Meal Planning

Weekly Meal Prep 4

September 11, 2017

Our weekend included a bonfire that was actually successful and then house shopping on Sunday which ended in me melting down. Moving with babies is a daunting thing.

I am single momming this week, so I’m sure the disaster recap will somehow make its way on here. Any tips from moms who do this on the regular? I am only semi-terrified.

This week’s line-up doesn’t include a Sunday because my meltdown ended at Steak-n-Shake and it took form in the shape of cheese fries. It does include a few repeats, but that’s how we do it around here. We stick to what we know and like. Good luck out there this week!


 

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Vegetable Barley Soup
This is a basic vegetable soup with added "ump" by putting barley into it. We ate the leftovers of this for our Monday dinner.
Servings
people
Ingredients
Soup
Rolls
Servings
people
Ingredients
Soup
Rolls
Instructions
  1. Cook all ingredients EXCEPT barley on low in slow cooker for about 7-8 hours.
  2. Cook barley to instructions on box. Add to soup as needed. You can add it altogether, but we find if you add it to the soup entirely it gets really gummy. So, we just add it to a bowl when we eat one.
  3. Make the rolls. I'm not gonna write instructions for these. I know in my heart that you can handle making packaged rolls.
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Greek Hash

I told you I eat this a lot. Sorry for the repeat.

 

I love, love this recipe. I use it religiously for work lunches and we have it for dinner on the reg. It is a little spicy, but we like spice around here. The heat from the pepperoncinis makes me feel alive when I usually feel near-death exhaustion.

Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. Peel and dice potatoes. Get the cauliflower nicely cut up as well.
  3. Toss those veggies together and add olive oil, salt, and pepper to your liking.
  4. Put veggies on a baking sheets and toss into the oven for 35-45 minutes depending on how small you chopped everything.
  5. While that cooks, put a skillet on medium-high heat and add in some olive oil and the diced chicken.
  6. Cook the chicken through.
  7. Add garlic, pepperonicinis, and oregano. Saute for about 2 minutes, letting the garlic brown up.
  8. Add in the lemon juice, zest, chicken stock, and I usually sneak in some of the pepperonicini juice as well.
  9. Stir everything around and let it simmer until it looks more like a thick-ish sauce and less like liquid. Season with salt and pepper.
  10. Once veggies are done, pour the liquid mixture over a serving of the veggies. Eat!
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Goat Cheese Veggie Pasta
This one we kind of created on accident. I made it with just zucchini once and it was so good that we were both like let's just add more vegetables so that we don't feel so bad about how good it tastes. And here we are.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat your oven at 400 degrees and line a baking pan with parchment paper or butter.
  2. Chop your veggies up and coat them all with a healthy serving of olive oil, salt, and pepper.
  3. Get water boiling in a large pot. Cook your pasta according to package directions. Drain and let cool for a minute.
  4. Add goat cheese and half-n-half to the pasta. Salt and pepper to taste.
  5. Throw in the veggies with pasta when finish. Top with parmesan cheese and eat.
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BBQ Chicken and Veggies
This is about as simple as it gets and it always shocks us how good this is over and over. Keeper in my eyes.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Heat your oven to 400 and line a baking sheet with parchment paper.
  2. Chop up your broccoli and cauliflower.
  3. Throw them on the baking sheet and coat them with olive oil, salt, pepper. Put them in the oven for about 25-30 minutes depending on your veggie size.
  4. Turn the grill on medium high heat.
  5. Throw your barbeque sauce on the chicken and grill on both sides for about five minutes or until it starts to char. Add more sauce if ya wanna.
  6. Plate up your chicken and add the veggies and you're done. Congrats. One of the easiest, tastiest meals ever.
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Tuna Salad + Crackers
Another Friday meal that is a grazing meal. I make this and we all just eat on it when we want to. If you don't like tuna you could sub chicken.
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Throw all this stuff to mix and serve with crackers.
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Eggs & Home Fries

I don't know a single person who does not appreciate breakfast for dinner. Everyone in our house loves this meal (assuming Noah will eventually). Pat has perfected the home fry. They are as good if not better than Harbaugh's ranch potatoes. Nom.

 

We generally have this meal at least once a week because it's CHEAP and/or by Saturday we have nothing left in our cabinets or fridge beside potatoes and eggs. You can sub sweet potatoes if you are super healthy.

Servings
people
Ingredients
Servings
people
Ingredients
Instructions
Home Fries
  1. Dice potatoes.
  2. Use a cast iron skillet if you have it. Medium heat and add 2tbsp butter to the skillet.
  3. Add potatoes to skillet. Make sure the potatoes are covered in butter. If you need more, add it. Put a lid on the skillet and set a timer for 40 minutes. Let cook for 10 minutes.
  4. After 10 minutes, remove the lid and stir it. Put lid back on, let sit for 10 more minutes, remove lid and stir.
  5. Remove lid completely. You no longer need it. Add in the remaining butter. Cook ten minutes.
  6. Add seasonings and either cook them for 10 more minutes, or if they look done take them out depending on their color.
Eggs
  1. In another cast iron skillet, put down a little butter at medium heat. Put eggs into the skillet, add about a shot glass of water, and put a lid on it.
  2. That will steam the tops until the eggs are cooked. You may have to add more water if the eggs don't look done, but this process makes super yummy runny eggs.
  3. Plate eggs on top of the home fries and feast.
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