This week is all about meals you can prepare ahead of time to make busy days easier and tastier.
Here are easy, practical dishes that store well — plus ideas for turning leftovers into new meals later in the week.
What To Eat This Week
Start with a comforting, silky sweet potato soup. It reheats beautifully and can be made a day or two in advance, so it’s perfect for busy evenings.
Crispy chicken Caesar salads are a favorite — you can roast or pan-fry the chicken ahead, store dressing separately, and assemble when ready to eat for maximum crunch.
A simple but satisfying butternut squash frittata makes breakfast, brunch, or dinner effortless. It keeps well in the fridge and slices nicely for quick meals.
Thursday is a classic Thanksgiving-style dinner — if you prefer alternatives, plan a special meal that suits your tastes. Both options lend themselves to prepping components ahead of time (sides, sauces, and roasted vegetables all store and reheat well).
Make the most of your leftovers: repurpose roasted turkey or chicken into soups and stews. A comforting chicken and orzo soup is a great way to stretch leftovers into another nourishing meal.
For a fun weekend meal, try crispy chickpea tortilla pizzas. They’re quick, customizable, and the chickpeas add satisfying texture and protein.
Bake a batch of granola scones to have on hand for mornings or snacks throughout the week. They store well and are easy to grab and go.
Prepare make-ahead southwest couscous bowls for lunches — they’re filling, portable, and full of flavor. Assemble bowls in containers for an easy grab-and-go lunch option.
With these make-ahead recipes and smart use of leftovers, you’ll spend less time cooking and more time enjoying your meals. What will you prep this week?