This week was a little different in terms of meal prep and grocery shopping. I did a little shopping Friday night and the rest Saturday. Donny is gone all week so I didn’t need too much food. I also prepped my meals on Monday, rather than Sunday since I had Monday off for Memorial Day. I only needed four days worth of meals so it cut back on what I prepared significantly.
I did manage to make some extra vegetables and a little extra chicken to keep on hand for dinners. I still have a lot of eggs so I may or may not be making breakfast for dinner several times this week……
Grocery Shopping:
We were in Denver Friday night and went to both Vitamin Cottage (Natural Grocer’s) and Trader Joe’s. Here is what I purchased from those two places.
- Organic coconut sugar (VC)
- Fresh ground peanut butter (VC)
- Fresh ground almond butter (VC)
- Sea salt macadamia nuts (VC)
- Raw shelled hemp seed (TJ)
- Coconut oil cooking spray (TJ)
- Shelled edamame (TJ)
- Raw, salted cashew butter (TJ)
- Salsa verde (TJ)
- Medley of cherry tomatoes, broccoli slaw & green beans (TJ)
On Saturday I made my normal early morning trip to Safeway to pick up the rest of the week’s foods.
- 3.5lbs boneless, skinless chicken breasts
- 2 – 1lb packages frozen cod
- 1lb Jennie-O hot Italian sausage
- 2% Fage Greek yogurt
- 2 containers Elli quark (strawberry)
- Sweet potatoes
- 1 whole pineapple
- Broccoli, romaine hearts, Brussels sprouts, and frozen peas.
- 2 bottles of Mrs. Dash no-salt seasoning blends – Fiesta Lime and Garlic & Herb
Meal Prep:
I ended up freezing the hot Italian sausage and also 1/2 the chicken. The other half of the chicken (2 breasts) I cooked in the over at 350°. I sprinkled each side with the Fiesta Lime Mrs. Dash seasoning blend and some salt. I know I am weird – I add salt to the salt-free seasonings, but I want to be able to control the amount of salt I use. I rubbed that mixture into the chicken a little bit. I then baked the chicken until it was fully cooked, about 35 minutes.
I cooked the cod in foil packets again, but I seasoned them with salt and the Garlic & Herb Mrs. Dash seasoning blend. These took about 15 minutes in the oven set at 350°. Fish is so easy to prepare this way and clean-up is a breeze!
While the chicken and cod cooked I made salads for the week. I shredded two of the three romaine hearts and divided those among four containers. I added broccoli slaw, diced orange bell pepper, celery, and sweet corn. Once the chicken was cooked and sliced I added it to each container.
While the oven was still warm I roasted the broccoli. I roasted it at 350° for 20 minutes and it was perfect.
While the broccoli was cooking I grilled both the green beans and the Brussels sprouts. I heated our grill pan to medium and then added 1/2 Tbsp extra virgin olive oil. I cooked the green beans first, then added another 1/2 Tbsp and cooked the Brussels sprouts. I love both of these vegetables cooked this way! I keeps them both nice and crispy, rather than getting soft and mushy. Delicious!
Since this week is a short week due to Memorial Day on Monday, I only needed food for four days. I didn’t want to cook an entire pork loin or a bunch of steak, so I actually took two baggies of pork out of the freezer to use for this week. If I get towards the end of the week and have a lot of meat leftover in the fridge, I’ll bag it up into 5 oz portions and freeze it for later. If I need some protein later and don’t have any prepared in the fridge then I’ll pull one of these out. It helps a TON and keeps me eating clean.
For my mid-morning snack I made yogurt parfaits. I took a week off, but I am back to these! They are so easy and so delicious! I mixed vanilla protein powder with 2% Greek yogurt then topped it with banana and cashew butter. I put 1 Tbsp hemp hearts in little baggies to sprinkle on top too. Yum! I can’t wait.
The only other thing I did (no picture) but I spiralized some large carrots and some zucchini. I was wanting to play around with spiralized carrots, but then didn’t want to pack them for meal prep so I have those in the fridge ready to cook and enjoy for dinner.
That’s everything I prepped for the week. I have a few veggies for dinner and also a little chicken to get me to the weekend. Should work just fine!
What did you meal prep this week?!
