Simple meal-prep is rewarded with wholesome, grab-and-go meals for the week, which can customized and topped to taste. They’re equally satisfying as a packable lunch or easy dinner, too.
For the first time ever, my older son John has to fend for himself for every single meal – in a new city with no meal plan while working long hours.
He recently began a semester-long internship in Los Angeles, and after the first few days of grabbing meals on the go, he quickly realized that eight dollar smoothies add up and he probably couldn’t exist on the bowl of apples and Cliff Bars available in the office break room!
As we talked one night recently, I explained the merits of actually going to the grocery store. Since he currently has use of a microwave and not much more, I focused on meals he can easily assemble with minimal cooking. He asked me to email all the ideas so he wouldn’t forget, which I did.
Figuring there are other people out there with kids who are living on their own for the first time－or simply don’t have much time or inclination to cook－I went one step further. On a lark, I posted a request for any and all easy meal ideas on my personal Facebook page.
And the results were overwhelming!
Lots of people “followed” the post to simply garner ideas for their own kids (or themselves). Many others posted helpful tips, recipe ideas and fond recollections of meals they existed on when first striking out in the world. (Toaster English muffin pizzas, anyone?)
I ended up forwarding the original email I sent John to quite a few people who wanted to pass those ideas along to a family member or friend.
Because this little job of mine ensures that I’m always cooking, it’s occurred to me that I’ve probably not done a sufficient job preparing my sons for navigating the grocery store and kitchen on their own. I’ve made attempts at changing this over the years, with modest success.
While John was home for a short vacation between a summer program and his fall semester last summer, I assigned him the task of shopping for and cooking a complete meal. After a little research, he chose the following make-ahead breakfast bowls.
He enthusiastically did everything on his own, and they were so well liked by all that they were made again…and again.
I recently reminded him of this recipe, as it is one that he can pull off as soon as he moves into his permanent housing for the semester, which will have a kitchenette.
The great taste and filling quality of these bowls makes them a keeper, but when working long hours, there’s added convenience in meal prep. As written, the recipe makes six servings－enough for a whole week with one day to splurge on breakfast out with friends or that post-workout smoothie.
And though we typically eat these for a satisfying, savory breakfast, there’s no reason they can’t be enjoyed for an easy dinner or a packable lunch.
The recipe is delightful as is but can also be customized to taste. We don’t usually add meat, but cooked sausage, bacon or ham would complement nicely. You could also mix up the cheese and toppings as you like.
What are your go-to quick and easy meal ideas?
Since the aforementioned Facebook post, I’ve been compiling my easy meal ideas along with many clever suggestions from friends, thinking this may be useful content for a future post. In the meantime, if you have a favorite meal that can be quickly assembled or requires minimal cooking, I’d love for you to weigh in via the comment section below or an email to me. Any and all meal-prep tips and grocery store shortcuts are welcome. Eventually, I think we’ll have a terrific resource for young adults who are living on their own for the first time—and busy people of all ages!
Make-Ahead Savory Breakfast Bowls
Ingredients
- 2 pounds Yukon gold or red potatoes, chopped into 1-inch cubes
- 1 green pepper (or color of choice), seeded and chopped
- 1 small to medium yellow onion, chopped
- 2 tablespoons avocado or extra virgin olive oil
- Kosher salt and freshly ground pepper
- 12 large eggs
- ¾-1 cup (3－4 ounces) shredded cheddar cheese
- 2 green onions, chopped
- Toppings: guacamole or diced avocado, salsa, a few crunched up tortilla chips
- 6 individual-sized Tupperware or glass containers with lids
Instructions
- Preheat the oven to 425℉, and lightly grease or spray a large, rimmed baking sheet (or line with parchment paper or greased foil for easy cleanup).
- Add the potatoes, peppers, and onions to a large bowl, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. (We use about 1 teaspoon kosher salt and ½ teaspoon of black pepper at this point. Optionally, you may add everything to a clean produce bag and give it a good shake.)
- Transfer the vegetables to the prepared sheet pan, spreading them out evenly, and then roast for 30-40 minutes, or until the potatoes are lightly golden and tender, stirring after about 20 minutes.
- Meanwhile, crack the eggs into a large bowl, season with salt and pepper (we use about ½ teaspoon kosher salt and ¼ teaspoon pepper here), and whisk until smooth. Spray or oil a large skillet set over medium-low heat and then add the eggs. Scramble until the eggs are just barely cooked through and still slightly glossy, and then remove from the heat. (Tip: Slightly undercooking the eggs helps, as the residual heat of the pan continues to cook them, and it avoids overcooking when warming later.)
- Divide the potato mixture and then the eggs evenly among the containers, and then set aside to cool. (Anywhere between 15-30 minutes is good.) Once cool, sprinkle with cheese and green onions, and then cover and refrigerate. Freeze any portions that aren’t eaten within three days.
- To reheat from frozen: microwave at 50% power for 1½ minutes, and then stir and continue microwaving at 50% power until the bowls are reheated, stopping to stir and check heat in regular intervals to avoid overcooking the eggs. Top as desired and enjoy!
Leave a Reply