Cassy Joy Garcia - Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity

First published in 2019 by Victory Belt Publishing Inc. Copyright 2019 Cassandra Joy Garcia All rights reserved No part of this publication may be reproduced or distributed in any form or by any means, electronic or mechanical, or stored in a database or retrieval system, without prior written permission from the publisher. ISBN-13: 978-1-628603-43-9 The author is not a licensed practitioner, physician, or medical professional and offers no medical diagnoses, treatments, suggestions, or counseling. The information presented herein has not been evaluated by the U.S. Food and Drug Administration, and it is not intended to diagnose, treat, cure, or prevent any disease. Full medical clearance from a licensed physician should be obtained before beginning or modifying any diet, exercise, or lifestyle program, and physicians should be informed of all nutritional changes.

The author claims no responsibility to any person or entity for any liability, loss, or damage caused or alleged to be caused directly or indirectly as a result of the use, application, or interpretation of the information presented herein. Food photography by Cassy Joy Garcia Cover photo and additional photography by Jessica Rockowitz Cover and Interior design by Yordan Terziev and Boryana Yordanova Printed in Canada TC 0119 Contents
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Shredded Chicken, Broccoli, and Rice
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Ground Beef, Zucchini, and Mushrooms
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Roasted Chicken and Cauliflower
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Ground Beef, Broccoli, and Yukon Gold Potatoes
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Baked Chicken Breast, Tomatoes, and Rice
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Ground Chicken, Bell Peppers, and Rice
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Turkey Breast Tenderloins, Cherry Tomatoes, and Yukon Gold Potatoes
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Ground Beef, Carrots, and Rice
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Baked Chicken Breast, Kale, and Corn
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Brisket, Bell Peppers, and Russet Potatoes
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Roasted Chicken, Green Beans, and Yukon Gold Potatoes
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Shredded Beef, Collard Greens, and Acorn Squash
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Baked Chicken Breast, Bell Peppers, and Spaghetti Squash
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Shredded Beef, Kale, and Polenta
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Ground Beef, Spinach, and Spaghetti Squash
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Shredded Pork, Kale, and Plantains
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Roasted Chicken, Brussels Sprouts, and Parsnips
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Baked Turkey Breast, Kale, and Butternut Squash
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Pork Shoulder, Brussels Sprouts, and Sweet Potatoes
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Baked Chicken Breast, Collard Greens, and Sweet Potatoes
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Ground Beef, Cabbage, and Carrots
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Shredded Pork, Kale, and Sweet Potatoes
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Ground Pork, Cabbage, and Red Potatoes
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Roasted Chicken, Mushrooms, and Spaghetti Squash
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Brisket, Brussels Sprouts, and Rice
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Shredded Pork, Cabbage, and Red Potatoes INTRODUCTION It all started with shredded chicken. Once upon a time, back in 2014, I was preparing for a spot on a local TV show. The producer wanted to feature easy meal prep for busy parents. I love a good riddle, so I strapped my thinking cap on tight and started brainstorming. Despite my several years in the professional food blogging world, I really hadnt seen a meal prep method that MADE COMPLETE SENSE to me.

Most suggested that you choose five to ten recipes for the week, rack and stack the ingredient lists (turned grocery list), unload your impressive haul from the grocery store, and then spend a FULL DAY cooking all of the food. At the end of your long, arduous day in the kitchen, usually a Sunday, youre left with a refrigerator full to the brim of prepared dishes. Then you spend all week eating and (usually) microwaving leftovers. This method works for some people, but does it work for all? Heck no. Its too complicated, too expensive, and takes too long, and I know fewer than five people who would happily eat leftovers every day. and thats when I thought of shredded chicken. and thats when I thought of shredded chicken.