This week, I’m sharing my most recent Sunday meal prep.
I have been meal prepping on Sundays for seven years now. My Sunday schedule has changed a few times over the years so I’m always shifting a little bit.
This fall I started volunteering in a Sunday night youth program at our church. I have about 5 hours after we get home from Sunday morning service to meal prep for the week, feed my family lunch and dinner, and clean the kitchen before we have to leave for the evening church program.
It’s a tight window but I need to get it done on Sundays because if I wait till Monday, it throws off the whole week.
This week, I planned on making my husband, JM’s, food for the work week plus sourdough rolls and bread. Then I realized I had some bananas to use up.
My daughter was having some difficulties completing a chore, so I may have told her she could offer to bake cookies for one of her brothers if they helped her. Bribery is sometimes necessary.
In any case, I definitely set myself up to make too many things.
I made JM a minestrone-type soup with little noodles and fried rice with sesame chicken for his work meals.
Then, I made the kids chocolate banana muffins and blueberry banana muffins. Little miss made her brother chocolate chip cookies and some with marshmallows.
I have also been in the habit of preparing grilled chicken each week, I like to have it ready for lunches or dinners. I made a double batch of sourdough rolls and a double batch of sourdough bread, so we had some great basics to start out our week at home too.
Lastly, one of my kids will only eat breakfast if we have spicy breakfast potatoes in the fridge, so I made a batch of those also.
There was some extra rice, noodles, shredded chicken left over from JMs meals that I’m sure the kids will eat for lunches.
After three batches of dishes and a quick kitchen wipe down, I was finally done.
Phew, what a long day! But these few hours of preparation once per week really set us up for a smoother week.