This week, I realized that I have been meal prepping for my husband, JM, for 6 years.
That’s mind blowing to me.
It used to take me all day. I’m talking from the time I got out of bed until dinner time – all day.
Even if I shopped on a separate day, it would still take me all day to cook, measure, weigh, assemble, and clean up.
Well, I’m not sure what has happened during the last year or so, but all I need now is a good 2-3 hours.
Meal Prep Nowadays
When my youngest child was a baby, I would live stream church services and cook while I watched.
Then I went through a period where I had to do the meal prep when we got home from the in-person services, and the whole afternoon was gone.
Recently, our church started an early service again and I have been able to meal prep after getting home and still be finished by lunchtime.
I love getting all this cooking done on Sundays and having my husband’s food set for the week since he works outside the home and leaves pretty early in the morning.
I will say that it helps a lot that my husband doesn’t really care what he eats and isn’t picky about having to heat stuff up.
I generally make him 3 meals per day to take to work and then he eats whatever I make for dinner.
The last few weeks I have been counting macros and started meal prepping for myself as well. Prior to this, I was so tired after spending hours getting his food ready that I didn’t have any energy left for mine.
Meal Prep This Week
This week, I grilled a bunch of steak and chicken while simultaneously roasting sweet potatoes and a breakfast casserole. Meanwhile, on the stove I cooked some rice and green beans.
JM used to follow macros when he was working with a trainer. It’s been a while since he has seen him but we both have an appointment with him later this month. I haven’t been super meticulous with his macros lately but I try to make sure he gets 30-40g of protein per meal to sustain his fitness routine and active job.
I’m familiar enough with macros from the many years of meal prep that adjusting things has become pretty easy, and it has made adding my own meal plan much simpler.
When all the food was finished this week, I portioned out all the sweet potatoes and rice and then weighed out all the meat and added everything to containers. I grilled enough chicken that I would have some to eat all week.
I also cut up a bunch of veggies (not pictured), made cold oats, and banana muffins with the sad looking bananas I had sitting on the counter.
While I had the oven on, I baked some scrambled eggs to make sausage, egg and cheese sandwiches for the kids. These are super simple to make because the only thing that needs to be cooked is the egg and that takes less than 20 minutes. Then you assemble all the ingredients and wrap them up.
We have a trip later this week so I’m hoping to bring them with us.
That’s a wrap for this week. I did the dishes and wiped down the counter. All JM’s food is stored on the top shelf of the fridge for him to find easily when he gets ready for work.
