Cook Once, Eat All Week: 26 Weeks of Gluten-Free, Affordable Meal Prep to Preserve Your Time & Sanity by Cassy Joy Garcia

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Notes about Recipes in this book

  • BBQ chicken and rice casserole

    • VeryVigario on December 26, 2019

      I made this and added some cheese in the rice and broccoli... Was a big hit!

  • White chicken chili

    • VeryVigario on December 26, 2019

      I was not a huge fan... If I were to do this week again I'd swap out a different recipe

  • Philly cheesesteak loaded fries

    • whitewoods on November 29, 2019

      Made this one tonight. Not much to say--it was good. I followed the recipe exactly. It was the first recipe I've made from this book--I plan to make many more. I like her meal-prep methods.

  • Pepper steak stir-fry

    • whitewoods on December 02, 2019

      This was just okay. I'm not convinced about coconut aminos being an adequate substitute for soy sauce. This was my first time using them. When I first took a taste from the bottle it seemed okay, but the overall taste of the dish seemed a little odd. I'll probably use up the bottle that I have and then go back to regular soy sauce--which I have no reason to avoid really.

  • Gyro salad with garlic potato wedges

    • whitewoods on December 02, 2019

      Not my favorite beef salad, but still very good. Was my first time making tzatziki, and that was yummy. Of this week's three dishes, though, this salad was my favorite. (Note: on the prep day she says to thinly slice half of a small red onion, but this is the only recipe for the whole week that calls for red onion, and it only calls for 1/4 of a small red onion. So I guess that was a mistake. I wound up putting all of it in, but it was too strong for my taste. Not Mom's though--she loves onions in any form.)

  • Fried yellow plantains

    • whitewoods on December 25, 2019

      Haven't tasted them yet. This was prep for another night, but the directions were simple. They look fine. Although I'm not really sure it's even necessary to prep them in advance as they cook so quickly and need to be warmed up on the day that you're serving them anyway.

  • Green plantain pizza crusts

    • whitewoods on December 25, 2019

      Not a fan of gluten-free pizza crust. It was weird. I chose large plantains--that probably wasn't necessary.

  • Adobo sauce

    • whitewoods on December 25, 2019

      Simple to make. Of course, it's spicy.

  • Al pastor pizzas

    • whitewoods on December 25, 2019

      Didn't like this at all. The crust is so hard and weird. And it was too spicy. The adobo sauce covered over my beautifully seasoned delicious shredded pork.

  • Green pork chili

    • whitewoods on December 25, 2019

      Utterly delicious. I just love green chili, and this was so easy to make with the previously prepped ingredients. I used Tostitos medium salsa verde. I figured that maybe it would still be milder than Goya or another brand that I saw in the store. It was fine and so delicious. Of course, if it turns out too spicy, you can always just add more sour cream on top!

  • Caribbean plantain bowls

    • whitewoods on December 26, 2019

      Pretty good. I might have liked a different sauce--this one is mostly just mayonnaise. Portions are a little skimpy if you're trying to feed four. We needed additional chips on the side to fill up.

  • Avocado oil mayonnaise

    • whitewoods on December 25, 2019

      My first ever (failed) attempt to make mayonnaise. I guess I didn't pour the oil slowly enough, or maybe I should have used the food processor instead of the blender. In any case, it didn't come together and had to be discarded. I used up a nice bottle of avocado oil too. :-(

  • Mediterranean skillet

    • carrieyp on May 27, 2020

      This is good - fresh herbs would be better, but here in Midwest that’s not always reasonable. Also would be good in pita or over spaghetti squash as pretty low carb.

  • Cilantro-lime dressing

    • hbakke on January 04, 2021

      Pretty good. Could use a bit of salt and maybe a squeeze more lime juice.

  • Chorizo and potato tacos with cilantro-lime slaw

    • hbakke on January 04, 2021

      Easy, weeknight tacos. The potato prep was a bit tedious and could probably be shortened fairly easily. I used a bagged cabbage/carrot slaw mix from the store since they were out of whole cabbages and I didn't mind the additional carrot. I think the slaw and cotija really make these tacos, so don't skip the cheese. I would make these again.

  • Egg roll in a bowl

    • hbakke on January 06, 2021

      An easy weeknight meal, but not really mind blowing. I served this over rice since it seemed incomplete somehow with just the meat and cabbage mixture.

  • Swedish meatballs over mashed potatoes

    • hbakke on January 06, 2021

      I accidentally overcooked the meatballs quite a bit. They were very dry before being reheated in the gravy. The mashed potatoes were pretty tasty, so somewhat made up for the dried out meat. This isn't my favorite Swedish meatballs recipe, but made for an easy dinner.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    By far one of the best meal prep books I've come across. 26 weeks of menus that will take the stress out of dinner time

    Full review
  • ISBN 10 1628603437
  • ISBN 13 9781628603439
  • Published Apr 23 2019
  • Format Paperback
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Victory Belt Publishing

Publishers Text

Cook Once, Eat All Week is a meal prep approach that helps you create a week’s worth of meals without having to spend an entire day cooking. This book walks you through how to transform one protein and a couple of vegetables prepared in bulk each week into fresh, delicious, diverse meals. With a real food foundation, the plans in this book support dietary approaches ranging from kid-friendly to Paleo and keto-friendly to nightshade-free, egg-free, and low-FODMAP.

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