Overnight Oats
Creamy Vanilla Overnight Oats
Classic VanillaeasyCleanup score 5 of 5
Classic comfort prep week
A pot of soup or chili, a hearty main, a side and breakfast, all cooked in one Sunday session.
Put this prep week in my planner Adds the meals to Monday to Thursday and builds one shopping list.
Planned for 2: at least 2 portions a meal. In the planner you can change any meal's servings and the list follows.
Cook Sunday, eat through the week5 recipes40 portionsHands-on: about 1 hour 20 minLongest cook: about 6 hours
What you'll cook
Braised Short Ribs
Red Wine Braised Short Ribs
Red WinehardCleanup score 3 of 5
Minestrone
Classic Vegetable Minestrone
Classic VegetableeasyCleanup score 4 of 5
Rice Pilaf
Lemon Herb Rice Pilaf with Orzo
Lemon Herb with OrzoeasyCleanup score 4 of 5
Tzatziki
Classic Cucumber Tzatziki
ClassiceasyCleanup score 3 of 5
| Recipe | For | Makes | Fridge | Freezer |
|---|---|---|---|---|
| Creamy Vanilla Overnight Oats | Breakfast | 8 portions (the recipe makes 1: scale it up) | 4 days | Doesn't freeze well |
| Red Wine Braised Short Ribs | Main | 8 portions (the recipe makes 4: scale it up) | 4 days | 3 months |
| Classic Vegetable Minestrone | Main | 8 portions (the recipe makes 6: scale it up) | 4 days | 3 months |
| Lemon Herb Rice Pilaf with Orzo | Side | 8 portions (the recipe makes 6: scale it up) | 4 days | Doesn't freeze well |
| Classic Cucumber Tzatziki | Snack | 8 portions | 4 days | Doesn't freeze well |
Sunday prep order
- Prep the shared produce once: 15 cloves garlic, ½ cup parsley, 3 ½ tbsp dill, 7 carrots and 7 celery ribs. Wash, chop and split it into a bowl for each recipe.
- Get Red Wine Braised Short Ribs (scaled up to 8 servings) ready for the oven at 325°F (about 4 hours in all).
- While that cooks, make Classic Vegetable Minestrone (scaled up to 8 servings) on the stove (about 55 min).
- While that cooks, make Lemon Herb Rice Pilaf with Orzo (scaled up to 8 servings) on the stove (about 50 min).
- Make Creamy Vanilla Overnight Oats (scaled up to 8 servings) while the hot food cools: no cooking needed (about 5 min, then it chills).
- Make Classic Cucumber Tzatziki while the hot food cools: no cooking needed (about 45 min).
- Cool it quickly: Split big batches into shallow containers so they cool quickly. Hot food can go straight into the fridge. Get everything into the fridge within 2 hours of cooking. (USDA source)
- Label each container with the dish and the day it's for.
Shared ingredients
Buy these once for the whole week and prep them together.
- 15 cloves garlic for Red Wine Braised Short Ribs, Classic Vegetable Minestrone, Lemon Herb Rice Pilaf with Orzo and Classic Cucumber Tzatziki
- ½ cup parsley for Red Wine Braised Short Ribs and Lemon Herb Rice Pilaf with Orzo
- ½ cup tomato paste for Red Wine Braised Short Ribs and Classic Vegetable Minestrone
- 12 cups vegetable broth for Classic Vegetable Minestrone and Lemon Herb Rice Pilaf with Orzo
- 3 ½ cups greek yogurt for Creamy Vanilla Overnight Oats and Classic Cucumber Tzatziki
- 3 ½ tbsp dill for Lemon Herb Rice Pilaf with Orzo and Classic Cucumber Tzatziki
- 4 tbsp lemon juice for Lemon Herb Rice Pilaf with Orzo and Classic Cucumber Tzatziki
- 6 bay leaves for Red Wine Braised Short Ribs and Classic Vegetable Minestrone
- 7 carrots for Red Wine Braised Short Ribs and Classic Vegetable Minestrone
- 7 celery ribs for Red Wine Braised Short Ribs and Classic Vegetable Minestrone
Containers
One per portion, so each meal is grab and go. Shallow ones cool fastest.
- 8 × 2-cup soup containers or pint jars for Classic Vegetable Minestrone Mason jars
- 16 × 3-cup meal-prep containers with lids for Creamy Vanilla Overnight Oats and Red Wine Braised Short Ribs Food storage containers
- 16 × 1-cup containers with lids for Lemon Herb Rice Pilaf with Orzo and Classic Cucumber Tzatziki Food storage containers
Day by day
Monday
- Breakfast Creamy Vanilla Overnight Oats (2 portions)Eat it cold, straight from the fridge.
- Lunch Red Wine Braised Short Ribs (2 portions)Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.
- Dinner Classic Vegetable Minestrone (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Lemon Herb Rice Pilaf with Orzo (2 portions)Reheat covered with a splash of water.
- Snack Classic Cucumber Tzatziki (2 portions)Eat it cold, straight from the fridge.
Tuesday
- Breakfast Creamy Vanilla Overnight Oats (2 portions)Eat it cold, straight from the fridge.
- Lunch Classic Vegetable Minestrone (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Red Wine Braised Short Ribs (2 portions)Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.
- Dinner Lemon Herb Rice Pilaf with Orzo (2 portions)Reheat covered with a splash of water.
- Snack Classic Cucumber Tzatziki (2 portions)Eat it cold, straight from the fridge.
Wednesday
- Breakfast Creamy Vanilla Overnight Oats (2 portions)Eat it cold, straight from the fridge.
- Lunch Red Wine Braised Short Ribs (2 portions)Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.
- Dinner Classic Vegetable Minestrone (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Lemon Herb Rice Pilaf with Orzo (2 portions)Reheat covered with a splash of water.
- Snack Classic Cucumber Tzatziki (2 portions)Eat it cold, straight from the fridge.
Thursday
- Breakfast Creamy Vanilla Overnight Oats (2 portions)Eat it cold, straight from the fridge.
- Lunch Classic Vegetable Minestrone (2 portions)Reheat on the stove, stirring, until it is steaming all the way through (165°F), or microwave it covered, stirring halfway.
- Dinner Red Wine Braised Short Ribs (2 portions)Lift off the fat, then reheat covered at 325°F for 30 to 40 minutes before reducing the sauce.
- Dinner Lemon Herb Rice Pilaf with Orzo (2 portions)Reheat covered with a splash of water.
- Snack Classic Cucumber Tzatziki (2 portions)Eat it cold, straight from the fridge.
Why 4 days
Every recipe here keeps at least 4 days in the fridge by its own storage note, and no meal is planned later than that. USDA says to eat refrigerated leftovers within 3 to 4 days (source). Refrigerate leftovers within 2 hours of cooking, or within 1 hour when it is above 90°F (a hot car, a picnic). More in leftovers and storage.
Our storage notes are general kitchen guidance in line with USDA advice, not a guarantee. When in doubt, throw it out.
More prep weeks
Vegetarian prep weekChicken prep weekHands-off slow cooker weekSoup and stew prep weekFreezer-friendly prep weekQuick prep week: an hour or less each