Cooking on Sunday for the Week Ahead

April 17, 2016   6 Comments

I know that some of you work on Sundays so this post is really about your day off from work.

Sunday Recipes

Cooking on a day off isn’t as painful as it sounds – especially the way I do it. Either, I roast a big pan of vegetables in the oven for twenty minutes or I set up my slow cooker at the beginning of the day and forget about it.

For roasting, I have two large rimmed baking sheets that I line with aluminum foil for easy clean-up. The deal is that I wash the vegetables, toss with a little olive oil and salt, and roast at a high temperature for 20 minutes. I store them in the refrigerator for later consumption.

I cannot tell you how much better it is to have cooked, delicious food ready to go in the refrigerator when I am tired and hungry.

It is such a win, win, win. You save calories, money, and time (as well as frustration!).

What do you cook on your day off?

1. Roasted Asparagus


Get the recipe here: Roasted Asparagus Recipe

2. Roasted Parmesan Mushrooms

Roasted Parmesan Mushrooms

Get the recipe here: Roasted Parmesan Mushrooms

3. Cinnamon Roasted Butternut Squash

Roasted Butternut Squash

Get the recipe here: Cinnamon Roasted Butternut Squash

4. Vegetarian Slow Cooker Baked Beans

Vegetarian Slow Cooker Baked Beans

Get the recipe here: Vegetarian Slow Cooker Baked Beans Recipe

5. Light Slow Cooker Chicken Curry


Get the recipe here: Light Slow Cooker Chicken Curry

6. Slow Cooker Roast Chicken

Slow Cooker Roast Chicken

Get the recipe here: Slow Cooker Roast Chicken Recipe

7. Roasted Broccoli


Get the recipe here: Roasted Broccoli Recipe

8. Roasted Brussels Sprouts

Roasted Brussels Sprouts

Get the recipe here: Roasted Brussels Sprouts Recipe

9. Homemade Granola

Homemade Granola Recipe

Get the recipe here: Homemade Granola Recipe

10. Slow Cooker Vegetarian Quinoa Chili

Slow Cooker Quinoa Chili:  Healthy, Inexpensive, and Delicious

Get the recipe here: Slow Cooker Vegetarian Quinoa Chili Recipe

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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet

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Best Slow Cooker

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I bought my first slow cooker five years ago at Target. It was at the end of an aisle and on sale.

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I cook pretty much all my meals on the weekend and reheat all week. If I'm lazy and don't want to, it stresses me out to cook through the week as the night is so much shorter. I do roasted vegetables, I've done the whole chicken in the slow cooker but de-skin it and pour a bottle of spaghetti or marinara sauce over it and cook away. De-bone and shred it once cooked, add peppers/onions and cook a bit longer. Makes great spaghetti sauce. I do slower cooker steel-cut oats, beef & broccoli, meatballs. Love food cooked in the oven as well, healthier and easier. I make egg mcmuffins, wrap and freeze to reheat in the microwave for lunches or breakfast later. Stews and soups are much better the next day anyway so it works. Oh yes, different bean casseroles in the slower cooker, also there was a WW lasagna recipe for the slow cooker as well. All good. I do need to use the slow cooker more though. Thanks for the recipes above and ideas.

I see your recipes for roasting all of the veggies. However, no mention for how to the reheat them during the week. Wouldn't they get mushy sitting in the refrigerator?

I cook all sorts of things on the weekends and store for use later in the week - various baked oatmeal dishes, including your baked oatmeal muffins (Snack Girl to the Rescue!), crock pot soups and chili, hard boiled eggs, roasted veges, steamed asparagus and applesauce. I cook and divvy into plastic containers (sometimes label with WW point counts) and enjoy for breakfast, lunch and dinner. Sometimes I add nothing to the meal, other times I'll add steamed spinach or some other easy, last minute item.

I agree with Pat, don't the roasted veggies get icky sitting in the fridge? I'd love to hear your re-heat tips. thanks!

Pat and Sarah - I store them in a tightly sealed container and then I will reheat in the microwave or chop up to put in an omelet (recook in a way). The roasting process dries them out so they don't get as mushy as, let's say, steaming. I will think about it some more. Thanks so much for your questions!


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