I’ve had a lot of people ask me about my meal prep - how do it do it - how do I plan - how to I juggle with the job, the kids, the hubs, the commute?? Well number one - Grace. I give myself a lot of it. Some weeks the prep is in depth and some weeks it’s simple.
I make a menu for dinners for the week including meat and sides for each day when I make my grocery list. That list also includes breakfast prep, lunch prep, kids lunches, meats for the hubs, etc. We shop primarily at Trader Joe’s and then use our local butcher Wise Choice Custom Meats for all our meat. Some weeks I’m able to avoid Walmart all together but that list is always the smallest if it exists at all.
I prep my breakfast, my lunch, and the kids 15 lunches on Sunday. I also make sure Blake has meat for breakfast and lunch portioned out in easy to thaw packaging. I just started chopping veggies each morning for that nights dinner and that helps immensely with dinner prep!
I’d love to offer tips, lists, recipes and ideas to anyone that would like them! Comment below for that :-). Oh ... and here’s a chicken taco soup recipe to kick off your weekend :
1 pound skinless boneless chicken breasts
2 celery stalks, chopped
2 large carrots, chopped
1 large onion, chopped
2 garlic cloves, minced or pressed
3 cups homemade chicken stock or 3 cups hot water and 3 homemade instant bouillon cubes
1 ½ cup organic, no sugar added tomato sauce
1 tsp cayenne pepper
1 tsp sweet paprika
½ tsp dried thyme
½ tsp dried oregano
1 tbsp red wine vinegar
salt, black pepper to taste
Slow cook on low 8 hours. Shred chicken. And done.
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