Hello everyone, I’m back! This time I’m sharing with y’all what I prepped for breakfast, lunch, and dinner this week. It’s not often that I have the energy to prep to this extent, but I’ve found that once I’ve started (if the energy is there) it’s best to just keep going! Plus, those 1.5-2 hours it took to make everything (which was really just spent waiting for the timers to run their course, not so much prepping) now means that I don’t have to worry about my main meals for the week and as someone who goes to the gym in the mornings and then to work right after, having these meals prepped makes for a less stressful day/week.
This week’s meals include breakfast sandwiches, a deconstructed sloppy joe recipe that I found on Pinterest, stir fry bowls, crockpot shredded chicken, and overnight oats. There is one more recipe that I want to make this week, but I gotta let the meat for it thaw entirely first. Because I still had meat and a few veggies from my last Sam’s order and a prior commissary run (2lbs ground turkey, ground beef (both 93/7) and the pineapple bacon chicken sausage), I spent around $70 for the rest of the ingredients (my wallet is grateful!).
So without further ado, here is a breakdown (and a look-see!) at what’s in my fridge for the week! Starting with breakfast: overnight oats and sausage/egg/cheese biscuits…
- 1/2 cup frozen berries mix
- 1/2 cup rolled oats
- 1 cup Fairlife Fat Free Milk
- 3 second pour of maple syrup
- scramble 6 eggs w/seasonings of choice (I used Pink Himalayan Salt and pepper)
- follow the “Air Fryer” Instructions for these biscuits
Here’s how I assembled the biscuits:
- bottom biscuit half
- cheddar cheese square
- sausage patty
- eggs on the top half
- put the bottom half with sausage and cheese onto top half and flip over so eggs are on top
When it comes to lunch and dinner, I don’t specify which meals are for which time of day because I like to switch it up. That being said, these are the meals I made for my lunch/diner this week: Deconstructed Sloppy Joes (inspo came from HERE, I made a few changes to mine); Pineapple Bacon Chicken Sausage Stir Fry (over instant pot rice!); and Protein Taco Pasta Salad (inspo came from HERE, I made a few changes to this one as well).
For my version of the Sloppy Joes recipe, I used two cans of Thick and Chunky Manwich instead of making my own mix. I also had a bag of sweet potato fries leftover from a prior recipe I tried, so I used those instead of buying sweet potatoes.
I didn’t follow a recipe for the stir fry; all I did there was add toasted sesame oil and low sodium soy sauce to the vegetables while they were cooking and added the sausage once the veggies were cooked through. While I haven’t made the taco pasta salad yet, I knew I wanted increase the amount of protein in the dish so I’m using Protein+ pasta instead of regular pasta; to cut down on prep time (and also because the texture of grape/cherry tomatoes doesn’t sit well with me), I’m using canned diced tomatoes.
The last thing I prepped for this week is crockpot shredded chicken. For seasonings, I used Goya’s Complete Seasoning and Creole seasoning; covered the chicken with just enough water, and then set the crockpot to cook on HIGH for 4 hours. Once it’s done I’m going to shred them and store it in the fridge for quick snacks/meals for myself and my daughter.
As much as I enjoy cooking, I’m not a big fan of prep so yes, I use frozen/canned veggies! The only vegetables I’ll buy fresh for recipes are bell peppers and cucumbers- I particularly enjoy chopping and dicing those. I’d also like to add that the recipes I make are enough for myself and my daughter; I portion mine out and then the rest is for her to eat as she chooses!
Hopefully, these recipes gave y’all some ideas, and if you use these, let me know your thoughts in the comments!! Have a great week!!
Not Broken...Becoming 
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