The inspiration just keeps on coming! It’s Sunday and that means it’s time for more food prep. Here’s what I made last weekend:
We didn’t go to the grocery store so I didn’t have a whole lot to work with. This is what I made:
- Hard boiled eggs
- Frozen Yogurt Bites
- Sweet Potato Banana Bites
- Quinoa Breakfast Bars
I also made some stuffed peppers that we could eat for an easy weeknight dinner. I sauteed a diced apple and leek in a pan, added 2 cans tuna, 1 c wild rice, a stale piece of bread (chopped), 1/2 can cream of mushroom soup, 1/4 c milk and some paprika and cayenne pepper. I stuffed the mixture into the peppers and baked at 375 for 30 minutes. Once cooked and cooled, I stuck them in the fridge for another night.
And here’s what you guys have been up to:
Brittany at A Healthy Slice of Life :
This week I cooked dried white beans in my pressure cooker, cooked brown rice and mixed up salads for this week’s lunches. I also made a batch of make ahead breakfast burritos for David’s grab n go breakfast 🙂
Alysia at Slim Sanity :
Every Sunday, we go to the grocery to make sure that we are stocked up for the week. That in itself is part of the food prep process for us! Making sure we have the healthy eats we need in the house. I always go through and pull out the veggies to wash them, chop them, and put them into Tupperware before loading them in the fridge. Chopping up veggies takes out a lot of the work when you want to grab a snack or side for dinner. Most of the food I prep is for lunches or sides, including hard boiled eggs, turkey burgers, and brown rice or quinoa. Some weeks I’ll make a bunch of chicken breasts for lunch, it depends on what I’m in the mood for, or whether I think we will have a lot of leftovers from the dinner plan that week. I will also make snack bags filled with almonds, veggies, and grapes for snacks to grab on the go. I don’t typically make big batches of foods, but I have done this on occasion with soup, and last weekend I made a batch of tuna pesto pasta salad for smaller meals throughout the day!
This week I did Southwestern Steak & Potato Soup (from a side of local, grass fed beef) which is still a work in progress in the slow cooker, kidney beans, quinoa + red lentils, veggie medley for stir fry, Sunflower Seed and Cashew Butter (yum!) and no effort required fruits for my lunch box. I also weighed out portions of dried papaya and almonds to grab (not pictured).
Amy (@Rudolph832 on twitter) :
- Carrots & blueberries rinsed and ready for snacks and lunch boxes.
- Avocados and limes for fresh guacamole made to order. I use it as a sandwich spread or on top of your yummy Tuna Quinoa Cakes! (Upper right)
- Quinoa Breakfast Bars
- Crockpot Lasagna for tonight’s dinner and easily 2 nights of leftovers!
Regan at The Professional Palate :
Hard boiled eggs in the oven- Bake for 25 min at 325 degrees. Just place the eggs in the tins, no water. Then submerge in ice cold water after baking.
Trail mix; roasted red potatoes; Mediterranean Quinoa salad (quinoa, cherry tomatoes, orange pepper, green onion, black beans, homemade citrus EVOO dressing); Quinoa breakfast bars (with blueberries); quinoa, Baked pasta (lentil flour noodles); fruit and veggies!
Aundra at Fit for Life :
This week’s prep: Kombucha, kefir, sauerkraut, hard-boiled eggs, chopped salads, banana (no flour) pancakes, cut veggies and hummus, broccoli and rice, baked oatmeal.
Krista at Tiny N Fit :
I made a huge batch of my quinoa flake ‘oatmeal’ for breakfast. I have to be at work pretty early and don’t have time to enjoy a leisurely breakfast at home, but I sure so enjoy this creamy and hot bowl of goodness reading blogs in the morning at work!
I also put together my favorite salad combo recently: sliced turkey on top of a mix of butter lettuce and spinach, freshly shaved Parmesan cheese, cracked black pepper, a squeeze of lime juice and hummus as the dressing. So quick, easy, and very flavorful!
Lastly I was in a baking mood and made these oatmeal chocolate chip cookie bars for my coworkers. What better way to start the week than with cookie bars?!
Steph at See Steph Run :
Top left: I made Slow Carb Mexican Casserole with fresh poblanos, tomatoes, red onions, mushrooms and ground beef. It’s topped off with shredded butternut squash in place of cheese- it is delicious! I usually serve it with fresh sliced avocado. I actually froze 4 portions for later use.
Top Right: Moroccan Chicken and Lentil Soup. This is one of my favorite lunch options- hearty and filling and perfect for the cold weather! The chicken is dry rubbed in spices and then cooked in broth with lentils. I also added in a delicious serving of mixed veggies to round it out.
Bottom Right: Spaghetti Squash Lasagna with fat free ricotta, tomato basil sauce and a layer of sauteed baby spinach, mushroom and caramelized onions.I also made extra sauce on to top off each piece of lasagna when I serve it. There were actually TWO casserole dishes this side in the oven on Sunday!
Bottom Left: Dinner last night- steak with sweet potato wedges and asparagus. This was a delicious dinner and great prep. I made extra steak and minced it for my husband to toss in his eggs for the next couple of days. There are also extra sweet potato wedges for snacks and asparagus to pair with the lasagna the next couple of nights.
All told- we have lunches and dinners through Saturday!
Are you food prepping this weekend? Want to submit a pic to be featured in an upcoming post?!
Here’s what I need from you:
Email me the following:
1. Your Name
2. Your Blog URL (if you have one)
3. A photo of your food prep
4. A short description of what’s in the photo. Tell me what you prepped and how you’re going to use it during the week!
Every Sunday, I’ll post a roundup of the photos I received that week so that you guys can see what others are preparing and hopefully get some inspiration and ideas! I’ll keep this series going for as long as I receive photos, so send one every week if you want to!
Send to: theleangreenbean <at> gmail <dot> com
Tweet and Instagram your pics as well to inspire others!! Use the hashtag #sundayfoodprep . Remember that in order for a pic to be included in the post, you have to email it to me! If you have more than one pic, please make them into a collage before sending!
Let’s chat: Are you prepping food this weekend? Whatcha making?