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Meal Prep Monday {11.11.19}

 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 Lasagna Soup, French Bread

Dinner #2:

Crockpot Cajun Chicken Fettuccine, Cheddar Biscuits, Bacon BBQ Brussel Sprouts

Dinner #3:

Crispy Dijon Baked Tilapia, Jasmine Rice, Ranch Roasted Carrots

Dinner #4:

Italian Sausage Stuffed Zucchini

 

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 brussel sprouts, carrots, and zucchini  to the veggie containers. For fruit I prepped strawberries, blueberries, green grapes, clementines, and peaches. 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 taco meat, a large container of Alfredo pasta, a large container of tossed salad, 24 mini egg quiche muffins, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



Meal Prep Monday {11.4.19}

 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 Hearty Vegetable Soup, Croissants

Dinner #2:

Baked BBQ Pork Chops, Baked Potatoes, Honey Roasted Broccoli

Dinner #3:

French Fried Onion Chicken Pasta Casserole, Ranch Roasted Cauliflower

Dinner #4:

Sheet Pan Teriyaki Chicken & Vegetables

 

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 broccoli, cauliflower, and carrots to the veggie containers. For fruit I prepped strawberries, apples, red grapes, clementines, and plums. 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 taco meat, a large container of Alfredo pasta, a large container of tossed salad, 24 mini egg quiche muffins, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



Meal Prep Monday {10.28.19}

 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:

Baked Margherita Chicken, Jasmine Rice, Roasted Carrots

Dinner #2:

Crockpot Honey Butter Pork Loin, Seasoned Roasted Potatoes, Roasted Green Beans

Dinner #3:

Cajun Garlic Baked Salmon, Yellow Rice, Mexican Roasted Broccoli

Dinner #4:

Sheet Pan Garlic Parmesan Sausage & Vegetables

 

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, bell peppers, and carrots to the veggie containers. For fruit I prepped strawberries, red and green apples, clementines, and pears. 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 taco meat, a large container of Ranch pasta salad, a large container of white cheddar shells, a large container of sweet & sour meatballs, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



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.



Meal Prep Monday {10.14.19}

 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:

Pizza Stuffed Chicken Breasts, Brown Sugar Roasted Sweet Potatoes, Roasted Broccoli

Dinner #2:

Chili Rub Pork Loin, Lemon Herb Roasted Potatoes, Everything Asparagus

Dinner #3:

Baked Teriyaki Salmon, Jasmine Rice, Roasted Cauliflower

Dinner #4:

Easy StoveTop Meatloaf, Buttery Garlic Potatoes, Roasted Okra

 

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 broccoli, asparagus, cauliflower and okra to the veggie containers. For fruit I prepped strawberries, red and green apples, red grapes, clementines, and plums. 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 taco meat, a large container of Greek pasta salad, a large container of alfredo shells, 24 meatball sub cups, and 24 mini pancake muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.