For the next three months, my husband will be traveling once a month for conferences, so my goal over the next few weeks is to make not only meals for the upcoming week, but also to stock the freezer a bit so when he’s gone, I don’t have to cook very much.

Also, our kids extracurricular activities are in full swing, so there will be many nights when we need a quick meal.

This week, I had two meal prep days.  I bought about 5 pounds of grass fed beef on sale at Sprout’s, so I had a freezer cooking session on Friday.

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I made the following:


5 Ingredient Chili (from My FreezEasy .  I’m seriously in love with this recipe!) I made a double batch and hoped one would make it to the freezer, but alas, we ate it all between Friday and Monday!

Iranian Kebob

Taco Rice (we ate this for lunch on Friday, so the leftovers are in the picture

Breakfast Muesli

2 packages of 3/4 lb. browned beef


Carob Banana Muffins (you could make these with chocolate instead)

Then, I had my usual meal prep day on Sunday.  I decided not to make the kids any snacks because we already had a lot of odds and ends for snacks in the freezer, so my meal prep was quite simple:


Corn Muffins with Hot Dog Pieces


Carob Banana Muffins (another batch for the freezer!)

Date, Nut, Carob Bars

Our Menu Plan for the Week:

Monday–BBQ, veggies

Tuesday–Beef Stew in the Slow Cooker

Wednesday–BBQleftovers, veggie

Thursday–Crockpot Chicken Taco Soup

Friday–Cheeseburger Soup  (we made this a few weeks ago, and it was a huge hit, so we’re making it again!)



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