This past Sunday was a big meal prep in my house. My husband was going away on business (vacation as my four year old says) for a few days and I was officially starting a new eating/exercise challenge. So here's what I made (with my husband's help) on Sunday.
- Cauliflower "Fried Rice" (Tasty Eats by Erin Cauliflower Fried Rice)
- Whole Wheat Sandwich Bread- We have tried a few different recipes in our breadmaker and this is our most favorite - it's just like sandwich bread! Real Fit Real Food Mom Sandwich Bread
- Pumpkin muffins - 100 Days of Real Food - pumpkin muffins
- Hard Boiled Eggs
- Grilled Chicken
- Cooked green beans and carrots
- We cut up peppers and cucumbers
- We shredded cheddar cheese
- We washed and chopped carrots, bell peppers, and sweet potatoes for this week's three bean veggie chili.
- Made oatmeal for breakfast on Sunday and pancakes on breakfast Saturday and made extra of each for the week. We froze the second batch of pancakes and put the leftover oatmeal in the fridge for quick weekday breakfasts with fresh fruit.
Our whole prep took about 2-3 hours, but saved me so much time during the week. I had snacks ready for my kids and easy breakfasts. I had healthy items in the fridge available for quick meals for me or items prepped to throw something together (salad, veggies and chicken, etc.)
First I always get my bread going. It takes 3 hours and 15 minutes for the dough in the machine. Then I take it out and let it rise for an hour or two and then I bake it. So the whole process takes 5-6 hours. I time it so I will be around to take it out to rise and also to bake it.
Cauliflower fried rice
(to eat as lunches during the week with grilled chicken, defrosted chicken meatballs, or shrimp)
Sandwich bread
The dough ready to go in the bread machine
Set to whole wheat dough
The dough ready to go
The dough punched down and put in my pan.
Covered with a wet paper towel and placed somewhere warmer to rise.
The bread out of the oven! So good! Sometimes I change it up by using this recipe to make rolls instead. Then I just roll out the rolls, let them rise the same way and cook at 375 degrees for 12-15 minutes, depending on roll size. We use them for sandwiches, burgers, etc.
Pumpkin muffins
(for a healthy snack or easy breakfast for my kids)
(My little helper)
Hmm someone couldn't wait for me to take a picture...
We keep the regular size muffins out for the week and freeze the mini ones to go with lunches as a little tasty dessert.
Pumpkin pie spice
Granola Bars
I wrap them up individually and keep in the freezer. Then I pull one out as I need one for the kids' snack. They are amazing but crumbly (warning!) and so they can be eaten right from the freezer and it's the best place to keep them.
I messed these up and added the chocolate to the batter. Still delicious - they just look different than normal!
Hard Boiling Eggs
Peeled so we can grab a quick protein boost
Grilled chicken
Simple one sheet pan cooked green beans and carrots.
Cut up peppers and cucumbers for quick lunches for the kids or me.
We buy a big block of cheddar cheese from Costco and shred ourselves. It is less expensive and avoids extra ingredients found in pre-shredded cheese. It lasts in the fridge for us for at least a week, usually two.
Prep for veggie three bean chili to make it quick to throw together one morning during the week.
The gallon ziploc has sliced sweet potatoes (we don't peel them!) for sweet potato fries to go with chicken wraps or quesadillas this week.
My fridge prepped for the week ahead!
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