This post contains affiliate links.  A few weeks ago, I made Vegan Blueberry Cornbread Muffins .  The kids really liked them, so I planned to double the recipe for this week’s meal prep.  However, I accidentally added quadruple the olive oil when adding ingredients to the bowl.  Knowing I couldn’t recover from this mistake, I went ahead and quadrupled the entire recipe.  I ended up with 64 of these muffins!  That was much more than I was planning, but at least we have a lot in the freezer for future snacks!  Here’s my meal prep and menu plan for February 7, 2022:

Meal Prep

Vegan Blueberry Cornbread Muffins (using GF flour) (x2)

Chocolate Peanut Butter Crunch Balls (made into bars),

Banana Bread

Tater Tot Breakfast Casserole

roasted acorn squash for Monday’s meal

Menu Plan

Saturday

Lunch–Blackend Cod, Tofu, sweet potatoes, green beans, bok choy
Dinner–Italian Chicken Salad, baked potatoes

Sunday

Lunch–Okinamiyaki, sauteed bok choy
Dinner–Jamaican Oxtail Soup, salad

Monday

Gluten Free Dairy Free Chicken Pot Pie Recipe

Lunch–Turkey Pot Pie,
Dinner–Pork Stuffed Acorn Squash, salad

Tuesday

Lunch–Tater Tot Breakfast Casserole, cucumber slices
Dinner–Slow Cooker Chicken Tikka Masala, rice,

Wednesday

Lunch–Breaded Chicken Tenders, Broccoli, Baked Potatoes, Cucumber Slices
Dinner–Mexican Lasagna, (using corn tortillas & DF cheese)

Thursday

Lunch–Cheeseburger Soup, Turkey Sandwiches
Dinner–Slow Cooker Vegetable Beef Soup, rolls

Friday

Lunch–Salmon patties, rice, salad
Dinner–Thai Peanut Chicken Salad,

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