Food Prep and Meal Plan #1

Recently, I posted about freezer meals and why I do it, which is to help me eat healthy and stay on track with my nutrition.  And it saves a lot of time during the week!  Along with preparing freezer meals, I do a lot of prep work on Sundays.  This is the day I will put together or cook meals to freeze, get breakfast, lunch, and snacks ready for the week, and do any meal prepping that I can ahead of time.  This includes chopping vegetables, measuring out ingredients, and things like that.  I am going to do my best and post this every Sunday.  Here is the first one!

What I prepped today:

A pitcher of green iced tea

yogurt – I add fruit to it in the morning

fruit cups – these have watermelon, strawberries, and grapes

To-Go Breakfast Bars from the cookbook Thug Kitchen

Greek Chickpea Salad from The Skinnytaste Cookbook for lunch

rotisserie chicken for chicken salad for lunch

food prep 1 with labels

Not shown – Shakeology, omelet muffins in the freezer, rice cakes with peanut or almond butter, apples, and bananas.  I like to change up my breakfast and snacks.  I make sure I have shakeology at one point in the day, either for breakfast or as a snack.

This weeks Dinner Meal Plan and Prep Plans:

  • Korean Grilled Chicken with Asian Slaw (I left out the quinoa)
  • Tri-Color Summer Penne from The Skinnytaste Cookbook
    • Prep ahead – chop the veggies
  • Chicken Parmesan (The Skinnytaste Cookbook) with Zucchini Noodles
    • Prep ahead – measure out the coating and grate the cheese, spiralize the zucchini
  • Turkey Chili (from the freezer)
  • Paninis – made with whole grain bread, basil pesto, bacon, fresh mozzarella cheese, and tomato
    • Prep ahead – make the basil pesto and cook the bacon
  • Cookout at parents

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