We’re doing it!
Today I’m showing how to turn five recipes from The Pretty Dish into ready-to-eat meals and snacks for the week.
I don’t usually prep entire meals, but sometimes a full session is exactly what the week needs. Eddie preps his work lunches on Sundays, and we always make smoothie packs to keep on hand. I typically stick to a few staples—overnight oats or chia pudding, maybe a soup—but this time I went all in.
This session produced a balanced lineup: chili, granola bars, a versatile pesto, lavender vanilla syrup for coffee, marinated chickpeas, overnight oats, and zucchini noodles with arugula. The result is breakfasts, lunches, snacks, and condiments that make weekday eating effortless. Many readers from the Pretty Dish book club inspired this—people have been prepping from the book and creating great weekly setups.
The recipes used here are: Lavender Vanilla Syrup, Maple Raspberry Overnight Oats, Tahini Granola Bars, Roasted Corn Chicken Chili, Poblano Pesto Zoodles, and Marinated Chickpeas.
This amount of food felt practical and flexible. It leaves room for dining out or changing plans, and leftovers can be frozen for later. To make the most of your time, buy ingredients beforehand, start with a clean kitchen, and work steadily through the plan. I completed everything in about 75 minutes.
How to get it done in 75 minutes
- Char the poblano peppers for the pesto first so they can steam and cool while you work. Time: 5 minutes.
- Make the Lavender Vanilla Syrup next so it can cool completely while you prep other items. Time: 5 minutes.
- Prepare the Roasted Corn Chicken Chili. I used a rotisserie chicken and kept the spices; I skipped folding in sour cream and cheese since I’m storing portions for later. It took about 15 minutes to assemble and should simmer to deepen the flavor. Total time: 20 minutes including simmering.
- Mix the Tahini Granola Bars. They come together quickly but need chilling before slicing. Time: 15 minutes.
- Blend the Poblano Pesto in a food processor. Easy and fast. Time: 10 minutes.
- Assemble the Maple Raspberry Overnight Oats. I prefer making only a few days’ worth at a time so they stay fresh; add frozen berries on top before sealing. Time: 5 minutes.
- Make the Marinated Chickpeas—just a bit of chopping and stirring. Time: 10 minutes.
- Spiralize the zucchini (zoodles keep about three days in the fridge when wrapped with a paper towel) and wash or prep arugula or lettuce for salads. Store in containers lined with a paper towel. Time: 5 minutes.
While prepping, place each finished item into the container you’ll store it in so packaging is done as you go. The chili and granola bars require final steps—simmering and chilling—so those finish-up tasks are last. If you end up with more than you can use, chili, pesto, and granola bars freeze well.
Ways to use these dishes (beyond eating them plain)
- Lavender Vanilla Syrup: sweeten iced coffee, lattes, or cocktails.
- Roasted Corn Chicken Chili: enjoy with a salad or a small sandwich, or top with cheese, sour cream, and fresh herbs.
- Poblano Pesto: toss with zoodles or pasta, spread on sandwiches, fold into omelets, mix into hummus or yogurt for a dip, or use as a pizza sauce.
- Marinated Chickpeas: add to salads and wraps, serve as a side, or snack straight from the jar.
- Tahini Granola Bars: grab-and-go snacks, quick breakfasts, a healthier dessert, or crumble over yogurt or ice cream.
- Zucchini Noodles: pair with pesto, use as a salad base, or stir into the chili for extra veggies.
- Arugula: build simple salads with parmesan, toss with chickpeas, add to omelets, or stir into soup for brightness.
I’d love to hear what you’ve been prepping from The Pretty Dish. Having a fridge stocked with things you love makes weekday meals so much easier.