This week, the first half of my meal prep was made much simpler because of leftovers from the weekend.
We had a small birthday party Saturday morning for my youngest son and his friends, and then we gathered with A.’s parents Saturday evening for a family birthday dinner.
The morning spread was a ton of fruit, mini muffins, cornbread, a mixed berry pancake cobbler, yogurt with strawberries and honey, and peanut butter and jelly oat bars.
We ended up with a fair amount of leftover baked goods (though the fruit all disappeared!).
In the evening, per my son’s request, we served hot dogs and boxed macaroni and cheese. A’s mom also brought turkey burgers and a wonderful veggie platter that rounded out the meal.
For the birthday cake, I made a fruit and gelatin bundt cake that turned out better than I could have imagined!
Thanks to leftovers from the festivities, I was able to pull together a couple meals for A. to start the week.
Here’s what I made in addition to round out the start of our week:
- BBQ jackfruit bowls with sweet potatoes and broccoli
- Veggie tofu peanut noodles
- Tikka masala veggie bowls
- BBQ cauliflower with sweet potatoes and chickpeas
- Chopped Greek jar salads
- Cut celery for snacking
And since I had one serving of mixed veggies, I added some chili crisp to make another meal for me.
I had a leftover meal from the end of the previous week (pasta with veggies) and finished off the fruit/gelatin cake with the few raspberries I squirreled away, so this became my Monday morning meal.
Another well-stocked fridge to start the work week!
This will mostly be gone by midweek, so I’ll be making dinner (ravioli with a simple sauce and sauteed zucchini and some frozen chicken strips with rice) toward the end of the week.
