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Meal Prep Monday {10.7.19}

 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:

Easy Baked Pork Chops, Garlic Parmesan Potato Wedges, Asian Glazed Brussel Sprouts

Dinner #2:

Bacon Cream Cheese Cheddar Chicken Breasts, Roasted Ranch Potatoes, Garlic Butter Green Beans

Dinner #3:

Spinach Stuffed Salmon, Jasmine Rice, Parmesan Roasted Carrots

Dinner #4:

Pesto Chicken Tenders, Parmesan Potato Stacks, Roasted Eggplant

 

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, green beans, carrots and eggplants to the veggie containers. For fruit I prepped strawberries, red and green apples, green grapes, 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 Big Mac Sloppy Joe meat, a large container of Ranch pasta salad, a large container of white cheddar shells, 24 baked club pinwheels, and 24 mini corndog muffins. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



Meal Prep Monday {9.30.19}

 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:

Stuffed Chicken Cordon Blue, Brown Sugar Roasted Sweet Potatoes, Roasted Green Beans

Dinner #2:

Roasted Pork Loin, Jasmine Rice, Roasted Okra

Dinner #3:

Baked Blackened Tilapia, Yellow Rice, Honey Butter Roasted Carrots

Dinner #4:

Garlic Lime Chicken Thighs, Loaded Potato Slices, Everything Asparagus

 

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, Carrots, Okra, and Green beans to the veggie containers. For fruit I prepped strawberries, blueberries, red and green grapes, green apples, 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 white cheddar shells, a large container of tossed salad, a large container of chicken meatballs, 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 {9.23.19}

 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 Dijon Salmon, Crockpot Parmesan Garlic Baby Potatoes, Roasted Green Beans

Dinner #2:

Maple Garlic Glazed Chicken Thighs, Jasmine Rice, Ranch Roasted Cauliflower

Dinner #3:

Crab Stuffed Tilapia, Yellow Rice, Garlic Parmesan Asparagus

Dinner #4:

Sticky Sweet Chicken Legs, Spicy Roasted Sweet Potatoes, Roasted Broccoli

 

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 Green Beans to the veggie containers. For fruit I prepped strawberries, blueberries, red grapes, nectarines, cherries, 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 Big Mac Sloppy Joe meat, a large container of Bacon ranch pasta salad, a large container of white cheddar shells, 24 mini egg quiche muffins, 24 coffee cake muffins, and 24 mini deep dish pizzas. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.



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.