Meal Prep Monday

Hi, friends!  One thing I always get requests for is more meal prep ideas. I have plenty of meal prep friendly recipes here at HH, but I know what helps me get ideas is to see what other people are actually making.  So, for the last couple of weeks, I recorded what I actually meal prepped.  No planning for this post (other than taking photos), just real life snapshots of what I made.  

I typically don’t do just one major prep. I do a bunch of mini preps which makes it more manageable.  Unfortunately, that also means that you won’t see a large overhead picture with a million things prepped all in one hour.  Instead, you’ll see little snapshots of what I prepped and what day I did on it.  

I hope it gives you ideas on how to incorporate mini preps into your week, as well! Let me know if you want to see more posts like this one!

This Weeks Meal Prep 

Saturday:

Baked Apples for Baby K’s breakfast – apple slices tossed with coconut oil and cinnamon, baked in foil packets for 30 minutes at 400F.  

Baby Muffins (recipe coming soon!) – I made our regular version and worked on developing an oat/PB version.  

Baked chicken thighs for the baby – tossed in avocado oil and baked at 400F for 30 minutes (turning halfway through.) 

Sunday 

Mr. Hungry informed me he only needed two lunches for the week (usually he needs at least 4), so I froze the chicken thighs I had marinating in  Cilantro Lime Marinade for next week and instead packed him half of the recipe I was working on developing and then photographing.  

Bacon Chicken Ranch Zucchini boats will be up on the blog soon! I cut up two boats and added a Kirkland Brown Rice pack to each lunch.  We will eat the rest for dinner leftovers this week.  

I also prepped baby zucchini for the week when I made the zucchini boats.  –> Zucchini skinned and cored, then baked in foil packets for 1 hour.  

I also baked salmon for the baby, one piece from frozen in a foil packet (no seasoning) 400F for 45 minutes.   

Around 8 pm, I made the chicken from my 20-minute spicy Asian lettuce wrap for dinner, but I doubled the recipe, so I had enough chicken for lunch all week. (It’s also on this weeks WTE? Meal Plan!) I plan to eat the chicken with pre-made salad packs.  And, while that was cooking, I made our protein shakes for the week.  Protein shakes are super fancy, I blended Sprouts Vegan Protein powder with almond milk and split between mason jars. 

 

Baby Meal Planning

I was getting stressed out about having enough food for the baby, especially now that I’ll be out of the house more and won’t’ be able to do things for him on the fly.  So, I made him his meal plan! 

Breakfast – Baby Muffins & Fruit

Lunches & Dinners:

• Salmon, Sweet Potato, and Zucchini
•  Chicken Thighs, Peas, and Carrots or Squash 
• Red Lentil Pasta with homemade pasta sauce and Green Beans 
• Baked Apples 

Last Weeks Meal Prep

Sunday:

For Mr. Hungry’s lunch, I prepped:  

• Asparagus roasted with avocado oil, garlic, onion, and oregano for 30 minutes in a foil pack
• Cod sprinkled with frog boil seasoning and baked in foil packets – plus I made one plain for the baby and 1 with lemon pepper + garlic for me.  

His lunches had the asparagus, cod, and Kirkland Brown Rice packs here with tartar sauce.  

I also prepped baby muffins + green beans in the instant pot (10 minutes on a steamer rack with 1.5 cups of water, then quick release – VERY MUSHY for baby.)  

Monday:

I made delicious lentil muffins.  Lentil muffins are a recipe that will be coming out this fall. They are DELICIOUS!  I make them using the pre-cooked lentils from TJs!

I made a double batch and put one in the freezer.  I also roasted a Costco size haul of broccoli!

More Resources:

Grocery Shopping Tips: 

• Costco Favorites – all our favorite stuff to purchase at Costco.
• Trader Joe’s Staples List
• Clean Eating Pantry Essentials 

Cooking Equipment In This Post:

• Silicone Egg Muffin Liners
• Instant Pot 
• Baking Sheets
• Heavy-Duty Aluminum Foil 
• Heavy Duty Non-Stick Skillet