For the Week of December 3rd to December 9th: Freezer Cleanout
If you don’t freeze leftovers, you’re wrong! Even if the leftovers sound repetitive to have again, trust me, you’re wrong! I love having food that I don’t have to do much prep with and can take time during that week to revamp and place focus on other things…like cleaning, the final tasks for the end of the semester and exploring! I love being able to do quick and easy meals without having to consume my time with prepping (it’s hard to do, but so worth it for weeks like these!).
This week, I only had to prep for one of the breakfasts and one of the lunches.
As you can tell…my freezer is jam packed with food that needs to be eaten by the end of the year. I try to not keep things in the freezer past 3 months.
Sorry for the short week, but my leftovers are different meals EVERY day….too much to think about and get every detail. I promise if I have not posted the recipes for the meals in previous posts, I will be making them again in the future!
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Now, what you’ve been waiting for: a look into the week!
Breakfast (M, W, F): “gingerbread” waffles
Breakfast (Sun, T, Th, Sat): cereal/oatmeal with egg
Morning Snack (everyday): banana
Lunch (Sun, T, Th): lentil loaf (leftover from Thanksgiving) with mashed cauliflower
and shaved brussels sprouts
Lunch (M, W, F): buffalo-style chicken or jackfruit stuffed sweet potatoes
Afternoon Snack (everyday): apple and peanut butter
Dinner (everyday): LEFTOVERS
Now the recipes for the amazing food fixin’s!
I made the “not leftover” breakfast for the week on Sunday
I didn’t have molasses, so I had to use honey, which is why I put quotations around gingerbread. I added dates to it then some almond butter on top! Super good and simple. It is freezable, but I made just enough for the week.
Find the recipe here.
For both lunches (one with leftovers included), I made both Sunday and Monday….
Buffalo Chicken (or Jackfruit) Stuffed Sweet Potatoes
I did everything for the recipe; I just doubled the buffalo sauce recipe so I could fix the meals in separate crockpots. I used 2 20oz cans of jackfruit in BRINE. Do not use syrup; it ruins it for this meal. Drain and rinse the jackfruit and follow every step as though it were chicken.
Find the recipe here.
My husband and I had some leftover green goddess dressing from a week ago, so we used that to top it.
Lentil Loaf with Mashed Cauliflower and Shaved Brussel Sprouts
This is a quick meal. I followed this recipe for the lentil loaf. (I made this for Thanksgiving, so I just used the lentil loaf I sliced and put in serving containers in the freezer).
The mashed cauliflower is simple: one head of cauliflower–steam on the stove with water, drain then mash. Done! Takes about 10 minutes to steam.
For the mushroom gravy on top of the mashed cauliflower and lentil loaf: go-to recipe!
**After cooking this on the stove, I blend it in my blender for it to be
smooth since I am a total texture-person.
Shaved brussels sprouts: I roasted mine with vegan butter (1 tablespoon per lb) but you can steam them as well. Takes about 20-25 minutes to roast at 400 degrees in the oven.
For the sauce for the brussels sprouts:
– 1-2 tablespoons balsamic vinegar
– 1 tsp honey
– Salt and pepper to taste
I know, small post but a couple of good recipes that can kickstart any type of meal prep plan. Utilizing the freezer is awesome for week like these! I felt like I had so much time on my hands this past weekend. It was an incredible feeling. I hope my past weeks can also help you come up with meal prep weeks that are delicious for you and give you bulk dishes to freeze and enjoy later on!
I’d love to know if you tried any of my weeks or made your own week based on the recipes I’ve posted!!
Have a great week!!
Happy Prepping and Cooking!