Each Monday I share a weekly menu plan and what I’m prepping for the week. I plan 4 dinners a week, we have 2 leftover/Fridge clean out nights, and we make Take ‘n Bake pizzas on Saturday nights. My kids take lunch to school 5 days a week. You can read more about my meal planning and prep HERE. Please feel free to share with anyone you know who needs some dinner or lunch inspiration and don’t forget to pin on Pinterest for later!
Dinner #1:
Honey Dijon Salmon, Crockpot Parmesan Garlic Baby Potatoes, Roasted Green Beans
Dinner #2:
Maple Garlic Glazed Chicken Thighs, Jasmine Rice, Ranch Roasted Cauliflower
Dinner #3:
Crab Stuffed Tilapia, Yellow Rice, Garlic Parmesan Asparagus
Dinner #4:
Sticky Sweet Chicken Legs, Spicy Roasted Sweet Potatoes, Roasted Broccoli
Each week I prep all the produce and fruits ahead of time for the week. I also stock the lunch prep fridge and pantry for the kids’ lunches. I have specific containers that I use for food prep that are designed to maximize the life of the produce which helps when I only shop once a week. You can read more about my process and see pictures of my fridges HERE.
This week for the meal produce I transferred the fresh Broccoli, Asparagus, Cauliflower, and Green Beans to the veggie containers. For fruit I prepped strawberries, blueberries, red grapes, nectarines, cherries, and plums. I added baby carrots, cut celery, and mini cucumbers as well for lunches.
This week I prepped a large container of spaghetti, a large container of macaroni & cheese with turkey dogs cut up, a large container of Big Mac Sloppy Joe meat, a large container of Bacon ranch pasta salad, a large container of white cheddar shells, 24 mini egg quiche muffins, 24 coffee cake muffins, and 24 mini deep dish pizzas. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.
