Meal Prep Monday: Casseroles Are LIFE!

Hey my fellow crafty chefs. It’s been a while since I’ve shared some of my creative endeavors in the kitchen. Why? Well, things have been super busy with the new teaching job and cooking took a back seat.

Plus, the husband shared with me that making all of the food over the weekend and eating it throughout the week wasn’t desirable because he felt like he was eating just leftovers again and again. I could see his point so we made some adjustments and made most of the protein items on Sunday and then cooked sides through the week.

Nothing like a fresh batch of veggies or rice each night to complement some chicken or steak!

But even that change still proved to be too tough to keep up with. The demands of my new job and our already hectic life kept getting in the way. Between grades and soccer and long working hours for the Mr., I was in need of a meal prep schedule that I could keep up.

Enter the casserole! Sorta…

I call it a casserole because I tend to put it together in a large casserole dish but in all honesty it’s more like a tossed together full meal that we reheat throughout the week. It includes a meat, veggies, and a carb like pasta or rice at the base. I’ve had some successful meals come from this new plan of attack that I’ll share below.

Butternut Squash and Spinach Ravioli Casserole

Ok this one literally was an off-the-cuff last minute idea. I had guys over watching football and a kiddo playing Minecraft so I was stuck at home trying to come up with something to feed the troops.

In the freezer I had some butternut squash cubed and ready to cook so I roasted it with garlic, oil, cayenne, oregano and sea salt. While I did that, I layered cheese ravioli into a casserole dish along with some washed spinach. When the butternut squash was fully cooked, I blended it until it was soup like and then I spread that between layers of ravioli and spinach. My thinking was to make it like a lasagna but instead of the long, flat noodles, I’d use the ravioli for layers.

I covered the top with cheese and baked it until the ravioli was cooked completely. As a finishing touch I broiled the top so that the cheese was nice and melted. And we were super impressed! I thought the guys would hate it but in the end they both ate it and enjoyed it! We added a little simple basil marinara sauce on top or to dip it into and that added bonus flavor.

Italian Sausage and Beer Pasta Unbake

My husband confided in me that he didn’t like baked pasta. Particularly the crusty bit around the edge (oh my favorite!). So, taking the idea of a pasta bake, I boiled noodles, browned sausage and beef together with garlic and seasonings, and mixed a bag of roasted peppers into a marinara sauce with the intention of tossing it altogether in a casserole dish but leaving off the last step of baking it together.

That way we still get the goodness of a full meal without the crispy bits around the edges. And when we heat it up throughout the week, we melt a little cheese on top to keep it fresh and new.

My other go-to is my Turkey Chili. I can vary certain ingredients (like marinara for salsa) to include whatever I have on hand. I’ve got a list of a few things I need to always have on hand to make one of these all-in-one meals. Things I replace when I run out, not things I buy weekly. The meat I buy weekly and that’s about it. Otherwise I have a decent stash of these items in my cabinets and freezer.Canned tomatoes

pasta sauce
frozen mixed veggies
pasta (a variety)
frozen ravioli/tortellini
frozen meatballs (Trader Joe’s are awesome)

With these things always  at home, I know I just need to grab the beef, chicken, or turkey to add. We also shop for the pasta and the frozen veggies on days when it’s a 10/$10 sale. It saves us a little money and time to grab a bunch and store them.

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4 thoughts on “Meal Prep Monday: Casseroles Are LIFE!

  1. Ingredients

    1 sprig fresh rosemary
    1 sprig fresh thyme
    1 dry bay leaf
    2 whole cloves
    Kitchen twine, for bouquet garni and tying the veal shanks
    3 whole veal shanks (about 1 pound per shank), trimmed
    Sea salt and freshly ground black pepper
    All purpose flour, for dredging

    1/2 cup vegetable oil
    1 small onion, diced into 1/2-inch cubes
    1 small carrot, diced into 1/2-inch cubes
    1 stalk celery, diced into 1/2 inch cubes
    1 tablespoon tomato paste
    1 cup dry white wine
    3 cups chicken stock
    3 tablespoons fresh flat-leaf Italian parsley, chopped
    1 tablespoon lemon zest

    MY MOM’S recipe added a can of tomatoes crushed ( preferred to diced as diced has a additives that causes them to maintain their shape but I do not like extra additives)


    Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.

    For the veal shanks, I use BEEF SHANKS (cheaper) pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.

    In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
    AFTER BROWNING THE SHANKS I put them in the crock pot and let them cook all day. I prepare/ brown them the night before while making a different dinner. Refrigerate then cook in a crock pot all day the next morning. or you can cook in your dutch oven according to the directions below

    If I am at home I cook the meat without vegetables adding them a couple hours before dinner. If I am gone for the day I add them to the pot at the beginning of the day.


    In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.

    Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.

    Remove and discard bouquet garni from the pot.

    Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.

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