Mar 092015
 

I love to cook – REALLY love it. But lately I’ve felt burnt out in the kitchen, partly because we’ve been so busy so I’ve resorted to using boxed and frozen meals or starters.And THAT has left me feeling like a big no good cheater cheater – tossing together salads for me – and then making something out of a box or package for my son. NOT GOOD.  UGH.  I decided I needed to get over my fears and concerns about meal prepping and dive in.

I took stock of what I had in the pantry and fridge/freezer and got back to cooking. REAL cooking.

For the past three weeks I have made a week’s worth of lunch and breakfast on Sunday. I am also making and freezing some dinner items so even though I’m pulling it from the freezer at night – it’s not coming out of a box.

This is a sampling of what I’ve made recently:  terriyaki chicken, fish with lemon dill sauce, baked asian fish, turkey burgers, roast chicken, baked potatoes, baked sweet potatoes, roasted veggies, steamed veggies, bulgar salad, broccoli salad, homemade granola, granola/cereal bars, fruit salad….and some photos I snapped along the way. 🙂

 

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When I fire up the oven, to save time, I cook several things at once. I bake in the top oven while broiling in the bottom. 🙂    I chop extra veggies when I roast them and use the extras in other things.

I’ll be back tomorrow with some of the actual recipes and some thoughts on how I personally got started – but in the meantime I’m interested in hearing about your adventures in meal prepping/planning, whatever it’s called when you do a week ahead of time. PLEASE leave a comment, question, or tip below!!

 

  One Response to “Organizing weekly meals”

  1. […] you know, I’m a recent convert to meal prepping. This is a pretty loose term and people use it mean different things – so I […]

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