Donny & I made a quick trip to Madison, WI this last weekend for a college friend’s wedding! We had a blast, but got home mid-afternoon on Sunday. Luckily I am a HUGE planner, so we had meat prepared already for the week. We stopped by a huge King Sooper’s on the way home from the airport so pick up all the groceries we needed. It was fun to check out a new grocery store! In college I shopped at King Sooper’s, but rarely make it there anymore. It was fun to change it up. We also bought a ton of fun produce that we normally don’t buy.
We bought a ton of produce, but tried to keep meal prepping fairly simple. I didn’t want to spend too much time cooking on Sunday, so made a salad for each day this week and grilled just a few vegetables. We didn’t cook all the vegetables we bought because we knew we’d want to make some for dinners this week. Cooked beets are on the menu for this week!
We had a few vegetables and fruits leftover from last week, otherwise this is what we bought while grocery shopping.
Grocery Shopping:
- fresh cod fillets (I usually buy frozen, but King Sooper’s had a sale on fresh)
- eggs, 2% Greek yogurt, bleu cheese crumbles
- arugula, radish, Tuscan kale, green beans, snap peas, zucchini, chayote squash, golden beets & red beets, green onions, carrots, broccoli crowns, spaghetti squash, heirloom tomatoes, yellow cauliflower and purple cauliflower, bell peppers and frozen green peas
- golden potatoes, sweet potatoes, farro
- bananas was the only fruit I picked up (we still have apples, lemons and avocado from last week)
Meal Prep:
We were gone all weekend in Madison, WI so I tried to keep meal prepping fairly simple. Last week we made double the protein so that we didn’t have to cook any this week (we made extra chicken and pork and put it in the freezer for this week). Donny did pick up some fresh cod at the seafood counter at King Soopers, so he grilled that in foil packets. I pulled five baggies out of the freezer of cooked chicken. Since we decided to cook cod as well, I only needed to pull three baggies of cooked pork out of the freezer. I left the other two baggies in the freezer for later this week.
We picked up a ton of produce for this week and quite a few new items we haven’t tried. Donny grilled all the vegetables, except the kale (we sautéed that). He grilled zucchini, broccoli, both colored cauliflowers, green beans, carrots and chayote squash. We had never tried chayote squash (I’d never heard of it even), but Donny sliced it and cut the seeds out of the middle. We cooked it with the skin on and it was delicious!
Twice over the weekend I had a salad with farro and arugula in it. Donny & I liked them so much we decided to try to make our own version this week. Some of the produce for that will remain raw, rather than cooking it.
I made a frittata similar to the Kale & Red Pepper Frittata, but used kale and cherry tomatoes plus a few whole eggs and a lot of egg whites. I let the frittata cook a little too long though, because it got a little dark on top. It tastes fine, but isn’t very pretty! I plan to take the frittata as my mid-morning snack along with some cottage cheese (I portioned the cottage cheese in individual containers as well).
While the frittata cooked I also had some sweet potatoes in the oven. I wrapped four sweet potatoes in foil after piercing them with a fork. They were in the oven at 400° for 45 minutes or so. I didn’t plan to take them for lunches, but use them for breakfast and dinner instead.
Since we were home late Sunday afternoon, I wanted to keep prepping easy so I made some raw veggie salads. In a couple containers I mixed the 50/50 spring mix with some arugula. Some of the containers have all arugula. I also added chopped snap peas, sliced radish, yellow tomatoes, and diced cucumber. A few weeks ago I had made a large batch of red quinoa and decided to freeze half of it. I pulled a bag containing 2 cups cooked quinoa out the freezer and defrosted it in the microwave. I added 1/4 cup to the salad and I’ll all add chicken every day as well.
Well that wraps up everything in terms of what I prepared food wise. We have quite a few vegetables in our fridge that we left uncooked. I plan to cook those for dinner this week or enjoy them raw!
Did you prepare or eat any new foods this week?
