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We’re kicking off the Cook Once Eat All Week series with this week’s meal prep recipes! We’re making use of ground beef, baked potatoes, and kale. Get your components prepped so that you can quickly whip up the recipes coming later this week!
Welcome to Cook Once, Eat All Week! I am SO excited to bring you this entirely FREE, Paleo-friendly meal prep series. In case you’d like a more thorough introduction to Cook Once, Eat All Week, click HERE to read all about it.
Like I mentioned in the linked post above, this series is all about making healthy meal prep EASY. Each Monday, I’m sharing 3 basic meal components that involve very minimal prep (bake the potatoes in bulk, brown the meat, steam the veggies). Then, on Tuesday, Wednesday, and Thursday, I’ll be sharing a different meal recipe that makes good use of these already prepped components. Each week will result in a grand total of 10 to 15 servings, to give you a rough idea of how much food to expect if you follow our plan to the letter.
Here this week’s schedule:
- Monday: Ground Beef, Baked Potatoes, and Kale Base Recipes
- Tuesday: BBQ Bacon Burger Loaded Potato Recipe
- Wednesday: Taco Breakfast Hash Recipe
- Thursday: Veggie-Loaded Shephard’s Pie Recipe
- Friday: next week’s “Cook Once, Eat All Week” eBook is sent out in advance to my newsletter subscribers!
Note: If you want to get your hands on the complete eBook for this week (which includes shopping lists, a timed meal prep guide, and bonus recipe ideas) click HERE.
As a Nutrition Consultant, I designed these recipes so that they’re not just delicious, but also balanced and nutrient-dense. I’m excited for you to cook alongside us this month and hope that you enjoy the full series!
This week’s meal prep couldn’t be any more simple. First, we’re just going to pop about 5 pounds of potatoes into the oven and bake until they’re finished. This amount of potatoes took me about 1.5 hours to bake, so it will vary if you cook more or less. Just give them a pinch with a towel and when they give, they’re done.
Next, the ground beef! Simply add 5 (or more, if you need more) pounds of ground beef to a large pot, season with salt + pepper, and cook until browned and crumbly. DONE!
Lastly, de-stem the kale (or just go with the pre-chopped bagged variety, either works) and saute until it’s wilted down.
Store all your meal prep components in the refrigerator OR get started on assembling this week’s recipes right away (via the eBook)!
Note: if you’ve enjoyed the Cook Once, Eat All Week series, we’ve created an entire book with 26 week’s worth of healthy meal prep recipes. You can click here to purchase your copy today!
Ingredients
- For the Potatoes:5 pounds white potatoes
- 1 tablespoon olive oil
- For the Ground Beef:5 pounds ground beef
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- For the Kale:3 heads kale
- 3 tablespoons butter olive oil, or ghee
- 1/2 teaspoon sea salt
Instructions
For the Potatoes:
- Preheat the oven to 375 F. Rub potatoes with olive oil then place on a large baking sheet and bake at 375 F for 1.5 hours. Let cool, then store in the refrigerator.
For the Ground Beef:
- In a large pot over medium heat, add the ground beef and 1 teaspoon of salt and cook for 15-20 minutes, or until fully browned and crumbled. Once cooled, drain the fat and store in the refrigerator.
For the Kale:
- Remove kale from the stems and roughly chop.
- Add 3 tablespoons butter, olive oil, or ghee, to a large pot that has a matching lid. Add the kale once the butter is melted and toss.
- Cover to steam for about 5 to 10 minutes, until wilted. Season with 1/2 teaspoon salt, let cool, then store in the refrigerator.
Deanna says
I just downloaded the ebook for week 1 and the recipes look amazing and so easy! Thank you for such an awesome resource. Going to try them out this week.
Cassy says
You’re so welcome, Deanna!
Miranda Moore says
I am THRILLED that you are offering this! I’ve tried a variety of meal planning services, but nothing compares to how easy the shopping and prep was for this! Plus, last night’s first meal was so good! So grateful for all you share with us! THANK YOU!
Cassy says
You’re so welcome, Miranda!!
Virginia says
THANK YOU!!!! THANK YOU!!!! THANK YOU!!!! I am currently working my way through your book and this will help me kick-start my Perfect Me Plan!! Happy New Year!!
Cassy says
YAY! You’re so welcome, Virginia!!
Renee Branham says
Do you have any info on diet and PCOS. My daughter has just been diagnosed and I have been and avid follower of your podcast. Just wasnt sure if you have addressed this issue? If you could point me in the right direction that would be awesome!!
THANKS
Cassy says
Hi Renee! I don’t actually have any specific information on PCOS on my podcast or blog (yet). I recommend looking into Stefani Ruper’s resources: https://paleoforwomen.com/pcos/ I hope that helps!
Renea says
Thank you for this! I used it this week. All the recipes were delicious, including the bonus frittata. It’s made it much easier to start the new year off on track, especially with everything ramping back up to full tilt at work. Thank you!
Cassy says
I’m so glad it was helpful!
Katie says
Wow, Thank you so much!! I find meal prepping gets booooring, and I am sick of my luches/dinners by Wednesday. But with this idea, it’s like you’ve cracked the meal prepping code!! I’m doing the Loaded Potatoes tonight, Shepherd’s pie tomorrow, and I think we’ll do the teriyaki beef bowl option for Friday. Thanks again, this is BRILLIANT! (What baby brain!?)
Cassy says
I hope you love the dishes, Katie!
Emily Stachura says
Is this still available? Would love to start with Week 1, but I keep getting an error when I click on ‘Confirm Your Subscription’ through my email.
Kelly says
Thank you for the ebook! What an amazing thing to share. I heard about your Cook Once Eat All Week book through The Minimal Mom on youtube yesterday. I look forward to trying this meal plan and then buying your 26 week plan book soon! Thanks again!
Vicky says
I really love this concept, however I am so super pressed for time when I get home. I work a “9-5” that’s really an “8-5:30” and then I still have to get my kids from daycare, which gets me home at 6:30 and the younger two start bedtime around 7! So I can’t do something that needs to bake for half an hour. Do you have weeks where it’s more of a dump and heat all week? I can do maybe up to 10 minutes of “cooking” on a weeknight.
Amanda Hall says
Hello, I ordered the book cook once eat all week bestselling author of fed and fit Cassy Joy Garcia. I got my book today.. however this recipe is no where in it… if it is please let me know I may have missed it
Brandi Schilhab says
Hi Amanda! This is a week found on the site and not the book – this specific post gives to the directions you’ll need to prep for the week, and you’ll find the 3 recipes for the week (that you’ll make with your prepped goods) linked in this article also!
Crystal Young says
I downloaded the recipes but I don’t see the directions on baking the spaghetti squash egg cups. I see the oven temp. but not the length of time. Thank you.
Brandi Schilhab says
Oh no! So sorry. HERE’S the post on those egg cups, Crystal!