Today's breakfast on my day off.

Homemade butter chicken sauce and eggs, shakshuka-style. Served with some warm naan. Going to keep some jarred sauce around in the pantry for future quick-breakfast iterations. So good, and an easy, impressive meal for your customers (family you cook for, haha).

I meal prep weekly for my husband and I. This covers most of four or so days of meals, gets us to the weekend when we tend to go out, eat out, or grill out. With a prep like this, we either do bowls or we keep little flour street tortillas around so we can make some quick tacos or whatever.

Our typical stack is rice on bottom, potatoes, then meat. Toss on some cumin-pickled red cabbage, some chopped green onion, and top with a honey harissa sauce or a crazy fridge concoction.

The cottage cheese cake is a new obsession of mine. Comes out dense like pound cake with a bit of tang from the cottage cheese.

Recipes below.

Sorta Pernil Roast Pork

Marinated in orange juice, lime juice, cumin, oregano, and a LOT of garlic.

7 lb roast took about 90 minutes in the pressure cooker. I cut into four large chunks and seared on the Blackstone first.

After it came out of the pressure cooker I pulled it and broiled it to get a crispy "carnitas" style crunch on the meat.

Coconut, Curry, Turmeric Rice

Always with the rice cooker.

Three cups dry basmati

1 can unsweetened coconut milk

Threw in some dried unsweetened coconut flakes for crunch

Tumeric and curry powder

Salt

Water as needed to fill to the rice cooker line.

Made about 6 cups of rice.

Cumin, Garlic Sweet Potatoes

Easy peasy. Peel, chop, EVOO, garlic and cumin powder, roast in oven at 400.

Flip halfway through and cook til they have a bit of crust to them.

Ham, Gruyere, and Egg Bake

14 eggs, garlic and onion powder. Dried thyme. Beat well. Slowly fold in shredded cheese. Dont overdo it. You dont want to lose the air you just beat into the egg.

Dice your deli ham.

Pam-up your 16x9 and place the ham at the bottom.

Bake at 350 for... I'm not sure I don't tend to time my cooking, sorry.

The edges will rise first, the center will take a bit longer (cheese inside is heavy) once the inside starts to rise, watch it. Wait for it to start to brown and when it looks good and golden take it out.

It WILL deflate. Its eggs. Its supposed to.

Salad

Spinach, Cilantro, Jicama, Carrot, Cucumber, radish salad.

Dressing: Greek yogurt, lime juice, cilantro, dab of honey, evoo, salt

Cottage Cheese Coffee Cake

Ingredients

The Batter

• Unsalted Butter: 6 oz (1 ½ sticks) — softened/creamed
• White Sugar: 1 cup
• Eggs: 4 large eggs
• Cottage Cheese: 3 cups
• Honey: ¾ cup
• All-Purpose Flour: 2 ¼ cups
• Baking Powder: 3 tsp
• Kosher Salt: 1 ½ tsp
• Vanilla Extract: 2 tsp (Added to warm up the batter base for the coffee cake profile)

The Cinnamon Ribbon & Streusel Topping

(Replacing the fruit and white sugar sprinkle)

• Brown Sugar: 1 cup (packed)
• All-Purpose Flour: ½ cup
• Ground Cinnamon: 1 ½ tbsp
• Unsalted Butter: 4 tbsp (½ stick) — melted
• Optional: Finely chopped pecans or walnuts: ½ cup (if you like a nutty crunch)

Directions

1. Prep the Oven & Pan: Preheat your oven to 400°F. Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the cake out later.
2. Make the Streusel Topping: In a medium bowl, combine the 1 cup of brown sugar, ½ cup of flour, 1 ½ tablespoons of cinnamon, and the optional chopped nuts. Pour in the 4 tablespoons of melted butter and stir with a fork until the mixture forms nice, clumpy crumbs. Set this aside.
3. Mix the Wet Ingredients: In a large bowl, cream together the 1 ½ sticks of softened unsalted butter and 1 cup of white sugar until smooth. Beat in the 4 eggs one at a time. Once combined, stir in the 3 cups of cottage cheese, ¾ cup of honey, and 2 teaspoons of vanilla extract until the wet mixture is cohesive.
4. Finish the Batter: In a separate bowl, whisk together the 2 ¼ cups of flour, baking powder, and kosher salt. Fold the dry ingredients into your wet mixture, stirring just until a smooth batter forms.
5. Assemble: * Spread half of your batter into the bottom of the prepared 9x13 pan.
   • Take one-third of your cinnamon-streusel mixture and scatter it evenly over the batter to create a hidden interior ribbon.
   • Spoon the remaining batter carefully over the cinnamon layer, smoothing out the top.
   • Scatter the remaining two-thirds of the streusel crumb mixture heavily and uniformly across the entire top surface.
6. The Bake: Place the cake in the oven and immediately drop the temperature down to 350°F.
7. Timing & Setting: Start checking the cake at the 45-minute mark. Because it doesn't have the heavy, moisture-releasing wet fruit weighing it down, it may bake a few minutes faster than the fruit version. It is ready when the center has a very tight wiggle (moving together as a stable unit, similar to a baked cheesecake), usually between 45 and 50 minutes.
8. Cool & Set: Let the cake cool in the pan completely before slicing. Because of the cottage cheese base, it will set up into a beautiful, rich texture as it cools down.

This all gets packaged separately in take-n-go mix-n-match whatever-you-want-today containers in the fridge.

Stuffed Cabbage

Sauce: Tomato sauce and paste, onion, garlic, oregano, caraway and bay, apple cider vinegar, sauerkraut sauce.

Filling: 1 lb beef, 1 lb pork, 1 cup rice (before cooking)

2 head cabbage

Start by boiling one head of cabbage, as outer leaves become flexible, peel them off and place in strainer to drip and cool. This is a long process so start at the beginning and peel over time. Once the larger leaves are expired swap out your next head.

Saute the diced onion, add garlic and let it bloom. Add tomato paste and cook until its a dark red (brick-like) color. Then add sauce, and the rest of the ingredients. Simmer on low for as long as you can (the longer the better).

While sauce is simmering and after you've made your rice in a rice cooker, make your meat mixture. Onion and garlic first, then add meat, while meat is browning add garlic and onion powder, oregano and caraway. Cook until browned. Once browned add rice, as much sauerkraut as you want (we love tangy stuffed cabbage) and a few spoonfuls of sauce to make the meat mixture "saucy" but not liquid. It needs to mound after you scoop. Stir well.

At the bottom of a 13x9 smear a bit of red sauce just to cover the bottom. Layer sauerkraut as desired.

Place your cabbage leaf flat, cut the heavy stem off the bottom, place a spoonful of meat on the leaf and roll like a burrito. Then place in the 13x9 in the pan (see picture)

Once your pan is full, spoon sauce to cover each cabbage roll and cover tightly in foil. Bake at 350 for 30 mins, then take off the foil and bake until sauce sticks to the rolls, and looks as pictured.

This amount makes 2 pans with 10 each. Its a labor of love but one of our favorites.

Spicy Ceaser Potato Salad

Boil red skinned potatos to tender, let cool completely.

Mix ceaser dressing, shaved parm, harissa paste, flat leaf parsley, and green onion. Harissa to taste, or leave out completely if you dont want any heat.

Pierogi (not pictured) with horseradish sour cream.

I havent made this yet, but I just buy frozen pierogi and air fry in batches.

Sauce is sour cream, chives, garlic, and horseradish.

Peach & Blackberry Cottage Cheese Cake (9x13 Pan)

Ingredients

The Batter:

• 6 oz (1 ½ sticks) unsalted butter, softened
• 1 cup + 2 tbsp white sugar
• 4 large eggs
• 3 cups cottage cheese
• ¾ cup honey
• 2 ¼ cups all-purpose flour
• 3 tsp baking powder
• 1 ½ tsp kosher salt

The Topping:

• 4 to 5 ripe peaches, sliced thick
• 2 pints fresh blackberries
• 2 tbsp sugar (for the initial sprinkle)
• 1 to 2 tbsp extra sugar (for the final broil)

Directions

1. Prep: Preheat your oven to 400°F. Line a 9x13 pan with parchment paper so it hangs over the sides.
2. Mix the Wet: Cream the softened butter and sugar together first. Then, beat in the 4 eggs one at a time. After the eggs are in, mix in the rest of the wet ingredients (the cottage cheese and honey) until smooth.
3. Finish the Batter: Whisk the flour, baking powder, and salt together, then fold the dry ingredients into your wet mixture until you have a smooth batter. Dont over work this here!
4. Assemble: Spread the batter into the pan. Scatter the peaches and blackberries all over the top, then sprinkle the 2 tbsp of sugar evenly over the fruit.
5. Bake: Put the cake in the oven and immediately drop the temperature to 350°F.
6. The Timing & Crusting: Start checking it at 40 minutes. If the center has a really tight wiggle (moves together like a cheesecake) right around 50 minutes, it's ready. If the crust isn't as crispy as you want it when the cake is done, sprinkle on another 1 to 2 tablespoons of sugar and give it a quick broil to finish it off.
7. Cool: Let it cool completely in the pan so it sets up before you lift it out to slice.

Storage Strategy: Portion each component in its own small, separate airtight containers. Mix, match, and assemble combinations throughout the week, topping them with the ice-cold pickled cabbage right before serving.

Menu

1. Carribean Beef Barbacoa
2. Roasted Chili-Smoked Sweet Potatoes & Black Beans
3. Golden Ginger-Curry Couscous
4. Coconut Curry Rice
5. Oven-Caramelized "Green" Green Beans & Green Onions
6. Stonefire Mini Naan

Barbacoa

Ingredients

• 2.5 lbs beef chuck roast, cut into large 2-inch chunks
• 1 tbsp avocado oil (for searing)
• 1 1/4 cups low-sodium beef broth or bone broth
• 2 chipotle peppers in adobo sauce + 2 tsp of the adobo sauce
• 5 cloves garlic, minced
• 1/2 red or white onion, chopped
• 2 1/4 tbsp ground cumin
• 1.5 tbsp dried oregano
• 1/2 tsp ground cloves
• 3 bay leaves
• 2.5 tbsp apple cider vinegar (ACV) (2 tbsp for cooking, 1/2 tbsp reserved for the shredding finish)
• 1 tsp kosher salt & 1 tsp black pepper

Instructions

1. Blend Sauce: In a blender, combine the beef broth, chipotle peppers, adobo sauce, minced garlic, onion, cumin, oregano, ground cloves, 2 tbsp of the apple cider vinegar, salt, and black pepper. Blend until completely smooth.
2. Sear Beef: Season the 2-inch beef chunks lightly with salt and sear in batches until a deep brown crust forms on all sides (2–3 minutes per side).
3. Pressure Cook: Put the seared beef in the pressure cooker. Pour the blended sauce over the seared beef chunks, toss in the 3 bay leaves, lock the lid, and set to High Pressure for 60 minutes.
4. Rest & Shred: When the timer goes off, let the Instant Pot naturally release pressure for 10 minutes to keep the meat juicy. Vent any remaining steam, open the lid, discard the bay leaves, and transfer the beef to a large bowl. Shred the meat with two forks.
5. The Acid Finish: Toss the steaming hot shredded beef with the remaining apple cider vinegar Ladle 2 to 3 heavy scoops of the smoky adobo liquid from the pot back over the beef so it stays incredibly moist in the fridge.

2. Roasted Chili Sweet Potatoes & Black Beans

Ingredients

• 3 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 2 cans (15 oz each) black beans, thoroughly rinsed and dried
• 3 tbsp olive oil
• 1.5 tsp smoked paprika
• 1.5 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp chili powder
• 1 tsp kosher salt
• 1 tbsp apple cider vinegar (ACV) (Lime replacement pivot)
• 1/3 cup fresh cilantro, chopped

Instructions

1. Prep & Season: Preheat oven to 400°F (200°C). Toss the sweet potato cubes directly on a large baking sheet with the olive oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, and salt.
2. Roast Potatoes: Roast the sweet potatoes for 20 minutes, giving the pan a good shake halfway through.
3. Add Beans: At the 20-minute mark, pull the pan out, dump the dried black beans directly onto the sheet, and quickly toss them with the potatoes.
4. Final Bake: Return to the oven for a final 5 minutes just to warm the beans through.
5. Finish: The second it comes out hot, sprinkle 1 tbsp of Apple Cider Vinegar and the chopped cilantro across the tray. Give it a light, gentle toss with a spatula so the residual heat glazes the potatoes.

3. Golden Ginger-Curry Couscous

Ingredients

• 2 cups traditional, non-instant dry couscous
• 2 1/4 cups low-sodium chicken or vegetable broth
• 1/2 cup full-fat canned coconut milk
• 2 tbsp fresh ginger root, peeled and finely grated/minced
• 1/2 to 1 tsp mild curry powder
• 1 tsp kosher salt
• 2 tbsp coconut oil or butter

Instructions

1. Bloom the Aromatics: Melt 2 tbsp of coconut oil in a medium saucepan over medium heat. Sauté the minced ginger and curry powder for 60 to 90 seconds, stirring constantly, until the spices bloom.
2. Boil Liquids: Pour in the chicken broth, coconut milk, and salt. Whisk to combine, bringing the mixture to a full, rolling boil.
3. Simmer: Stir in the 2 cups of dry couscous. Turn the heat down to low, cover tightly with a lid, and let it gently simmer for 10 to 12 minutes until the liquid is fully absorbed. Stir once halfway through.
4. Steam Rest: Pull the pot completely off the heat. Let it sit, covered, for 5 minutes to finish steaming. Remove the lid, fluff gently with a fork, and leave uncovered to cool.

4. Coconut Curry Rice

Ingredients

• 2 cups long-grain white rice or jasmine rice, thoroughly rinsed
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup full-fat canned coconut milk
• 1/2 to 1 tsp mild curry powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 3 to 4 tbsp slivered almonds (for topping)

Instructions

1. Rinse and Combine: Rinse your rice until the water runs completely clear. Dump the drained rice into your rice cooker pot.
2. Add Liquids & Spices: Pour in the chicken broth, coconut milk, curry powder, garlic powder, and salt. Stir gently to make sure the curry powder is completely dissolved and distributed.
3. Cook: Set your rice cooker to its standard White Rice cycle.
4. The Crunchy Finish: Once the rice cooker flips to "Warm," let it steam undisturbed for 5 minutes. Open the lid and fluff the aromatic yellow rice with a paddle. Sprinkle the slivered almonds directly over the top when you pack it into your station container.

5. Oven-Caramelized "Green" Green Beans

Ingredients

• 1 lb fresh green beans, trimmed and dried
• 1 bunch green onions (scallions), cut into large 2-inch pieces
• 1.5 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• 1/4 tsp celery salt
• A generous grind of fresh black pepper & a pinch of kosher salt

Instructions

1. Toss Everything: Preheat oven to a high roast or broil setting. In a small bowl, mix the garlic powder, onion powder, dried thyme, celery salt, black pepper, and salt to create your dry "green seasoning". (Be careful with the actual salt here, the celery salt has its own sodium)
2. Roast & Caramelize: Toss the green beans and the 2-inch green onion pieces together directly on a baking sheet with the olive oil and the dry spice seasoning blend so everything is coated from the start.
3. Bake: Roast for 10 minutes until the green beans are beautifully blistered and the green onions are sweet, tender, and caramelized.

Instructions

1. Mix: In a bowl, toss the shredded cabbage, carrots, sliced onion, salt, garlic powder, and optional hot pepper together.
2. Pack & Pickle: Pack the mixture tightly into a clean glass mason jar. Pour the white vinegar directly into the jar until the vegetables are completely submerged.
3. Chill: Seal tight, shake well, and store in the fridge.

Optional Pickles:

Note: this recipe is half-assed here because I didnt make it today, already had some stocked.

1. Shred purple cabbage into thin strips
2. Mix apple cider vinegar with whole cumin and mustard seed
3. I usually include a teaspoon of salt per 4 jars and a couple pinches of sugar
4. Boil the vinegar, spices, salt and sugar
5. Stuff your cabbage into the jars
6. Pour the hot pickling mix over the cabbage and place lid on jars (I use traditional bell jars)

The pickles are a great acidic addition to any/all of the food.