April 9, 2017 - This Week's Meal Prep Session!



Another week over and I beat the bread once more! 4 dinners and lunches done in 2.5 hrs. I had quite a busy weekend so I'm glad that meal prep didn't fall through the cracks. Next week there will be no meal prep because it's my son's spring break.

I try to use my time as efficiently as possible. I've written in past about ordering my groceries online and how it has saved me time, sanity, and even money. I try to get my menu done on Friday or Saturday so that I pick up my groceries Sunday morning after taking the kids to their swimming class. Saturday my daughter has a 45 minute ballet class and parents are not allowed to sit in on the class. Since she's very young I sit in the hall during her class and wait until it's over. Just in case there is a potty emergency! I decided this week, instead of just sitting there like a bump on a log, I would use that time to make my menu. I went through my Pintrest boards and found new recipes and gradually added my ingredients to my online order. The joys of modern technology! All I needed was on my phone.

I felt I overdid it with the chicken last week so I added more beef and left the chicken for lunch. I made my famous vegetarian three bean chili, blackened tilapia with a cucumber-avocado salsa which we'll have with a side of pesto orzo, beef and broccoli, and finally my daughter's special request, a lasagna. Word to the wise, NEVER leave you husband or significant other unsupervised near the containers of food! I had the food out on the counter cooling down before I put them in the fridge and "half" (in quotes because it was much more than that!) of a tilapia fillet went missing! Well guess who's not getting fish tomorrow!


Dinner Prep


Vegetarian Three Bean Chili










































I also always bake a bread and it is a delicious Ezekiel bread. The machine bread recipe can be found here


As always I encourage your comments and look forward to hearing from you!













Comments

Post a Comment

Popular posts from this blog

Soup in a Jar - Pho Ga

Image
Ingredients 1 oz rice vermicelli, broken into small pieces 1/4 C chopped mushrooms 1/4 C bean sprouts 1/2 C shredded chicken 2 tbsp chopped green onions 1/4 tsp garlic powder 1/4 chicken bouillon cube 1 tsp chopped cilantro sriracha to taste Instructions Layer vermicelli, mushrooms, bean sprouts, chicken, green onions, garlic powder, chicken bouillon cube, cilantro, and sriracha. When you're ready to eat, fill the jar to the top with boiling water. Stir carefully, cover and let stand for 10 minutes, until noodles are tender. Season to taste and enjoy! Nutrition Facts Calories     Fats (g)     Carbs (g)     Protein (g)     162             0                29                   12
Read more

Soup in a Jar - Italian Wedding

Image
Ingredients 1/2 C cooked orzo 1/2 C cooked mild Italian sausage (shaped into mini meatballs) 1/2 C baby spinach leaves, coarsely chopped 1/4 C shredded carrots 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 chicken bouillon cube Instructions Layer orzo, sausage, spinach, carrots, garlic and onion powder, and the bouillon cube. When you're ready to eat, fill the jar to the top with boiling water. Stir carefully, cover and let stand for 2 minutes. Season to taste and enjoy! Nutrition Facts Calories     Fats (g)     Carbs (g)     Protein (g)     372           22               27                   18 Substituting turkey sausage for regular sausage Calories     Fats (g)     Carbs (g)     Protein (g)     251            9                25                   19
Read more

Vegetarian Three Bean Chili

Image
This recipe is a modified version of a regular chili recipe. My sister-in-law was coming over to watch the kids and I wanted to make something that would fit her dietary needs since she is vegetarian. Also I had to dial down the heat in the recipe because the kids were going to eat it as well. Now this has become one of the kids' favorite recipes and my vegetarian friends seem to enjoy it as well. Ingredients: 2 tablespoons vegetable oil 1 medium onion, diced 12 oz veggie protein crumbles or tofu (I like to use Lightlife Smart Ground Original Crumbles) 2 garlic cloves, minced 2 tablespoons chili powder 2 teaspoons brown sugar 1⁄2 teaspoon ground cumin 1 (14 ounce) can fire-roasted diced tomatoes 1 (15 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1⁄2 teaspoon salt 1⁄4 teaspoon black pepper 2 cups vegetable broth 1 (15 ounce) can light red kidney beans (rinsed) 1 (15 ounce) can chickpeas (rinsed) 1 (15 ounce) can black beans (rinsed) Toppings: shredd
Read more