How I Cook 20 Craveable Meals in 1 HOUR

This 1 hour meal prep makes deciding what to make for dinner easy. Each dish is craveable and can be assembled in about 5 minutes. Get my favorite cookware from Made In with a 10% discount on your first order over $100 using my link https://madein.cc/0324-brian

MY GEAR:
RICE COOKER: https://amzn.to/43XpOko
8qt STOCK POT: https://amzn.to/3TKn0oV
12″ NONSTICK: https://amzn.to/4979X58
CUTTING BOARD: https://amzn.to/341OgnD
DIGITAL SCALE: https://amzn.to/30bNZO3
SPIDER STRAINER: https://amzn.to/3FYqcoc
JULIENNE PEELER: https://amzn.to/4a4QNOW
DUTCH OVEN: https://amzn.to/3SB4DAV
RICE COOKER https://amzn.to/3LAE4Jy
MEAT CHOPPER: https://amzn.to/49ZHPlL
**As an Amazon Associate I earn from qualifying purchases**

Shopping List:
CHICKEN
4-5 pounds boneless, skinless chicken thighs
900 grams (3-4c) chicken stock
Salt
pepper

GROUND BEEF
2lb/1kg 85/15 ground beef
2 white onions, diced
4-5 garlic cloves, minced
Salt
Pepper

RICE
600 grams (3 cups) medium grain calrose rice
800 grams (3-4 cups) water
Olive oil
Salt

SPAGHETTI
2lb/1kg spaghetti
Salt
Olive oil

VEGGIES
2 bunches broccoli raab
4 large red bell peppers
2 white onions
1 red onion
4-5 garlic cloves

PICKLED RED ONIONS
200g (1c) water
200g (1c) white distilled vinegar
40g (1/4c) sugar
4g (1t) salt
Red onions, sliced

PANTRY:
Flour tortillas
Ranchero sauce (mayo & salsa)
Romaine lettuce
Carrots
Cucumbers
Pickled ginger
Seaweed/nori
Spicy mayo (sriracha & mayonnaise)
Feta cheese
Cherry tomatoes
Pepperoncinis
Greek Viniagrette:
50g (3T) white balsamic or champ vin
125g (1/2c) olive oil
25g (5T) grainy mustard
salt
pepper
dried oregano
Garlic
Marinated artichokes
Black beans
Shredded mexican cheese
Korean BBQ sauce
Kimchi
Bibimbap sauce
Eggs
Chili crisp
Peanut butter
Soy sauce
Calabrian chilies
Tomato paste
Butter
Parmesan

*Instructions*
Bring lrg pot of water to boil

Chicken & Rice:
Place chicken in pot, cover with chicken stock. Season w salt & black pepper. Bring to boil, reduce heat to med-low, cover, cook 45-55 min

Transfer cooked chicken & 1/2c of the broth into container. Shred & store in fridge until ready to use.

Cook rice, water, & a large pinch of salt in a rice cooker.

Veggies:
Chop broccoli raab into 1-inch pieces. Slice peppers & 1 white onion. Slice red onion & keep separate. Medium dice 1 white onion, mince garlic cloves.

Pasta:
Boil spaghetti in salty water until just past al dente. Drain, toss with olive oil, store in fridge.

Broccoli rabe:
Cook 60 seconds in the same boiling water you cooked spaghetti in. Drain. Store in fridge in paper towel lined container.

Pickled Red Onions:
Combine water, vinegar, sugar, & salt in pot, bring to boil. Add sliced red onions, remove from heat, & cool in the liquid. Refrigerate.

Ground Beef:
Preheat pot over medium high, add olive oil, ground beef & large pinch salt. Break apart well while cooking. When starting to brown, add diced white onion, minced garlic & salt. cook 5-10 min over med heat, stirring often. Season w salt & pepper.

Peppers & Onions:
Preheat pan on high. Add olive oil, sliced peppers, white onion, & salt. Saute til blistered & starting to soften. Remove from heat, tent w foil for 5 min to steam.

FINISHED DISHES:
CHICKEN FAJITA TACO
Heat tortillas, reheat shredded chicken with peppers and onions. Add to tortillas and top with ranchero sauce and pickled red onions.

SUSHI BOWL
Heat rice, rabe, & shredded chicken in microwave. Add shredded carrots, sliced cucumbers, pickled ginger, shredded nori, & spicy mayo.

GREEK CHOP SALAD
Combine chopped romaine w diced cucumbers, sliced pepperoncinis, halved cherry toms, pickled red onions, chopped pepper/onion mix, shredded chicken. Dress w greek vinaigrette, top w crumbled feta.

MEDITERRANEAN CHICKEN PASTA
Heat nonstick w olive oil, add chopped pepper/onion mix, chopped rabe, chopped artichokes, chopped garlic. Add spaghetti & shredded chicken, splash of vinegar or lemon juice, few Tbsp water, & a generous sprinkle parmesan. Warm & toss over low heat.

BURRITO BOWL
Heat beef, rice, pepper/onion mix, & beans in microwave. Add shredded cheese, shredded lettuce, pickled red onion, & salsa or ranchero sauce.

BIBIMBAP
Heat beef in nonstick, add 1/2c korean bbq sauce to glaze. Add to bowl with warm rice & rabe. Top w shredded carrot, sliced cucumbers, kimchi, bibimbap sauce, & sunny side up egg.

CHILI CRISP BEEF NOODLES
Add 2-3 Tbsp chili crisp to large nonstick, add chopped rabe & 1c ground beef mix. Toss & warm. Add handful of spaghetti, 1/4c water, 1T peanut butter & 1T soy sauce.

SPAGHETTI SALSA ROSA
Heat nonstick pan w olive oil, add 1-2Tbsp chopped calabrian chiles, 1Tbsp tom paste, 1/2c finely chopped onion/pepper mix, 3-4T water & 2-3T butter. Swirl to melt & emulsify. Add lrg handful spaghetti. Toss. Off heat add generous amount of parm. Top with parm & black pepper to serve.

#mealprep #weeknightdinners

When it comes to cooking meals at home during the work week I want dishes that are cravable nourishing and require as little time and effort as possible today I’m going to show you the system that I’ve developed to accomplish just that first I’ll show you how to prep a fridge

Full of versatile flavorful building blocks in just 60 minutes then I’ll show you how to turn those building blocks into a bunch of cravable lunches and dinners that you can eat throughout your work week to get started on the prep I’ll drop a big pot of water on the

Stove and bring it up to a boil to cook some noodles while that comes up I’ll grab four to 5 lbs of boneless skinless chicken thighs please don’t Sub in breasts by the way the cooking method that I’m going to be using for these will make them mucho dried out next I’ll

Flip these thighs into a pot then cover them with one box of store-bought chicken stock that’s about 900 G in total or 3 to four cups behind the stock in goes a strong pinch of salt and then a strong pinch of black pepper I’ll just nudge the meat real quick to make sure

It’s all submerged in the stock then I’ll move this pot over to the stove and bring it up to a simmer 3 to 4 minutes later I’ve got some action going on here so I’ll turn the heat down to medium low pop on a lid and simmer these thighs for

45 to 55 minutes while that cooks I’ll grab my rice cooker and get some carbs into the mix into that I’ll add 600 G of medium grain calrose rice 800 G of water and a strong pinch of salt I like medium grain rice like Boton for meal prep

Because it stals very slowly in the refrigerator and it reheats really well it’s super plump and tender even like 6 days later next out of the fridge I’ll grab two bunches of broccoli Rob four bell peppers two white onions one red onion and some garlic and cut them all

Down I’ll start by cutting off the stemmen from the broccoli Rob here then I’ll chop that down into very rough 1-in pieces I chose Rob for my main vegetable this week because it’s delicious but also versatile it can play well in Chinese dishes Italian dishes French Japanese or Korean it goes with pretty

Much all food if you don’t like Rob or you can’t get it I’d say Sub in kale and once I’ve got both Bunches of this Rob chopped down I’ll move on to my Peppers I’ve got four large red bells here and to prep them up I’ll slice off the

Sidewalls while leaving the wet riby attached to the core and just in case I don’t get all that pith I’ll make sure to come back and zip that out with my knife I really hate that white stuff in the middle it’s bitter and makes Peppers soggy when you saut them behind the

Peppers I’ll take one of my two white onions and slice it down into quarter inch strips that are roughly the same size as the peppers and once those two things are sliced up I’ll keep them together and then grab my one red onion and slice it just like I did for that

Last white onion keep this separate from the pepper and white onions that we just cut though because this onion will have a different Destiny next to round out the prep I’ll take my second white onion and give it a chunky medium to small dice then I’ll grab four to five garlic

Cloves and give those a smash through my garlic press in total cutting down the broccoli the peppers the onions and the garlic should only take about 5 to 10 minutes once all my knife works done I’ll head back over to the stove at this point my pasta water is up to a full

Boil so I’ll add in three strong grips of salt to season it up then in goes 2 lbs of spaghetti which as it turns out is a pretty versatile noodle as you’ll see later in this video spaghetti can be a pretty good sub for rice or wheat noodles in many different Asian recipes

Now I’ll just set a quick 10minute timer to cook this pasta then I’ll make one of the most versatile food items in this video pickled red onions to make them I’ll combine 200 g of water with 200 g of white distilled vinegar and then 40 g

Of sugar and 4 G of salt next I’ll drop this pickle brine on the stove top and bring it up to a boil and once it’s ripping I’ll add in the red onions that I just sliced and then push those into the BR and then take them off the heat

To cool down for about 1 hour once they’re cooled you can see that they’re beautifully pink fully pickled and ready to bring crunchy acidity anywhere it’s needed which is everywhere basically back in the stove my spaghetti’s been cooking for 10 minutes now so I’ll snatch out a couple of noodles to give

Them a taste for dness we’re not really going to be cooking these in pasta water like you normally would for a dried pasta dish so they need to be cooked all the way meaning not crunchy or Al Dente now I’ll use tongs to lift this pasta

Out of the water drain it really really well then to save dishes I’ll throw it right into the container that I’m going to be using to store it in in the refrigerator but BR won’t these noodles over cook and get stuck together if you cool them down this way well no that

Hasn’t been my experience at all to keep them from sticking I hit them with a long Ziggy of olive oil and then I toss them a few times to let out the Heat and everything is fine I’ll give these noodles 10 minutes to cool down then

I’ll throw them into the fridge to hang out and cool off while I finish cooking everything else next I’ll take my chopped broccoli Rob and drop it into the water that I just used to cook the pasta the starchiness of this water doesn’t make any impact on the quality

Of the broccoli Rob and reusing it saves me the 20 minutes it would take for a fresh pot of water to come back up to a boil and after 60 seconds this Rob is perfectly cooked so I’ll use my spider one more time to lift this broccoli out

Of the water drain it well and then drop it into a container that I’ve lined with three layers of paper towel okay broccoli goes into the fridge to cool down then I’ll come back with some tongs and do a little toss toss on my pasta while it’s still warm this should

Release any heat that’s built up on the bottom and will really help prevent sticking at this point I’m about 20 to 30 minutes into my prep so now I need to cook some more meat first I’ll get rid of my pasta water then drop that same

Pot on the stove to reuse it and save on dishes once it’s hot I’ll add in a long squiggle of olive oil then 2 lbs of 8515 ground beef next in goes some salt then I’ll use my meat smoosher to break down this beef my goal with this ground beef

Situation is to create something that tastes good on its own and also can be doctored up to carry other flavors easily I first thought about making taco meat for this video or maybe something that was shepherd’s pie flavored but those options were too one dimensional

And in a given week I want a variety of different flavors I don’t want taco meat every day basically now once this meat is crumbled down and starting to take on some deep Browning underneath I’ll add in my diced white onion and minced garlic then a strong pinch of salt a

Touch more oil to get things sizzling again and then I’ll jump in and stir to combine and Fry these onions with the beef for 5 to 10 minutes over medium Heat I don’t want the onions to Brown per se I just want them to soften and

Get more aromatic so keep your eye on the bottom of the pot and stir frequently and after 5 to 10 more minutes my oniony ground beef is looking utilitarian now I’ll finish this with a strong pinch of salt and then some black pepper you guys will just need to trust

Me on this beef it doesn’t look cravable yet but it’s going to enable some really fantastic meals later on we’ll get back to it for now I need to do something with those peppers and onions that we cut up a few minutes ago to cook them

I’ll grab a 12in non-stick pan drop it on the stove and then thank the makers of said pan over at Maiden for sponsoring this video Maiden designs professional quality products for the home cook and right now if I had to go out and restock my entire kitchen with

New pots and pans I would buy ma in and it’s not just me who feels that way their kitchen wear is also used in multiple three Michelin starred restaurants my favorite of all of maiden’s products though is their stainless collection it’s made of a premium five P stainless steel material

Which sets it apart from the other pan Brands out there the five layers give that pan great heat retention and very even heating the big HQ stock pot that I’ve been using throughout this video is invaluable in my kitchen for projects like making stock or boiling pasta

You’ve also seen me use their stainless steel fry pans a ton in past videos for things like making sauces and getting great Sears on meat the specific curvature of the pan walls is made for getting a deep sear and easier flipping and the rolled Rim lets you pour your

Sauces and liquids without it spilling so if you want to check out maiden’s stainless collection and all of their other excellent cookware use the link in my description and save some money on your next order back of the stove I’ll add in some olive oil my peppers and

Onions a strong pinch of salt then I’ll jump in and stir to get things cooking I want to sizzle these Peppers over pretty high heat because I want some blistering and light caramelization that’ll take about 5 to 8 minutes so once I’m all stirred up here I’ll let these Peppers

Sit in one place to catch some heat on the other side of the stove it’s time to check on my chicken it’s been about 45 to 50 minutes since I started cooking it and as you can see the chicken pretty pretty much falls apart when I grab it

That means it’s nice and tendy next I’ll lift this chicken out of the broth and then move it over to my storage vessel and to keep these thighs moisturized I’m going to scoop about a half2 cup of the broth and pour that over once these are

Lubed up I’ll grab two forks and then start to shred those down I should also mention that the chicken broth that we cooked these thighs in is extremely flavorful and you should definitely save it this stuff would make a great starter for future chicken soup or anything that

Needs to taste more chickeny that is seriously the chickeni oh God and once I’ve got this chicken pulled apart a little bit I’ll check back on the peppers at the stove at this point they’ve taken on some blistering from the pan and they’re about halfway cooked I don’t want to blister these too

Much though because they’ll have an overly dark flavor and they’ll taste too sweet so at this point I’ll kill the Heat and tent the peppers with foil for 5 minutes to give them the steam finish this way the residual heat under the foil will soften the peppers with steam

Without over caramelizing them the final results should be tender but not limp but also not crunchy if you can get into this sweet spot you’re going to be a lot more stoked on Peppers moving forward now I’ll pop a lid on these things and then throw them in the fridge with the

Rest of my prepped up food all in all it took me about 62 minutes to make 12 to 15 lbs of versatile tasty prepared food now I’m going to show you the eight best ideas that I have for how to use this stuff to make something really cravable

For lunch or dinner in under 5 minutes the first dish is chicken fajita Taco to make it I’ll drop a couple flour tortillas into a warmed up n stick pan and then about 25 to 30 seconds later I’ll snatch those out and keep them hot then in goes a few handfuls of shredded

Chicken and then a few grips of my pepper and onion mix I’ll give that a quick toss to heat everything through and if you wanted to touch more Mexican flavor here you could add in a little chili powder or cumin and once I’m hot and sizzling here I’ll add my chicken

And peppers to my flower tortillas then I’ll top that with what I call ranchero sauce it’s basically a 1:1 ratio of Dukes mayonnaise and chunky paste salsa stirred together it tastes super good kind of like the stuff they serve with qu sillas at Taco Bell next I’ll top

These tacos with some icy cold shredded lettuce and then some pickled red onions for sweet acidity and that’s a simple tasty fajita inspired Taco that took me 3 minutes to put together it’s got some veggies and some protein to keep you healthy and then a creamy sauce to make

You feel kind of naughty the next up is a sushi Bowl to make it I’ll put some rice broccoli Rob and shredded chicken into a bowl and microwave it for 2 minutes once that’s hot I’ll add in some shredded raw carrots and to prep these I just use my Julien peeler it makes

Getting shredded vegetables super easy this took me about 30 seconds next I’ll add in some thinly sliced cucumbers then some pickled ginger or if you don’t have access to that pickled red onions would also be a very nice sub then in goes some crispy shredded seaweed or some

Thinly sliced Nori and then finally some spicy mayo this is just Sriracha mixed with Duke’s Mayo to taste I know chicken isn’t sushi but this bowl tastes like a sushi meal seaweed Ginger cucumber spicy mayo all the good stuff Lauren and I eat this dish like once a week up next is a

Quick take on Greek chopped salad to make it I’ll combine some chopped Roma in a bowl with diced cucumbers sliced pepper and chis hav cherry tomatoes some pickled red onions or raw red onion is also cool I’ll also add in some chopped pepper and onion mix and 4 to 5 ounces

Of shredded chicken then to dress I’ll stir up and add in some simple Greek vinegret This Is 50 g of white balsamic or champagne vinegar mixed with 125 G of olive oil 25 G of Granny mustard then salt pepper and dried oregano to taste and then once everything’s tossed up

I’ll throw it into a bowl in top with a ton of crumbly salty feta cheese Greek salad is probably the best non Caesar salad in my opinion and this one is a good variation okay the last chicken dish is a Mediterranean chicken pasta for that into a non-stick pan I’ll add a

Little bit of olive oil then some chopped up peppers and onions some chopped up Rob and then some chopped marinated artichokes these are something that I keep in my pantry year round finally a little bit of chopped garlic then I’ll give everything a quick toss and a sauté to open up the Garlic’s

Flavor next in goes a big grip of my blanched spaghetti then I’ll add in some shredded chicken maybe 4 oz in total from there I’ll add in a splash of white vinegar or lemon juice to bring some acidity then 1/4 cup of water to steam the pasta and unify all of these flavors

I’ll finish with three big sprinkles of grated Parmesan cheese then over low heat I’ll give everything a quick toss toss to combine to serve I’ll move this over to a bowl and top with even more grated Parmesan cheese this dish is vegetable heavy it’s full of interesting

Flavors and textures and it’s fresh but delicious now for the beef next up is a burrito bowl this time I’ll start with a microwaved bowl of rice Peppers mix beef and some beans that I pulled right out of the can next I’ll add in some shredded Mexi blend cheese then some

Shredded lettuce then some pickled red onions for color and acidity and the sauce is simply store-bought chunky salsa or use that ranchero sauce that I showed you for the fajitas this dish is like Chipotle but way cheaper and way faster this is another Banger that I eat

Pretty much every week up next is something that is be and bopes I’ll start with my 12-in nonstick pan again and add add in some beef and onion mix once that’s hot I’ll add in about a half a cup of store-bought Korean barbecue sauce I like this Kevin’s brand

Specifically because it’s kind of low on sugar and I think it tastes good from here I’ll just Sizzle that down for about 2 to 3 minutes until the beef is glazed up and fully coated now into a bowl with warm rice and warm broccoli Rob I’ll spoon in some of my seasoned

Beef maybe 5 oz in total then I’ll top with some shredded raw carrots and some sliced raw cucumbers just like I did for the sushi bowl from there I’ll add in some chopped up kimchi to fill in the Gap and then finally a squeeze of some store-bought bibm Bop sauce if you don’t

Have this I would say sub in a little GOI Jang or Sriracha either would work finally I’ll add a sunny side up egg on top to really make it look like be and Bop that’s a healthy high fiber high protein bowl of food that’s going to

Make you feel happy when you eat it up next is my favorite dish of this entire video and maybe of 2024 so far chili crisp beef noodles start with a nonstick pan and add in two to three big spoons of chili crisp I prefer this La Gama

Brand because it has some sesan flavor going on but any chili crisp would work then in goes some chopped up broccoli Rob and a big spoonful of my ground beef make sure it’s nice and crumbled down for this dish by the way next I’ll toss all that together and Sizzle things up

For about a minute or so then I’ll add in a big handful of my noodles from there I’ll toss that together to get things coated then to finish I’ll add in 1/4 cup of water a big spoonful of unsweetened unsalted peanut butter and then a few splashes of soy sauce I’ll

Bring everything up to a simmer now to soften the noodles then I’ll toss with tongs to get everything whipped up into a creamy sauce you guys stir fried noodles with peanut butter and chili crisp is something that you are probably missing out on right now it’s spicy it’s

Creamy and it’s just pure unadulterated fun please try it okay the last dish is a vegetarian one and an homage to a dish that I’ve cooked thousands of times as a line cook it’s called spaghetti salsa Rosa to make it I’ll add some olive oil into my nonstick pan with some chopped

Calabrian chilies or chili flakes then a tablespoon of tomato paste and about a half a cup of my onion and pepper mix chopped finely next in goes three to four tablespoons of water and a couple big pads of butter I’ll just swirl that to emulsify the butter real quick and

Once it’s looking nice and creamy like this I’ll add in a handful of my spaghetti and then toss until the noodles are heated through and the peppers have become a creamy tomatoey sauce off heat in goes a few handfuls of Parmesan cheese then I’ll toss toss one

More time to gently melt that in to serve I’ll spill this spaghetti out into a low Bowl then cover with a bunch more parm and some cracked black pepper this dish is kind of like Pasta Pomodoro meets pasta Vodka it’s meaty and Smoky from the peppers and it’s Savory and

Sweet from the garlicky tomatoes let me know in the comments what dishes from this video you guys decided to make and let me know what you thought of them if you guys want to watch the first video in this series then please click this link right here that’s how I cook 20

Healthy meals in 60 minutes now let’s eat this thing