Student Meal Prep Week for €20

Preheat the oven to 350°F.

For the mini flans, whisk together 300 g Greek yogurt, 2 eggs, 2 tbsp agave syrup, and a little vanilla. Stir in 30 g cornstarch and 20 g chocolate chips. Whisk again, then divide the mixture into a muffin tin. Sprinkle extra chocolate chips on top and bake for 20 minutes at 350°F.

For the marbled baked goods, whisk 3 eggs, 200 g apple compote, 20 g agave syrup, and a little vanilla. Add 100 g flour and 0.5 sachet baking powder, whisking until smooth. Divide half of the batter into 80 g melted dark chocolate and mix. Split the batter into five small containers, swirl with a fork, and bake for 20 minutes at 350°F.

Cook the chicken: cut 400 g fillets into small pieces and sauté in a skillet for 5–6 minutes with 2 tbsp paprika, 1 tbsp garlic powder, salt, and pepper. Transfer to a container.

For the egg boxes, crack 3 eggs into each of two 1‑liter containers. Add 2 tbsp milk, salt, pepper, herbs de Provence, and 1 tbsp grated parmesan. Whisk, then fold in chopped red onions, quartered bell pepper, and 25 g chorizo. Sprinkle with parmesan and bake for 22 minutes at 350°F.

Prepare the salad by combining 6 tomatoes, 1 red onion, and 2 large cucumbers into small pieces. Add finely chopped parsley and mint, lemon juice, 4 tbsp olive oil, salt, and pepper. Mix well and keep the dressing aside.

For the pearl pasta, add 100 g pearl pasta to two containers, mix in 1/3 small vegetables and 100 g chicken per container, then add the prepared sauce.

For the pita, distribute 2/3 vegetables into each container, add sauce, and later place the mixture into pita breads.

For the tabbouleh, add 60 g raw semolina per container, 1 tbsp tomato concentrate, cumin, paprika, and garlic powder. Add the remaining vegetables and the dressing juice, allowing the semolina to swell.

In a skillet, cook 75 g chorizo with 1/4 red onion, 2 cloves garlic, and 3 tbsp tomato concentrate. Add 100 ml light cream and a ladle of water, letting the sauce thicken. Stir in 500 g cooked pasta and grated parmesan.

Retrieve the frittatas from the oven. Once the semolina has swelled, add 100 g remaining chicken per container and distribute the pasta‑chorizo mixture into the remaining containers. Sprinkle with parmesan and serve.

Total cooking time is approximately 1 hour 12 minutes.