I always write these on Sunday, but Monday sounds so much catchier. Anyway, if you’re actually reading this on Sunday, high fives to you for being a go getter.
It doesn’t even matter when you meal prep: just get it done when it works for you.
Here’s what I’m cooking and eating up this week for dinner. I also have some badass breakfasts to share. Lunches for me are usually leftovers. I live a glamorous life, I know.
Sunday (today): Slow cooker cider pork roast with apple thyme gravy. Serving with mashed cauliflower. This recipe is cooking right now. It smells great and was stupid easy to throw together. I skipped the apple brandy and picked up a mini bottle of apple whiskey. Boozy dinner ftw. You can freeze extra meat to use in other things if you won’t be using it up for leftover lunches and dinners this week.
Monday: Upside down BBQ chicken bowls. The bonus of this is that you can put a huge batch of chicken breasts in your slow cooker with a little BBQ sauce. Cook that 4-6 hours and shred with a bit more sauce. You now have meat for more bowls during the week, or just freeze the cooked meat in individual portions for another day. I like that this recipe uses lots of broccoli slaw. Eat that up, it will fill your belly.
Tuesday: Slow cooker posole(pork and hominy stew). I’m going to riff off of this Skinnytaste recipe, using the leftover pork from Sunday, though her instructions help you use fresh pork too. I don’t own a pressure cooker (wah!) so I’ll use the slow cooker instead. I’ll serve this with a fresh salad of citrus, avocado, and greens.
Still have soup leftover? This will freeze just fine to live another day.
Wednesday: Winter citrus butter salmon. Serving with a wild rice blend and steamer bag broccoli. This recipe sounds incredibly good. I’ll likely go light on the butter and need to sub regular oranges for the blood oranges unless they appear in the market soon.
Thursday: Leftovers if we’ve got them: or soup from the freezer.
Friday: Taco Friday is not #tacotuesday. But if I make a giant batch of seasoned taco meat, I can eat a taco on Tuesday and feel cool. Freeze some extra meat for tacos any time. I have tons of ground turkey in my freezer, so I’ll use that plus some low sodium taco seasoning. Or make your own. I usually opt for small corn tortillas – they’re low in calories. Lower carb tortillas work well too. And I’m perfectly happy to make a taco salad out of taco meat, tons of veggies, and a little guacamole.
Saturday: Beef bourgignon (stew with red wine). A lazy kind of winter day meal to fill your kitchen with good smells. If you make a big batch, this freezes really well too. I’ll serve it with just a little crusty bread along with the veggies in the stew.
Have a recipe that rocks your world? Leave a comment and tell me all about it. Have a great week!