This Is This Week

Another Weekly Meal Prep

This week, I figured I’d share another meal prep.

If it ain’t broke, don’t fix it, right?

I’ve been rolling along with meal prep and finding a rhythm to the practice.

This week, I did a small grocery run and rather than packing the fridge with the groceries, I left a large portion of items on the kitchen counter and got right to work.

Here’s what I prepped for me:

Choc. Chickpea Pancakes
Sauteed kale and black beans
Roasted brussels and potatoes
Tofu breakfast scramble and roasted potatoes
Spicy cabbage with roasted mushrooms, carrots, and tofu
  1. Chocolate chickpea pancakes: topped with a tablespoon of syrup and peanut butter and some thawed berries
  2. Sauteed garlicky kale with black beans I cooked (from dried beans) in the InstantPot. Topped with cilantro.
  3. Roasted brussel sprouts and potatoes with a horseradish and mustard sauce
  4. A tried-and-true favorite: tofu scramble with peppers, onions, and zucchini and more roasted potatoes
  5. Spicy cabbage sauteed with soy sauce and chili crisp and then topped with roasted mushrooms, carrots, and tofu (minimal seasoning on the roasted veggies). Topped with cilantro.

I also thawed out some steel cut oats (from my large batch cook in a previous week) and portioned those into jars with some cocoa powder, frozen berries, cacao nibs, and flaxseed as well.

Some cut cucumber spears, pepper slices, and celery went into containers too for quick weekday snacking.

And I stuck extra celery sticks in a jar of water to keep them crispy and fresh for the end of the week.

Prep for Others too…

I’ve mentioned before that I am usually cooking for many eaters. So in additional to several containers of each of the aforementioned meals, I also:

  • Portioned some tofu scramble into a larger container for my mom to enjoy throughout the week
  • Cooked up a few blocks of ramen noodles and stored those in a large container with more roasted veggies and tofu so A. could assemble his own ramen bowls for lunch. (I already had some ramen broth made so I thawed that out).
  • Cut extra veggies and packed those for A. to snack on
  • Washed and stored red grapes in the fridge

To cover dinners for the second half of the week, I will be pulling out some freezer and pantry staples this week (frozen fish, canned refried beans and salsa) since we have a pretty busy calendar and prepping a few more items midweek (brown rice, pasta) for some kid-friendly quick-and-easy dinners:

  • Buttered noodles with fish and broccoli
  • Burrito bowls with brown rice, refried beans, salsa, and a cilantro sauce (using my leftover cilantro stems)
  • Bacon and egg everything bagel breakfast wraps
  • Naan pizzas using random leftovers from the fridge!

Having a fully stocked fridge really helps me feel prepared for the week ahead!

Sarah