Food Prep Like a Chef
Braised Chicken with Vegetables
Braised Chicken with Vegetables
Slow-cooked dishes are meant for reheating. The longer they sit, the more the flavours deepen. Think juicy chicken thighs, carrots, onions, and herbs — all in a light broth or sauce. Reheat gently, and it tastes like it’s straight out of the oven.
Sear chicken thighs in a pot until golden.
Add chopped carrots, onions, garlic, and a splash of broth or water.
Cover and simmer on low for 45 minutes until tender.
Store with the sauce — it keeps everything moist and flavorful.
Lentil & Chickpea Stew
Comforting, hearty, and full of plant-based protein, This stew gets thicker and more flavorful overnight. It’s perfect for lunch or dinner and won’t turn into mush when heated.
In a pot, sauté onions, garlic, and a little cumin or curry powder.
Add canned chickpeas, cooked lentils, and diced tomatoes.
Let it simmer for 20–30 minutes until thick.
Taste, adjust salt, and you’re good to go.
Roasted Veggie Bowls
Here’s a secret: roasted veggies don’t mind the fridge. Make a big batch (sweet potatoes, cauliflower, zucchini), add a grain like quinoa or couscous, toss with a dressing or sauce — and boom, lunch for days.
Chop your favourite veggies, toss with olive oil, salt, and pepper.
Roast at 200°C for 25–30 minutes until browned.
Cook your grain, mix it all together, and drizzle with tahini or lemon dressing.
Pasta with Pesto or Tomato Sauce
Not all pasta reheats well, but the saucy, hearty ones do. Think penne with roasted tomato sauce or spaghetti with homemade pesto (olive oil keeps it smooth). The key? Don’t overcook it the first time.
Boil pasta until just al dente.
For tomato sauce: sauté garlic, add canned tomatoes, simmer 20 mins.
For pesto: blend basil, garlic, nuts, olive oil, parmesan.
Toss sauce with pasta, store with a bit of extra sauce to keep it moist.
Stuffed Peppers (or Eggplant)
These are a meal in themselves grains, veggies, protein all in one. They hold their shape, reheat beautifully, and taste even better the next day.
Slice peppers (or eggplants) in half, scoop out seeds.
Mix cooked rice, chopped veggies, and cooked ground meat or chickpeas.
Fill the peppers, top with a little cheese if you like.
Bake at 180°C (350°F) for 30 minutes until soft.
Final Thoughts
Meal prep doesn’t have to feel like punishment. With the right dishes, it can feel like you’re treating yourself every day, without extra work.
And if life’s too busy to cook? That’s where we come in.
At Mikana, we believe food should be easy, honest, and full of flavour, whether you’re feeding your family or your whole team.
Stay tuned for more recipes, tips, and stories from our kitchen — right here on TheFeed.
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