Saag was the first Indian dish I fell in love with. Rich, velvety and subtly spiced – there’s nothing not to love. Oh, and my first saag had tons of chewy paneer cheese in it, of course. This meal-prep chana saag keeps all the feel-goods of the original but lightens it up with healthy fats, less salt, and chickpeas instead of dairy. Plus, it’s vegan and gluten-free!
This Three Bean Salad is the perfect Make Ahead Modern side dish. Make it on your Cooking Day, then just scoop it on a plate and serve throughout the week. It’s vibrant, healthy and flavorful. And so freakin’ pretty. I made goo-goo eyes at it all week long.
I served it as a side for my husband’s work sandwiches. But it would be equally good as a bed for roasted salmon or chicken.
It’s a rare recipe that can be make-ahead breakfast, lunch or dinner. But frittatas can do it all. If you want to make a frittata big enough to slice and serve all week long, baking it in a lasagna pan is the answer.
This recipe uses spinach, asparagus and onions (it’s Spring in Tennessee, y’all!), but you can substitute whatever veggies you’d like.
You gotta love a big ol’ pot of black beans. They’re so good for you. Plus, they can rock main or side dish status with ease. This recipe is the perfect make-ahead meal because you cook it hands-off style in the slow cooker, then just microwave it the day you want to eat.
Oh, and it’s vegan and gluten-free, but not by design. Beans are just born that way.
This chili recipe has quite a few ingredients, I acknowledge that. But it’s honestly very easy to make. And a lot of the ingredients are pantry staples. And it’s so good. And it gets better throughout the week. Make-ahead heaven, I tell ya.
This chana masala recipe might be one of the recipes I’m most proud of. My favorite Indian restaurant is on the other side of Nashville, and it takes some planning to get out there. Now I can make this dish on my Cooking Day and have creamy, tangy, perfectly spicy Indian any night of the week. I’ve got a sneaking feeling mine’s also probably healthier than the gloriously fatty-salty goo I always order. Sorry Sitar.
This green vinaigrette really is the best. It’s savory and complex with a touch sweetness. I’ve got it paired with a great make-ahead lunch salad, but the dressing could pimp out any veggie dish. Just pop a bunch of herbs and aromatics in a blender, and you’ve got magic green sauce all week.
I am a lover of red sauce from way back. I wasn’t a macaroni and cheese kid – it was p’skhetti and sauce all the way. My college years were filled with jarred marinara and white pasta, and it sadly carried over to my adult years.
This love did not disappear when I started to eat healthier. Most of the time, there’s nothing I want more than a big bowl of red sauce and noodles. And I can still have it with this recipe. It’s low in sugar and sodium, with all the big, bold flavors of long-simmered marinara. Just throw in the ingredients, give a quick stir, and four hours later, you’ve got bubbly heaven. Paired with some quinoa pasta or zoodles, it’s the perfect comfort food for this girl.