EASY MEAL PREP FOR A CRAZY BUSY FAMILY WEEK
This week is a different one for us.
We have my parents visiting for the entire week AND then we leave for out of town on Thursday evening.
This won’t stop me from preparing for the week, I just need to be good with using up leftovers or freezing anything that is still in the refrigerator when we leave.
Yesterday, my parents and I wandered around the farmers market and if anyone has ever met my dad, he gets pulled into many conversations easily as he loves to learn, so we came home with 2 bag fulls of goodies.
What we bought:
4 types of mushrooms
Kabocha Squash
Delicata Squash
Cauliflower
Beets
Broccoli
Fingerling potatoes (red, purple and gold)
Shishito peppers
Corn
Yellow large tomatoes
And Organic Sourdough, Sunflower and Flax bread
*We choose to buy all organic to lower levels of pesticides and such.
Then I went to whole foods to grab a few proteins and ended up with:
Grassfed Steaks
Chicken Sausage
Wild Haddock
So here’s my plan for the week:
Sunday dinner:
Steaks
Baby potatoes boiled then pan friend with olive oil and garlich
Sauted mushrooms
Monday dinner::
Baked White fish with lemon and green goddess spices from Trader Joes
Delicata squash with curry powder and sea salt
Tuesday:
Italian Tomatoes - slice tomatoes 1/4 inch thin, sprinkle parmesan cheese on top with Italian spices and sea salt
Organic corn on the cob with grass-fed butter
Chicken Sausage - simply heated in pan
Roasted shishito peppers
Wednesday:
Leftovers galore!
Thursday
We’ll be at the airport so we’ll likely pack leftovers to bring and eat
I also bulk prepped:
Kabocha squash, in small pieces with sea salt
Sheet pan veggies
My infamous grassfed gelatin jigglers and Lactation bars
Shredded chicken in my pressure cooker
This way we’ll have enough for mixing and matching lunches and snacks.
Plus, we have the delicious Organic Sourdough, Sunflower and Flax bread so we’ll be making veggie egg scrambles many mornings to enjoy that on the side.