I hope you all had a nice weekend and enjoyed a touch of Spring weather. I was away at a writing conference with fellow REBEL dietitians (stay tuned for some exciting news!).
Even being exhausted upon returning home, I took advantage of the quick couple of hours I had before heading off to youth group to do some meal prep for the week ahead. Scott was also a huge help and it took us no time at all with a couple shortcuts.
For dinners this week I used my method of turning one main ingredient into two different dinners, making a tray of chicken parmesan and panko crusted chicken tenders!
I also roasted a pan of kale chips and green beans to have vegetables ready to go to pair with these meals! I also have those leftover roasted sweet potatoes in the freezer from last week’s prep.
And as always getting breakfast, lunch, and snacks ready to go for work: Greek Yogurt Parfaits, Veggies and Hummus, Chocolate Dusted Almonds. For lunches I defrosted a bag of cauliflower rice I made last week and added some spinach and turkey bacon to the mix for a complete meal, served with a side of corn tortilla chips!
So not the most exciting week of meal prep but still a great start to having some healthy and easy things on hand. Just an example of how meal prep does not have to be perfect! Just start somewhere, even if it means writing out what you will eat this week.