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.
Worked in Dozens of Restaurants
Traveled to Dozens of countries
Deep, abiding love for food and flavor
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