Since I have had many requests for menu plans and shopping lists to go with my cookbook Prep-Ahead Meals from Scratch, I have pulled together more printables to make meal planning with my cookbook easier. I am sharing a new menu plan each Monday to provide you with time to find the best sales on the ingredients used in this week’s recipes.
Last week our meal plan used cubed chicken, rice, and white beans. I wanted to mix things up a bit, so this week I added cubed pork and meatballs to our menu plan. When I create a menu plan, I usually choose 3 – 4 proteins to batch cook. Then I mix and match those batch cooked ingredients in delicious recipes.
I had leftover cooked rice, white beans, and cubed chicken from last week’s menu, so I incorporated them in this week’s menu, so there is a little more variety in the proteins this week. I realize that many of you do not have those items already cooked and sitting in your freezer, so I included them in the batch cooking plan printables. If you don’t want to broil chicken in addition to cooking pork and meatballs, you can substitute the cubed pork, for the chicken recipes.
This week’s batch cooking session will provide you with 3 meals worth of meatballs. I only used them in one meal this week and froze the rest, so I can add them to future menu plans.
Prep-Ahead Meal Plan Using Cubed Pork, Meat Balls, and Beans
Sunday – Mongolian Beef Meat Balls (page 108) over Rice and Garlic-Ginger Green Beans (page 159)
Monday – Tuscan Pork (page 67) over linguine and a garden salad
Tuesday – Cajun Chicken and Pasta (page 43) and a garden salad
Wednesday – Honey-Lemon Pork and Broccoli (page 53) over Rice
Thursday – Pasta e Fagioli with Tortellini and Kale (page 128) and a garden salad
Friday – Black Bean and Sweet Potato Burritos (page 132) and Mexican Rice (page 138)
Saturday – Apple, Cranberry, and Chicken Salad with Cranberry Vinaigrette (page 41)
Master Shopping List:
Printable Shopping Lists for Individual Recipes
If you want to mix and match some of the recipes from Prep-Ahead Meals from Scratch with some of your own recipes, you can print out the shopping lists for the individual recipes below.
- Mongolian Beef Meat Balls (page 108) over Rice and Garlic-Ginger Green Beans (page 159)
- Tuscan Pork (page 67) over linguine and a garden salad
- Cajun Chicken and Pasta (page 43) and a garden salad
- Honey-Lemon Pork and Broccoli (page 53) over Rice
- Pasta e Fagioli with Tortellini and Kale (page 128) and a garden salad
- Black Bean and Sweet Potato Burritos (page 132) and Mexican Rice (page 138)
- Apple, Cranberry, and Chicken Salad with Cranberry Vinaigrette (page 41)
Cooked 1 pound of Black Beans in a Pressure Cooker. Directions on page 114. (30 minutes)
Batch cook 4 pounds of cubed pork loin chops in a skillet. Direction on page 46. (15 – 20 minutes)
Batch bake 3 pounds of meatballs. Directions on page 107. (30 minutes)
Broil the chicken. Directions on page 12. (15 – 20 minutes)
Cook the rice on the stove top. Directions on page 116. (20 minutes)
Cook 1 pound of White Northern Bean in a Pressure Cooker (30 minutes) or one of the methods on pages 114- 115.
Chop the broccoli and onion.
Slice the carrots and celery.
Make a large salad.
Grate the cheese.
Make the salad dressings used on salads.
Meal Prep Organization
You can use the printable batch cooking and meal prep guide below if you wish.
Store Batch Cooked and Prepped Ingredients:
I store the cooked pork, and beans for the first 3 – 4 days worth of meals in the refrigerator. I freeze the pork, meatballs, and beans for the meals on days 5 – 7 and future meals in the freezer. I pull them out to thaw in the refrigerator the night before they are needed. If I forget, I can quickly thaw them in the microwave or by placing the container in a bowl of warm water.
I usually store my batch cooked ingredients in Pyrex containers, but you can store them in sealable plastic bags if you wish.
Want to create your own menu plan using batch cooking? Read these tips for Creating a Weekly Meal Plan Using Batch Cooking.