Ingredients:

• 3 tbsp olive or vegetable oil
• 2 large yellow onions, diced
• 8 cloves garlic, minced
• 3 cans (28 oz each) crushed tomatoes
• 1 tbsp tomato paste
• 2 tsp salt
• 1 ½ tsp Italian seasoning or dried oregano

Instructions:

1. Heat the oil in a large pot or Dutch oven over medium heat. Add the diced onions and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions are very soft and have started to turn a light golden brown.
2. Add the minced garlic and tomato paste. Stir constantly for about 1 minute until the garlic is fragrant and the tomato paste darkens slightly.
3. Pour in all three cans of crushed tomatoes. Add the Italian seasoning and the 2 teaspoons of salt. Stir well to combine.
4. Bring the sauce to a gentle simmer, then reduce the heat to low. Partially cover the pot, leaving a small gap for steam to escape.
5. Let the sauce simmer gently for 35-45 minutes, stirring occasionally. It’s ready when it has thickened slightly, the oil glistens on the surface, and the flavor has mellowed and deepened.
6. Let the sauce cool, then divide it into containers for the week. You’ll use this for braising chicken, pasta dinners, and the rice skillet.

Ingredients:

• 3 lbs boneless, skinless chicken thighs
• 1 ½ cups of the prepared tomato sauce
• 1 large onion, sliced
• 1 tbsp oil
• Salt and black pepper

Instructions:

1. Pat the chicken thighs dry with paper towels and season generously on both sides with salt and pepper.
2. Heat the oil in a large, deep skillet or Dutch oven over medium-high heat. Working in batches if needed, add the chicken thighs. Cook for 3-4 minutes per side until deeply browned. Don’t rush this step—the browning adds crucial flavor. Remove chicken and set aside.
3. In the same pan, add the sliced onion. Cook for 3-4 minutes, scraping up any browned bits from the bottom of the pan, until the onions start to soften.
4. Pour in the 1 ½ cups of tomato sauce and stir to combine with the onions. Nestle the browned chicken thighs into the sauce, spooning some sauce over the top.
5. Bring to a simmer, then reduce heat to low, cover the pan, and let it cook gently for 30-35 minutes, until the chicken is extremely tender and easily shreds with a fork.
6. Remove the chicken to a container, and pour the braising sauce and onions over it. Let cool, then refrigerate. This is your lunch protein for the week.

Ingredients (per serving):

• 2 slices sandwich bread (stale is best)
• 3 large eggs
• 2 tbsp milk or water
• Pinch of salt
• 1 tbsp butter or oil, divided

Instructions:

1. In a shallow dish, whisk 2 of the eggs with the milk (or water) and a pinch of salt.
2. Soak each slice of bread in the egg mixture for about 30 seconds per side, letting it absorb the liquid.
3. Heat half the butter or oil in a non-stick skillet over medium heat. Add the soaked bread slices. Cook for 3-4 minutes per side, until golden brown and cooked through. Transfer to a plate.
4. In the same skillet, add the remaining butter/oil. Reduce heat to low. Whisk the remaining 1 egg with a pinch of salt. Pour into the skillet and cook slowly, gently folding as it sets, until soft and creamy.
5. Serve the savory French toast with the soft scrambled eggs on the side.

Ingredients (per serving):

• 2 large eggs
• 1 bell pepper, sliced
• ½ medium onion, sliced
• 1 tbsp oil or butter
• 2 slices bread, toasted
• Salt and pepper

Instructions:

1. Heat oil or butter in a medium skillet over medium heat. Add the sliced peppers and onions. Season with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the vegetables are very soft, sweet, and have some browned edges.
2. Reduce heat to medium-low. Use a spoon to create two small wells in the bed of peppers and onions. Crack an egg into each well. Season the eggs with salt and pepper.
3. Cover the skillet with a lid and cook for 4-6 minutes, until the egg whites are set but the yolks are still runny (or to your preference).
4. While the eggs cook, toast your bread.
5. Serve the pepper-onion skillet directly from the pan with the buttered toast on the side for dipping.

Ingredients (per serving):

• 1 cup cooked jasmine or long-grain rice
• 1 large egg
• 1 tbsp butter
• Salt to taste
• Optional: splash of water or milk

Instructions:

1. In a small saucepan, combine the cooked rice, ½ tbsp of the butter, and a pinch of salt. Add a splash of water or milk if the rice seems dry.
2. Heat over medium-low, stirring frequently, for 3-4 minutes until the rice is very hot and has absorbed the butter, becoming slightly creamy.
3. While the rice heats, fry the egg. Melt the remaining ½ tbsp butter in a small non-stick skillet over medium heat. Crack in the egg, season with salt, and cook to your liking (sunny-side up is perfect here).
4. Spoon the creamy rice into a bowl. Top with the fried egg. Break the yolk and let it run into the rice.

Ingredients (per day):

• 1 pre-braised chicken thigh (with sauce and onions)
• ¾ cup cooked jasmine or long-grain rice

Instructions:

1. Gently reheat the chicken thigh and its sauce in a covered skillet over low heat for 5-7 minutes, or in a microwave-safe dish for 1.5-2 minutes, until steaming hot.
2. While the chicken heats, warm the rice with a splash of water in the microwave for 60-90 seconds.
3. Fluff the rice and place it in a bowl. Top with the warm chicken thigh and spoon all the delicious sauce and onions over everything.

Ingredients:

• 4.5 oz (about 1 ¼ cups) dry rigatoni or penne pasta
• 5 oz Italian sausage, casings removed
• 1 cup prepared tomato sauce
• Salt for pasta water

Instructions:

1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
2. While the pasta cooks, heat a skillet over medium-high heat. Add the sausage, breaking it up with a spoon. Cook for 6-8 minutes until deeply browned and cooked through.
3. Reduce heat to medium. Add the 1 cup of tomato sauce to the sausage. Stir to combine and let it simmer for 2-3 minutes.
4. Add the drained pasta to the skillet with the sausage and sauce. Toss to coat, adding a splash of the reserved pasta water if needed to make the sauce cling to the pasta.
5. Serve immediately in a deep bowl.

Ingredients:

• 10 oz potatoes, cut into ½-inch cubes
• 6 oz ground beef (80/20)
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 ½ tbsp oil, divided
• Salt and pepper

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss the cubed potatoes with 1 tbsp oil, half the minced garlic, and a generous amount of salt and pepper. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway, until golden and crispy.
3. While potatoes roast, heat the remaining ½ tbsp oil in a skillet over medium-high heat. Add the ground beef, breaking it up. Cook until browned, about 5-6 minutes. Season with salt and pepper.
4. Push the beef to one side of the skillet. Add the sliced bell pepper to the empty space. Cook for 3-4 minutes until slightly softened, then mix with the beef. Add the remaining minced garlic and cook for 1 more minute until fragrant.
5. Serve the crispy garlic potatoes on a plate, topped with the savory beef and pepper mixture.

Ingredients:

• 5 oz dry pasta (ziti, penne, or rigatoni)
• 5 oz ground beef
• 1 ¼ cups prepared tomato sauce
• 1 tbsp butter, cut into small pieces
• Salt for pasta water

Instructions:

1. Preheat oven to 400°F (200°C).
2. Bring a pot of salted water to a boil. Cook the pasta for 2 minutes LESS than the package directions (it will finish cooking in the oven). Drain.
3. While pasta cooks, brown the ground beef in a skillet over medium-high heat. Season with salt and pepper.
4. In a mixing bowl, combine the hot drained pasta, browned beef, and tomato sauce. Stir until everything is well coated.
5. Transfer the mixture to a small baking dish (like an 8×8 inch). Dot the top with the pieces of butter.
6. Bake for 20-25 minutes, until the sauce is bubbling vigorously and the top has some browned, crispy bits.
7. Let cool for 5 minutes before serving directly from the dish.

Ingredients:

• 1 pre-braised chicken thigh (from Sunday prep)
• ¾ cup prepared tomato sauce
• 2 slices of bread
• Butter for bread (optional)

Instructions:

1. In a small saucepan, combine the chicken thigh and the ¾ cup of tomato sauce. Heat over low heat, covered, for 6-8 minutes, until the chicken is hot and the sauce is simmering gently.
2. While the chicken heats, toast the bread and butter it if desired.
3. Place the chicken and all the sauce in a shallow bowl. Serve with the toasted bread on the side for dipping.

Ingredients:

• 6 oz ground beef
• ¾ cup cooked rice
• ¾ cup prepared tomato sauce
• ¼ cup water
• 1 tbsp oil
• Salt and pepper

Instructions:

1. Heat oil in a medium skillet over medium-high heat. Add the ground beef, breaking it up. Cook until well-browned, 5-6 minutes. Season with salt and pepper.
2. Add the cooked rice, tomato sauce, and water to the skillet with the beef. Stir everything to combine.
3. Bring to a simmer, then reduce heat to low. Cover and cook for 10-12 minutes, stirring occasionally, until the rice has absorbed most of the sauce and the mixture is thick and cohesive.
4. Remove the lid and cook for another 2-3 minutes if you prefer a drier texture. Taste and adjust seasoning.
5. Serve hot directly from the skillet.