Happy Sunday! I hope you’ve had a great weekend so far. I wanted to come on and share this week’s meal prep with you, to show you that meal prep doesn’t have to be extravagant or take a lot of time to do. Sometimes I use meal prep as a way to supplement meals that I already have made in the freezer and this was one of those weeks.
When I did my freezer inventory, I noticed that we had a lot of pre-cooked freezer meals that needed to be eaten. Because of this, I did not have to prep much. This was great because not only did I save time in the kitchen, but I saved a lot of money by using what we already had on hand and only buying a few things from the grocery store. Although this week’s prep was very minimal I hope that it still gives you some good ideas.
What I Prepped This Week:
Lately, I’ve been really enjoying smoothies in the morning. My favorite smoothie to drink is my tropical smoothie. Even though making smoothies only takes about 5 minutes, because I didn’t have to prep much this week, I thought it would be nice to premake some smoothie packs to make smoothie making even faster in the mornings. The smoothie packs have spinach, mango, avocado, collagen, and chia seeds.
Chicken wings for the freezer:
Even though we had quite a bit of food in the freezer, one thing that we were running low on was chicken wings. It’s one of those things we keep in the freezer at all times. We like to have them for quick meals and my husband eats them a lot for lunch. I made the wings the same way that I did in last week’s meal prep post.
Tomatoes for snacks and salads:
I went ahead and washed and dried a carton of grape tomatoes so I can just grab them when needed during the week.
Fresh lemon juice:
I need to have fresh lemon juice on hand at all times. I use it for cooking, smoothies, and in my water.
Homemade creamer for morning coffee:
I make my homemade creamer every week. It’s really good and easy to make.
Homemade Chocolate Chip Cookies:
I typically like to bake something during my weekly prep and this week I decided to use a chocolate chip cookie recipe that I found in one of my cookbooks: Whole New You by Tia Mowry. I made a few adjustments to the recipe, but they still tasted great.
1/2 cup of safflower oil
1/2 cup of coconut sugar
1 large egg
1 teaspoon of pure vanilla extract
1 cup of spelt flour or 1 1/4 cup of whole wheat pastry flour
1 teaspoon of baking soda
1/2 teaspoon of salt
12 ounces of grain-sweetened or stevia-sweetened dairy-free chocolate chips
Adjustments that I made:
- Instead of safflower oil, I used avocado oil
- Instead of spelt flour, I used white wheat flour
- Instead of 12 ounces of the chocolate chips, mentioned above, I used mini dark chocolate chips. I only used about 8 ounces of chocolate chips, which for me was plenty enough.
How I made the cookies:
- I preheated my oven to 350 and lined a large baking sheet with parchment paper
- I mixed all of the wet ingredients in one bowl
- I mixed all of the dry ingredients in a separate bowl
- I added the dry ingredients to the bowl with the wet ingredients
- I folded in the chocolate chips
- I rolled the cookie dough in balls and baked for about 10 minutes
Note: The recipe says that this will make 45 cookies. My batch made 17. I baked 6 and froze the rest of the cookie dough.
Boiled eggs for snacking:
We just ordered an Instapot on cyber Monday and it came in the mail this week. I was really eager to try it out, so I wanted to try something really simple first. I enjoy snacking on boiled eggs with hot sauce from time to time so I thought it would be the perfect thing to make.
Because my meal prep was so simple I wanted to also share with you my snack options for the week. I have crackers, walnuts, and cheese. I can do a lot of things with these.
Crackers and hummus
Crackers and cheese
Yogurt with walnuts on top
Walnuts by themselves
Cheesesticks by themselves
There’s everything that I prepped this week. I hope this post was helpful to you. Have you jumped on the meal prep bandwagon? If so, what are you prepping this week?