Just Simply…Cuisine recently launched Mise en Fridge, a platform to share tips and resources for prepping the kitchen. As part of this series, we’re reaching out to our friends and home cooks for their “mis en fridge” ideas.
JSC Contributor… Tory O’Kane
Our weekdays are pretty busy, so anything I can do ahead of time I do! At night, I wash my hair and pick out my clothes so in the morning I can snuggle with my little munchkin before going to work. When Chris told me about “mise en fridge” I was all ears. I’m a total convert!
Our farmers’ market is on Sundays, so I start my “mise en fridge” routine Sunday morning. First thing I do is check what’s in the fridge. Today I had mozzarella, breadcrumbs, potatoes, tortillas, and leftover stuffing. My next step is figuring out what will be at the local market. Some people (ahem…my mom) can walk through the market, pick up whatever looks good, and make great meals out of what comes home. I’m not quite there as a cook, so I need a little more forethought. I like to google what’s seasonal, and try to think of what will go with the ingredients I have on hand. Here’s an example of how I think through the meal plan:
- Mozzarella and breadcrumbs make me want some sort of parm…eggplant is in season, so I’ll make an eggplant parm. But, with meat sauce, because my husband gets a headache without meat…that’s okay, I’ll get to reuse that meat sauce in a later meal.
- Tortillas scream fajitas or tacos, but we’ll go with fajitas since peppers and onions are abundant at the market.
- My leftover stuffing mixed with potatoes would be great under roasted chicken. And if I’m making chicken, might as well use the leftovers for the fajitas.
After I have a rough meal plan I head to the market. I’ll grab the basics for my meal plan plus anything that looks good for a side. Once I’m back from the market it’s prep time. I clean, peel, and chop whatever will stay. I also make as much of the meal as I can on Sunday. Today I prepped garlic, onions, peppers, and parsley. I breaded and baked slices of eggplant and threw on my slow cooker all day for a simple meat sauce. In the afternoon I assembled the eggplant parm and then cooked the chicken for dinner.
This Week’s…. Mise en Fridge
Sunday – Roast Chicken over Potatoes & Stuffing with a side of Broccoli from the market
Monday – Eggplant Parm (assembled Sunday to be cooked Monday)
Tuesday – Out
Wednesday – Fajitas with leftover Sunday Chicken
Thursday – Pasta with Meat Sauce
Friday – Family Pizza Night
Saturday – Out
Yum, can’t wait for dinner this week!
Tory learned to cook from her mom and her favorite day of the year is the day before Thanksgiving when she and her mom spend all day in the kitchen. She lives in New York with her husband and young son. As a working mom, she knows how difficult it is to get a good, quick meal on the table. She survives the work week by planning out and prepping meals on Sunday.
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