This post contains affiliate links.  I started experimenting with making some meals ahead on Sunday so I don’t have to stand in the hot kitchen every lunch and dinner.  It worked pretty well, so this is something I want to continue as the heat increases here in Arizona.

Meal Prep

I made quite a bit for meal prep this week:

Perfect Sausage (from The Whole30 Guide)

Butternut Squash Soup (from The Whole30 Guide)

Korean Sloppy Joes (from MyFreezEasy)

Hamburger Vegetable Soup

Banana Bread

Homemade Granola

Egg Salad,

1/2 pound ground beef, browned

Menu Plan

Saturday
Lunch–leftovers,
Dinner–Chicken Nuggets, potatoes, peas

Sunday

Lunch–Asian Noodles,
Dinner–Chicken, Veggies, Rice

Monday
Lunch–Hamburger Vegetable Soup, homemade garlic bread
Dinner–Minestrone Soup with Pasta

Tuesday
Lunch–Korean Sloppy Joes (from MyFreezEasy)
Dinner–leftovers

Wednesday
Lunch–tamales, refried beans, lettuce, tomato
Dinner–Pepperoni Pizza Casserole, carrot sticks

Thursday

Lunch–Seafood Salad
Dinner–leftovers

Friday

Lunch–Seafood Nachos, Salad
Dinner–Salmon, rice, salad

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