Welcome to another edition of Sunday Food Prep! As I’ve mentioned previously I like to spend a couple hours on Saturday or Sunday afternoon to prepare a ton of food – usually in the form of protein – for the Husband and I to have on hand for the upcoming week. Before we got married I would use my weekends to sit down and prepare my weekly menu and shopping list so that every evening after work I knew exactly what I would be making for dinner and what I’d be taking to work for breakfast and lunch. Now that we are both working full time (usually with conflicting schedules) and because my commute is double what it was before we moved, I’ve found that creating a weekly menu and cooking a somewhat elaborate dinner each night isn’t manageable anymore. (And it usually ends up with take-out or dinner at a restaurant because we either don’t feel like cooking or don’t know what to cook.) It’s much easier for us to have pre-cooked protein options on hand to use as a base for a meal, filling in the blanks with whatever vegetables we have on hand. I do still come up with a suggested meal plan – generally a list of meals we can create with whatever meat we have – so I can buy vegetables I know we’ll use, but it’s definitely not as in depth or organized as it used to be. And that’s OK with us.
So here’s what I came up with for the upcoming week:
Hard Boiled Eggs: Every week, without fail, we boil hard boiled eggs. It’s perfect for breakfasts, snacks, or a quick post-workout protein hit.
Hamburger Patties: Also one of my Husband’s favorites – I kept these simple and combined ground beef, onion, and some spicy Montreal steak seasoning before forming the beef into patties and tossing them on a hot grill.
Brined Chicken Breasts: I’m so glad the weekend was nice enough to grill, because grilled chicken tastes so much better than baked, in my opinion. I seasoned two breasts with a spicy cajun seasoning blend and left one plain.
Seasoned Ground Beef: I kept this simple as well and browned some ground beef with onion, garlic salt, parsley and cracked pepper. We’ll use this any number of ways – on eggs, on sautéed vegetables or salads; stuffed into a sweet potato or acorn squash…it’s super easy and extremely versatile.
Baked Sweet Potatoes: Since we had the grill on for the hamburgers and chicken, Kevin wrapped two sweet potatoes in foil and threw them on the grill as well. Good to have on hand for breakfast, lunch, or dinner.
Roast Chicken with Mirepoix (carrots, celery and onion): I planned in advance to make an oven-roast chicken for Sunday dinner so we’ll have extra chicken and vegetables to use throughout the week as well. Plus I plan on using the remains of the chicken to make bone broth – recipe coming soon!
Chipotle Aioli: Otherwise known as homemade mayonnaise with some chipotle powder mixed in – I use this as a topping for build-your-own-burgers, a dipping sauce for sweet potato fries or roasted asparagus, or added to egg or chicken salad for a quick lunch at work.
And that’s that! After only a couple hours of work I now have enough variety to create an entire week’s worth of meals for the Husband and me. Here’s an example of what our week might look like: