Meals you can prep on Sunday that’ll get you through the entire Week!

Holiday season is over and since the first two weeks of January were passed away lazing around, you must have a whole lot of workload to get through this week (it’s okay, we understand). So here are three effortless recipes you should be making on Sunday as prep for the entire week. No more coming back at night and scouring the fridge for leftovers, unhealthy & scarce tidbits in the cabinets or waiting hours for delivery, simply take out a meal, heat and hog. Get out your grandmothers apron and get started because  #DSSCRecommends comforting recipes to prepare!

Monday Blues Mac & Cheese

Mac and cheese is the epitome of comfort food and it tastes even better when all you have to do is chuck the casserole in the oven before chowing down the whole dish. Ideal for dinner after an exhausting Monday, this cheesy recipe will make you forget your woes. Creamy and indulgent, it’s topped with a toasty crust because we know how much you love your crunch .  

Prep Time: 30 minutes + 40 minutes baking

Caters To: 8 gobblers

Challenge Level: Beginner

From The Pantry:

• 450 grams macaroni, cooked as per packet instructions
• 6 tablespoons unsalted butter, plus extra for greasing
• 1/4 cup all purpose flour
• 5 cups whole milk
• 1 and 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)
• 4 cups cheddar cheese, grated
• 1 cup parmesan cheese, grated
• 16 crackers, crushed

Cook Away on Sunday:

1. In a large pot, melt butter over medium high heat.
2. Add flour and cook for 2 minutes, stirring continuously and ensuring the colour doesn’t darken.
3. Add salt, pepper, paprika and gradually whisk in milk.
4. Bring to boil and reduce heat. Allow to simmer for 10 – 15 minutes until the sauce thickens and reaches the desired consistency. Whisk occasionally to avoid overheating.
5. Remove from heat and mix in cheddar & parmesan, whisking continuously.
6. In a large casserole toss together sauce and pasta. Sprinkle with crackers and parsley.
7. Freeze the casserole covered in plastic wrap and foil.

Bake on Monday:

1. Allow the casserole to thaw in the refrigerator for a minimum of 6 hours in advance. Alternatively, rest at room temperature for 2 hours.
2. Preheat the oven to 175 degrees celsius.
3. Remove the plastic wrap and recover with foil.
4. Bake for 20 – 30 minutes until the pasta is heated through.
5. Remove foil and bake until golden, for 10 minutes.

Serve piping hot and enjoy!

We know you prepped extra but don’t worry, we got your back! Refrigerate the leftover, there is a fun twist coming up later in the week.

Tuesday Filling Fajitas

Energy running low and the case of Monday blues moved into Tuesday? No issues, a flavour-packed filling Mexican fajita has come to your rescue. Since everything is pre-prepared, you simply have to chuck it in the microwave and stuff between tortillas (could it get any simpler) and of course eat. The freshness from cilantro and lime will have an instantly recharging effect which will power you up to take the next day head on.

Prep Time: 20 minutes + 6 hours slow cooking

Caters To: 6 gobblers

Challenge Level: Beginner

From The Pantry:

• 4 cups bell peppers, sliced
• 4 cups onions, sliced
• 900 grams boneless chicken breast, sliced into 1/2 inch wide strips
• 1 tablespoon chilli powder
• 1/2 tablespoon coarse salt
• 3/4 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon crushed dried chilli
• 1/4 teaspoon paprika
• Handful of cilantro leaves, chopped
• 4 lime wedges, to serve
• Tortillas, as per requirement

Cook Away on Sunday:

1. In a slow cooker toss together bell peppers, onions and chicken.
2. In a separate bowl add chilli powder, salt, cumin, garlic powder, onion powder, red pepper flakes and paprika.
3. Sprinkle the spice mix over cooking chicken, onions and bell peppers evenly.
4. Cover and cook at low heat for 5 – 6 hours, until the chicken is cooked through.
5. Once cooked, pour the filling in an airtight container (without covering) and allow to cool till it reached room temperature.
6. Close and refrigerate for up to 4 days.

Heat & Eat on Tuesday:

1. Remove from refrigerator and rest till it reaches room temperature.
2. Heat in a microwave until the mixture is warmed thoroughly.
3. Stuff between tortillas, garnish with cilantro and serve with lime wedges.

Chomp away, fajitas are ready!

Refrigerate the leftover fajita filling because we have a fun twist to add on it the next day!

Working Wednesday Salad

It’s middle of the week and you need something comforting yet simple, so #DSSCRecommends reinventing the leftover fajita filling to stir up a quick salad! This flavourful Mexican salad is ideal for when you are tired and ready to crash the bed because your energy has slowly been depleting through the first two days of work. Added advantage, it’s healthy!

Simply heat the refrigerated fajita filling and toss together with lettuce, avocados & salad leaves for a scrumptiously refreshing meal. Garnish with crushed tortilla chips, cheddar and lemon.  

Tiresome Thursday Fry

Thursday is a dreary day, because let’s be honest you are tired and getting through another day of work feels unbearable. So, you need something to lift you mood and we have the perfect solution. Time to take out the leftover mac & cheese resting in your refrigerator (no, we aren’t telling you to gobble it dry). Frying makes everything delicious and gooey cheese in the centre is just what you need to get back on track, so go ahead and make these delicious Mac & Cheese Pops. After all, you did eat healthy last night.

Scoop out some mac & cheese, load with a cube of mozzarella cheese in the centre. Form into balls and deep fry! Gobble with marinara sauce and it is the most ideal Thursday meal for a hectic week.

Fuss-Free Friday Burger

Weekend is approaching! Yes, our enthusiasm is back and we are sure so is yours. So let’s celebrate with some indulgent yet easy-to-put-together chicken burgers that can be ready quicker than us. The fact that they are crispy and breaded doesn’t hurt; at least we aren’t frying. These burgers are just what you need for the transition from work weekdays to whoopee weekends. Now you can put down the bag of weekday work and get ready for the weekend.

Prep Time: 20 minutes + 15 minutes baking

Caters To: 5 gobblers

Challenge Level: Beginner

From The Pantry:

• 4 cups plain panko
• 1/4 cup extra-virgin olive oil
• 1 teaspoon coarse salt, plus extra for chicken fillets
• 1/2 teaspoon pepper, plus extra for chicken fillets
• 1/4 teaspoon paprika (optional)
• 4 large eggs
• 10 pieces of chicken fillet
• 1/3 cup all-purpose chicken flour
• 10 burger buns, cut in half
• 10 slices of cheese
• Lettuce (optional)
• Mayonnaise as per requirement
• English mustard as per requirement

Cook Away on Sunday:

1. Preheat the oven to 200 degrees celsius.
2. In a baking tray toss together panko, olive oil, salt, pepper and paprika.
3. Bake for 10 minutes, until golden brown. Stir occasionally to ensure the crumbs don’t burn.
4. Rest until cooled completely.
5. In a separate bowl whisk eggs.
6. Clean and dry the chicken cutlets and rub with salt and pepper (according to taste).
7. Dredge the cutlets in flour and shake off excess.
8. Dip in eggs and coat with panko. Pat to ensure the crumbs stick to the fillet.
9. Lay the cutlets in between baking sheets and freeze.

Bake on Friday:

1. Preheat the oven to 230 degrees celsius.
2. Arrange the frozen fillets on a rack and bake for 12 – 15 minutes, until cooked through. Flip once in between to ensure even cooking.
3. Cut burger buns in half and add the baked fillet in between. Load with cheese slice, lettuce, mayonnaise and mustard. (If you aren’t tired go ahead and add onions, tomatoes, bacon, whatever you like).

Close the burger and go ahead gorge!

Stevie’s Tip: The breaded fillets can be kept frozen for upto one month.

Saturday Chicken Parmigiana

Last night chicken fillets are gonna be today’s extravagant meal. Pulling out all stops because tomorrow is Sunday, we have a quintessentially Italian meal in mind. A cheese laden chicken parmigiana with crispy chicken and marinara sauce. Who says you can’t have luxurious meals after working all day.

Bake the chicken fillets at 230C for 12 minutes, until cooked through. Load up bottled marinara sauce on top and finish off with oodles of grated mozzarella cheese. Bake for 2 minutes until the cheese is completely melted. Finish off with fresh parsley and your dinner is ready!

If you had an off on Saturday and prefer making everything from scratch, check out our recipe here.

Get cracking because weekdays are approaching! Write to us at editorial@dssc.co if you have some special tricks to prep for a hectic week ahead.
Featured Image Courtesy: magazine.oreegano.com