Time for my weekly Grocery Shopping & Meal Prep list. Donny was gone on Sunday so meal prep was entirely up to me! I survived, no big deal.
I bought a Bountiful Basket this week so I picked that up on Saturday. It FULL of fruit, plus I bought two fruit add-ons! I never go grocery shopping before I pick up my basket so I don’t buy stuff at the store that I’m already getting in the basket. That’d be silly! I usually pick up my basket and go immediately to the store for all the other weekly staples and random fruits and veggies that I didn’t get.
Grocery Shopping:
- 4.5 lbs 93% lean ground beef
- 2.5 lbs boneless, skinless chicken thighs
- 2% Fage Greek yogurt
- 1% cottage cheese
- 2 – 6 oz containers Elli quark, strawberry flavored
- 1/2 gallon unsweetened almond milk, vanilla
- kale, romaine, mini bell peppers, cherry tomatoes, broccoli, cauliflower, zucchini, green onions, and lemons
Bountiful Basket:
- celery (2), orange bell peppers (3), carrots (7), cucumbers (2), white onion (2), and acorn squash
- blueberries, blackberries, mini watermelon, honeydew, bananas (5), avocado (3)
- Add-ons: 12- 6oz containers of blueberries & 8 – 1lb containers of strawberries
I love having blueberries around, but they get expensive when they are not in season. I bought the add-on for both blueberries and strawberries and I froze all the fruit (all but two packages of the strawberries). I will then defrost them in the microwave to put on oatmeal, yogurt, or waffles. I will also throw them in fruit smoothies. Frozen fruit is my favorite!
Meal Prep:
I cooked the chicken thighs in a slow cooker this time. I poured a little chicken broth in the bottom (1-2 Tbsp) of the slow cooker. I seasoned the chicken with salt and pepper then laid them in the bottom of the cooker in a single layer. I poured a little more chicken broth over the thighs (1 Tbsp or so) then covered it with a lid. I cooked them about 2 hours on high and they were perfectly moist! I actually when to slice them and they basically fell apart they were so juicy. I ended up shredding it all instead. Super easy! I used a slow cooker liner and clean up was a breeze… I definitely recommend those.
Both the chicken thighs and the hamburger were on sale so I bought the biggest packages I could find. Donny is gone this week so I didn’t much meat cooked. I ended up dividing the hamburger up and freezing it in 1lb packages. I had a little leftover so I made two hamburgers (nothing but salt and pepper added to the meat) to eat for dinner this week.
I baked cod in foil packets this time. First, I defrosted the cod, pat it dry, seasoned it with salt-free lemon pepper seasoning and then added my own salt (it lets me control the amount this way). I put the foil packets in the oven at 350 degrees for 15 minutes. Easy peasy.
I also roasted all my veggies this week. I kept the oven at 350 degrees and roasted the broccoli and the carrots together fro 20 minutes. After that I roasted the Brussels sprouts for 20 minutes as well.
As those were roasted I made chopped salads. I made them with romaine, mini bell pepper, cucumber, celery, and feta.
Donny did a dinner over the weekend and had a bunch of New York Strip steak leftover. It is not the leanest of meat, but it is delicious so I did not want it to go to waste. Some of the salads I topped with steak and others with chicken.
We got Chinese takeout earlier this week and I had some brown rice leftover. I used that for my carb for my non-salad meals.
Last but not least, for my mid-morning meal I had chocolate peanut butter oatmeal cups with 4 egg whites on the side. I will post the oatmeal cup recipe soon, but it used oats, almond milk, peanut flour, applesauce, dark chocolate chips, and some other baking supplies. They are really good! I’m not mad about having chocolate in the morning five days in a row!
What foods did you prep this week?
