There are some things I make just about every week. Here is my weekly prep routine. For details about how I store these items see my Freezer Stash post.
Large batch of Shallot Baked Chicken Thighs. I will vary the seasonings….lemongrass and ginger…fresh picked herbs from my garden…tarragon, sage, oregano, basil. These will get chopped and portioned into single serving mason jars to add to my freezer stash.
Creamy Veggie Soup. Again, the ingredients will vary week to week. Zucchini, yellow squash and turnip with ginger and turmeric…zucchini leeks and pear…butternut, zucchini and turnip. Tons of possibilities. Again this gets portioned and frozen for the week.
Cooked ground meat. For me this is typically ground turkey. Sometimes I season it, sometimes I do not…just sauteed with olive oil, portioned and frozen. Turkey seems to work best for me since I follow a low histamine diet. Sometimes I do lamb or veal. Beef, bison or chicken are other options and you could have some of each in your freezer stash with or without seasonings.
Lunch Salads. On Sundays when I am already making my typical lunch salad I also prep to go salads for the first half of the week. I will do a similar session one night mid week. I used to prep for the entire week, but again due to histamine issues I now will prep fresh produce items for only 2 or 3 days at a time.
Sweet Potato Cubes or Cooked Squash. I always have a Ziploc bag full of cooked sweet potatoes and I frequently prep baked winter squash slices or cubes and either portion those or freeze in a Ziploc as well. They are super easy to make. I place cubes or slices on a parchment lined baking sheet drizzled with olive oil and roasted at 425 until toasty. They hold up surprisingly well in the freezer. These cubes or slices are super handy. You can grab a handful, defrost quickly and add to any salad or bowl.
Creamy Veggie Soup
I make a batch of this every week and freeze in single portions in pint size mason jars. So delicious. I mix up the ingredients for a little variety. Lately I have been making it in my Instant Pot. This reduces the lectins in the squash…something I have been tinkering lately.