Homemade Kitchen Restock: 4 Easy Weekly Food Prep Recipes

Today I’m doing a homemade kitchen restock. I love to prepare and serve homemade food to my family. It’s healthier and more affordable. It does take a bit more effort but I think it is well worth the work. Every week I take some time to prepare whatever I can for the week. Let’s see how much I can get done today.

Adding water to the jars

1. Jarred roasted peppers

We love roasted peppers in my family so I decided to roast and jar some today.

Drizzling oil over the peppers

First I cut up about 6 peppers and drizzled some olive oil over them. Then I roasted them in the oven at 400 degrees. When they were done I put them in a bowl and wrapped it in Saranwrap. That allows them to sweat a bit which loosens up the skin.

When they cooled down, I peeled the skins off the peppers and put them in jars. I added about half a teaspoon of salt to each jar and then poured some hot water into them. I sealed up the jars and finished my homemade jarred roasted peppers.

Slicing a lemonade

2. Drinks in bulk

I made some iced tea and lemonade in big pitchers so we wouldn’t have to buy the store-bought drinks. I put a whole heap of teabags into a big pitcher of hot water for the iced tea. When the tea finished steeping I removed the bags and added in a cup of sugar.

Homemade lemonade

For the lemonade, I cut 3 lemons and threw them in a pitcher. I added about 1 cup of sugar and a scoop of lemonade powder mix. Then I filled the rest of the container with water and shook all the ingredients together.

Egg bites

3. Egg bites

I also prepared some egg bites for breakfast or snacking. I love these little egg muffins because they’re a great source of protein. I use 2 cups of diced peppers, onions, and mushrooms. I also use 1 cup of chopped spinach, some bacon, and cheese. I usually like to add cottage cheese too but I’m out of it right now.

First I cooked up the peppers and onions a little bit on the stove. Then I cracked a dozen eggs into a bowl. I added a few squirts of Dijon mustard and a little bit of Worcestershire sauce.

I threw in the spinach leaves, mushrooms, and bacon bits as well. Then I added seasonings like salt, pepper, and paprika. Lastly, I added ¼ cup of heavy cream or half-and-half.

Pouring the egg bit mixture into a muffin tray

I mixed up all the ingredients until everything was well blended. Then I poured the mixture into a muffin tray. I add some shredded cheese to the tops and put them in the oven. I cooked them for 12 minutes at 350 degrees.

When they cooled down I put them in a container. This way my family and I can just grab them as we need them throughout the week. These go super quick in my house. Everybody loves them.

Making chocolate chip cookies

4. Chocolate chip cookies

I wanted to make some simple chocolate chip cookies to have around the house this week. I bought a couple of bags of chocolate chips and just followed the recipe on the package.

Sometimes I bake the entire batch but I also often like to just bake part of the batch and freeze some of the dough. I ball the dough and freeze it. Then I just pull out however many cookies I want at the moment and bake a few as needed. A little extra work up front saves me more work later on.

Homemade kitchen restock

Thanks so much for joining me as I prepared my homemade food for the week. I hope you feel inspired to do some homemade cooking for yourself and your family. I think the best thing about homemade food is that it contains at least one ingredient you will not find in packaged food; love.

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 1 comment
  • Mabel Jacobs Mabel Jacobs on Nov 04, 2023
    I like the drink in bulk. Have you tried to use herbal tea bags for a flavored tea. I have mixed black tea and peppermint. refreshing in hot summer. Add lemon and ginger for tea flavor. How long can egg bites be in refrigerator? Can they freeze? Great ideas. Thanks for the information.