This week's plan runs on six dinners and two make-ahead sides. Shrimp curry that keeps for days, one-hour steak tacos, and egg muffins that freeze for 3 months. Here's the menu and the prep tricks that make it work.
Two pounds of greens, one pot, about 40 minutes start to finish. This Hella Green Soup from Caroline Chambers is the good kind of simple — and it makes enough for leftovers.
10 minutes of prep, four hours of doing nothing, and you get a pot of beef that shreds into deeply savoury gochujang-sauced strands. This is the good kind of simple.
Lean ground beef, crisp vegetables, and a homemade stir fry sauce come together in one skillet in 30 minutes, start to finish. My weeknight go-to, with honest swaps and a Trade-It Tip at the end.
No cooking, one blender, one big bowl — crunchy ramen, shredded chicken, cabbage and broccoli slaw tossed in a toasted red curry peanut dressing. 30 minutes start to finish, and I've made it so many times it's become a family memory.
A no-lettuce summer salad with grilled steak, chopped cucumbers, cherry tomatoes, avocado, and a bright homemade chimichurri dressing. Ready in 30 minutes, start to finish, and it holds up in the fridge for meal prep.
Six ingredients, one pan, 40 minutes start to finish: frozen berries and chia seeds baked under a peanut butter-oat crumble. It tastes like dessert, but it keeps the kids fed till lunch.
Herb-marinated grilled chicken, crispy bacon, hard-boiled eggs, avocado and a 5-minute creamy homemade green goddess dressing — the Panera salad I kept dreaming about, now better from my own kitchen. 35 minutes, start to finish.
Leftover rice from last night's stir fry is about to become your favourite crunch. Five ingredients, one sheet pan, 40 minutes start to finish — and yes, the TikTok hype is real.
Flaky tuna, red pepper, capers, and a tangy yogurt-lemon dressing. About 20 minutes start to finish, and it keeps for 4 days in the fridge. The good kind of simple.