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Meal Preppers! What are you cooking this week?

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  • gallicinvasiongallicinvasion Posts: 259Member Member Posts: 259Member Member
    mgranai701 wrote: »
    Planning out this weeks meals to be cooked on Monday evening.

    Breakfast-
    A: Ground turkey and egg white scramble
    Me: hashbrown Egg nests

    Lunch-
    Honey Sriracha Meatballs w/ coconut milk jasmine rice (I think @gallicinvasion and I have the same pinterest boards lol)

    Dinner-
    Garlic butter steak and zucchini bite

    Snacks-
    A: Honey Lime tilapia w/ steamed broccoli
    Me: Roast beef and colby cheese sandwiched in cucumber slices, bell peppers and hummus, HB eggs

    THOSE MEATBALLS WERE SO AMAZING enjoy!
  • MollyeverinoMollyeverino Posts: 19Member Member Posts: 19Member Member
    @gallicinvasion I’ve made them a few times before and we love them in our house!
  • fishgutzyfishgutzy Posts: 2,720Member Member Posts: 2,720Member Member
    I have no idea. By iit will include ghost peppers and Carolina Reaper peppers. :D
  • rainingribbonsrainingribbons Posts: 358Member Member Posts: 358Member Member
    For lunch this week I'm prepping a Southwest bbq tofu salad! It'll be a kind of assemble-each-morning thing on the way out the door. c:
    We don't usually prep dinners, but for dinners this week we're having stuffed shells, maple-dijon chicken + veggie, and making homemade pizza together on Valentine's!
  • JennJ323JennJ323 Posts: 385Member Member Posts: 385Member Member
    Breakfast: lazy and just doing instant oatmeal
    Lunch: I made egg salad (standard recipe) and will use a Sandwich Thin to make a sandwich. I cut up grapes and strawberries for a fruit salad
    Dinners: (i'll be having this 3 times this week) roasted chicken thighs with a honey garlic sauce, roasted baby carrots and broccoli with it
  • tinkerbellang83tinkerbellang83 Posts: 5,267Member Member Posts: 5,267Member Member
    This week I have gone a little lazy and just made some Olive Tapenade to spread on toast for lunch, but it is quite delicious. Just black and green pitted olives, sundried tomatoes, 3 cloves of garlic, a squeeze of lemon juice and a slosh of the oil that the sundried tomatoes were in (which had oregano, garlic, salt & black pepper).

    Should keep well because of the salt and oil, so having that Mon, Weds & Fri for lunch this week and then will probably have some more over the weekend.

    I have soup, mini-naan breads(shop bought for work lunches today and Thursday).

    I have various popcorn/skips/nuts pre-weighed in a snack basket along with some pre-portioned cheese/crackers and a pack of apples.

    Dinner last night was Pan Fried Chicken Dinner.

    I am clearing out my freezer this week of a few random bits and pieces like Yorkshire puddings and Fishfingers before I go back into full on Meal prep mode. Hoping to get myself a Chest Freezer next month to make a bit more room for my prepped stuff because I eat so much better when I have something I can just quickly defrost that I make over the weekend.


  • MelanieCN77MelanieCN77 Posts: 3,098Member Member Posts: 3,098Member Member
    I'm shopping later today for the next couple of days worth of prep, and am planning some chicken meatballs and using up some garbanzos and will probably make some canned tuna salad - shouldn't be too involved this time as I also have cooked rice and quick pasta. I think all I have to do is the meatballs, one meal of potatoes and broc/sprouts.
  • kali31337kali31337 Posts: 676Member, Premium Member Posts: 676Member, Premium Member
    Last night I made these Israeli couscous bowls that I loaded with sweet potatoes, black beans, corn, spinach, feta, sunflower seeds, and a drizzle of an avocado sauce. That made 4 portions which I'll eat for dinner through Thursday.

    I also made a week's worth of hardboiled eggs that I'll supplement my breakfast with.
  • GreenValliGreenValli Posts: 590Member Member Posts: 590Member Member
    We eat chicken and ground beef often and shop on Saturday. Sunday I portion out the meat in amounts to make main dishes for that week and put all but one in the freezer. This Saturday I made a low calorie soup and portioned it out into about 3 cups each small container and froze 2 to use during the week. This morning I made 3 salads: one for me for lunch, one for my husband, and another for tomorrow for me. So I would say I do my meal prepping throughout the beginning of the week.

    Our three main dishes this week are:
    Tostada quiche
    Stir fry chicken
    Sloppy joes (browned and spiced ground beef and a sauce I make from scratch)

    Since there are only 2 of us, the 3 main dishes are enough for the week. I always make enough for leftovers for a second day.

    Always add a salad or a cooked vegetable. I use frozen vegetables often. This week we are having the soup with our dinners.
  • WinoGelatoWinoGelato Posts: 12,724Member Member Posts: 12,724Member Member
    I haven't been to the store yet this week, looking through this thread for some good ideas for the remainder of the week's dinners.

    We tend to be on a fairly consistent rotation of some sort of pasta, some sort of stir fry, some sort of roasted/grilled protein with easy sides

    Last week for dinners we did:
    Sunday: Jerk Pork Tenderloin with Black Beans & Rice and Green Beans
    Monday: Pasta with shrimp, zucchini and asparagus with a garlic olive oil sauce
    Tuesday: Sunday's Pork Tenderloin meal
    Wednesday: Pulled pork from freezer with a ready made side of mac & cheese and roasted carrots
    Thursday: Pasta with chicken, asparagus and zucchini in a creamy tomato sauce
    Friday : Pizza
    Saturday: Stirfry with chicken, zucchini and snap peas over rice

    Most of them made enough to be repurposed into lunches for me and/or husband at work. It's funny you guys call that meal prepping. I call it eating up leftovers. #marketing

  • WinoGelatoWinoGelato Posts: 12,724Member Member Posts: 12,724Member Member
    kali31337 wrote: »
    Last night I made these Israeli couscous bowls that I loaded with sweet potatoes, black beans, corn, spinach, feta, sunflower seeds, and a drizzle of an avocado sauce. That made 4 portions which I'll eat for dinner through Thursday.

    I also made a week's worth of hardboiled eggs that I'll supplement my breakfast with.

    Those sound amazing and I have some couscous in my pantry that I've been trying to decide what to do with. Do you have a recipe or just throw it together?
  • kali31337kali31337 Posts: 676Member, Premium Member Posts: 676Member, Premium Member
    WinoGelato wrote: »
    kali31337 wrote: »
    Last night I made these Israeli couscous bowls that I loaded with sweet potatoes, black beans, corn, spinach, feta, sunflower seeds, and a drizzle of an avocado sauce. That made 4 portions which I'll eat for dinner through Thursday.

    I also made a week's worth of hardboiled eggs that I'll supplement my breakfast with.

    Those sound amazing and I have some couscous in my pantry that I've been trying to decide what to do with. Do you have a recipe or just throw it together?

    Yes the recipe came from here https://cookieandkate.com/2015/southwestern-kale-power-salad/

    I don't love quinoa so I used the Israeli couscous instead and then subbed out the kale for spinach!
  • Steff46Steff46 Posts: 459Member Member Posts: 459Member Member
    I'm still dabbling at this meal prep thing. Mostly just planning our menu ahead and making sure we have something cooked or ready to cook so we don't make bad choices. Plus my guy is picky. Here is what I came up with this week.
    Breakfast: I've been skipping it lately but next week I'm trying the egg muffins.
    Lunch (for me): Taco Soup/chopped raw bell peppers/portioned out mixed nuts.
    Dinner for Mon/Tues: Hamburger patties/tortilla shells/bacon/ranch dressing (patty wraps).
    Dinner for Wed/Thurs: Chicken breast grilled/veggies (from the freezer) on the side.
    Dinner for Friday: Take out from our favorite BBQ restaurant (BBQ beef/baked potato/small salad).
    Saturday & Sunday: Has eluded me at the moment. My guy will not eat the same thing more than two days in a row so I'm still working on the menu.

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