Weekly Meal Prep

In in effort to get back to making more of Joe’s meals while he is away at work, I decided to carve out some time this weekend to do a little prep for him (and for Cecelia and I). After basically a couple weeks of eating wonderful meals at other people’s houses, it was actually really fun to go to grocery shopping with my little crew and do a lot of cooking this weekend! I missed it!

I started with making Joe some breakfast burritos that he can easily pop in the toaster oven or microwave before leaving in the early morning. I also noticed some protein powder on the counter this morning when I woke up, so it looks like he took a shake as well! He loves this kind because it tastes so creamy and delicious, and I love that he’s getting high quality, non-GMO protein, fiber, vitamins, minerals, omega-3 fatty acids, and antioxidants.

vitalizing protein

The breakfast burritos were super simple: tortillas, cheese, eggs, and Trader Joe’s breakfast chicken sausage (I actually used TJ’s maple breakfast chicken sausage that we had leftover from our breakfast that morning, so I’m saving the sweet apple for something else.)

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I like these tortillas from Costco because the ingredient is so simple and short-they also taste great! They’re refrigerated and you do have to cook them on each side for about 30 seconds, but it’s no big deal. I cooked some extra to use for dinner this week and just placed in a ziploc bag in my fridge.

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For 5 burritos, I scrambled up 8 organic eggs while the tortillas cooked on the griddle.

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I waaay overestimated how much aluminum foil to use.

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The only bummer was that I overcooked some of the tortillas because some edges got crunchy and were hard to roll up! Sorry Joe…

Next up: chicken salad and homemade chicken stock.

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I cut up some of the rotisserie chicken for the chicken salad, and combined with diced celery, halved grapes, scoop of natural mayo, sea salt and pepper. I cut up the rest of the rotisserie chicken for buffalo chicken tacos to make during the week. I took the bones from the chicken and placed in my stock pot with the leftover celery, some carrots, 3 cloves of sliced garlic, fresh parsley, 2 bay leaves, heaping teaspoon of sea salt, and some peppercorns. I covered it all with filtered water and let simmer on my stove all day and night until I went to bed. Then I strained it all with a fine sieve and now I have some nice stock in my fridge ready to go when I make soup this week. IMG_6005

I also cut up some carrots and placed in a little water to snack on with hummus.

Next up: protein balls.

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Chocolate Chip Peanut Butter Protein Balls

Stir ingredients together, roll into balls, and store in the fridge. Feel free to add chia seeds, dried fruit, chopped nuts, etc! 

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Cecelia always likes to help me with these-she will stir, roll into balls, and of course ask to sample!

This morning, we made some of our homemade cinnamon almond butter.

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Next, I want to bake some healthy lemon blueberry muffins today. It’s SO frigid outside, so pretty much all I want to do is stay in our warm little house and bake and cook with my girl! I’ve also had some strong nesting urges in the form of wanting to donate/purge, organize and clean everything! A date day to Ikea with Joe is definitely in our future. Also, I really need to get in some prenatal workouts–my sister gave me some DVDs that sadly have just been collecting dust-time to change that!

Stay safe and warm, friends!

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One thought on “Weekly Meal Prep

  1. Pingback: What’s In My Hospital Bag (from a second time mom) | Nestled and Nourished

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