By Jenna Weber
I don’t know about you, but I love the idea of make-ahead meals. You can make them on the weekend or earlier in the day and then quickly hit the reheat button when you want to eat! That way, there’s no stress getting dinner ready every night and you can spend more time with those you love…or just relax with a glass of wine! All three of the meals this week can easily be made ahead. You’ll love the flavors in these meals, and kids (and adults!) will never know how healthy they really are! Enjoy!
1/2 cup wheat berries (look for them in the bulk bins at Whole Foods and other health-food stores)
2 ears corn
1 red onion
1 large carton grape tomatoes
4 oz. smoked mozzarella
16 oz. extra-firm tofu
Nutritional yeast (in the bulk bins as well)
10 oz. frozen spinach
1 box jumbo shells
1 jar of your favorite marinara sauce
4 garlic cloves
16 oz. bow-tie pasta
6 oz. chicken sausage (I used a spinach, fontina cheese, and garlic kind from Trader Joe’s)
2 lbs. zucchini
1 tub (8 oz.) mascarpone cheese
Wheat Berry Salad With Corn and Smoked Mozzarella
You’ll go crazy for the varying textures in this salad. And the longer it sits in the fridge, the better it tastes!
1/2 cup quinoa
1/2 cup wheat berries
2 ears corn, shucked
1/4 of a red onion, minced
2 cups sliced grape tomatoes
1/4 tsp. salt
4 oz. smoked mozzarella, cubed
2 tbsp. extra-virgin olive oil
2 tbsp. balsamic vinegar
1. Soak wheat berries in cold water overnight. In the morning, drain, replace with fresh water, and simmer for 20 minutes, until tender. Drain and set aside.
2. Simmer quinoa in 1.5 cups water for 15 minutes or until all the water has been absorbed. Fluff and add to cooked wheat berries in a large bowl.
3. Add corn kernels, red onion, mozzarella cubes, and grape tomatoes to grain mixture and toss. Drizzle with olive oil, vinegar, and salt. Mix well. Salad will keep refrigerated for up to 5 days.
Next page: Dairy-Free Stuffed Shells