Meal Prep Week 3
So technically this is week 4, but since my husband was out of town for an entire week I ended up with a lot of leftovers and meals that we did not end up making. All I did last week was make up some chicken salad to eat on during the week and make up some breakfast muffins to eat for breakfast. We had enough food for dinner each night so I didn't make up anything extra for dinner.
This week my husband is working evenings and we will not see each other much which means I don't make a ton of food since either of us usually don't eat a lot with our schedules the way they are. Maybe that is kind of strange, but when I am at home by myself with the kids we kind of just graze on food and don't eat a sit down dinner. So this is what my light week looks like for all of us.
I boiled eggs so our family of 4 could snack on them and take them in our lunches. The question always arises as to how to get the perfect boiled egg, am I right? Usually it is just how can I get my eggs to peel without butchering my eggs! We boil our eggs with some salt and olive oil in the pot and put a lid on the pot while boiling then turn off the burner and set them aside for a few minutes. Once they have cooled off a little we will tap them with a spoon and crack each one and let them sit about 5 minutes. This is what we believe has helped us peel the egg perfectly and easily. Now you can pour out the water and run some cold water over the eggs so you don't burn your fingers and start peeling. I didn't have any trouble peeling my eggs at all.
I decided to make my husband a pot roast so he could eat on that during the week to either take for lunch or eat before he goes into work. Here is a Whole 30 compliant recipe that I decided to use. You can never go wrong with a pot roast. We put in golden potatoes, carrots, and celery.
The other meal I decided to make is a tuna salad. I used to LOVE a tuna pasta salad my mom would make me as a child, but since I haven't eaten pasta for over 8 years I had to look up some new ways of making this delicious recipe. I decided to make ribbon zucchini and add in tuna, paleo mayo, and 2 boiled eggs.
I also made a chicken salad again this week, but I decided to make my mom's chicken salad recipe this time which I absolutely love!
You will need:
- 3 cups chicken shredded
- 2 cups pineapple chopped
- 1/2 cup cashews chopped
- 1/3 cup paleo mayo
This can be served over a bed of spinach or eaten in butter lettuce leaves.
I also have put together a chicken stir fry meal that I can easily put in the skillet when I decide to make it this week. I went with cauliflower, carrots, and broccoli for my veggies and I will use coconut aminos as that is soy free and Whole 30 compliant. You can add any veggies you feel like. Here is a page that has several options:
This is always such a stress release for me to have everything planned out for the week so I am not finding myself with just a few minutes to spare as I am getting ready to walk out the door in the morning only to realize I don't have anything prepared for my lunch. Make sure you have options in the fridge so you can grab them and go!
Please comment below and let me know which recipes you have absolutely loved and ones that maybe you didn't care that much for.
Happy Meal Planning!