So I’ve never been much of a good planner lately. M and I always talk about planning our meals ahead of time and making solid grocery lists and sticking to them when we shop, but we fail at that…unfortunately. At least we try!
But for some reason Sunday afternoon I got a wild hair to do a little food prep for the week. I didn’t have a solid plan as to what we were going to have all week long, but I figured just doing a little bit would help. So here’s what I came up with:
You’ll see that I washed and cut up celery to have on hand either for snacks or to cook with later.
I made M some chicken salad so he can just grab it for his lunches either at work or when he’s at home (fat free mayo, diced celery, dill relish), and put them in two separate grab-and-go containers.
I tried a new cookie recipe for when I get hit with my sweet tooth (blueberry oatmeal cookies), but I’ve already decided the recipe needs work (a little dry).
I also tried a protein muffin recipe so I can grab one for a mid-morning snack for work. I changed the recipe from the pumpkin cinnamon roll protein muffins I found on Pinterest, so I’ll let you know how they taste and post the recipe.
I also pre-made Italian turkey meatballs for a meatball casserole I’m going to finish up for dinner tonight (this way I can just add the zucchini and spaghetti sauce and pop it in the oven.
Finally I pulled out some beef veggie soup from the freezer that M’s mom had made for us. I’ve been taking some for my lunches at work along with a sandwich.
Hopefully next time I can do a little more for prep to help with meal selection. At dinner we usually make more than two servings so M can take the leftovers to work for his “lunch.” That’s been a big help.
One thing about it, I did feel accomplished writing out this list of what all I’ve finished this afternoon.
Your turn: Do you do weekly food prep? If so, share your tips!