What have you "Prepped" for the coming week?
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Boiled eggs, made spicy turkey for lettuce wraps, made a chicken, black bean and quinoa salad. Cooked some chicken for stuffed peppers. Excited for this week of clean eating I'm doing.0
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I prep lunches for three of us right now so I just do five of each recipe and mix and match between us. This week it was:
Sweet and sour meatballs over rice (hubs) or spaghetti squash (me)
Meatballs with garlic wine sauce over rice or squash
Sweet onion chicken breast, broccoli and rice or squash
I've also prepped raw veggies, trail mix for him and dinners are planned but not made. I eat eggs everyday for breakfast so no planning needed for that one.0 -
Hmm, I don't typically prep food for the week but I did make a pot of venison stew yesterday and the leftovers will provide a couple of lunches this week.0
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I don't really prep and kind of checking this out for future ideas. My husband and I luckily have schedules that allow us to meal prep and cook daily. But for us Sunday is grocery day and we plan out meals, for example 4-5 different breakfasts, lunches & dinners at least.
This week will be heavy on the bananas, pears, cabbage and zucchini since they were among the only produce that looked great right now.
Stir fry. Soup. Zucchini lasagna. Kung Pao chickpeas with chopped cabbage and onion.
For a couple of our lunches this week we're doing these yummy wraps:
large flour tortilla (1) spread with hummus, and then filled with
shredded carrots
shelled edamame
cooked, rinsed black beans
sliced avocado
baby spinach
shredded cabbage
splash of lemon juice0 -
I did groceries and prelogged the protein for the next 4 days. That's the extant of my weekly prepping.0
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Came up with a meal plan for dinner to last me until next Saturday. Went grocery shopping for the week.
This week's prep:
Peeled and chopped my butternut squash. Half I roasted for my risotto tonight (http://www.myrecipes.com/recipe/barley-butternut-squash-shiitake-risotto)
The other half I put in a container in the 'fridge to be eaten on Wednesday when I make this Moroccan inspired dish (http://www.myrecipes.com/recipe/chicken-butternut-tagine)
Figured out what meat needs to be pulled from the freezer when, and put it on my calendar. Yep, if it's not on my calendar, I will forget.
Cut up a pomegranate. Put the arils in a tupper in the 'fridge. To be eaten as a snack or yogurt topping as needed.
That's about all I did for prep. Wednesday I will make a batch of quick pickles to go with my Korean style meatballs on Thursday. I may shred the cheese for my tacos at that time, too, since I'll have the food processor out.0 -
I made some breakfast burritos with eggs, sausage, & veggies and froze them so I can grab and go in the mornings. I also made a pot of Skinnytaste's Minestrone soup! Yum!0
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Chicken breast. Cut into individual portions for freezing.
Brown rice
quinoa
Chickpeas with kale and tomato sauce
Pomegranate raw seeds in individual portions. Snack topping for greek yogurt. Also, topping for breakfast oatmeal(not instant)0 -
My "sunday prep" this week was egg muffins, a package of boneless skinless chicken thighs sliced up and sauteed, and a big casserole dish of roasted veggies (carrots, onions, sweet potatoes, parsnips and beets).0
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Just prepped my salads for lunch this week. diced and washed all my veggies. I need to get more into the breakfast prep type stuff. Cereal and oatmeal is getting old.0
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Hard boiled pastured eggs, smoked a whole turkey breast, sushi rolls, carrot sticks & roasted red pepper hummus, bone broth from deer bones, lentil soup & raw energy bars.0
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In for more ideas
Today I'll be doing some egg muffins with sausage crumbles, cheese and spinach. I'll also be grilling a bunch of chicken for either wraps or salads, hard boiled and pickled eggs and cleaning and bagging veggies.0 -
I prepped some raspberry/chocolate oatmeal, chopped up fruit, hard boiled some eggs and chopped veggies for salad and made the lemony chicken orzo i found on the blog.0
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I do not prep for the week - I eat same thing for breakfast and lunch every day - quick to go prepping for 10 minutes the night before0
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lol No. We do a bulk meat buy once a month. The 30lbs will last most of that unless we get an influx of kids/grandkids one weekend. The 5lbs of taco meat is for a month (1.5lbs per week, hubby is a huge fan) and the 4 meat loafs are one per week. The bacon? Well, about two weeks, depending on how snack-happy I get with it.
4 of the 6lbs of veggies is just for the next few days. Hubby eats them 3 meals a day (he comes home for lunch and I cook 3 meals a day here). Most of the eggplant and zucchini were for lasagna.0 -
I have all my veg weighed until Wednesday. Thursday - Sunday are usually more up in the air.0
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Each Sunday I make either a big pot of soup or a bunch of salads prepared without dressing. And packaged, portioned out egg muffins and turkey sausage for breakfast. Dinners are planned with what I got a the grocery store. But I've been doing this for 4 years now, so it's nothing to be proud of...0
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I'm still trying to get myself to prep, but I have tried to make something on Sunday to have for a couple of days for lunch. Last night I made Slow Cooker Chicken Fajitas. It made about 10 servings at 84 calories a serving (for just the filling) I had a Fajita for lunch today, and I think I'm going to just have the meat and veggies for dinner tonight.0
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I have a new pressure cooker and was playing with it last week. So, I 'prepped' lots of leftovers for this week! I probably won't have to cook a single meal
Split pea and ham soup
Senate bean soup
Pot roast & the usual veg
Pulled pork & cabbage
I ate all of my curried lentils last week. Man, were they good with poached eggs and/or sweet potato. Will be making again once I clear my fridge and freezer some!0
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