Meal Preppers - what's on the menu?

Pesto risotto
Onion soup
Vegetable mousakka
Szechuan string beans

This is my plan (my family eats differently than I do)-also I base my weekdays on 800g+ of veggies and fruit, so everything is built around that Monday-Friday

-breakfasts will be sprouted grains bread toasted with either butter or light cheese spread/coffee

-late morning snack will be 200g+ of sweet potato fries (made with spices and baked)

-lunches are 'Everything but the Kitchen Sink' salads These massive, mixing bowl sized salads include all sorts of greens and veggies, and then warmed up refried beans (black/pinto), black olives, shredded cheese, sour cream, Fritos or spicy tortilla chips, pepperoni, mild pepper rings and then French dressing and hot sauce. If there's any leftover bacon lying around that gets thrown in too!

-afternoon snack 200g+ of cantaloupe/coffee

-suppers will either be baked salmon/tilapia or oat bowls (2 servings oats, ground flax seed, banana and a splash of milk). If I'm having fish then I'll also saute mushrooms with asparagus/green beans as well

This will be my menu for Monday-Thursday. Friday will start out the same but we'll eat out on Friday night.

Saturday and Sunday are my IF days (eating window noon-8pm):
-Saturday's lunch will most likely be a grilled cheese and egg sandwich (sprouted grains bread-buttered, with a scrambled egg, shredded cheese, tomato and onion), and then Saturday's supper is open-we eat out, go to family/friends etc.

-Sunday is Easter so we'll do a big ham lunch with relatives-since I don't like ham I'll be focusing on salad, green bean casserole and the bread option, and then my father-in-laws famous Heath candy bar ice cream sandwich dessert Sunday's supper will be white rice, scrambled egg, California blend veggies and sweet n' sour sauce (all mixed together) or more fish and whatever veggies I have left that need to be used up.

This is my lunch for a few days: http://www.ambitiouskitchen.com/2015/03/the-easiest-chopped-chickpea-greek-salad/

Possibly over greens.

This weekend it was meatballs, meatloaf, a mushroom-spinach-bow tie pasta thingie, home made hot mayonnaise (I am so proud), chickpea frittatas, and protein cheesecake.

Pork loin braised with onions in the crock pot. I used the braising liquid plus Chinese five spice and soy sauce to cook some broccoli.

My prepped am and pm snacks are the same every week (am: 1/2 cup of berries - usually strawberries, but whatever is on sale - 2oz Grapenuts cereal, and 5.3 oz Greek Yogrut) (pm: 1 large carrot and 1 large celery stick sliced up, 1/2 cucumber, 1 hard boiled egg).
For lunch this week, I made a batch of Avocado Rice with Shredded Chicken (2 cups of rice (uncooked measurement), six cups shredded chicken and 2 avocados mixed well, add in some salt and pepper and served with roasted carrots. It's like a creamy chicken casserole without the cream or the cheese!
I baked a batch of potatoes yesterday, too, so for dinner, all I need to so is steam some quick veggies and cook a protein and I'm good to do for dinner.

Meal prep is the way to go! I've been doing it for a while now, and then I got off track and didn't prep for last week and I was struggling all week long to find food to eat, lol.

Breakfast: Roasted vegetable and egg casserole topped with shredded chicken, salsa and kimchi.
Lunch: "Mexican" chicken and vegetable soup.
Dinner: Stuffed poblano pepper
Snacks: Cauliflower rice and chicken
Baby Bok Choy

Breakfasts: Protein smoothies and homemade apple breakfast bars.

Lunches: Quinoa and Black Bean Salad with side of cheese and crunchy vegetables

Snacks: Chia Seed Puddings or Peanut Butter Yogurt with apple slices

Dinners: Whole Wheat Pasta with Turkey in Veggie & Tomato Sauce (Mon & Tue), Tilapia with Roasted Potatoes (Wed), Chicken Burgers with Edamame (Thurs), Chili (Friday)

Of course, a lot of the dinners I made on the weekend and froze, so those might change if my mood changes. I've got lots of things I can defrost and heat up. Busy every night this week, so no time to actually cook from scratch at dinner time.

Some yummy options in this thread already! My meals for this week (gluten free):

Breakfast - oatmeal pancakes with peanut butter and jelly on top; turkey sausage; hot tea (no advanced meal prep)
Lunch - big spinach salad with ham, apple, blueberries, sweet peppers, cucumbers, tomatoes and feta (no advanced meal prep); hard boiled egg; a few sweet pickles; 1/4 cup saurkraut; ham, spinach and onion crustless quiche (made enough for Mon - Thurs)
Dinner - cauliflower tomato bisque; asparagus with a poached egg; carmelized onion meatballs; baked acorn squash with sugar for dessert (made enough of everything for Mon - Thurs; just have to prep the poached egg every night)
Evening snack - 4x frozen peanut butter and protein shake in mini muffin tins (made enough for Mon - Wed)

That's most of my week!

We cook extra at dinner and i pack my meals for the next day..Thank God its warming up and i can bbq.

Im going to have a crack at making sushi

My breakfast is always pre-made steel cut oats, topped with some variety of eggs cooked fresh.

Living on leftovers for lunch and dinner
- spaghetti sauce added to spaghetti squash or steamed veggies
- cabbage soup
- thick beef barley soup combined with steamed veggies
- radish kimchi and cucumber kimchi as sides, for variety