Meal Prep Inspo

Need some inspo on meal ideas? Check out what I’m meal prepping.

BREAKFAST: Veggie sandwiches. 
What you need:

  • Buns! Or Bagels or toast. Whatever you want.
  • Veggie patties. I use Morning Star white bean chili. Sounds funky but they are so good!
  • Onion
  • Avocado
  • Feta cheese
  • Chili Flakes 

First bake your veggie patties. Once baked add the patty, avocado, onion, feta cheese to your carb of choice and top with chili flakes. I wrap my sandwiches up in foil so in the morning as I’m running out the door I grab my sandwich. I will pop mine in the toaster oven when I get to work. These are so easy and delish!

LUNCH: I always make salads for lunch. I’ll bake a bunch of chicken and chop it up and throw it on top of whatever salad mixings I’m using. This week I’m using :

  • Mixed Greens
  • Onions 
  • Cashews
  • Broccoli
  • Chicken 
  • Feta cheeseAvocado 

I add the above in each Tupperware. I make a total of 8 salads. 4 for me & 4 for my husband. This lasts M-Th. Each morning before heading out the door I add the avocado and dressing. There you go! Lunch on the go.

DINNER IDEAS: I don’t meal prep my dinners but I do buy all of my groceries on Sunday and then make dinner the night of.

Meal balls & Zucchini noodles. On the skillet- get your zucchini out and make some zoodles! Add your zucchini noodles and cooked meat balls, mix around until your zoodles are warm and eat up! I top my meal with feta and pesto. I love feta!! Can you tell from my previous meal posts!

On the skillet-Grilled chicken and sauté with olive oil, broccoli, asparagus, jalapeños, black olives, onions, and bell peppers. Once it’s all cooked up I will add chili flakes and seasoning and some parmesan cheese.

On the skillet-Ground Turkey. Cook it up and add black beans, corn, black olives and jalapeños. Top with cheese of your choice and avocado. 

Previous Posts:

Here is my meal prep breakdown for the week of 1/29/17. My hope is that this inspires you to get on that meal prep plan or at least give you some meal ideas. 

BREAKFAST: egg + veggie + chicken casserole. Here is what I mixed in my casserole dish:

  • Broccoli -I use 2 bags of broccoli from Trader Joe’s
  • Green onions-chop to your desire
  • Bell peppers- I use green, red, yellow & orange
  • Black olives- 1 can
  • Chopped chicken (cook first) I use 4-6 chicken breasts
  • Feta cheese-I use the whole container of Trader Joe’s Herbed Feta
  • 12 eggs

Evenly add the broccoli, onions, bell peppers, black olives, and baked chicken in the dish then whisk the 12 eggs and then pour over your ingredients. Add the feta on top and then bake for 20-30 minutes at 350 degrees. There you go! You have breakfast for the whole week. I scoop out a nice portion and heat it up in the morning.

LUNCH: I always make salads for lunch. I’ll bake a bunch of chicken and chop it up and throw it on top of whatever salad mixings I’m using. This week I’m using :

  • Butter lettuce 
  • Onions 
  • A little bit of turkey bacon
  • Chicken
  • Tomatoes 
  • Feta cheese
  • Avocado 

I add the above in tupperware. I make a total of 8 salads. 4 for me & 4 for my husband. This lasts M-Th. Each morning before heading out the door I add the avocado and dressing. There you go! Lunch on the go.

DINNER: I love a good stir fry. This week I’ll be making:

On the skillet- Grilled chicken and sauté with olive oil, broccoli, asparagus, jalapeños, black olives, onions, and bell peppers. Once it’s all cooked up I will add chili flakes and seasoning and some parmesan cheese.

On the skillet- Black beans, corn, jalapeños, sweet potato, and chicken. I serve my meal in a bowl and top it with avocado and feta. The hubby will probably want to make a burrito out of it.

On the skillet- sliced fresh pineapple, chicken, cashews, and chili flakes. Sauté it all and eat up! This is so good!!

Over all these are pretty easy meals and clean eats. We eat lots of veggies, chicken and occasionally I will add turkey bacon into our meals. 

Previous Posts:

1/22/17- Happy Sunday! Rise & Shine! My Sundays consist of an early morning walk with the pup, grocery shopping, sometimes a random adventure around town and meal prep. Meal prepping has changed my life! I just love the grab & go concept.

Breakfast: Lately I have been making smoothies for the hubs & I. I make them for M-TH (Fridays are treat yo’self days). They last and are still fresh by Thursday. If you need to you can always blend it up again in the a.m. with ice. I also use Blender Bottles that are 28 ounces. Each smoothie consists of: 16 ounces of water, 1 cup of blue berries, 1 cup of strawberries, hand full of spinach, spoon full of honey peanut butter, a frozen bar of dragon fruit  and two scoops of ALOHA protein powder. This is jam packed with protein yummy fruits and keeps me satisfied until lunch time!

Lunch: I love salad! I usually buy Trader Joes frozen Organic chicken breasts. Bake it and season it with Herbes de Provence (my fav!). Once the chicken is baked I chop it all up and add it my salad mixings. I use standard tupperware and add: mixed greens, red onions, feta cheese, chopped olives, cashews, sometimes I will sprinkle in some dried fruits like cranberries. For dressing- I mix up olive oil and balsamic vinaigrette. I add it to my salad in the am or pour it in a separate container for when I am ready for lunch.

Dinner: I don’t normally meal prep for dinner, but when I do I make this chicken and cheese enchilada style casserole. In a casserole dish I will layer the bottom with tortillas, cheese, black olives, black beans, organic corn, onions, cooked chicken , and enchilada sauce (usually red sauce, but switch it up with green too). I layer this combo about three times and then bake it for about 20 mins at 350 degrees. This lasts for about 2-3 days for my husband and I. It’s delish!