I’ve been lucky the last couple weekends and have been able to split some of my cooking into two days. On Saturday I cooked a few things so I didn’t have quite as much to do on Sunday. Sunday was left with cooking just a few things and assembling all the meals. It went very smooth!
If you have any questions about my meal prep ideas this week then please ask! Email me at eatliftplayrepeat@gmail.com or comment below.
Did you get any meal prepping done this weekend? If so, what’d you make?
Groceries:
- romaine lettuce, zucchini, broccoli, red onion, jalapeno, green onion, russet potatoes and cilantro
- apples, red grapes, bananas, cantaloupe, nectarines, limes, strawberries and avocados
- whole wheat bagels, whole wheat English muffins, rolled oats and Larabars
- unsweetened vanilla almond milk, 1% cottage cheese, whipped cream cheese, a variety of Oikos Triple Zero Greek yogurt cups, pepperjack cheese and mozzarella cheese
- boneless skinless chicken thighs, 90% lean ground beef, eggs and dates
- Halo Top ice cream in S’mores and Birthday Cake
Meal Prep Ideas:
This week’s meal prep was split between Saturday & Sunday. If I have time both weekend days I like to break it up a little bit.
On Saturday I baked the boneless, skinless chicken thighs. I sprinkled both sides with salt and pepper, then baked them at 350° for 15 minutes. Once they cooled off a little bit, I chopped the chicken into small pieces.
Next, I cooked three russet potatoes. First, I pierced each once several times with a fork. I used our steam oven to bake these, but you could bake them at 400° for about an hour.
The last thing I did on Saturday was cook broccoli. I used the steam oven for this too, but you could roast the broccoli at 350° for 30 minutes or use a steam basket on the stove top.
I bought a cantaloupe at the grocery store and decided to cut that up while the chicken and potatoes were cooking. If I don’t cut my fruit up right away, then I tend to put it off and it goes bad!
On Sunday I did the rest of my meal prep. I made four servings on Meal Prep Taco Salad Bowls, which was my recipe post on Monday. If you haven’t read it yet then head over and check it out. It is an easy, yet healthy recipe for lunch!
The only other thing I cooked for meals was a veggie frittata. One reason I love frittatas is you can pack them full of veggies! Anytime I can get extra veggies at breakfast or my mid-morning meal I’m a happy girl.
I started by chopping zucchini, red onion and cherry tomatoes. Then I added 1/2tsp extra virgin olive oil to a large cast iron skillet and added the red onion. I let that cook for 1-2 minutes, then added the zucchini. Once those both cooked for a couple minutes I added the tomatoes.
As the veggies were cooking I whisked 10 large eggs and 10 large egg whites together, then added 1/2tsp salt and a sprinkle of black pepper. Once all the veggies were softened I added the egg mixture to the skillet. Next, I added a little crumbled feta to the top. Once the bottom was set I put the frittata in the oven at 350° and it cooked for 30 minutes.
As the frittata cooked I measured out 1/2 ounce of raw almonds into little containers. I will eat those with a yogurt and an apple as my mid-afternoon snack this week.
Once the frittata was done and cooling, I assembled some stuffed baked potatoes. In two meal prep containers I added a baked potato, 4oz chicken, 100g broccoli and some shredded pepperjack cheese. I’ll heat everything up and top the potato with the other ingredients. Yum! Should be delicious.
I wanted to do some baking this weekend and my sister requested oatmeal chocolate chip cookies. The recipe I decided to try was from Fit Foodie Finds, one of my favorite recipe blogs. I made her 100% Whole Grain Chewy Oatmeal Cookies and they turned out pretty good!
Well that wraps up Grocery Shopping & Meal Prep Ideas for the week. Definitely think about making the Meal Prep Taco Salad Bowls this summer! If you have any questions about these meal prep ideas then please email me at eatliftplayrepeat@gmail.com.
