A lot of people ask me about my weekly food prep and salad bar. Those 2 pages are some of my most viewed places on my blog!
I like to do my food prepping on Mondays whenever possible ( but I'm pretty flexible when necessary), so yesterday I did food prep for lunches and dinners for the coming week. I decided to do a little show and tell so you can see what I've made, and how I plan to use it.
I usually cook proteins first, since they usually take the longest. This week I made grilled chicken breasts, taco meat ( made from ground beef), and boiled eggs.
I cut the chicken into strips and portioned them out into sandwich bags. I have a small spare refrigerator in the garage, and that's where I stash most of my food that I've prepped for the family for the week. This will be used for mandarin chicken salads this week. And for snacks - everyone in our family likes to snack on chicken!
For the beef, I cooked it and drained off the extra fat. I also rinse it in a colander to remove even more fat. I returned it to the pan and added taco seasoning and water and simmer until done. Then I portioned this out into individual servings, just like with the chicken. This will be used for tacos and taco salads this week.
While the meats were cooking, I made some instant brown rice. I already had some quinoa that I cooked a few days ago, so I'm using both of these for grains for the week. These will go in stir frys, and a casserole later in the week. Some of the quinoa I put in the freezer just to make sure it doesn't go bad before I turn it into dinner, since I'll be making that at the end of the week.
I got a great deal on melons at the store this week, so I cut them all up and stored them in containers for everyone to have with their lunches and snacks. My very favorite containers to keep portion sizes under control are made by Fit & Fresh: Fit & Fresh Kids' Smart Portion 2 Cup Chilled Container, Assorted Colors
I often try out a new recipe if I have time during my weekly food prep sessions, and this week's try-out was a huge success! These are chocolate cookies made with avocado, and they are FANTASTIC!
Here's the link to this amazing recipe: Healthy Avocado Cookies, and here's how mine looked:
I also made my usual big salad bowl and salad bar, several homemade dressings, and cut up some carrots, celery, daikon radish, broccoli, and cauliflower for snacks. But I forgot to take pictures :)
I made less food this week than I usually do, partly because I already had food in the freezer that I'll be using up this week, and partly because I have so much good food left over from Easter dinner. But here's a final picture taken right before I packed this stuff away in the fridge and freezer in my garage:
And here's what I packed for my husband to eat - it only took about 5 minutes to make lunch for him and me because I already had so much food pre-prepared:
And here's mine, minus the chicken:
We had black bean and edamame salad, with raw veggies and chocolate avocado cookies. It was SO good!
* I added this to What's for Lunch Wednesday. Go see what other bento bloggers made for lunch today!
Here are some things I used to make these lunches, and for my food prep ( click on the picture to learn more):