This week, I hustled to get our weekly meal prep finished early Sunday morning.
We had a busy Sunday planned with errands, church service, a church meeting, and a trip to our local appliance outlet (we are finally in the ordering stage for some of the basement appliances!).
Since it was raining this Sunday anyway, I opted to skip my usual long walk or workout and prep food instead. Since I had lots of leftovers from a family celebration on Saturday, my work was cut in half.
Here’s what I made:
- Basic peanut butter baked oatmeal
- Chopped cantaloupe
- Sliced bell peppers, cucumbers, and raw broccoli
- Mac and “cheeze” with vegan lentil loaf and roasted broccoli
- Roasted potatoes, squash, and brussel sprouts (plus some rotisserie chicken)
Along with fresh fruit – apples, oranges, pears – this meal prep set us up for a successful start to the week. We finished off leftovers Sunday (lentil soup!), and though I’ll need to meal prep again midweek, portioning out dishes makes the start of our workweek so much simpler.