A Week's Worth of Meals in 1 Hour

Chop the onion, garlic, and cut the carrot for the initial preparations (rice and chicken).

Toss the potatoes with olive oil, salt, pepper, and a little water. Place in a preheated oven at 350°F for 40 minutes to 1 hour, until baked.

Sauté the garlic and onion in a little oil in the microwave for one minute to use in the multigrain rice preparation.

Prepare the multigrain rice on the stovetop or in the microwave's rice setting, using boiling water and salt, according to the package directions (about 16 minutes).

Sauté onion, garlic, and the chopped carrot in a pan with oil. Add the ground beef and brown well.

Set aside half of the sautéed ground beef. Add frozen peas and corn to the other half and cook for another three minutes for the first sauce.

Wash the broccoli, letting it soak in water with one tablespoon of bleach for the necessary time for sanitization, then cook in boiling water.

Grill the whole chicken on both sides until cooked. Set aside, then prepare a sauce by mixing mustard, honey, and yogurt. Top half of the grilled chicken with this sauce.

Cut the zucchini into medium cubes and sauté slowly in a pan with a little oil, garlic, and onion, browning in small batches.

For the second ground beef sauce, mix the reserved other half of the beef with canned tomatoes and crushed red pepper flakes. Cook for about 15 minutes.