So here’s how my weekend typically goes regarding food in our house.
- Friday night sit down and figure out what Paige will get in her lunch for the week.
- Figure out what dinners will be for the whole week.
- Figure out our lunches for the entire week.
- Figure out what snacks to feed the girls after school. No shit, that takes at least an hour to figure all that out.
THEN, I have to make the grocery list. GEEZ!
Saturday day we go to the grocery stores. Now we are a bit crazy here and typically go to three stores, yes THREE stores. We go to Aldi for almost all the produce and maybe some cheese. Hy-vee for lunch meat, marinated chicken breasts, large container of Peanut Butter and large box of brown rice. Then we get everything else at Price Chopper. It just works for us.
First things first, Paige’s lunch: Luckily, I follow www.100daysofrealfood.com and she has a TON of real, healthy food ideas on there for kids’ lunches. Here is what Paige gets this week:
Monday – “lunchable” Annie’s crackers, pepperoni slices (yes, not the best, but it is what it is), cut up peaches, Colby jack cheese and two pieces of dark chocolate. Water to drink.
Tuesday – raisin bread and cream cheese sandwich, applesauce topped with cinnamon, slicked carrots. Water to drink.
Wednesday – Peanut Butter and honey sandwich, granola bar, fruit. Water to drink.
Thursday – whole wheat waffle with cream cheese “sandwich”, carrots and grapes, Greek yogurt (we buy the large container and mix honey in ourselves) with honey and granola (we use the honey oat)topping. Water to drink.
Friday – “lunchable” Annie’s crackers, pepperoni slices (yes, not the best, but it is what it is), cut up peaches, Colby jack cheese and two pieces of dark chocolate. Water to drink.
Then I had to look through our calendar to see what we had going on this week to determine dinners. If we are home in the evening with nothing to do then we can actually make dinner that night. There are many nights we are busy so it needs to be something we can warm up. This plan has worked really well for us. It truly helps us not use the “no time” excuse and run through a drive through. This week we actually weren’t that busy so we were able to make a few meals the night of. Last week was a bit crazier so Sunday was BUSY BUSY meal prepping.
Here are the dinners for the week:
Monday – Spaghetti with ground beef and salad. I use thin, whole-wheat noodles and Newman’s Own sauce.
Tuesday – Lunch meat sandwiches with fruit salad.
Wednesday – Baked Roasted Almond Chicken Strips and Parmesan zucchini and corn
Thursday – leftover spaghetti and salad
Friday – leftover chicken strips dinner
On to lunches for me and Joe:
Monday – ground turkey, quinoa, veggie mix.
Tuesday – Jenni-O turkey burger and a sweet potato/broccoli mixture.
Wednesday – turkey, quinoa, veggie mix.
Thursday – Steak filet and sweet potato/broccoli mix
Friday – turkey, quinoa, veggie mix.
Once that was done, I had to figure out what we needed to meal prep on Sunday. Here’s how that went:
- 4 – small salads (I make my salads with spinach, green leaf lettuce, carrots, celery, red onion and use this dressing) we make our salads (me and Joe) ahead of time and make the kids a small one the night of.)
6 – turkey, quinoa, veggie mixes for the week. For this, I used the leftover turkey breast from last week that we froze and then made another pound of ground turkey. I tend to follow this recipe for the ground turkey. Last week we made these lunches and had extra turkey breast so I froze what we had leftover and used that this week. The ground turkey I add in some minced onions and a few gloves of fresh garlic. Then add 2 tablespoons of low sodium soy sauce, Worcestershire sauce and Dijon mustard. I do add in a chicken bouillon cube or paste into the quinoa for extra flavor. As for the veggies, we cut up about 18-20 baby carrots, one zucchini and one yellow squash. Place all veggies in our rice cooker and steam (I’ve learned that the carrots tend to take longer to cook so place those on the bottom and the zucchini and squash on top). Since we are making six of these lunches (3 days each for the week) we also scrambled 6 eggs and divide them up for the week.
For my lunch, I get 3oz of the turkey breast, 1 scrambled egg, 1/3 cup quinoa and ½ cup veggie mixture. It’s seriously DELICIOUS!!!! Joe gets more turkey breast and more quinoa.
4 – Sweet potato/broccoli mix – I peeled and cut two sweet potatoes and boiled them until I could put a fork through them. Drained out the water and placed in a bowl. Threw in some olive oil, chives and shredded parmesan cheese. Tossed to combine. For the broccoli, I bought two “packages” of broccoli with had 2 heads in each package. I cut up broccoli and steamed with some salt and garlic powder on top. Placed one cup of broccoli in 4 different containers and added just over ½ cup sweet potato to each bowl.
Washed all fruit for the week. I place one cup of vinegar and four cups of water in a large bowl and wash all fruit: blueberries, strawberries and grapes.
And there you have it….that’s my meal prep/lunch/kid lunch/dinners for one whole week!