3/10/18

It’s the weekend and I’m sure the last thing on your mind is cooking or prepping for the week ahead. I know, it sounds awful BUT this weekend’s meal prep with help with a meal we’ll be making this coming week.

I used to think of meal prep as a laborious task done by overachievers with all the time in the world to do as they please and a seemingly endless supply of those handy-dandy meal prep containers. Well let me tell you this – it doesn’t have to be that way! I’ve realized that many people prep their weekly meals in different ways. Some people prep and portion their meals for every day of the week while some prep certain things to make cooking dinners throughout the week less time consuming. That’s where this weekend’s meal prep comes into play. We’re prepping for not one but TWO meals for this week!

As I’ve said previously, we go through fresh veggies so fast they don’t even have a chance to go bad in my house. But like any deal savvy mom out there I too cannot resist when something is on sale! While at the grocery store, if I spot canned or fresh veggies on sale I snatch them and stock up while the deal lasts. This, of course, results in an overabundance of veggies that have zero room in my fridge or pantry – and that is totally OK!

This weekend we will be using those extra canned & fresh veggies to make a sauce base that freezes well and comes in incredibly handy. So start digging in your pantry and let’s get to it!

Ingredients (makes 5 servings)

• 28oz can of diced tomatoes
• 1 large onion, roughly chopped
• 2 cups frozen or fresh spinach
• 8 cloves garlic
• 1 cup shredded or chopped carrots
• mushrooms
• tomatoes
• any other veggie aside from corn or cabbage – literally anything!
• 4 tbs avocado oil
• 5 tbs oregano
• salt & pepper
• 1/4 cup white cooking wine

Directions

1. In a stock pot or dutch oven, heat the oil on medium high heat for 2 – 3 minutes.
2. Add all ingredients except the white cooking wine. Simmer for 10 – 15 minutes stirring occasionally until veggies begin to reduce.
3. Add the white cooking wine and stir well. Let simmer for another 10 minutes stirring occasionally. Remove from heat and let cool for 10 – 15 minutes.
4. Scoop the veggie mixture into a blender or food processor and pulse until well mixed.
5. Using 1 quart freezer bags, ladle 1 1/2 cups of the veggie mix into each bag.
6. Keep each bag open and let cool until steam no longer rises from each bag. Fold to remove any excess air, seal and place in the freezer. The sauce base will keep up to 3 weeks.

That’s it! You are done with this week’s meal prep! Pretty simple, right? Stay tuned this coming week to find out how we will use this base in 2 recipes you will absolutely love!

Enjoy!!!

XOXO – A