Recipe Ideas for Meal Prep

Ingredients

• 3 cups all-purpose flour
• 1.5 teaspoons baking soda
• 1.5 teaspoons kosher salt
• 2 sticks (1 cup) unsalted butter, melted and cooled slightly
• 1.5 cups packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1.5 teaspoons vanilla
• 2.5 cups semisweet chocolate chips (16 ounces)

Instructions

1. Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1¾ tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
4. Scoop ¼ cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.  Editor’s note: This recipe was originally published in the October 2003 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. For more of our best cookie recipes, head this way →

Ingredients

• 2 cups dried black beans
• 6 cups water
• 1 Heaping ½ cup diced white onion
• 2 large garlic cloves (chopped)
• 2 teaspoons sea salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 Freshly ground black pepper
• 1 Fresh lime juice (optional)

Instructions

1. Place the beans in a large colander and sort through them to remove and discard any stones or debris.
2. Rinse the beans and transfer them to the Instant Pot. Add the water, onion, garlic, salt, chili powder, cumin, oregano, and several grinds of pepper. Secure the lid on the Instant Pot and Pressure Cook on High for 25 minutes, or 20 minutes if you prefer firmer beans.
3. Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid.
4. Use the beans in your favorite black bean recipes or season to taste with more salt, pepper, and squeezes of lime juice, if desired, and serve as a side dish.