Meals In This Prep
Egg & Toast
Mushroom Risotto
Grilled Cheese & Tomato Soup
Overnight Oats
Baked Mac & Cheese
Veggie Pot Pie
Gnocchi in Brown Butter
5-Day Meal Plan
Day 1 — Monday
Breakfast: Egg & Toast
Lunch: Mushroom Risotto
Dinner: Grilled Cheese & Tomato Soup
Day 2 — Tuesday
Breakfast: Overnight Oats
Lunch: Baked Mac & Cheese
Dinner: Veggie Pot Pie
Day 3 — Wednesday
Breakfast: Egg & Toast
Lunch: Gnocchi in Brown Butter
Dinner: Mushroom Risotto
Day 4 — Thursday
Breakfast: Overnight Oats
Lunch: Grilled Cheese & Tomato Soup
Dinner: Baked Mac & Cheese
Day 5 — Friday
Breakfast: Egg & Toast
Lunch: Veggie Pot Pie
Dinner: Gnocchi in Brown Butter
Daily Nutrition (Approx.)
Calories
2100
Protein
60g
Carbs
300g
Fat
75g
Fiber
20g
Step-by-Step Instructions
- 1
Risotto: sauté mushrooms, add arborio, wine, broth gradually. Stir until creamy.
- 2
Mac & cheese: cook macaroni, make cheese sauce (butter, flour, cream, cheddar, gruyere). Bake 375°F 20 min.
- 3
Tomato soup: simmer crushed tomatoes with cream, basil, garlic. Blend smooth.
- 4
Pot pie: cook filling (mixed veggies in cream sauce), top with puff pastry, bake 400°F 25 min.
- 5
Gnocchi: pan-fry in brown butter with sage and parmesan.
- 6
Portion across containers.
Storage Tips
- Risotto doesn't freeze well — eat within 4 days
- Soup and pot pie freeze perfectly
- Gnocchi reheats best in pan
Ingredients
- 2 cups arborio rice
- 1 lb macaroni
- 2 lbs gnocchi
- 12 oz cheddar
- 6 oz gruyere
- 8 oz butter
- 1 pint cream
- 28 oz crushed tomatoes
- 1 sheet puff pastry
- 1 loaf sourdough
- 2 lbs mixed frozen veggies
- Mushrooms 1 lb, parmesan, herbs
Equipment Needed
Dutch oven
Baking dish
Pot
Meal prep containers
Shopping List
- Arborio rice 2 cups
- Macaroni 1 lb
- Gnocchi 2 lbs
- Cheddar 12 oz
- Gruyere 6 oz
- Butter 8 oz
- Cream 1 pint
- Crushed tomatoes 28 oz
- Puff pastry 1 sheet
- Bread 1 loaf
- Mixed veggies 2 lbs
