Make Ahead Meal Prep

We left for Michigan on October 6th and got home on October 18th.  When I got home, I found many things waiting for me–bills I had to pay, freelance work I had to do, groceries I had to buy.  This weekend was very busy, so I considered not having a meal prep session, but then I realized how much further behind I would feel during the week.  So, I planned a cooking session and set aside part of Sunday for preparing meals & snacks I made ahead.  I know future me this week will be so grateful, even if current me felt like it was one more thing on my list of things to do.  🙂

Meals & Snacks I Made Ahead: Meal Prep, October 21, 2019

Meal Prep Snacks

Peanut Butter Granola Bars,

Meal Prep Meals

Spicy Black Bean Soup,(for dinner this week)

Diced Potatoes, Ham, Egg & Cheese (for lunches)

Taco Soup (for lunches)

Banana/Blueberry Baked Oatmeal (for breakfast)

Make Ahead Meals

Our Menu Plan for the Week

Here’s our menu plan for the week:


BBQ Hamburgers & Chicken, tater tots, frozen peas, asparagus


rotisserie chicken, peas, diced potatoes


Spicy Black Bean Soup,(vegetarian)


leftover BBQ, frozen veggies


Tex Mex Baked Potatoes (vegetarian)


Cheeseburger Soup, (I replace the milk with almond milk and leave out the bread)


Chicken and Rice Soup,

For more make ahead meal prep ideas, check out Meals and Snacks I Made Ahead, August 26, 2019 for Neighborhood Bean Soup, Mexican Egg Skillet, No Bake PB Blondies, and Sweet & Salty No Bake Energy Balls.

Also, try Meals and Snacks I Made Ahead, July 21, 2019 for Ham and Egg Cups, Peanut Butter Energy Balls, Baked Chicken and Peppers with (dairy-free) Cheese and Moroccan Ground Beef with Zucchini and Tomatoes.

For more menu planning ideas, visit Menu Planning Monday and Gluten Free Menu Swap.

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