Prep Made Easy

• Place all ingredients for these recipes on workspace, with the exception of sliced almonds, 2 cloves garlic, fresh herbs, lemon, shrimp, 2 cups baby spinach and balsamic vinegar.

• Have all necessary equipment at hand—this way, you won’t waste any time going back and forth between your workspace and your cupboards.

• Peel and chop all vegetables and gather in bowls according to recipe. (For the tagine, prepare zucchini right before it goes into the slow cooker.)

• Begin by preparing the Vegetable & Chickpea Tagine (recipe, page 95) since this recipe takes the longest. Next, prep the Sheet Pan Pasta Salad with Feta & Roasted Vegetables (recipe, page 90) and Sheet Pan Cajun Shrimp, Corn & Sausages (recipe, page 91); bake at the same time. Finish with Spinach & Artichoke-stuffed Shells (recipe, page 93) and Asian-style Chicken Croquettes (recipe, page 96). • Package and store all dishes as directed in recipes.

• At dinnertime during the week, simply follow the instructions for each recipe, beginning with, “When ready to serve,” to finish preparing the dishes.

• Enjoy the meal and the time you saved!