Magic Meal Maker: Cook Once, Eat All Week [Early Fall Edition]

Warm Harvest Grain Bowl, Mediterranean Chickpea Flatbreads, Chicken & Brussesls Sauté, Acorn Squash & Goat Cheese Pizza, and more!

Behind the scenes, I’m working on some pretty exciting stuff. I just finished recording the content for a course that’s all about handling the mental load—releasing some of it, and handling the rest of it better with a system I use and love.

And I talk a lot about batching your work in this system. Why? Batching a certain type of work cuts down on all the transition time between tasks, so you can get deeply in flow, become more efficient, and feel less interrupted. This Magic Meal Maker?

It’s all about the most efficient way to get dinner on the table, but still make it delicious.

I can hear you groaning already: “Meal prep, UGH! I get so tired of eating the same thing every day; it’s so boring.”

Yes, friend, YES. Yes, I agree with you, which is where this magic comes in. Here’s how it works:

1. Prep a few different ingredients on Sunday (or whenever it is that feels like the day before your week starts).

2. Remix those ingredients all week for new, fresh meals that take hardly any effort at all.

Trust me—it really is magical. I started this approach to meal prep when I did my first Whole30 almost ten years ago now. It was just too dang hard during the week to make what I needed from scratch (Which was, like, everything for a Whole30 back then), so I’d batch a lot of it on Sunday and mix and match throughout the week.

I’ve moved on from restrictive eating since, but I’ll hold onto my Magic Meal Maker until you pry it out of my cold, dead hands.

Here’s what we’re making this week:

• Monday – Warm Harvest Grain Bowl: Wild rice, roasted acorn squash, roasted chickpeas, charred broccolini, goat cheese, maple-Dijon vinaigrette. Totally optional: Top with extra yogurt sauce.

• Tuesday – Pork & Apple Skillet: Sliced pork, roasted potatoes, caramelized onions, apple slices, apple cider.

• Wednesday – Mediterranean Chickpea Flatbreads: Naan, chopped pork tenderloin; roasted chickpeas, chopped broccolini, caramelized onions, yogurt-tahini sauce, za’atar, chili crisp oil

• Thursday – Chicken & Brussels Sprout Sauté: Diced chicken, roasted broccoli, olive oil, parmesan, lemon zest.

• Friday – Acorn Squash & Goat Cheese Pizza: Pizza crust, roasted acorn squash, caramelized onions, goat cheese, honey

• Saturday – Broccolini & Wild Rice Stir-Fry: Wild rice, broccolini, roasted chickpeas, soy sauce, sesame oil, chili flakes.

• Sunday – Cozy Potato & Chicken Soup: Roasted potatoes, shredded chicken, caramelized onions, chicken broth, parsley, dried basil, sour cream

How could you possibly get tired of acorn squash & goat cheese pizza!? You can’t; it’s physically impossible.

Is this too much food? Maybe. I don’t personally cook every single dinner each week; we always go out for one meal, usually on Saturday evening. However, these meals are so simple that they can easily be swapped to a lunch position, making this Magic Meal Maker plan super versatile and flexible.

How should I store all the ingredients? I always choose glass containers that are sealed airtight, and I love this set. I can see everything, and it fits together well. Highly recommend.

OK? OK. Let’s do this.

Magic Meal Maker: Early Fall Edition

Batch Ingredients (Made and remixed throughout the week)

• 2 lbs. boneless skinless chicken breasts

• 1 1/2 lbs. pork tenderloin

• 2 cans chickpeas

• 2 acorn squash

• 2 lbs. broccolini or broccoli

• 2 lbs. Brussels sprouts

• 3 onions

• 2 cups wild rice blend

• 2 lbs. baby potatoes

Meal Ingredients (Needed for individual meals)

• 1/2 cup yogurt

• 1 1/2 Tbsp. tahini

• 1-2 lemons

• 4 naan

• 4 mini pizza crusts or 1-2 large

• 4 oz. crumbled goat cheese

• 2 apples (medium, crisp variety)

• apple cider, about 1/2 cup

• chicken broth (about 10 cups)

• 1/2 cup Parmesan cheese

• 1/2 cup sour cream

Pantry Staples (Check and make sure you’re stocked)

• real maple syrup (2 Tbsp. + drizzle)

• honey (2 tsp.)

• Dijon mustard (1 Tbsp.)

• fresh garlic

• dried thyme

• smoked paprika (1 tsp.)

• soy sauce

• sesame oil

• chili flakes

• Za’atar seasoning (optional)

• chili crisp oil (optional)

• garlic powder (1 tsp.)

• dried rosemary (1 tsp.)

• dried basil (1 tsp.)

• cumin (1 tsp.)

• vinegar of choice

• olive oil

• butter

• salt

• pepper

Ingredient Prep (Sunday Prep)

Prep these ingredients on your prep day. Store in airtight containers in the fridge.

Proteins

• Herb-Roasted Chicken Breasts – drizzle 2 lbs. boneless skinless chicken breasts with 2 Tbsp. olive oil, then season with 1 ½ tsp salt, 1 tsp pepper, 2 tsp dried thyme. Roast at 400°F for 22–25 min or until internal temp reaches 161°F.

• Seared Pork Tenderloin – rub 1 ½ lbs pork tenderloin with 1 Tbsp. olive oil, then season with smoked paprika, garlic powder, salt, pepper. Sear 6–8 min in a little avocado oil in an oven-proof skillet over medium-high heat, then transfer to oven and roast at 400°F for 12–15 min until 145°F.

• Roasted Chickpeas – drain and rinse 2 cans chickpeas, toss with 1 Tbsp. olive oil, 1 tsp. salt, 1 tsp. cumin. Roast at 425°F for 25–30 min.

Veggies

• Roasted Acorn Squash Wedges – 2 acorn squash, 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp salt. Roast at 425°F for 30-35 min.

• Charred Broccolini/Broccoli – 2 lbs. broccolini or broccoli, 2 tbsp olive oil, salt, pepper. Roast at 450°F for 12–15 min.

• Caramelized Onions – 3 onions, 2 Tbsp. olive oil or butter, ½ tsp salt. Cook over medium-low for 35–40 min.

• Roasted Brussels Sprouts: toss 2 lbs. Brussels sprouts (trimmed & halved) with 2 Tbsp. olive oil, 3/4 tsp. salt, 1/4 tsp. pepper. Spread on parchment-lined baking sheet, roast at 425ºF for 20-25 min.

Grains/Starches

• Wild Rice Blend – In saucepan combine 2 cups wild rice blend, 4 cups broth. Simmer covered 45–50 min.

• Oven-Roasted Baby Potatoes – Toss together 2 lbs. baby potatoes (halved), 2 Tbsp. olive oil, 1 tsp. salt, 1 tsp. dried rosemary. Roast at 425°F for 25–30 min.

Sauces

• Maple-Dijon Vinaigrette – Whisk together ¼ cup olive oil, 2 Tbsp. vinegar (balsamic or wine vinegar), 1 Tbsp. Dijon mustard, 1 tbsp maple syrup, ½ tsp salt, ¼ tsp pepper.

• Yogurt-Tahini Sauce – Whisk together 1/2 cup yogurt, 1 1/2 Tbsp. tahini, 1 Tbsp. lemon juice, 1 garlic clove (pressed), ½ tsp salt.

Daily Meals

Monday – Warm Harvest Grain Bowl

Serves 4

Ingredients

• 3 cups cooked wild rice blend

• 2 cups roasted acorn squash wedges (from prep)

• 1 ½ cups roasted chickpeas (from prep)

• 1 ½ cups charred broccolini (from prep), chopped

• ½ cup crumbled goat cheese

• ½ cup maple-Dijon vinaigrette (from prep)

Instructions

1. Reheat wild rice, acorn squash, chickpeas, and broccolini in the microwave or a 350°F oven until warmed (about 8–10 minutes).

2. Divide rice into bowls. Top with squash, chickpeas, broccolini, and goat cheese.

3. Drizzle with maple-Dijon vinaigrette and serve warm.

Tuesday – Pork & Apple Skillet

Serves 4

Ingredients

• 1 lb sliced roasted pork tenderloin (from prep)

• 2 cups oven-roasted baby potatoes (from prep), halved

• 1 cup caramelized onions (from prep)

• 2 apples, thinly sliced

• ½ cup apple cider

• 1 tbsp olive oil

• Salt & pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.

2. Add roasted potatoes and caramelized onions. Cook 3–4 minutes.

3. Add sliced pork and apple slices; sauté 3 minutes until apples soften slightly.

4. Pour in apple cider, stir, and simmer 5 minutes until warm and slightly reduced.

5. Season with salt and pepper. Serve warm.

Wednesday – Mediterranean Chickpea Flatbreads

Serves 4

Ingredients

• 4 naan flatbreads

• 1 cup chopped roasted pork tenderloin (from prep)

• 1 ½ cups roasted chickpeas (from prep)

• 1 cup chopped charred broccolini (from prep)

• ½ cup caramelized onions (from prep)

• ½ cup yogurt-tahini sauce (from prep)

• 1 tsp za’atar seasoning

• 2 tsp chili crisp oil (optional)

Instructions

1. Preheat oven to 400°F. Place naan on a baking sheet.

2. Top each naan with pork, chickpeas, broccolini, and caramelized onions.

3. Bake 8–10 minutes until warmed and edges crisp.

4. Drizzle with yogurt-tahini sauce, sprinkle with za’atar, and finish with chili crisp oil if desired.

Thursday – Chicken & Brussels Sprout Sauté

Serves 4

Ingredients

• 1 ½ lbs herb-roasted chicken breasts (from prep), diced

• 1 lb Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• ½ cup grated Parmesan cheese

• Zest of 1 lemon

• Salt & pepper, to taste

Instructions

1. Heat olive oil in a large skillet over medium-high.

2. Add Brussels sprouts, cut-side down. Sear 6–7 minutes until browned and tender.

3. Stir in diced chicken and cook 3–4 minutes until heated through.

4. Season with salt and pepper. Remove from heat, sprinkle with Parmesan and lemon zest, and toss.

Friday – Acorn Squash & Goat Cheese Pizza

Serves 4

Ingredients

• 1 pizza dough or prebaked crust (12–14 in.)

• 1 cup roasted acorn squash wedges (from prep), chopped

• ½ cup caramelized onions (from prep)

• ½ cup crumbled goat cheese

• 1 tbsp olive oil

• 2 tsp honey

Instructions

1. Preheat oven to 475°F. Roll out dough on a lightly floured surface (if using fresh).

2. Brush with olive oil. Scatter caramelized onions, squash, and goat cheese over top.

3. Bake 12–15 minutes until crust is golden and cheese is soft.

4. Drizzle with honey and slice to serve.

Saturday – Cozy Potato & Chicken Soup

Serves 4–6

Ingredients

• 2 cups oven-roasted baby potatoes (from prep), chopped

• 2 cups shredded roasted chicken (from prep)

• 1 cup caramelized onions (from prep)

• 6 cups chicken broth

• 1 tsp dried basil

• 2 tbsp chopped fresh parsley

• ½ cup sour cream

• Salt & pepper, to taste

Instructions

1. In a large pot, combine broth, potatoes, onions, and basil. Bring to a boil.

2. Reduce to a simmer, stir in shredded chicken, and cook 10 minutes.

3. Remove from heat. Stir in parsley and sour cream until blended.

4. Season with salt and pepper. Serve hot.

Sunday – Broccolini & Wild Rice Stir-Fry

Serves 4

Ingredients

• 3 cups cooked wild rice blend (from prep)

• 2 cups charred broccolini (from prep), chopped

• leftover chicken or pork tenderloin, chopped

• 1 cup roasted chickpeas (from prep)

• 3 tbsp soy sauce

• 1 tbsp sesame oil

• ½ tsp chili flakes (or to taste)

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high.

2. Add broccolini and chickpeas. Stir-fry 3–4 minutes.

3. Add rice, soy sauce, and chili flakes. Cook, stirring, 3–5 minutes until heated through.

4. Serve warm.