I am back to blogging after a longer-than-intended hiatus. This year has been super busy, but I’m really trying to make blogging a priority for a few reasons. First – and most importantly – it’s something that makes me feel happy and more fulfilled. Next, it’s the perfect way for me to be creative, which is something else that makes me happy. Finally, it’s a great way for me to develop my writing skills further, which is something I’m always looking to do.
For today’s post I wanted to share some recipes I used this week for my weekly meal preps. On Sundays I’ve been prepping a few dinners for the upcoming week as well as packing lunches and snacks for work (as long as I’m home. If I’m not, I do it Monday night after work). I always feel better going into the work week knowing that I have meals by and large ready to eat for dinner for at least Monday and Tuesday nights, and one of those nights I usually get a few more meals ready for the following evenings. Cooking can be super time consuming, so it’s sometimes tough to start from scratch after a full day of work.
As I mentioned above, I also try to make some lunches and snacks so that they’re ready to grab in the morning before heading to work. It’s much easier and cheaper to bring lunch to work every day, so I try to always bring something healthy with lots of protein.
When I am prepping lunches and dinner, I’m always looking for recipes fit a few different criteria. First, they should be relatively simple and not require millions of ingredients, because that makes grocery shopping more difficult. Next, I want all the recipes to be on the healthier side and to include as much protein as possible. I tend to gravitate towards chicken recipes, but I try to mix it up with different meats so that my boyfriend and I aren’t constantly eating the same things. Luckily, he is not a picky eater at all, so appeasing both of us is usually not too much of a challenge.
I also try to find recipes that encompass ingredients that I may have left over from the week before to ensure that things don’t go to waste or end up being thrown out. This can sometimes be a challenge, but this week it was actually really easy to make it work that way! I ended up not having to get too many groceries, which was pretty sweet.
Here is what I chose to make ahead for some dinners this week:
Sausage and peppers foil packets (from Damn Delicious)
First, I want to say that I’m obsessed with Damn Delicious for easy, healthy, and yummy recipes. I pull a lot of meal ideas from there on a weekly basis. This particular meal was very easy and smelled so great as it was cooking, so I’m very excited to eat it! I made a few adjustments when I cooked this meal: I didn’t include rice and I cooked these in the oven instead of on a grill (for 25 minutes at 375°F). The recipe was VERY easy and foil packet recipes are just the best! They make clean-up a breeze, and who doesn’t love that?!
Buffalo chicken tenders
This is a recipe that I have made a bunch of times before. It’s also very simple. I don’t follow a recipe for it, but I originally started making them a while back based on this recipe from Skinnytaste. I love breading my tenders with almond meal rather than breadcrumbs for this dinner because it’s healthier and still tastes delicious. I also use my Misto to spritz the chicken before it goes in the oven, which helps it to crisp up better (I linked to this in the shop the post widget below). I baked these at 350°F for 10 minutes, flipped them, and baked them for five more minutes.
Those are the two dinners I’ve prepped so far, and I make extra so we have leftovers to take for lunches or eat again for dinner another night during the week. I already packed some of the sausage and peppers for lunches for a couple days because there was a lot of that from what I made, so I didn’t have to make anything separate for lunch yet! I’m planning on making some healthy pizzas with spinach, shredded chicken, and roasted garlic for dinner one night, but I didn’t prep that ahead of time.
Here’s what I’ve made so far for sides and snacks for the week:
Greek yogurt bark (from Listotic)
This is my first time using a recipe from this blog, and I’m hoping it turns out well! I’ve been trying to eat breakfast every morning and to have more Greek yogurt since it’s packed with protein, but it can get kind of boring to have it every day. I saw this recipe on Pinterest and was really excited to give it a try. I used a mini spatula (linked below) to spread yogurt on a little baking sheet lined with parchment paper. Then I sprinkled a handful of mini chocolate chips and sliced strawberries on top and just stuck the whole thing in the freezer. I can’t wait to have some for breakfast soon – yum!
Corn and bean salad
I love corn and bean salad as a summer snack, especially with some tortilla chips. I made one using the Delmonte Southwest Corn mix, black beans, chopped jalapeños, red onions, and red wine vinegar. Easy and delicious wrapped into one!
I had leftover red potatoes from last week, so I just diced them, threw them in a baking dish (linked below), poured some olive oil on top, and seasoned them with a garlic seasoning and black pepper. I baked them at 375°F for 55 minutes until they were tender. These are great to go with lunches or dinner as a starch.
I need to make some veggies tomorrow to go on the side of lunches and dinners, so I’ll probably make green beans or something easy like that.
As you can see, I definitely didn’t make anything fancy, but I tried to mix it up throughout the week with different proteins and a range of snacks. I’m excited to enjoy these meals and let you know feedback on the recipes when I post my next meal prep post next week!