Tip: Blend feta & garlic – that’s your creamy dip, and it keeps well until Sunday.
Friday - Bulgur with Veggies & Greek Yogurt
A favorite dish! I always sneak in extra vegetables – like finely chopped mushrooms (no one notices).
Saturday - Beef & Veggie Stir Fry with Soy Sauce
Inspired by @aysenskitchen – a super flavorful recipe.
Tip: If you don’t like beef, use tofu or chicken – the marinade works with everything.
Sunday -Leftover Day!
Wraps are our Sunday savior. I always keep some on hand – just make sure they don’t have added sugar!
We’ll fill them with leftover meat from Saturday, avocado, and a simple yogurt-garlic dip.
If you don’t have leftovers, sauté your leftover veggies from the fridge and use them with dips as filling.
