Wait!! Persian cucumber are those smaller ones in packages?? I've always just thought they were baby sized english 🤣 I had no idea that they they were actually different! NEAT! Love the new prep rating idea and really appreciate the one consolidated PDF. Looking forward to this week!!
Notes: Calories & macros listed are per serving (1/2 recipe), assumptions are per 2 servings (full recipe), 1 tsp vegetable oil for each "neutral oil" or "olive oil, for cooking"
1. White Fish Souvlaki: 547 calories/35 P/46 C/24 F per serving
*Notes: Only accounts for some of the oil in the marinade, assumes 0.5 cup tzatziki per 2 servings, 2 tbsp tahini lemon dressing per 2 servings
2. Spring Vegetable Shakshuka: 869 calories/30 P/70 C/50 F per serving
*Notes: assumes 4 eggs per 2 servings, 2 tbsp tahini lemon dressing per 2 servings, includes 2 flatbreads per 2 servings
3. Peperonata Pizza: 1083 calories/34 P/104 C/56 F per serving
*Notes: assumes 4 eggs per 2 servings
4. Tomato & Pepper-Braised Chicken: 743 calories/47 P/62 C/32 F
*Notes: assumes 8 oz chicken per 2 servings, 0.5 cup tzatziki per 2 servings
5. Yogurt-Marinated Chicken Skewers: 716 calories/52 P/58 C/29 F
*Notes: 2 tbsp tahini lemon dressing per 2 servings, includes 2 flatbreads per 2 servings, 0.5 cup tzatziki per 2 servings
Reduced Calorie Adjustment:
I plan to cut the amount of olive oil used to prepare the peperonata medley in half. This reduces spring vegetable shakshuka calories to 802 and pizza calories to 949.
Looks amazing! I will be focused this week on tracking my macros so I’m thinking of adding in your spicy feta meatballs to the egg days to get some extra protein
Agreed! I’m not a full-time cook, but just being with RD for a year, I can say that my prep time has gotten so much faster and more efficient with each week.
Thank you SO much for the prep time/difficulty add!! This will be incredible for me as I move into busy season and want to make lower effort menus.
I can’t tell you how much I appreciate you always taking our feedback into account. I say it all the time but your Substack is worth its weight in gold, we 🫶 you!!!
I didn’t dry my snap peas enough last week and even though I put a paper towel in the container, they were slimy when I went to use them. Can confirm sad tragedy 😢
The white fish souvlaki, rice pilaf and tzatziki were simply amazing. I was so sad that I had to save the remaining rice and tzatziki for another meal while simultaneously so excited to eat them again in the near future. Really an emotional roller coaster 😄
Had the first meal tonight but swapped salmon for white fish…. I’ve been trying so hard to enjoy tilapia or cod but it’s just not happening yet! I’ll keep,trying!
So proud. This is my 3rd week of prep and my radish batons almost look presentable. Had the shakshuka tonight and added tofu instead of eggs. While I would love the eggs, the husband thinks they are only for breakfast. My flatbread was as good as Trader Joe’s Naan. Thanks for all this!
I am so excited for this! I came across your TikTok a couple of weeks ago and your substack is the first I’ve joined. I have been watching Alix’s videos since tasty and actually just bought her book💖 so serendipitous! Can’t wait to cook!
Hello! I don’t know if I’m just missing it but I’m prepping tonight and wanted to ask is half the peperonata is going to be used to make the tomato sauce? And half is for the pizza?
Yup! Half of the peperonata is in the tomato simmer sauce, the other half on the pizza. We tried to label it on the list of ingredients for the recipes with "1/2 batch" and on the pizza it says "1/2 batch (or remaining)" On the prep list we switched up the key so that the line item is numbered if used in the final dish, and it has the little stack of bins if the ingredient is used in a prepped ingredient. So you might have noticed the "Prepare Peperonata Sauce" line on the prep list had both a 3 and a little stack of bins 😊
yup, I think you got it. Make Pepperonata medley, use half batch (should be about 1.5 cups /325g) as topping for pizza and half in the Tomato simmer sauce (which then gets used in Shakshuka & Tomato Pepper Chicken)
Wait!! Persian cucumber are those smaller ones in packages?? I've always just thought they were baby sized english 🤣 I had no idea that they they were actually different! NEAT! Love the new prep rating idea and really appreciate the one consolidated PDF. Looking forward to this week!!
Calories/Macros
Notes: Calories & macros listed are per serving (1/2 recipe), assumptions are per 2 servings (full recipe), 1 tsp vegetable oil for each "neutral oil" or "olive oil, for cooking"
1. White Fish Souvlaki: 547 calories/35 P/46 C/24 F per serving
*Notes: Only accounts for some of the oil in the marinade, assumes 0.5 cup tzatziki per 2 servings, 2 tbsp tahini lemon dressing per 2 servings
2. Spring Vegetable Shakshuka: 869 calories/30 P/70 C/50 F per serving
*Notes: assumes 4 eggs per 2 servings, 2 tbsp tahini lemon dressing per 2 servings, includes 2 flatbreads per 2 servings
3. Peperonata Pizza: 1083 calories/34 P/104 C/56 F per serving
*Notes: assumes 4 eggs per 2 servings
4. Tomato & Pepper-Braised Chicken: 743 calories/47 P/62 C/32 F
*Notes: assumes 8 oz chicken per 2 servings, 0.5 cup tzatziki per 2 servings
5. Yogurt-Marinated Chicken Skewers: 716 calories/52 P/58 C/29 F
*Notes: 2 tbsp tahini lemon dressing per 2 servings, includes 2 flatbreads per 2 servings, 0.5 cup tzatziki per 2 servings
Reduced Calorie Adjustment:
I plan to cut the amount of olive oil used to prepare the peperonata medley in half. This reduces spring vegetable shakshuka calories to 802 and pizza calories to 949.
Looks amazing! I will be focused this week on tracking my macros so I’m thinking of adding in your spicy feta meatballs to the egg days to get some extra protein
My husband insisted on doing something similar 😁 We're gonna slice the meatballs for the pizza like Zoe did on the mediterranean pizza salad here:
https://restaurantdropout.substack.com/i/155277167/mediterranean-salad-pizza
I keep forgetting that most people have never worked a restaurant job lol
I'm a cook full time and I breeze through the prep and even got my boyfriend good at it !
You can do it guys !!! Sometimes you mess up
Oh well ! Keep pushing!
Agreed! I’m not a full-time cook, but just being with RD for a year, I can say that my prep time has gotten so much faster and more efficient with each week.
That's great ! It's fun ! And the food is good too !!!
Yes! I catch up on my podcasts for the week or get very deep into a playlist 🤣
Same !!!!
Thank you SO much for the prep time/difficulty add!! This will be incredible for me as I move into busy season and want to make lower effort menus.
I can’t tell you how much I appreciate you always taking our feedback into account. I say it all the time but your Substack is worth its weight in gold, we 🫶 you!!!
YAY! So happy you like it! You were the inspiration 😊 We love the feedback! It helps us make RD better for y'all, so thank you!
two queens coming together to maximize their joint slay
OBSESSED with this collab!!!
💖💖💖 (same)
I didn’t dry my snap peas enough last week and even though I put a paper towel in the container, they were slimy when I went to use them. Can confirm sad tragedy 😢
obsessed with alix!
Looks amazing!
The white fish souvlaki, rice pilaf and tzatziki were simply amazing. I was so sad that I had to save the remaining rice and tzatziki for another meal while simultaneously so excited to eat them again in the near future. Really an emotional roller coaster 😄
Am I crazy because I truly enjoy the prep? 😂
Had the first meal tonight but swapped salmon for white fish…. I’ve been trying so hard to enjoy tilapia or cod but it’s just not happening yet! I’ll keep,trying!
But with salmon- it was delicious!
We really enjoyed the prep this week too. My husband and I do it together and listened to podcasts while we prepped. It was very chill
So proud. This is my 3rd week of prep and my radish batons almost look presentable. Had the shakshuka tonight and added tofu instead of eggs. While I would love the eggs, the husband thinks they are only for breakfast. My flatbread was as good as Trader Joe’s Naan. Thanks for all this!
I am so excited for this! I came across your TikTok a couple of weeks ago and your substack is the first I’ve joined. I have been watching Alix’s videos since tasty and actually just bought her book💖 so serendipitous! Can’t wait to cook!
YAY! So excited you're here!!!
Hello! I don’t know if I’m just missing it but I’m prepping tonight and wanted to ask is half the peperonata is going to be used to make the tomato sauce? And half is for the pizza?
Yup! Half of the peperonata is in the tomato simmer sauce, the other half on the pizza. We tried to label it on the list of ingredients for the recipes with "1/2 batch" and on the pizza it says "1/2 batch (or remaining)" On the prep list we switched up the key so that the line item is numbered if used in the final dish, and it has the little stack of bins if the ingredient is used in a prepped ingredient. So you might have noticed the "Prepare Peperonata Sauce" line on the prep list had both a 3 and a little stack of bins 😊
Hope that helps!
yup, I think you got it. Make Pepperonata medley, use half batch (should be about 1.5 cups /325g) as topping for pizza and half in the Tomato simmer sauce (which then gets used in Shakshuka & Tomato Pepper Chicken)
Everything was incredible! I doubled the batch of peperonata medley and froze it. I can’t wait to use it for a future weekend meal!