Weekly Meal Prep & Menu 31 July
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It’s another busy Sunday for our family! We’re going to church this morning and a birthday dinner for my father-in-law this evening. When’s a girl to meal prep?
My goal this week is to come up with quick and easy meal prep recipes. I usually spend roughly an hour and a half on my meal prep. I’m aiming to cut that in half this week. So, without further ado…
This Week’s Menu
Crustless quiche cups with ham and veggies
Chef salad with ham, turkey, and eggs
Cheesy chicken, broccoli, and rice
Pear and gorgonzola salad with chicken
Here We Go!
First things first, gather your ingredients. Make sure you have everything you need. I started by putting the chicken breast in the crock pot to cook while we were at church.
By the time we got home, the chicken was ready and I started the rice. While the rice was cooking, I weighed out the salad. I’m the kind of person who can eat a salad a day, every day without getting bored. I have regular chef salads and a pear and gorgonzola kit that I bought at the store. I added bacon, half an ounce of mozzarella, tomatoes and celery. Two of the salads also got turkey and ham. I’ll add meat to the others later in the week to keep them fresher. I’ve been experimenting with ways to keep my food fresh longer. I’ll let you know how it is going next week. 🙂
In addition to yummy food, you will need some meal prep containers and a food scale. ANY container will work but I bought THESE meal prep containers because they come with a free meal prep eBook. They’ve held up to five months of relentless use already!
I bought THIS food-scale because it was affordable. So far, I’m very pleased.
LOOK at these pretty, pretty salads.
Next, for the quiche cups, I added into each cup of a muffin tin, one egg, a half tablespoon of each bacon, cubed ham, chives and mozzarella into ten silicone baking molds and baked at 350 for about twenty minutes. Have I mentioned how versatile the baking molds are?!? You can get some by clicking HERE. I eat the egg cups SO many different ways. With veggies on the side, on a biscuit, just plain cold out of the fridge even…
Now, that the rice is finished, it’s time to weigh portions. I weighed out, rice, chicken, and the broccoli/cheese mixture and topped them with an extra half ounce of mozzarella. I forgot to photograph those. Oops. You get the idea though. The final step was to boil half a dozen eggs and weigh out cottage cheese into individual cups to go with my salads. I still had some celery and carrots portioned out from last week and because they are still surprisingly fresh, I’m going to use those up before I prep more. I did not weigh out the dressing because my small containers were in the dishwasher. I’ll do that tomorrow!
There it is! The fastest meal prep I’ve ever done. I clocked in under forty minutes. Click HERE to see my other meal prep posts.
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