Moving Week Meals:
3 Recipes to Get You Through the Week

If moving is on the horizon for your family, you probably have a to-do list a mile long. At Plated, we’re all about making life easier, so you can spend your time doing what matters most—like enjoying a home cooked meal with your family. And while we may not be experts in moving, our friends at FlatRate Moving are. Whether you need tips for packing up your kitchen (our favorite room in any house), moving services, or storage to help make more room for your growing family, FlatRate has you covered.

With FlatRate, you can rest assured that your move will be handled by true professionals who can manage all your moving needs. And, you can enjoy $100 instant cash back on your move now with code PLATED.*

Even when using professional movers, you’ll want to organize your kitchen beforehand to decide which items you’ll bring to your next home. Start by decluttering your cabinets and drawers, organizing your kitchen items into donate or pack piles, and leaving non-seasonal items in storage. Our favorite moving tip from FlatRate? Take stock of your pantry and fridge, and eat up! Sure, you could resort to takeout leading up to the big move, but chances are there are some ingredients in your kitchen that could make the perfect moving week meals. We’ve put together three dinner ideas to make in a snap before your bid your old home adieu!

Pesto Baked Eggs

Still have a few eggs in your fridge? Whip up some baked eggs. So simple, so easy to dress up or down, and so satisfying. Here, we’re adding pesto and Asiago cheese for extra melty goodness, but feel free to sub for whatever cheese you have on hand.

1 cup white beans
8 ounces spinach
¼ cup basil pesto
2 eggs
2 ounces Asiago cheese
olive oil
black pepper

1. Preheat oven to 450°F. Drain and rinse white beans and pat dry with paper towel. Rinse spinach and pat dry with paper towel. Heat 1 tablespoon olive oil in a medium ovenproof pan over medium-high heat. When oil is shimmering, add spinach and sauté, stirring occasionally, until wilted and dark green, 2-3 minutes. Add white beans and cook, stirring occasionally, until warmed through, about 2 minutes more. Remove pan from heat.

2. Add pesto to pan with spinach, still off heat, and stir to thoroughly combine. Create 2 small, evenly-spaced pockets in spinach mixture. Crack 1 egg into each pocket, nestling into spinach. Sprinkle over Asiago and season with a pinch of salt and pepper as desired. Transfer to oven and bake until egg whites are just set, 6-8 minutes. Allow baked eggs to cool slightly, then transfer to serving bowls.

Nachos with Homemade Tortilla Chips

Nachos are the ultimate moving week meal because you can basically empty the contents of your fridge onto tortilla chips, top with cheese, and call it dinner! Kick it up a notch with our simple, homemade tortilla chips—double or triple to your heart’s desire!

For the chips
½ tablespoon olive oil
⅛ teaspoon salt
9 6-inch corn tortillas

1. Stack tortillas, cut into 6 equal wedges, and place on a baking sheet.

2. Drizzle over ½ tablespoon olive oil, season with 1/8 teaspoon salt, and toss to coat. Arrange in a single layer. Bake tortilla chips until just crisp, 8–10 minutes.

3. Once crisp, remove from baking sheet to stop cooking, and set aside until ready to serve.

For the toppings
Get creative and play to your family’s favorite tastes. You can opt for breakfast nachos (another use for those eggs in your fridge), put a meaty spin on them, or even go for a vegetarian version. Need some more ideas for how to top those crispy chips? Check out our favorite nacho recipes!

Pasta Aglio e Olio

This breezy Italian pasta is the perfect pre-move meal, made with four simple ingredients you can probably find in your pantry. In Italian, aglio e olio literally means garlic and olive oil, which are the two primary seasonings in this dish.

2 garlic cloves
pinch red pepper flakes
½ pound spaghetti
olive oil

1. Bring a large pot of water to a boil over high heat. Thinly slice garlic cloves. Season boiling water generously with salt, stir in spaghetti, and cook according to package directions until 1 minute less than al dente. Reserve ½ cup pasta cooking water, then drain and set aside.

2. While pasta cooks, combine 3 tablespoons olive oil, sliced garlic, and red pepper flakes (if using) in a large pan over medium heat. Cook until garlic turns very light golden, about 5 minutes.

3. Transfer cooked spaghetti to pan with garlic and oil, add reserve pasta water 1 tablespoon at a time, and increase heat to high. Cook, tossing rapidly, until sauce coats pasta. Add additional salt as needed and serve.

*Valid in NY only, cannot be combined with other offers/discounts, must mention offer prior to receiving quote.

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