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Meal Prep Monday {9.9.19}

 Each Monday I share a weekly menu plan and what I’m prepping for the week. I plan 4 dinners a week, we have 2 leftover/Fridge clean out nights, and we make Take ‘n Bake pizzas on Saturday nights. My kids take lunch to school 5 days a week. You can read more about my meal planning and prep HERE. Please feel free to share with anyone you know who needs some dinner or lunch inspiration and don’t forget to pin on Pinterest for later! 

Dinner #1:

Korean Beef Sloppy Joe’s, Loaded Potato Slices, Parmesan Bacon Roasted Brussel Sprouts

Dinner #2:

Spinach Stuffed Chicken Breasts, Squash & Zucchini Saute, Jasmine Rice

Dinner #3:

Garlic Herb Roasted Pork Loin, Sweet Potatoes, Steamed Broccoli

Dinner #4:

Maple Crusted Salmon, Yellow Rice, Butter Garlic Green Beans


Each week I prep all the produce and fruits ahead of time for the week. I also stock the lunch prep fridge and pantry for the kids’ lunches. I have specific containers that I use for food prep that are designed to maximize the life of the produce which helps when I only shop once a week. You can read more about my process and see pictures of my fridges HERE

This week for the meal produce I transferred the fresh Green Beans, Broccoli, Brussel Sprouts, Squash and Zucchini to the veggie containers. For fruit I prepped strawberries, blueberries, pears, plums, red grapes, red and green apples, and clementines. I added baby carrots, cut celery, sliced bell peppers, and mini cucumbers as well for lunches.

This week I prepped a large container of spaghetti, a large container of macaroni & cheese with turkey dogs cut up, a large container of Big Mac Sloppy Joe meat, a large container of Italian pasta salad, a large container of tossed salad, 24 mini egg quiche muffins, and 36 Bacon cheeseburger puffs. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.

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