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3 Ways to Meal Plan Rachael's Recipes—Plus Prep Containers on Sale
Imagine coming home after a long day at work to a home-cooked meal with zero slicing or simmering. You can save time and minimize stress during a hectic week by prepping all your meals on the weekend. Rachael explains how she does it in her book Week in a Day, and we're dishing on some of our favorite Rachael Ray recipes. To make meal planning even easier, don't forget to pick up some food prep containers—if you're lucky you can even score some on sale!
Rachael Ray's Stuffed Peppers
Crank up your favorite tunes on a Sunday and chop all your veggies for the week ahead. This stuffed peppers recipe calls for chopped celery, onions, parsley, thyme, and garlic—and you'll thank yourself later in the week when you're in need of an easy meal, stat. You can even cook the rice and brown the meat ahead of time, too, so all that's left to do the night of is pop the peppers in the oven and enjoy.
Streamline the process even more by using the same pan for both cooking and storing, like this Pyrex glass baking dish that is oven, microwave, fridge, and freezer safe. If you want to separate individual portions throughout the week, try compartment containers that give you some extra space for sides or basic zipper plastic bags.
Rachael Ray's Tomato-Lentil Soup
Soup is one of those meals that's good any time of the year, and Rach loves making batches of soup or chili to store in the freezer and enjoy later. This tomato-lentil soup keeps and reheats well, so you can actually make the entire recipe at once and dig into the leftovers later in the week. Toast some garlic bread before dinnertime and bon appétit!
These stackable storage containers are the perfect size to take to work for lunch, and the convenient organizer keeps everything tidy in one place—no more hunting for the matching lid! If you're like Rachael and want to freeze a batch of soup, make sure to pick up freezer-safe containers for easy storage and an organized freezer.
Rachael Ray's Detox Kale Salad
One advantage to chopping a bunch of vegetables ahead of time is that you can use them in various snacks or meals throughout the week. If you're in the mood for some lighter fare, take the pre-washed and pre-chopped produce from earlier in the week and assemble this yummy kale salad.
Tip: Whip up the dressing ahead of time, but don't add it to the salad until you're ready to eat (nobody likes soggy greens!). This 28-piece bake and store set has sizes that are perfect for keeping your dressing and salad separate and fresh until you're ready to mix them together and enjoy.