Meal Prepping Weeks 2 and 3:
Week of September 4th
I started my meal prepping adventure the week before last and would say it has been an eye-opening experience thus far. Unapologetically, week 2 of meal prepping was essentially non existent due to a super hectic week. We pretty much skated by with simple meals such as spaghetti and meat balls, tacos, potluck leftovers, cook outs, and fast food (Subway). Weeks like this will require me to really buckle down and get some planning/prepping done ahead of time.
This past Monday, however, I sucked it up and got down to business…
Week of September 11th
I prepared the following:
- 18 boiled eggs
- A cheap and great grab and go protein snack
- 2 packs of Tofu
- Pan fried (cubed) tofu and dressed in bbq sauce
- 4 pounds of chicken breast
- Sliced, seasoned (garlic, onion powder, salt and pepper, lemon juice) and baked in the oven
- 1 pound of black beans + 0.5 pound of pinto beans
- Quick soaked the beans for 1 hour and pressure cooked for 30 minutes
- Seasoned with a pack of chili seasoning, garlic, liquid smoke, smoked paprika, and bbq sauce
- Very easy to cook in bulk and make ahead for several days at a time
- Heats wonderfully and is a very versatile breakfast in reference to toppings and flavorings
- Added chia and flax seeds (grounded) as well as quinoa for extra protein
- Rice mixed with red quinoa (1 cup each dried)
- Quinoa it is a source of complete plant protein
- Cooked in vegetable broth
- Collards and cabbage
- My goal is to include at least one leafy green in our weekly meals
- Liquid smoke is absolutely delicious in collard greens (seriously. I even drank the collards juice. #judgeifyouwant)
- Sweet potatoes (baked 12 potatoes)
- Roasted zucchini with seasonings
- Sliced 5 medium zucchini into four horizontal slices each, sprayed with coconut oil, and seasoned with garlic, pepper, and salt. Baked at 350F for 15 minutes
- Sliced into half inch medallions, baked for 20 minutes at 350F
- Layered pieces into a small Pyrex dish with pasta sauce and VERY light sprinkling of cheese
- Baked for another 10 minutes uncovered (This was so good!)
What I learned in the process:
- The roasted zucchini was good only the day of. The following days left me with super soggy, wrinkly, and wet slices of zucchini. Yuck. I had to throw this side away because I could not manage that awful texture. Moving forward, I will just saute the zucchini on the stove lightly so it will still hold a good texture for a few days after cooking.
- My husband is tired of sweet potatoes…lol. I got him. I will alternate every other week with the sweet potatoes.
Tips for next week:
- Try my best to make sure the dishwasher is empty before starting the process. After cooking for hours, the LAST thing I wanted to do was wash dishes or have my sink piled high with dirty pots, pans, and etc.
- Buy new seasonings to switch up the flavor of the same old food items (aka chicken, beans, tofu)
- Instead of smothering chicken with sauces while cooking, I can portion out dipping sauces to eat with the chicken.
- Have plenty of fruit and raw veggies on hand to supplement the meals as snacks. I am loving bananas and avocados right now.
Final thoughts about Meal Prepping weeks 2 and 3:
This week went much better than week 1 as I simplified some of my methods to help save some time in the kitchen. The fact that I am learning to recognize better portioning of my meals without having to weigh everything or count calories is a God send! I used to be anal at counting and recording every single thing that went into my mouth to the point where I experienced major logging burn out. Some people are great at it and consistent, but in this season on my life, I need more flexibility and GRACE with myself.
I am glad to say that since I started meal prepping almost 3 weeks, I have lost 3 pounds! Seeing the scale tip downward is a really nice motivator to keep pushing forward. I still have two more weeks until I reach my 1 month meal prepping goal so I hope to keep up the momentum until the end. My husband appreciates being able to grab his tray or two before rushing off to work. I appreciate that I can spend more time with my children in the evening without stressing and bustling over dinner. I still have more to learn, but in the meanwhile, practice makes progress.
Check out my first week’s meal prep recap: Week 1