Make Your Week Easier By Prepping These 3 Things….

Posted on Posted in Lunch, Meal Plan Monday, Recipes, Snack, Supper, Uncategorized

So I’m a little behind the game this week in terms of meal planning and prep…and everything else honestly. We have a fairly busy week ahead of us and Jason away working so this is a common game plan at our house. Spending a few hours one afternoon doing this means I don’t have to spend time cooking the rest of the week.


1. Pick one soup recipe and make a huge batch. This could be for quick lunches or suppers, or both.

I am going to make a big pot of Sweet Potato Broccoli soup from my ebook (it’s free!). It makes a lot of soup! It tastes really good, it’s hearty and filling and it’s a good way to get your veggies in!

2. Cook up some meat or other protein source to have ready to go in the fridge and freezer.

I am going to throw a few frozen chicken breasts in the oven to cook up, then once cooled, slice and refrigerate/ freeze. I leave out a bit in the fridge to last a few days and freeze the rest. When they are sliced thin, you can pop them in the microwave for a few seconds and they are ready to top on a salad or throw into some stir fry’d vegetables…or just have with some crackers and veggie sticks. Cooking up some boiled eggs is another way to have a quick protein ready to go.

3. Make a Big Salad. I do either a large bowl or individual serving containers.

I’m going to make this Rainbow Salad recipe from the “Get Your Energy Back” Ebook. It’s inspired by a Trader Joe’s Salad that was my go to travel food in California. You can customize the recipe with what you have (as a base you can use romaine, cabbage, cole slaw, spinach…it all works).

While I have the vegetables and cutting board board out I also chop up vegetables like carrots, cucumbers, peppers, etc to have as snacks or for quick meal prep for later. It makes stir fry’s and other things like buddha bowls super quick and easy. And kids can pick out what vegetables they want for supper too.

So all the above will cover me for meals (lunches and suppers) for most of the week. Then I often do a buddha bowl using up whatever is left in the fridge. I might get the rice steamer going at some point in the week as my kids like rice and I can add that to my buddha bowl too.

My kids don’t always eat salad or soups but I find I might just have to cook up some noodles or rice for them, then with chicken (or other protein) already cooked and veggies already chopped, you have a more kid friendly meal right there.


So after about 2 hours of prep I will have:

  • many meals of sweet potato broccoli soup
  • sliced chicken breast in the fridge and freezer to add to my rainbow salad, to a buddha bowl or for a quick snack or lunch along with crackers and veggies.
  • large bowl and individual containers of rainbow salad
  • veggie sticks in the fridge in a glass container and in individual snack bags.

 

Wishing you a fun week and freedom from the kitchen!

 

                                                                                                   Teri


 Get Your Free Ebook

What you’ll get:

simple, clean snack ideas that are both kid and mom approved

18 of my favourite, simple and delicious plant-rich recipes

prep and planning tips

2-day meal plan

and a few more goodies!


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