It’s that time again, so here’s the plan for the week! I’m trying something new. A friend who has seen great results with clean eating (no more IBS for her or flare ups, and overall health improvement) is always saying that she has like 4 “sauces” in the fridge at all times to make meal prep and lunches easier. She homeschools her 3 kiddos and has a 2 year old, so she’s all about making things easy for her and minimal prep during the day. So, I thought I’d give it a shot…sort of. Here’s what I’ll be doing this week:
Breakfasts: Avacado toast. Seriously, I could eat this every. single. day.
Snacks: Hardboiled eggs, hummus and veggies. There’s also always string cheese and fruit around the house too. Prep: I made my hummus today and put it into individual containers. My cheater method for roasted pepper hummus…using this roasted pepper sauce. It’s been in the fridge from when I did mediterranean bowls for lunches a few weeks ago. I need to use it up. Becauce pics of hummus is just boring…here’s a picture of my ingredients. Yes, everything from Trader Joes. Note: they now sell tahini paste in a jar. This tahini sauce is a great alternative. Or leave it out altogether and just add a bit of sesame oil.
Lunches: Rainbow Power Salad with Roasted Chickpeas and Chicken Bruschetta Bowls. The plan and prep for the bowls: roast the chickpeas, make the sauce, and spiralize the veggies (keep all separate until luchtime). I may have assembled a small bowl just to taste. Goodness it’s tasty. That “sauce” is one of my on hand sauces in the fridge this week.
The plan and prep for the bruschetta chicken: Cook chicken with italian spices, make batch of farro. To assemble my bowls, I’ll just have greens, farro, chicken, and a spoonful or so of Trader Joe’s Bruschetta mix (you can find it in the refrigerated section by the hummus). It’s another one of the “sauces” I’ll have on hand this week.
Monday: Crispy Sheet Pan Lemon Parmesan Garlic Chicken & Veggies. It’s a one pan meal, and I’m all about less dishes!
Tuesday: Grilled (indoor because it’s Idaho, and still cold) sausages and Feta and Parmesan Zucchini Bake. We’ve made this zucchini before and it’s so yummy!
Wednesday: Crockpot Green Enchilada Soup. I saw this recipe on Pinterest, and it just sounds good. I’ll sub out greek yogurt for sour cream (as toppings, if needed), etc. There’s no real sub for cream cheese, so I’ll just go with it. Healthy changes = healthier choices.
Saturday: Take out Night
Sunday: Family Dinner (TBD).
This week doesn’t seem as “healthy” as others, AND I’M OKAY WITH THAT. It’s all about moderation, right?
What’s on your menu this week?
Do you keep certain items on hand so you can easily assemble healthy lunches?