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Meal Prep Monday {9.16.19}

 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:

Honey Glazed Baked Chicken Legs, Cheesy Garlic Roasted Asparagus, Baked Potatoes

Dinner #2:

Parmesan Crusted Tilapia, Yellow Rice, Garlic Roasted Cauliflower

Dinner #3:

Brown Sugar Dijon Glazed Pork Loin, Sweet Potato Slices, Roasted Broccoli

Dinner #4:

Lasagna Stuffed Chicken Breasts, Butter Herb Rice, Corn on Cob

 

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 Corn on Cob, Broccoli, Cauliflower, and Asparagus 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 Greek pasta salad, a large container of Teriyaki chicken and rice, 24 mini egg quiche muffins, and 24 baked ham and cheese pinwheels. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



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.



Meal Prep Monday {9.2.19}

Each Monday I plan to 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. 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:

Mozzarella, Pesto & Tomato Chicken Breasts, Baked Potatoes, Brown Sugar Carrots

Dinner #2:

Roasted Pork Loin, Jasmine Rice, Roasted Broccoli

Dinner #3:

Cheesy Crusted Salmon, Yellow Rice, Butter Garlic Green Beans

Dinner #4:

BBQ Popcorn Chicken, Loaded Baked Potato Slices, Parmesan Corn on Cob

 

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’ll have some posts dedicated entirely to how I do this each week coming soon. 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. 

This week for the meal produce I transferred the fresh broccoli, carrots, green beans, and corn on the cob to the veggie containers. For fruit I diced cantaloupe and watermelon and put them in containers. I also prepped strawberries, blueberries, red grapes, clementines, and plums. I added baby carrots, cut celery, and mini cucumbers as well for lunches. Here’s a peek into my fridge after I do a typical produce and vegetable prep.

At the end of the school year I made the decision to no longer buy convenience foods for lunches for the kids. No more pizza rolls, hot pockets, chicken nuggets, etc. Not only are they super expensive when your kids eat as much as mine do but they’re just unhealthy. Instead I started prepping actual meals  for the kids to eat during the week. It’s working much better. The kids made their lunches all summer and now that school has started they can easily choose what they’d like to take for lunch each day. I prep their thermoses if needed in the morning while they get ready for school. 

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 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. This is how my fridge generally looks after I finish doing the lunch prep. I should also note that I have 2 fridge/freezers in the garage. One is dedicated solely to lunch prep and the other is for overflow and meats. 

Over the next couple of months I’ll be sharing a lot more about my meal and lunch prep process as well as a lot of posts about family organization, favorite products, family routines, and more. Follow along on Bloglovin’ or sign up to receive posts via email —>