This Fit Life | Meal Prep Made Easy Part 1
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Meal Prep Made Easy Part 1

When I first began meal prepping, I was completely over-whelmed.  The kids were constantly needing this or that.  I couldn’t decide what to make.  I couldn’t figure out how to go about it without spending an entire day in the kitchen.

The thought of planning our meals for the entire week was something I could barely wrap my head around.  I had a hard enough time planning my meals out for the day, let alone an entire week.  (Organization is not a skill that comes easily to me).

How can I cook all of this in a few hours?  How can I get this done without my kids screaming and crying because I am not giving them my undivided attention?  How can I fit this in when we have Susie Q’s birthday party this afternoon and swim lessons this morning?

Ya feel me, Mamas?

I’d like to say it gets easier…and it does.  But it isn’t that simple.

It takes practice.  It takes commitment and patience.  You have to make time for what is important – and this is an important part of helping you stay on track.

With all of that being said, I have learned some tricks along the way that I am going to share with you.

Step 1: Write it down.  Here is my meal plan for the week…

 

Step 2: Make a grocery list.  Look through your pantry and fridge.  What do you already have that you need to use?  (This saves money!) How can you incorporate that into your meal plan for the week?  For example, if you find some bell peppers that need to be used, can you dice those up and throw them in your taco meat?

Step 3:  Now the fun begins!  After you go to the grocery stores, it’s time go get cookin’!  Here is how I prepped for my week…

– I roasted veggies – broccoli, zucchini, asparagus and potatoes.  I sprinkle olive oil, pepper and sea salt on them, toss it, and put them in the oven at 400 F until they are crispy.  (Make sure to put each type of veggie in a different pan because they will cook at different rates)

 

– While everything is roasting, I cooked the meatballs in one pan and the taco meat in the other.  (For the meatballs, I use already prepared frozen turkey meatballs and cooked them in organic BBQ sauce)

– When the veggies are done roasting, I put the tilapia in the oven.  (I got some frozen filets already seasoned)

-While the tilapia was baking, I made stir-fry veggies and sticky cauliflower rice – you can get the recipe here –http://thisfitlife.net/rice-enough-said/  (For the stir-fry veggies I used 1/2 a package of  frozen of sliced bell peppers and another frozen stir-fry vegetable mix.  I added coconut amino – instead of soy sauce – to the veggies and let them simmer. For the “rice”, I used already riced cauliflower)

-The breakfasts that I choose typically don’t require much effort (I’m not a morning person!) so I can whip those up each day after my workout.

And…that’s it, y’all!!!  It probably took me 1.5 hours to get all of this done.  And now I have meals for the week!  Which means…no excuses!!!

 

What are you making this week?  Show me your meal plan in the comments!!!

2 Comments
  • Jillian Bergman
    Posted at 05:22h, 16 January Reply

    I recently migrated to a monthly meal plan calendar that I share with my husband via Google Drive. It has breakfast, lunch, & dinner each day, but it also has activities that are going to limit our time to cook dinner, or lunches out for work so I know not to make too much (I hate throwing leftovers away!). I compare my meal calendar to our family calendar to see if my husband will be in town (i.e. need to cook more meals), or if we can subsist on leftovers from one or two meals for the week.

    We’ve committed to a 6 week 10-lb. weight loss challenge through Training Peaks (my husband subscribes), so all of our meal options are laid out for us (yay! no thinking about what to cook!).

    Here is the menu this week:
    Sunday – (D) Burrito bowl with Steak; (L) Greek Salad with Chicken; (B) Peanut butter and banana toast
    Monday – (D) Eggs, veggies, & chicken sausage (I subbed a breakfast for dinner); (L) Work lunch; (B) Vegan Chocolate Shakeology with almond milk, banana, & Kale
    Tuesday – (D) Beef & Broccoli Stir Fry; (L) Chicken Pesto Pitas; (B) Peanut butter and banana toast
    Wednesday – (D) Leftovers OR Buddha Bowl for DH & kids (I have a work commitment – not sure when/if dinner will happen); (L) Chicken Pesto Pitas; (B) Shakeology
    Thursday – (D) Leftovers OR Chicken & Bean Burrito for DH & kids (I have a work dinner); (L) Work lunch; (B) Shake or eggs & veggies
    Friday – DH & I are going on a couples retreat but we can bring our own food. Making BBQ chicken, sweet potato fries, and salad on Friday. Lunches will be Chicken, Beet & Goat Cheese Salad, and Saturday night dinner is Lasagna, green beans, salad, bread, & wine (cheat meal!).

    Go-to snacks on hand include: Veggies & hummus, nuts/trail mix, apples & almond butter.

    • kimberlysrood@gmail.com
      Posted at 08:37h, 18 January Reply

      That is such a good idea! You’re so organized.

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