Cooking ahead

Hello beautiful people!

I’d like to share how I cook ahead for a couple of days. I plan a few meals that would have the same main ingredient than add to that main ingredient to make different meals. It cuts a lot of cooking and prepping time and dinner is ready in 30 minutes or less. In this case I used stew meat. This particular meat I buy at Aldi it barely has any fat on it and when cooked its so tender. I buy two packages.

Sunday night prep

1 large or 2 small vidalia onions
2-3 cloves of freshly minced garlic
1 large carrot sliced
handful of fresh parsley diced

Saut√© on olive oil, add washed and dried meat (I dice it even smaller if the cubes are big).
Season with you favorite seasoning I just used salt and pepper.
Once you brown the meat lower the temperature to the lowest, cover and let it simmer in its own juices for 30-45 minutes ūüôā

Cool it to room temp and put in fridge to use for next day.

Day 1
Brussels Potatoes Soup
Use 1/4 of your meat for this, because its a soup you do not need that much.
2 cups of washed Brussels
2 large potatoes peeled and cut into big cubes
Warm up your meat then add Brussels and potatoes. Add 2 cups of organic vegetable stock and 1 cup of water. Salt, pepper, paprika, more parsley if you would like, you can add any other vegetable you like (sometimes I add peas and freshly diced tomatoes). Bring to boil then lower temp to lowest and let look for 30 minutes.

Day 2

Beef Stew
Warm up the beef on medium temp.
Finely dice one tomatoes and add to meat and simmer on low.
Add one tablespoon of flour and stir then add 1 cups of vegetable broth. Season with paprika, salt and pepper. Simmer on low for 15 minutes.I serve this with rice or Quinoa pasta.



Chicken Sausage and Kale Pasta


I saw a coworker eating sausage and kale the other day and I asked her how she made it and she said she just uses pork sausage and saute it with kale salt and pepper. Hmmm. That got me excited to come home and do my own version of something like that so here goes. This took me less than 30 minutes and it was DELISH!

Chicken and Kale Pasta


Bunch of Kale

Chicken Sausage


Mozarella Cheese

Heavy Cream

Quinoa Pasta or any preffered pasta you want

Salt, Pepper and Paprika


Boil your penne pasta and set aside.

Chop up a bunch of kale (I literally just buy a bunch at Publix or Walmart)

Mince or dice 2-3 cloves of garlic

Dice up you chicken sausage

Saute your chicken sausage, garlic and kale in a non stick pan (I use a wok)

Season with salt, pepper and paprika.

Add half a coup of heavy cream, saute another 5 minutes.

Drain your pasta, mix with your Kale and a handful of shreded cheese.



*You can also add halfed cherry tomatoes but I did not have any at the time I preppared.