Donny & I are adding an addition onto our house and remodeling our kitchen. It will be awesome when it is done, but now we don’t have a kitchen for 3-4 weeks! The contractor ripped all of our existing kitchen out this week, so I knew I would need extra food ready since we won’t be able to cook dinner. Luckily, I have a million meal prep ideas!
The Meal Prep Series this week focuses on breakfast. Your goal is to make breakfast ahead of time to quickly grab each morning. It actually fell at the perfect time, because I won’t be able to cook the variety of breakfast foods that I’m used to! Rather than going without breakfast, I made a baked oatmeal recipe that would last the entire week.
Here is everything I bought while grocery shopping this week and how I used those foods to create healthy, clean eating meals to last me all week long. Don’t forget to check out Week 4 of the Meal Prep Series. It focuses on one of my favorites: BREAKFAST!
Grocery Shopping:
- 93% ground beef, pork tenderloin, boneless skinless chicken thighs, eggs
- 2% Greek yogurt, unsweetened almond milk
- romaine lettuce, broccoli slaw, coleslaw mix, snow peas, carrots, cauliflower, broccoli, zucchini, yellow onion, red bell pepper, frozen green peas
- bananas, strawberries, avocado
- sesame seeds
Meal Prep Ideas:
I split meal prep into two days. On Saturday I made a couple quick no-cook recipes, then on Sunday did the majority of the actual cooking.
Saturday afternoon I made my Asian Chopped Salad and divided it up into meal containers. If you haven’t tried the recipe then I suggest you do! It is a super simple recipe to try out that requires zero cooking.
You basically chop all the vegetables including romaine, snow peas, green peas, cabbage, broccoli slaw and red bell pepper. Then you add a homemade Asian dressing and you’re done!
The other thing I made on Saturday was my yogurt bowls for my mid-morning snack. I mixed vanilla protein powder in a 35-oz container 2% Greek yogurt, then divided that among five containers. Next I topped the yogurt with sliced strawberries and measured out cereal and pepitas to take along and sprinkle on prior to eating.
I mixed 2Tbsp Uncle Sam Toasted Whole Wheat Berry Flakes with 1Tbsp pepitas.
All the other cooking was done on Sunday morning.
The task for this week’s Meal Prep Series is to make breakfast for the entire week! I decided to make another recipe of mine and made Peanut Butter & Banana Baked Oatmeal. It is so easy and delicious!
While the oatmeal was baking I took the chicken thighs and spread them out onto a foil-lined baking sheet. I sprinkled each one with salt & pepper. Once the oatmeal was done in the oven, I baked the chicken at 350° for 20 minutes.
In between cooking the oatmeal and the chicken, I made zucchini noodles using my hand-held spiralizer. Once the noodles were made, I sautéed them over medium heat for about 5 minutes.
After the oatmeal and the chicken were cooked, I roasted the pork tenderloin. On a foil lined baking sheet I placed both tenderloins and sprinkled them with salt and pepper. Next, I added roughly chopped both carrots and the other half of the yellow onion. The juices from the pork will get on the veggies and make them extra delicious!
I roasted the pork at 350° for 30 minutes, or until the pork reached 150° on the inside. Make sure your pork is cooked between 145-160°.
While the pork was cooking I chopped broccoli, cauliflower and the remaining carrots. I roasted those at the same time (on two different pans) for 20 minutes at 350°.
Well that was everything that I made during meal prep. This week I have breakfast, lunch and two snacks prepared. I also have a lot of leftovers to make quick meals for dinner. My meal prep ideas come from magazines, cookbooks and Pinterest.
One day throughout the week I’ll brainstorm some ideas for what I want to eat and how much cooking I actually want to do. This particular week I woke up at 5:00am on Saturday (who does that?!) and so I made a rough game plan for my meals before going to the grocery store.
