Meal Prep for an ENTIRE WEEK in Under 2 Hours (dinners, lunches, & more!)

[@jeaniesigal]

Wow, wow, WOW. I think you just solved my biggest pain-point as a single working mom: how the heck do I feed my family healthy, nutritious, delicious meals all week long??? Too many nights I’m throwing together nachos for a 5 min dinner, or grabbing chick-fil-a on the way home because I didn’t grocery shop. 😞🤦🏼‍♀️ I know I’m late to the game, as I have always just picked a meal or two from your emails and made them when I have time. I knew you were known for the “cook once” method but it just overwhelmed me. Something about seeing you do it in this video finally made it click. THIS IS HOW I DO IT!!! My mind is truly blown. I’m doing my food shop now and I’m going to “cook once” this Sunday. I am not on any social media platforms but I’ll report back via comment on the video. Thank you for all the amazing content you create. In case you don’t already know this, you are actually changing lives for the better!! ❤

[@FedandFit]

This totally made my day. Thank you for sharing and happy cooking!!

[@MichelleMcNabb]

I fully meal prepped this whole week and its A TON of food!!! I was able to freeze both the beef meals and take them out later! THANK YOU so much for a great meal prep... My family loved it all and it was fun to cook and prep it all! You are helping us mama's out a ton!

[@emilyhokanson4587]

This is hands-down the most helpful and healthy meal prep content I’ve come across. THANK YOU!

[@FedandFit]

That just makes me so happy, Emily!! I'm so glad!

[@kellyduplantis9419]

I absolutely love your cook once cookbook, but my only negative remark is it's only for 3 dinners. This new series is an answered prayer. Thank you so much!!!

[@FedandFit]

I hear you! Glad this helps!

[@joanncase]

I love watching your channel. You are so sweet and cheerful. Thank you for sharing a week of prep. I always love seeing good ideas & inspiration.

[@FedandFit]

That’s so kind! It’s a pleasure!

[@tessiebriggler7379]

I’ve liked every recipe of yours that I have made! I’ve already had the soup and barbacoa tacos from this video. Both are yummy! Thanks for this content! I know this would take me longer than you to put together but I love this concept and will have to try!

[@LP-Firefly7]

This video may be my favorite yet! 🤩 WOWWW - please keep these type coming, going to attempt to make most of these things going into next week, this is SO helpful as a working mama...just love Fed&Fit, your energy is so good, CassyJoy! Thanks for all you do!!

[@FedandFit]

I am so glad it's helpful!! You rock, sister. We're already working on the next one.

[@robynbeele7109]

This is amazing!!!! Please do this every week!!

[@hannahviolet927]

I love your kitchen! It looks so elegant.

[@angelamcgeown5144]

Thank you so much for breaking everything down step by step and taking the guesswork out of planning and prepping. The content you provide is so needed and appreciated. Thank you for all the hard work you and your team do to make our lives easier. Happy New Year 🎆😃❤️

[@FedandFit]

Thank YOU for that!! Happy Year Year ❤️

[@angelamcgeown5144]

@@FedandFit Happy New Year to you too! ❤️

[@SusanLidiaE]

Wow thank you so much! I have been cooking for 28+ yrs and love getting new ideas and meal prep menus too! I just came from Instagram. I found you since hearing your fasting story on a podcast.

[@janeemontgomery5208]

I'm so excited about this. This has taken meal prep a step further to make it seem more attainable. Thank you for all your work on this!

[@FedandFit]

It is so my pleasure!!

[@EatingBirdFood]

You're amazing!! I love this style of meal prep!

[@laureninscore3236]

That soup was such a hit in our house, it was absolutely delicious!

[@alee5106]

Looking forward to more videos like this one!! Thank you.

[@FedandFit]

You are so welcome!

[@reneekkern]

So grateful for this… I just did the whole process! I think the cup of full fat coconut milk for the healing soup is missing from the shopping list, but I’m just gonna use what I have left of the heavy cream from the king ranch casserole instead!

[@FedandFit]

You are right, Renee!! I did my prep yesterday and noticed the same thing, I left off the coconut milk! We're updating it today and will have a new PDF loaded to the caption ASAP. If you're making the lunches, there's also 2, 5 ounce cans of tuna needed (vs. the 1 can listed in the first version of the PDF). I hope you enjoy a tasty week!!

[@Beccaburns01]

Amazing video!! I already have both books and have been a big fan for years.

[@angelabeedle7454]

Hi! Love these recipes! Did I miss the tip about reheating the cornbread to keep it moist? I’d love to know!

[@FedandFit]

I am so glad you asked, Angela!! You didn't miss it, I did! My favorite way to reheat and keeping it moist is to keep it covered and put it in the oven at 350F for 20 minutes. We're adding it to the PDF download now!

[@scrappykat4620]

Thank you so much for simplifying the meal prep process. Very impressed and look forward to more videos!

[@FedandFit]

It’s a pleasure and an honor to be able to do this work! I hope it’s helpful ❤️

[@Mamadriggs]

You are so delightful! I can't wait to try this week's menu.

[@FedandFit]

Thank you, April! I hope you love it!

[@joannosborne7318]

Love the Cook Once Eat All Week book! My question/concern is: I was told cooked meat should only be kept 3 days in the fridge. Is this wrong? And I was told not to put cans in the fridge. Am I old school?

[@FedandFit]

I'm so glad!! I follow the USDA on all of these parameters. For example, here's what they say about cans in the fridge: "It is best to store unopened commercially canned foods in a cool and dry place (such as in a cupboard). Metals can corrode and rust in moist environments. However, you may store them in the refrigerator for a short period of time. For best quality use closed canned fruits within 18 months. Low-acid canned foods (canned peas, potatoes, corn, meat, poultry, etc.) can keep their best quality for two to five years."

[@joannosborne7318]

What about cooked meat?😊

[@FedandFit]

@@joannosborne7318 Sorry, JoAnn! USDA says for their general rule of thumb, cooked leftovers is 4 days.

[@amie8014]

Love this series! For the king ranch casserole will any 1:1 gluten free four work? We have celiac disease in our house. Gluten free recipes are the main reason I follow you.

[@FedandFit]

Yes! Any 1:1 GF flour will work. I've made it with both King Arthur GF Flour and the Bob's Red Mill GF Flour. I'm 100% gluten-free, so I understand the need!

[@amie8014]

@@FedandFit thank you! If you’re looking for video ideas I would love to see a guide on shopping for gluten free (celiac level) products. It’s so hard!!

[@mollykarnes2828]

Thank you so much! Love this! Do you have any tips for freezing these meals before cooking or after?

[@FedandFit]

What a great question, Molly! Yes... Freezing Before: if you follow the prep instructions, the soup bag (with raw chicken), bag of barbacoa, bag for the chili, and shredded chicken for the teriyaki bowls can all be frozen solid after prepped. The casserole can also be frozen, assembled as instructed here. To thaw, I recommend putting them in your refrigerator 1-2 days before you plan to cook, then cook as instructed. Freezing After: for any of the meals, once cooked, I recommend freezing within a day, if possible. To reheat, you could bake, put on the stove in a pot (for the chili, for example), or even air fryer/microwave. I hope that helps!

[@Dadka03]

Is there way to cook it without slow cooker?

[@kathy8590]

Your recipes are excellent. Can you show ingredients reduced for one or two servings?

[@FedandFit]

That's a great question! The recipe cards on our website allow you to scale up (2x, 3x, etc.) but not down. We're chatting with our web developer now to see if dividing is a possibility! Fingers crossed.

[@FedandFit]

Our developer figured it out! When you click on any recipe link above, scroll down to the recipe box. You will see a button that will halve the recipe. I hope that gives you a good start!

[@rebekahclough4041]

This is fantastic!

[@FedandFit]

I’m so glad you like it!

[@mariamonroe158]

This is so awesome. I am glad I watched this video. 😊

[@FedandFit]

Aw thank you for that, Maria! I'm glad, too

[@parhanahussain8707]

What if you don't eat bacon? What are we supposed to use to substitute bacon?

[@gracecollins1240]

Did I miss the corn bread reheating tip? Either way, thank you so much for the video!

[@FedandFit]

Good catch! I added it above. Here's a link: fedandfit.com/easy-gluten-free-cornbread/

[@katiewhelan5629]

Can I use DF milk for the cornbread? I do make cashew milk but I know baking can be finicky!

[@FedandFit]

Yes you can!

[@lisaburnham2885]

This was perfect!!!!!!! Loved it so much!!!!! Thanks for doing it!!!!! It is so helpful!!!!! Thanks again!!!!’

[@FedandFit]

I'm so glad you loved it, Lisa!! Thank you for commenting. It means a lot.

[@deborahthomas1902]

Thank you so much for this video! I have printed and am ready to go to the grocery store..!! I do have a question though......I did not see the info about reheating the cornbread. I also looked at my printed recipe and it is not there either. I reviewed the recipe on the website and did not see any information either. Could you please let me know how? Thanks!

[@FedandFit]

I'm so glad you asked Deborah! I missed it! I reheat my cornbread by placing it *covered* in the oven at 350F for 20 minutes. If your cornbread has dried out at all (like if it wasn't covered), I like to place a slightly damp, clean paper towel on top of the bread, then cover with foil, then bake at 350F for 20 minutes. I hope that helps!

[@camiludlow8398]

Lobe this so much! I have both your cookbooks & love them. What brand pan are you using to cook down the aminos?

[@FedandFit]

I am so glad you asked!! Here's a link: rstyle.me/+xHbpl2SdKZPfBPric0agkw

[@amys6569]

This is great content!! So helpful!!

[@FedandFit]

That means so much, Amy!! I'm so glad!

[@kristihurst4853]

Do you have instapot times for the chili and other beef meal?

[@FedandFit]

Great question! The unabridged instructions are linked in the recipes above, but here's an excerpt... Beef Chili: Cut the chuck roast into 3 equally-sized pieces, then sear in the Instant Pot on ‘saute’ mode for 3-5 minutes on 2 sides, until browned. Then, add in the tomatoes, onion, salt, cumin, and chili powder. Seal the Instant Pot and cook on high pressure for 60 minutes, then manually release the pressure, pull out the beef, and shred with two forks. Transfer the beef back to the pot and stir along with the beans. Set the pot to ‘saute’ mode and add the beans, then cook for about 10 minutes, until the beans are warmed through. Barbacoa: Add 2 tablespoons of oil to the Instant Pot and press “saute” to heat. Working in batches, add the seasoned chuck roast to the IP and sear on all sides until lightly browned. Add garlic, bay leaves, vinegar, and lime juice plus an additional ½ a cup water. Place the lid on the pot and make sure the valve is set to sealed. Press the “manual” button and set to cook for 60 minutes. After the 60 minutes is up, let the pressure release naturally (about 20 minutes), then remove the lid from the pot. Remove the bay leaves from the IP, then using two forks, shred the beef and stir it in with the juices.

[@patriciakaysmith9524]

I can’t access the grocery list!!??

[@reneekkern]

I may have missed the instructions on how to warm up the cornbread… I think it was supposed to be near the end of the video?

[@FedandFit]

You didn't miss it, I did! We're adding it to the PDF now. For the yummiest cornbread reheated, keep tightly covered with foil and then bake at 350F for 20 minutes.

[@ellisrose333]

Cries in vegan

[@donnadamsgaard8145]

Love your recipes, but meal kits take up too much room in my fridge.