I love to use Sundays to prepare for the workweek. Do I always do it? No! I despise that feeling of driving home from work and having no idea what I am going to fix for dinner. I also hate that feeling of fixing lunches and barely having anything ready. I eat a bunch of snacks that next day but then I’m starving by mid-afternoon!
Now that the pregnancy nauseousness has subsided and I’m feeling more like myself, it’s time to get prepared! I bumped up a calorie bracket due to the pregnancy. Many of my breakfasts and snacks are the same to save in planning and time. I added vegetable egg cups in the mornings because I’ve been waking up SO hungry! So here’s the plan…
I went to the store and started by getting my son’s lunch done since it’s the easiest. Turkey wraps with a side of pickles so he can add them later. I’ll also add applesauce, yogurt, fresh fruit and fresh veggies to his lunch when I pack it.
Next up, my midmorning snack- Greek yogurt, homemade granola and fresh fruit. I make Homemade Granola from the FIXATE cookbook in bulk and separate it out into smaller portions.
I put Mexican Chicken Tortilla Soup into the crockpot. I know that it’s not on the meal plan until Saturday but I’m going to freeze it in portions so I’ll likely get 4-5 meals out of it. I’ll just have to defrost one on Saturday.
Next, Turkey Chili which is dinner for tonight/lunch for tomorrow. Awhile back, I browned a ton of ground turkey and just froze it. I prepared every other ingredient for the turkey chili and just added the cooked turkey. It’s simmering on the stove as we speak!
Vegetable Egg Cups! Such a perfect, easy breakfast! There are so many variations that you can make. I added turkey bacon (which I cooked in the oven as I was preparing the chili and crockpot soup), peppers, onions, mushrooms, sea salt and pepper. Here are some great suggestions! 21 Day Fix Egg Cups
As I prepped and cooked everything else, I went ahead and chopped extra veggies and put them into containers. It helps so much to have these washed, cut and ready to stick into lunches. I also washed fruit and have them ready to grab and go too!
Speaking of veggies, Red Pepper Hummus was probably the easiest, quickest thing to make. I just added everything and blended it right up! I doubled the recipe from the Core De Force eating plan booklet.
Before I froze the flank steaks that I bought, I went ahead and added the marinade. Dumped everything in the bag and done! Freezing it for later in the week and for another time down the road I went ahead and used the same marinade on the steaks for the Beef and Broccoli recipe which is tomorrow’s dinner. I have that in the fridge ready to cook. Here’s the recipe for the Ginger Soy Flank Steak! Ginger Soy Flank Steak
The last thing that I did was Chicken and Black Bean Burrito Salad in a Mason Jar. LOVE having these for quick and easy dinners/lunches! So healthy and filling too!
Here’s the recipe!
Whew! Now I know you’re wondering…”Did you spend ALL day doing all of this?!?!”. Of course not! In all honestly, it took me 3 hours and that includes time to do dishes and return my kitchen totally back to normal! Sure it was 3 hours, but well worth it considering the amount of time I am going to save throughout the week when I have a dinner plan and lunches done!
Need more info about meal prep or advice on the best plan for you? Just ask!