Food Prep Sunday

I do!! mainly for my work week since I tend to work late. I take enough for lunch and dinner. this helps cut down on my late night dinners.

I usually cook some type of meat, enough for 3-4 days. I shred and dice for my salads so it looks different. I also cook without to much seasoning then on the day I'm going to use it - I head it up with a sauce. Rotating the sauce with the light or no seasoning helps keep my salads fresh. it also helps me control the portions this way, a tablespoon of BBQ sauce goes along way with 4 oz shredded meat of any kind!

Also I wash, chop, shred, cut into strips all my veggies for salads, munchies and sauteeing

Cheese - slice and layer into .5 oz servings for salad and my eggs...

Do you use fresh herbs? I chop up spinach, basil, dill, rosemary, mint and a few others... I like to mix in my salads for taste and cut down on dressings.

Smoothies: I make ice cubes. I have that is all greens, another is all berries, another is tropical like pineapple, banana, papaya etc. Tthis way I can mix and match the ice cubes for size and flavor and none of my fresh fruit goes to waste.

I do it on Saturday. Wash all my veggies up. Prepack veggie snack packs. Grill hamburgers and chicken. If it's ready to go, I'll use it.

I make soup every Sunday to bring to work during the week.

I sometimes make up something like a lasagne, or a baked mac and cheese, portion it out and freeze the portions. Makes for nice quick dinners during the week!

I do! This weekend was:

Turkey and Veg Soup
Bolognaise
Enchiladas

I always make something for lunches for me, something for lunches for my husband and something to stick in the freezer for "can't be bothered" dinners

I just started doing this last week. Last week I made homemade yogurt, homemade juice, and homemade granola. I took pre- portioned meals out of the freezer to last me the week, and portioned out some more stuff to go in the freezer. I also made bone broth to freeze and use for making beans or rice. I took the time to plan out workouts and a rough estimate of what I was going to eat each day. This week I've done some of the planning, but since I am not feeling well (allergies), I only got around to making one thing which was sweet bread using the pulp from my homemade juices last week (froze it). Once the bread was done I portioned it into snack size ziplocs so that I know how much I can have every day. I'll probably batch cook some rice later on after I rest.

I make turkey meatballs too. I always use oatmeal in place of the bread crumbs and it really helps the turkey stay moist. The other thing I use is fresh or dried parsley and red pepper flakes. They've always turned out wonderful.

Does anyone else do this? I find that making some food items for the week ahead of time totally saves me when I get home at the end of the day and for packing lunches. My plan today:

Boil eggs
Cook up some turkey meatballs
Chop up veggies for roasting/quick sauteeing/salads
Make a fruit salad
Cook up some chicken for shredding
Cook up some hamburger patties
Bake a small batch of paleo muffins (recipe here: http://paleomg.com/apple-cinnamon-muffins/)
Spiralize some zucchini and sweet potato for go to noodles.

Do you prep? What do you make?

I usually cook for the week. Rice, beans, make a huge salad, home made hummus, etc. Makes it so much easier when I'm going to work to just grab something and go. Most of the time I just put it in containers the night before work. The only thing I usually do the night before is green juicing or smoothie

I do this too. It makes life sooooo much easier during the week. This week I am not as well prepared as usual, but I made a huge batch of beef fajitas, mini meatloaves, fried up sweet potatoes with sausage for eating with eggs during the week and roasted a bunch of veggies.

Absolutely...

Leftovers from home beat the heck out of daily fresh fast food.

Have you ever made up your weekly salads using canning jars. It really works!

I got to thinking and I usually do this on Wednesday,

But I make a batch meal of something (curry, butter chicken, soup, a pasta dish, a casserole, etc). I worked it out with some guys at work that I make the meal and they pay me for ingredients and they get a portion of it. I make enough for a large casserole dish, its shared between us all at lunch the next day and if there are any leftovers I freeze some for lunches in the future.

This has been working out really well, especially if I am going to be working late or I haven't been home enough to have a meal ready for lunch or dinner, I have that food available in the freezer.

This helps me since most recipes make a fairly large amount when you are one person, plus I just don't own enough containers or freezer space to store leftovers. I can only eat something so many times throughout the week.

Yep. I do a lot of veggie and fruit chopping. I get things together for snacks. I put our smoothie ingredients together in a bag, so I just have to grab them and blend.

42 eggs separated into 5 whites 1 whole = 7 containers
10lbs chicken into 7oz portions = 21 baggies
4 yam into 6oz portions = 7 baggies
6 cups jasmine rice (dry measure) -> 1 cup cooked = 21 baggies
7 cups oatmeal = 7 baggies
12 strawberries = 14 baggies
1 cup green beans = 21 baggies
7 salmon frozen = 7 baggies


6 meals a day x 7 days

I make soups, sometimes chili, stews or meatloaf during the week but never on Sundays, or Saturdays. I like my weekends to be as free as possible from kitchen duties.

One day out of the week (usually Sat or Sun) I grill and smoke about 8-10lbs of protein (chicken, beef, lamb, pork, etc).

I prep a homemade salad dressing or a sauce/dip, depending on what I'm in the mood for or ingredients onhand (I get fresh herbs from me garden).

At the grocery store I buy fresh fruits (mostly berries) and veggies (salad mixes, cauliflower, broccoli, carrots, brussel sprouts, etc). I tend to serve the fruits plain and roast my veggies in bulk.

Restock on bulk snacks like cheese wedges and raw nuts.

Then on some random day during the week I might cook via oven, stovetop or crockpot any combo of the above if schedule permits (curry, soups and stir-fries, adobo, pot roast, meatballs, etc).

The above feeds my family of 2 for the week and can stretch to 10 days.