5 suggestions to organize your weekly menu
There are two ways to face the week: improvise every day, or spend one focused hour deciding what you’re going to eat from Monday to Friday.
- The first option usually ends in rushing, random grocery runs and the classic “pasta with whatever’s left in the fridge”.
- The second lets you make one shopping list, fill the fridge with a plan… and forget the “what’s for dinner?” drama until the weekend.
The trick isn’t cooking more, it’s choosing recipes that work for you: dishes you can prep ahead, portion into containers and reheat without turning sad or mushy. Meals that hold up well in the fridge, travel nicely if you eat at the office, and are still tempting on Thursday as they were on Monday.
These five ideas are designed exactly with that in mind.
Pasta with frozen squid
A good reminder that planning ahead doesn’t mean giving up on convenience ingredients. Frozen squid/calamari is easy to keep on hand and lets you pull together a quick sauce with garlic, white wine and cherry tomatoes roasted just enough to get sweet and jammy.
Cook the pasta slightly more al dente than usual if you know you’ll reheat it later. The next day, a quick reheat in a pan with a splash of water or broth brings everything back together without losing freshness. It’s light enough to not feel heavy, but doesn’t taste like a last-minute emergency dinner.
Pasta with frozen squid is a simple but irresistible seafood first course, ideal when you want something practical without sacrificing taste. Frozen squid rings , always ready in the freezer, are transformed in just a few steps into a fragrant and...
Ratatouille crumble
Ratatouille or any mixed vegetable stew gets even better after a night in the fridge, but served plain it can feel a bit predictable. Turning it into a savory crumble changes everything: a juicy base of well-cooked veggies topped with a lightly golden, buttery crumb that adds texture and contrast.
You can assemble it in advance and reheat in the oven for a few minutes so the topping crisps back up. It works as a light main dish or a more substantial side. And the next day it still has all that concentrated flavor.
Got leftover ratatouille in the fridge? Don't let it go to waste. Turn it into a savory crumble in just a few minutes. Simply add a crunchy crumble on top and pop the whole thing in the oven for a warm, fragrant, textured dish. It's the perfect...
Spinach and goat cheese quiche
Quiche is one of the most meal-prep-friendly recipes out there. You bake it once, let it cool, slice it, and you’ve got several meals ready to go. Spinach and goat cheese are a great combo: flavorful, satisfying and they hold their texture well without drying out.
You can eat it warm or at room temperature, which makes it perfect to take to work. A few minutes in a low oven or microwave is enough if you like it hotter. Add a simple salad on the side and you’ve got a complete meal with almost zero extra effort.
For a simple and effective meal, choose the quiche option! Here, we offer a vegetarian version filled with spinach and goat cheese. It's a great way to get kids (and the more reluctant ones!) to eat their vegetables through an easy recipe and a...
Air fried meatballs glazed with homemade sweet and sour barbecue sauce
Meatballs are a classic lunchbox food, but here the finish makes the difference. Cooked in the air fryer, they come out nicely browned on the outside and juicy inside, with much less added fat. Then they’re coated in a quick sweet-tangy homemade barbecue sauce that clings to the surface without drowning them.
No air fryer? The oven works just fine. They keep very well in the fridge and reheat beautifully—the sauce loosens and wraps around the meat again without drying it out. Serve with rice, mashed potatoes, roasted veggies, or even tucked into a bun for a midweek sandwich.
These air fryer meatballs with sweet-and-sour BBQ-style sauce are the kind of recipe that instantly makes everyone hover around the table. Perfect for a casual dinner, a party platter, or a quick appetizer , they’re beautifully browned with way less...
Brazilian coxinhas stuffed with chicken
These Brazilian croquettes, with their teardrop shape, are perfect for batch cooking. The filling of shredded, well-seasoned chicken stays juicy, and the dough on the outside protects everything when you fry or reheat them.
Once fried, you can store them in the fridge and re-crisp them in the oven or air fryer. You can also freeze them before frying if you want a ready-to-go stash. They’re ideal for casual dinners, with a salad, or for satisfying a salty craving without reaching for ultra-processed snacks.
Don't know what to do with your leftover chicken? Try Coxinhas, the famous Brazilian croquettes! An easy and crispy recipe that kids will love (just like the adults too ;-) ). Have fun varying the fillings to offer several flavors to your guests. A...
Week sorted, no “same thing again” feeling
With these five recipes you’ve got enough variety to avoid the dreaded “ugh, this again?” feeling: a comforting pasta, a veggie-forward baked dish, an easy quiche, protein-packed meatballs and a fun snack-style option.
The best part? They all work great in containers and remove a bunch of daily decisions.
To round things out, you can prep a couple of simple side “building blocks”: some plain rice, a tray of roasted vegetables, or washed salad greens ready to dress. With those basics, you can mix and match without starting from zero every night, making the whole week feel a lot lighter.
Patricia González
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