Food Prep Sunday 7/23

23 07 2017

Food prep was quick and easy today.  We had the pleasure of having lunch with family today at Red Robin, and that really filled us up (Hubster and me).   So our dinner became very light.  We had goulash.

I did, however, spend about a half hour cutting up celery, carrots, green peppers, strawberries, and cantaloupe for the week.  Some of the veggies will be featured in dinners this week, and some will be eaten for lunches.

 

From top left:  green peppers, tomatoes, and cuke spears for tomorrow’s lunches, two lunches of hard boiled egg, cheese curds, and cut up veggies, green peppers, strawberries, celery and carrot sticks, cut up snap peas, sliced carrots, and cut up cantaloupe.  20170723_193254

It’s not going to be a bad week, but my gosh, I really need a study visit or two or ten.

Dinners for the week:
Monday: Yakisoba noodles with steak/snap peas/carrots
Tuesday: leftovers
Wednesday: hamburgers
Thursday: leftovers
Friday: grilled chicken
Saturday: Quesadillas
Sunday: beef broccoli in the crock pot

Workouts:
Monday: HIIT treadmill and circuit
Tuesday: elliptical
Wednesday: HIIT treadmill and circuit
Thursday: cycle
Friday: HIIT treadmill
Saturday: walk
Sunday: circuit

Things to do this week: Catch up on afghans, find a roofer, and put things back into the family room.

Onward!

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Food prep 7/16

16 07 2017

Food prep’s ongoing at our house.  But it’s been revolutionized and is so incredibly easy.  Thanks so much to Plantoeat.com for their prep notes.  I’ve been able to create prep notes for each meal, including the day before note (remove meat from freezer and thaw in fridge) and up to five days before (chop green pepper).  I was struggling to figure all of this out, and it does it for me.

I totally adore Plan to Eat, and can’t say enough about it.  It’s a website that makes meal planning so completely easy.  It’s easy to plan meals, it’s really easy to save recipes, and the website makes your shopping list.  You can customize your list however you want.  Lately I’ve been dividing it into produce and canned goods rather than stores, but it works either way.

You can try Plan to Eat free for 30 days, and a yearly subscription is 40 bucks.  On Black Friday, it’s 50% off.  Guess when I renew my subscription?  Tell ’em I sent you:  https://www.plantoeat.com/ref/e9eb99b4e0.  (I don’t think I get anything for referrals, except the warm fuzzy feeling of helping out a fellow meal planner).

Today’s meal prepping took about an hour, and coincided with making dinner.  I chopped green and red peppers and a red onion for pork kebabs for Friday, and green pepper and celery for stir fry on Wednesday.  I made two steak cobb salads for my lunches (steak, hard boiled eggs, lettuce, tomatoes, and dressing on the side.)  I made two cheese plates for my lunches as well (Havarti cheese, hard boiled eggs, celery sticks, and grapes to be eat with thin pretzels).  I have a leftover chicken stir fry from Saturday (chicken teriyaki bites, broccoli, and rice).  Dinner was salmon made in the crock pot, and there’s a generous plenty for the Hubster’s lunches.  I got out ground beef for tomorrow’s dinner (taco salad).  I cut up strawberries for dessert.  We will feast this week.

This week’s menu:

Monday: taco salad

Tues/Thurs:  leftovers

Weds:  skillet super

Fri: pineapple pork kebabs

Sat:  hamburgers

Sun:  roasted chicken in the crock pot

Workout schedule:

Mon:  7 am HIIT on treadmill/half circuit weights/bike

Tues:  elliptical/Ilvermony workout

Weds:  7 am HIIT treadmill/circuit/bike

Thurs:  something different/Ilvermony workout

Fri:  7 AM HIIT/bike

Sat:  bike

Sun:  bike/circuit

 

Soon, I need to figure out how to work mindfulness/yoga into my routine.  Tonight I’ll start by listening to my meditation tape.

Onward!

 

 

 








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