Weekly

Prep Lists

A selection of prep lists from previous cooks

Each Of These Was Completed Within 4 Hours

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Pasta alla nerano- Kenji’s zucchini pasta

Sauteed veggie chicken patties (8)

Air-fried tofu and broccoli in oyster sauce 

Japanese curry with soy curls

2c jasmine rice

Tofu with soy sauce

Cut peppers

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Breakfast casserole

Blueberry-banana oatmeal muffins

18 deviled eggs

Breseola pinwheels

Mashed potatoes with lots of butter

Plain chicken for a dog

Green Goddess Dip/dressing

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Turkey meatball Italian wedding soup

Beef with beans and cheese burritos

Baked BBQ salmon

Peanut butter protein cookies

Snap peas de-stringed

Grated block cheese

Strawberries, washed, cut, halved

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2 portions of cubed salmon

Zucchini onion soup

6 scrambled eggs

Spinach and coconut milk soup

High protein pasta

6 cheese quesadillas

2 containers strawberries washed and halved

Snap peas de-stringed

3 small salads

8 oz cheddar cheese grated

4 boiled eggs

1 cup of quinoa

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6 overnight oats with chia seeds

1 lb cooked kale

8 turkey cheese croissant rolls

Turkey chili – black beans and corn

Mini-cornbread muffins – GF

Lemon poppy seed muffins – with crystal sugar topping

Peanut butter cookies bars

Cold orzo salad – cheese, cranberries, olives, cucumbers, peas

Fried chicken fingers

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8 black bean burgers

Beet tikis

Cornbread

Olive bread

1/2 cup lentils and barley

Sweet potato fries

Salmon marinade

Quiche with 6 eggs (no crust)

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Chicken fajita tray-bake

Sugar cookie dough 

Gingerbread cookie dough 

7 bags of icing (different colors)

Cut strawberries 

Trimmed snap peas

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Lasagna with zucchini and squash

Tomato egg

Black beans with cumin seeds, garlic and bouillon

Onions and peppers sautéed with cumin seeds

2 cups brown rice

Tofu with adobo seasoning

2 cups jasmine rice

cut peppers, cucumbers

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Vietnamese fried rice with egg

Lemongrass tofu

Veggie lasagna

Wash and halve Brussel sprouts (3 bags)

Corn bread

Cut peppers

Roast and grind cumin seeds (time permitting)

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Tortilla soup

Cheese quesadillas

Vegetable lasagna with zucchini and squash

Pasta e fagioli soup

cut peppers, carrots, cucumbers

2 packages tofu with soy sauce

Roasted broccoli (4 heads)

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Olive bread

Detroit-style pizza

Salmon marinade

Instantpot chicken

Vegitarian butter curry with cottage cheese

Fried paneer

1/2 cup couscous

Pico de gallo

Sweet potato soup

Eggplant bharta

Steamed broccoli

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Chana dal with spinach and tomato

Tofu and broccoli in oyster sauce

Mediterranean Baked Tofu with Roasted Vegetables 

Air fried tofu with soy sauce (2 blocks)

Granola

2 c brown rice

1 box pasta

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Meal Prep For Anyone

Included in the service is basic clean-up, time permitting your kitchen will be as clean as it was when I walked in as when I walk out.

Never Cooked For Anyone Just 
Once

My clients mean the world to me and I go to great lengths to ensure each is taken care of – from both a taste/texture/flavor perspective but also concerning health/wellness and nutrition. 

N

Worked in Dozens of Restaurants

N

Traveled to Dozens of countries

N

Deep, abiding love for food and flavor

N

Always striving for improvement

Questions? Ask!

Any services not listed may still be possible, don’t hesitate to inquire

Flexible Hours

M-F: 8am – 8pm
Sat and Sun: 10am – 8pm

Get IN touch

colin@triangleprepchef.com

(919) 704-6306

Serving North Carolina’s Research Triangle since 2024