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!
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!
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
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
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.
I fixed the lunch on Sunday to be ready for Monday!
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.
I made the snack Sunday to be ready for Monday through Friday…
Servings: 10 bars; Serving Size: 1 bar
Prep Time: 5-10 minutes
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.
I defrosted the dressing and gravy for the first dinner.
Leftover Dressing with Spinach Casserole and Mashed Cauliflower
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
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!