This week, I wanted to share what I made as I got “back on the wagon” of meal prepping.
The last several months, I’ve slacked off on preparing and dishing up breakfasts, lunches, and dinners for A. and me. I’ve just been flying by the seat of my pants and cooking whatever sounds appetizing on the fly.
I’ve honestly really missed having fewer decisions to make. It gets tiring!
So here’s what I made (with a little help from A. to start out the week):
A. started the week by prepping a batch of veggie omelets (not pictured), Asian broccoli salads, and baked sweet potatoes.
Sunday evening, I made a pot of lemon chicken and rice soup and portioned that into jars as well.
We ate these meals with yogurt and fruit and trail mix for snacks to start our work weeks.
Then on Tuesday, I roasted two trays of vegetables and a tray of dredged tofu. These ended up being delicious despite the fact that I overcooked the green beans a bit.
Finally, on Wednesday, I prepped:
- Another batch of lemon chicken and rice soup
- A big batch of ramen broth
- Ground turkey and beans (seasoned with taco spice) with a rice/quinoa blend
- Two containers of pumpkin inspired overnight oats
- Mixed berries
- Stir fried veggies with chicken breast and rice/quinoa
I divided up the rest of a rotisserie chicken after taking what I needed for the chicken soup and stir fry and froze a container of shredded chicken; the bones/carcass went into the ramen broth.
This wasn’t a perfect meal prep since some cooking was still required throughout the week, but Friday evening, we ended up pulling a bunch of these items out of the fridge along with a couple of containers of thawed soup from our freezer to make a “pick-your-own” dinner selection.
Since I was wiped out by Friday night and A. and I had both been under the weather all week, this was a great week to have some ready-to-eat meals at our disposal.