Meal Prep, Week Thirteen

Meal Prep, Week Thirteen

What Meals I Made for the Week of October 1st to October 7th

 

 

Here starts the first “every other week” post, where I skipped a week to give myself time to study, relax and have a little “me” time.  I still meal prep every week but taking time to write, take pictures and post is a long process.  I’m excited about feedback from my last post.  Thanks for letting me know your preferences.  John plans on writing a guest post hopefully soon.  We thought last week, but life happens!

This week, I made a few recipes that I have had in previous posts.  Once I love something, I have to make it over and over again!

Also…It’s October!  And in October….I start making a fall dish every week until December!  Fall is my absolute favorite holiday and with that comes more apple or pumpkin dishes.

Comment your favorite recipe I’ve found so far please!  I’d love input and recommendations for weeks ahead! 😉

 

Also, please subscribe if you haven’t!!  You only get updates on when I post!


 

 

 

Now, what you’ve been waiting for: a look into the week!

 

 

Meal Plan

Breakfast (M, W): peach butter pancakes

Breakfast (T, Th, F, Sat): banana oatmeal pancakes with almond butter

Morning Snack (everyday): banana

Lunch (M, W, F): mixed vegetable hummus wrap in a tortilla or romaine lettuce

                   Side: pita chips

Lunch (Sun, T, Th): zucchini hummus wrap

Side: roasted red potatoes

Afternoon Snack (Sun, T, Th, Sat): cacao snack bars

Afternoon Snack (M, W, F): apple and peanut butter

Dinner (M, W, F): slow cooker enchilada quinoa

Dinner (Sun, T, Th): pumpkin risotto with mushrooms

 

Now the recipes for these amazing food fixin’s!

 

 

Breakfast.

 

 

I made the first breakfast on Sunday for breakfast Sunday!

 

 

Banana Oat Pancakes
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You can find the recipe here.

This recipe is a staple, like I’ve said in a previous post….totally have made this recipe all the time.  I add dates into the blender to incorporate in the batter.  SO GOOD!  Top with almond butter and a little honey, and it’s the best breakfast anyone can ask for.  AND healthy too!

Size of banana oat pancakes I did!
When they are done!
Breakfast is served!

 

 

The next breakfast I made Sunday to be ready Monday…

 

 

Peach Butter Pancakes
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You can find this recipe here.

John and I bought peach butter from a local peach barn in Muskogee, OK.  We used it instead of apple butter.  I recommend this with almond butter and extra peach butter on top!

Stacked and ready!
Two pancakes per serving!

 

 

Lunch.

 

 

The first lunch, I made on Sunday for lunch and the rest of the week…

 

 

Zucchini Hummus Wrap
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You can find this recipe here.

This is a delicious wrap and easy to fix at work!

Vegetables before.
Vegetables after…

 

 

The next lunch, I made on Sunday to be ready Monday…

 

 

Mixed Vegetable Hummus Wrap
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Servings: 6; Serving Size: 1 cup of mixed raw vegetables and 1 tablespoon hummus
Prep Time: <10 minutes

Ingredients:

-3 carrots, chopped

-Small red onion, sliced and slices halved

-1 red bell pepper, sliced and slices halved

-6 cucumbers, sliced and quartered

-1 tablespoon of hummus per wrap

-2 romaine lettuce pieces per wrap

-Whole wheat tortillas (burrito-sized)

Directions:

  1. Chop, dice and slice all vegetables and evenly distribute them to six containers.
  2. Take a tortilla or romaine lettuce and spread 1 tablespoon of hummus on it.
  3. Add the vegetables and roll up into a wrap.
  4. Serve cold and easily pack them for the rest of the week!

 

 

 

Snack.

 

I fixed this snack on Sunday for Monday, Wednesday and Friday…

 

 

 

Cacao Snack Bars
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Servings: 10; Serving Size: 1/10, 1 bar

Ingredients:

-8 dates

-20 figs

-1/2 cup of almonds

-1/2 cup pumpkin seeds

-2 tablespoons of flaxseeds

-1 tablespoon of cacao powder

Directions:

  1. Blend all ingredients together.
  2. Press into a greased baking dish.
  3. Refrigerate for 2 hours or overnight.

Dinner.

 

 

The first dinner I made for Sunday night…

 

 

Pumpkin Risotto with Mushrooms
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You can find this recipe here.

This risotto is delicious and tastes like fall!  Perfect amount of sage and perfect amount of pumpkin.  One of my go-to pumpkin dishes every fall!

 

 

The next dinner, I prepped on Sunday and started the slow cooker Monday morning…

 

 

Slow-Cooker Enchilada Quinoa
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You can find this recipe here.

This is one of my husband’s favorite Mexican dishes and in a previous post.  It is super easy but I would recommend cooking it only for 6 hours!  I cook it 8 hours, and it always burns at the bottom!

It is wonderful with a sliced avocado, salsa and tortilla chips on top!

I use 4oz of goat cheese instead of cream cheese and cheddar cheese instead of Mexican blend cheese.

I also used this recipe for my enchilada sauce.

 


 

Well that was the week!   It was a good food week and hopefully the next week will be bomb as well!

Let me know your creations!!

 

Happy Prepping and Cooking!

-Dre