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Meal Prep Monday {10.21.19}

 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:

Crockpot Bourbon Chicken, Jasmine Rice, Parmesan roasted Asparagus

Dinner #2:

Meatless Cheesy Lasagna Roll-ups, Side Salad, Garlic Bread

Dinner #3:

Spicy Lemon Garlic Tilapia, Yellow Rice, Roasted Green Beans

Dinner #4:

Baked Ranch Pork Chops, Instant Pot Baked Potatoes, Bacon BBQ Brussel Sprouts

 

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 asparagus, green beans, and brussel sprouts to the veggie containers. For fruit I prepped strawberries, green grapes, pears, and nectarines. I added baby carrots, cut celery, 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 Korean sloppy Joe meat, a large container of Italian pasta salad, a large container of 4 cheese shells, a large container of teriyaki chicken and rice, and a large container of scrambled eggs and fried rice. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.

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