Meal Prep, Week Fifteen

Meal Prep, Week Fifteen

What Meals I Made for the Week of November 26th to December 2nd

 

 

This week, I had freezer meals I wanted to use for our dinners.  A stocked freezer is awesome for those weeks that cooking just is not a priority.  I had a break from school this weekend and wanted to be able to fix simple meals and spend more time relaxing until my final couple of weeks of classes.

I hope this shows how great it is to freeze leftovers for smaller grocery lists and easier prep weeks!

 

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

 

 

Meal Plan

Breakfast (M, W, F): pumpkin sage biscuit egg and cheese sandwich

Breakfast (T, Th, F, Sat): banana bread with a side of eggs

Morning Snack (everyday): banana

Lunch (everyday): detox lentil soup

Afternoon Snack (everyday): almond-date bars

Dinner (M, W, F): sweet potato burgers with parmesan zucchini tots

Dinner (Sun, T, Th): leftover dressing with mushroom gravy

Side: mashed cauliflower and cheesy spinach casserole

 

Now the recipes for these amazing food fixin’s!

 

 

Breakfast.

 

 

I made the first breakfast on Sunday for breakfast on Monday!  (we just ate a leftover granola bar on Sunday from the previous week–check out my Thanksgiving post for details!)

 

 

Pumpkin Sage Biscuit and Egg Sandwiches
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Servings: 6 biscuits; Serving Size: 1 biscuit and 1 1/2 egg with cheese
Prep Time: 5-10 minutes
Cooking Time: 20-25 minutes

These biscuits are amazing!  Super simple and come together nicely.  This is a staple recipe in our household.  We love them!

Find the recipe here.

I just scrambled 3 eggs to split with my husband each day and topped it with shredded pepper jack cheese.  The biscuits made a perfect sandwich.  I promise it won’t disappoint!

 

I made the second breakfast on Monday for breakfast on Tuesday! 

 

 

Banana Bread with Pecans and Dates
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Servings: 8 slices; Serving Size: 1 slice with 2 eggs
Prep Time: 5-10 minutes
Cooking Time: 45-50 minutes

This banana bread recipe is a favorite of mine, especially since I’ve made it multiple times in my early posts.

Find it here.

Instead of chocolate chips, I used chopped pecans (about 1/4 cup) and chopped dates (about 12).

I served a slice of this bread with eggs for a more satisfying meal.

 

 

Lunch.

 

 

I fixed the lunch on Sunday to be ready for Monday!

 

 

Detox Soup
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Servings: about 12 cups of soup; Serving Size: 1-1 1/2 cups of soup
Prep Time: 10-15 minutes
Cooking Time: 2 hours in a pot; 4 hours on high in a crockpot

This soup turned out awesome!  I don’t eat it how it is said to since I can’t handle the same food for all meals.  I also had crackers as a side to make it more filling.

You can find it here.

 

 

Snack.

 

 

I made the snack Sunday to be ready for Monday through Friday…

 

 

Almond-Coconut Bars
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Servings: 10 bars; Serving Size: 1 bar
Prep Time: 5-10 minutes
Refrigerate: overnight

These are easy to whip up in the food processor and keep in the fridge.  My husband loved these and hates coconut!  Score!

Get it here.

 

 

Dinner.

 

 

I defrosted the dressing and gravy for the first dinner.

 

 

Leftover Dressing with Spinach Casserole and Mashed Cauliflower
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Prep Time: 10-20 minutes
Cook Time: 25-30 minutes

Find my dressing recipe here.  It makes a lot so very freezer friendly.

Mashed cauliflower is simple: one head of cauliflower; cut it into florets; steam the florets on the stovetop; drain and mash.  Boom.

Spinach casserole recipe here.

 

 

The final dinner, I defrosted the patties and fixed the tots on Monday…

 

 

Sweet Potato Burgers with Avocado and Parmesan Zucchini Tots
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Servings: for this week–6 meals; Serving Size: 1 patty plus 6 large zucchini tots
Prep Time: 15-20 minutes for the tots; burgers take about 15-20 minutes once sweet potatoes cooked
Cooking Time: tots: 25-35 minutes (depending on if you want them extra crispy); burgers: about 20-25 minutes on skillet making all of them. (5 minutes on each side of each patty–I was able to cook 3-4 patties at once)

I have made the zucchini tots previously.  They are easy and always turn out good.  I used chickpea crumbles instead of panko breadcrumbs, but either works fine.  Find the recipe here.

Sweet potato burger recipe was found here.  It is delicious and freezable!

I served it with sliced avocado on top.  My husband added chipotle mayo to it and said it was great that way as well.  I didn’t use a hamburger bun but it would be good with a bun as well!

 


Well this was this past week in a nutshell.  Freezer options are always on my radar (see my post called “Freezing Leftovers” for more details).  I would love to hear from you about your meal prep weeks and if you have incorporate any of the recipes I have given.  I want this to be helpful and show a healthier, yet delicious, strategy to give you more relaxing weeks!

Give me a comment below! 🙂 Would love to hear from you all!

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Happy Prepping and Cooking!

-Dre