Menu: Week of 8/22/16

Menu Week of Aug, 22, 2016 - A look at my meal plan and meal prep for the week of Aug 22. Recipe inspiration and meal prep plan. Click for more!

Fortunately this week I don't have to be quite as intense about my meal prep...and I learned a lot last week that will help me going forward. I'm only working three days next week, so I only need meals for the first part of the week.

I'm terrible at eating the same food everyday, so I found that having individual components that I can combine in different combinations makes the most sense for me. I also use this technique when making dinner and storing leftovers. The only problem with this is that sometimes you need to be ok with eating super random combinations of things...especially when you get towards the end of the week (my lunch on Saturday was arugula, kraut, and leftover ground beef with other veggies). 

So for my meal prep this weekend I'm going to cook some veggies, rice, and potatoes. I might freeze the rice in portions so I don't have to worry about eating it all before it goes bad. I have some chicken leftover from last week, so I probably won't prep any extra protein, but if I didn't have the chicken, I would likely also make some more to make sure that I had some emergency protein. 


Pork Ragu over zucchini noodles (I'll probably make mine in the InstantPot)

Curry Turkey Bites (double batch for extra leftovers)

Pad Thai (shirtaki noodles, zucchini noodles, carrots, and chicken thighs)

Grain-Free Beef Bowls (I'll probably have mine with rice though) 

Meal Prep:

Cook peppers and onion mix - lately I've been buying frozen because it's easier and cheaper

Make Rice

Roast potatoes

Shred lettuce for easy salads

Chop veggies (green peppers, red peppers, cucumbers)

Make pad thai sauce

Saute greens (shredded collards and brussels sprouts)

This shouldn't take me more than an hour or two because most of it can be done simultaneously. The rice can cook while the potatoes are roasting in the oven and the peppers are cooking on the stove. Then I can work on chopping veggies while keeping an eye on the things that are cooking on the stove and in the oven. I season most of this with salt, pepper, and garlic so they taste good but then I still have room to change the flavors when making meal combos. 

I'll be posting my meals in my weekly macros meal plan recap post. Here are my previous recap posts:

Planning and prep

Weeks 1 & 2

Week 3

Martha Rosenstein