This week I needed to keep it simple as we were traveling home from vacation on Sunday, and I didn’t have all day to grocery shop and prep meals. So, on Monday after work, with toddler in tow, I hit up Libbie Market. I still had the fillings for Turkey and Quinoa Stuffed Peppers in the freezer from this meal prep, so I decided to buy prepared food for Monday evening and make Chicken Curry Soup for the two other evenings.
Buying prepared food should have been the easiest part. I scored the last of the herb roasted salmon and was just about to add my favorite side when an old man cut in front of me and took the last of the roasted zucchini, squash, and red onion. Blast! And, thanks for offering, counter-man, but I cannot wait 10 minutes for you to prepare another batch (Do you not see the toddler attempting to launch herself out of my basket?). And, no, mashed potatoes is not an acceptable alternative. At this point, nothing but the aforementioned vegetable triple play will do, so I decided to make my own.
Here’s how I prepped for the week:
1) Chop zucchini, squash, and onion. Toss with olive oil, salt, and pepper and roast for 25 minutes at 400 degrees.
2) Put all ingredients for Chicken Curry Soup in a crock pot and place in the fridge to start on Tuesday morning. I decided to take the rice out of the recipe and add one chopped onion and one chopped green pepper instead.
3) Transfer turkey/quinoa filling for the stuffed peppers into the refrigerator to thaw for Wednesday.
4) Enjoy dinner of salmon and vegetables with family and relax!