Food prep April 9

9 04 2017

I’ve been doing food prep off and on, just not taking pictures.  It kind of seems boring to take pictures of the same stuff, week in and week out.  Well, not the exact same, but close.

For food prep, I mostly cut up veggies.  Veggies for stir fry.  Veggies for lunches and dinners.  Veggies for snacking.  I feel like if I’ve put all that effort into cutting them up, I’m more likely to eat them.

A gal can dream, can’t she?

I’m slowly moving from a weekly food prep to a rolling food prep, which is why I usually only cut up veggies on Sundays.

Example:  yesterday we went out to dinner to Kyoto Steakhouse.  It’s one of those fun places where they cook your meal on a grill right in front of you, and you get to watch the performance.  Our chef was quite the performer.  It was truly delicious food, although Hubster and I noted that the portions are a bit smaller than last time we came here.  Nevertheless, I managed to hold back some of my yummy steak and fried rice.  That’s lunch for tomorrow.

Tonight’s dinner was chicken almond ding:  cut up broccoli, carrots, cauliflower, chicken, rice, and toasted almonds.  So very yummy.  Making a ton of veggies for this stir fry ensures leftovers for lunches later in the week.  I also set aside some of the veggies to supplement tomorrow’s lunch, and also added some of the rice I made for the stir fry.  Tomorrow’s lunch is a feast of steak, veggies, a bit of fried rice, and a bit of rice.

I had enough leftover to dish into three separate dishes.  We have incredibly busy days two days a week, where we are running around like crazy people.  Hubster teaches Tae Kwon Do on those nights as well.  So now I have yummy leftovers that can be easy dinner or easy lunch.  Just three of them, so I need some more.

Hubster loves a salad that they make at his school.  I’ve replicated it:  red kidney beans, cheese, chopped green peppers, green onions, lettuce, and a hard boiled egg. I made two of these for him.  With these two lunches and three chicken almond ding lunches and one steak feast leftover, I have 6 meals made up for the 14 that we need.  (Lunches for two M-F, dinners for two T, Th.)

I love a simple lunch of cheese and grapes and things.  I made two of those for my lunches.  So very easy, and yet so decadent.  That gets me up to 8 meals.

Actually then I remember that I don’t have to pack a lunch for Tuesday, as we get fed at clinic.  Down to 13 meals, with 8 of them already made.

Dinner tomorrow will be taco salad.  It will be very easy to make leftovers for at least two meals, so there’s 10 meals figured out.

I have a slice of pizza available.  I’m pretty sure Hubster won’t find it in the fridge.  It’s actually not hidden, but he’s not likely to grab it.  So, quite honestly, there’s the 11th meal.

Dinner Wednesday night will be spaghetti.  Again, it’s really easy to make leftovers.  That rounds off the leftovers count.

Quite honestly, I’m pretty sure Hubster buys lunch at school, so I probably don’t even really need to count his lunches in the leftovers.  It does make me feel good to give him a fresh lunch and save him some $.

For the record, today I cut up strawberries, cauliflower, broccoli, carrots, and cantaloupe.  I washed grapes and tomatoes and the like.  I tore lettuce for salads.  I made a baked omelet for breakfast, so we even have some easy breakfast items.

On Sundays we do Qi Gong together.  It’s a stretching movement that you sync with your breath.  I’m not exactly sure what the difference is between Qi Gong and Tai Chi.  Hubster does both. I lift weights after Qi Gong.  It makes for a very full Sunday morning.

Then we run errands and come home to finish the house chores:  empty the garbage and the kitty litters.

It’s spring, but not quite warm enough to mow, although the lawn definitely needs it.  That’ll probably be added to next weekend’s chores.

Here’s the week ahead’s workouts:

Monday: elliptical or bike

Tuesday:  walk

Weds:  circuit

Thurs:  walk

Fri:  bike or rest

Sat: walk

Sun:  rest (gym is closed) OR get our bikes out and ride.



Food prep Sunday 12 Feb

12 02 2017

It’s been a day of food prep and learning new skills.  I am not taking pictures, though, as I think you know what a roasted chicken looks like.

I roasted a chicken for dinner and it smells divine.  It will feed us at least one more dinner, and probably a lunch or two.

I cut up celery sticks.

I made quinoa and hard boiled eggs.

I made four smoothies for the freezer, and froze some half and half that we weren’t using as quickly as I thought we would.  Would rather freeze it than throw it away.

I roasted vegetables for dinner:  carrots, cauliflower, and asparagus.  So delish.  I thought I’d have leftovers, but it was so good that I ate two servings. I do have cauliflower cut up for later.

I figured out how to use my new food processor, and made lovely carrot circles for roasting.  I also shredded green and red cabbage in the food processor, and grated carrots.  We had Chinese last night, so we’ve got two lunches for leftovers.

I’ll make an Asian quinoa salad for three lunches, as I have a lovely quantity of the ingredients.

I just realized that I’ve pretty much got everything cleaned up, and I don’t have the potatoes and carrots cut up for Tuesday’s crock pot beef stew.  It shouldn’t take much time, though, so I’ll do them tomorrow night.  There’s not much room in the fridge due to my stock up of yummy yogurts today.

Plus, I finally won at Ibotta.  It’s an app, and you save money at the grocery store with it (and other stores).  I saved $2.75 (well, for rebates) and got an extra $4 in bonuses.  Sweet!  Sign up for Ibotta and use my referral code:  efnm9w and we’ll both get rewards.

Tomorrow will be a busy day.

I need to:  pick up form for husband

get some serious stuff done at work:  finish charting, get equipment out of my office, put things out for CE to check.  Then after work, circuit and home for hamburgers.  After dinner, cut up carrots and potatoes and get stew meat out of the deep freeze.  And make a small chocolate cake.




Meal prep is bacccckkkkkk

15 01 2017

Yep, we’re back doing food prep and taking pictures of the prep. I’ve been doing food prep off and on. I’ve found, though, that I really need to map out food prep on paper. I’m old school, I guess. I can put stuff on the web, but it sticks in my head better if I write it down.

I spent a lot of time prepping today.  I started fairly early, and made wild rice and hardboiled eggs.  I made a breakfast omelet this morning, and we’ll eat the leftovers for the week.

I chopped celery, lettuce, and a red onion.  From top left:  celery sticks, red onion, English peas, romaine lettuce, baked omelet, baby carrots, chopped carrots and celery for Wednesday’s stir fry, and sliced green pepper.


I made two Western salads for hubster, with red kidney beans, cheese, red onion, chopped green peppers, cherry tomatoes, chopped lettuce, and a hard boiled egg.  Hubster will take a small container of his favorite dressing.



I seeded a few pomegranates.  I can eat these arils by themselves, but they are so tasty in a salad.wp-1484538317581.jpg

I used the arils to put together a couple of really tasty salad meals.  Wild rice, baked chicken, cherry tomatoes, lettuce, English peas, and pomegranate.  I’ll eat this with a splash of lemon juice.  So tasty.


This is my protein/veggie box.  Hard boiled egg, Havarti cheese, cherry tomatoes, celery sticks, and sliced green peppers.  Will eat these with either Trader Joe’s three cheese crackers or pretzels.


Last but not least.  We had steak for dinner, and had a lovely amount of leftovers.  I plan leftovers with Sunday meals at the very least (most dinners we eat give us leftovers, but Sunday dinners are planned with extra meat to eat at another dinner later in the week).


The rest of the menu:

Monday–beef stuffed shells (from the freezer–I make one dish and divide it into thirds and freeze two of them)


Wednesday–chicken stir fry


Friday–steak sandwiches

Saturday -taco pie (also from the freezer)

Workouts for the week:






Saturday–protest march downtown



It’s going to be a busy week, with several study visits and a new study starting!  Yay!



Meal prep Sunday –First Sunday of Advent 2016

27 11 2016

Hope everyone had a really fabulous Thanksgiving. Hubster and I don’t do much for the holiday. We aren’t big turkey fans, and our kids live hundreds of miles away. So we go out to a restaurant and spend the day watching football. I walk a 5K in the morning.

Hubster had the week off and got things moving along really well with the family room remodel. We are just waiting for the new patio door to be installed, next weekend hopefully! And then we can put stuff back into this room and get it ready for the holidays.

So nice to have a four day weekend. We really got a lot done. And of course, that includes food prep.

We didn’t get to the grocery store until after our workout this morning. I really enjoy going grocery shopping with the Hubster. It just goes so much quicker.

This afternoon, I made wild rice for wild rice and spinach salads. I cooked a lot of extra chicken when making tonight’s stir fry, and added chicken to the salad. Then I made salads.

Here’s what’s on the menu for the week:

Monday–beef stroganof
Tuesday–slow cooker chili
Wednesday–taco salad
Friday–beef teriyaki
Saturday–beef and barley soup (unless we have more leftovers to eat)
Sunday–baked chicken breasts

On Saturday, I made mac and beef. I have several blocks of ground beef frozen into 2 lb blocks, so I cooked one of them up for that dinner. I’ll use much of it for Tuesday’s chili and Wednesday’s taco salad. It is in the fridge, sealed in a mason jar.

This afternoon, I cooked wild rice. I’ve never made it before, but it looks yummy. I made white rice on a pot on the stove tonight for dinner, and liked it much better than my usual. I found I’ve been putting too much water in it to cook and it’s been coming out gloppy. Not tonight.

Dinner tonight was a chicken stir fry with toasted slivered almonds. Since I was chopping, I cut up extras for salads. I cut up carrots for the stir fry and salads, and broccoli for stir fry and also Friday’s meal. I cut up celery for celery sticks, and washed lettuce and spinach for salads. I cut up a lot of chicken and cooked it for the stir fry and more.

Putting the salads together took very little time.

The spinach/wild rice salad is chicken, grape tomatoes, romaine lettuce, spinach, and pomegranate arials. Oh, that’s what I did this afternoon–seeded two pomegranates while watching football.

After dinner, I dished up the leftovers into two beautiful meals. We also have some wonderful mac and beef leftovers.

Things I need to accomplish this week:
Take towels to Simply Cats
figure out what birthday gifts for Ninja, wrap, get card, and mail (by Saturday)
Package up things to donate to Idaho Youth Ranch
Put things back onto bookcase -start with CD’s
Gas up car
Start January menu
Get Costco list done
Grocery shopping for the weekend
Ask kids what they’d like to drink over the holidays
Ride bus once

Workout plan
M-Elliptical or yoga
W-HIIT treadmill
S-3 mile walk

It’s going to be a good week. Onward.

Meal prep Sunday

13 11 2016

I haven’t posted for a while. I became tired of food prep, although I kept doing it. I just didn’t want to talk about it.

However, I now need a place to put my thoughts down about my planning. I haven’t yet found a good platform for this. I love, love, love, love Plan to Eat ( for planning menus for the month and making my grocery lists (it is SO awesome), and I can do freezer meal planning on it. I just haven’t yet figured out how to use it for meal prep planning. (I think I just need to add things like celery sticks to recipes, but more on that later).

Here’s the menu for the week:
Sunday–pot roast, roasted cauliflower and carrots, mashed or baked potatoes
Monday-skillet supper (stir fry beef with celery and green peppers)
Tuesday-leftovers (we have leftover quesadillas from Saturday, I deliberately made extras for the week ahead)
Wednesday–Marinated Ranch broiled chicken, some kind of starch, and steamed veggies (thinking about couscous)
Thursday–French dip sandwiches with leftover pot roast
Friday–Pan seared flat iron steak with baked potatoes
Saturday–creamy chicken wild rice soup in crock pot

Lunches: BLT salads times two for hubster and self, leftover quesadillas, broccoli and cheese soup (purchased, in fridge), sliced roast beef and baked potato with roasted veggies

Breakfast: Belvita biscuits daily. Smoothies (frozen strawberries, yogurt, milk) three times. Hard boiled eggs for protein.

Snacks: yogurt and granola, apple and yogurt, Trader Joe’s popcorn

So, today I need to:
Chop celery for Monday
Make celery sticks for week
Peel and slice carrots for roasted veggies
Cut up cauliflower for roasted veggies
peel and cook sweet potatoes for lunch/dinner
Make 2 BLT salads–cook bacon (done), wash and spin dry lettuce, wash cherry tomatoes, assemble
Cook one small chicken breast for chicken BLT salad–assemble as above
When roast is done, slice completely for meals later in week
Bake potatoes for Friday (2), for lunches (2), and for dinner tonight (1?)
Boil eggs (six to eight)
Make packets for smoothies (times 3) and freeze two, leave one in fridge for tomorrow
snack veggies: celery sticks, baby carrots, and snap peas. Package.
Make an apple pie for dessert 🙂

Workout plan for the week:
Tuesday–HIIT treadmill
Thursday–treadmill or walk outside
Friday–elliptical (or day off)
Saturday–3 miles on Greenbelt

Transportation plan:
Monday and Weds–drive car 2 miles to bus stop, take bus downtown, bus to stop, then off to Y
Tues, Thurs–drive

Food Prep July 18, 2016

17 07 2016

I’ve been doing much better on food prep, and planning has become easier as well. I use for menu planning, and it’s gotten far easier to just add meal prep items to Sunday.

I made a bunch of salads.  Here are two BLT salads (bacon, tomatoes, and lettuce) and two taco salads (cukes, tomatoes, lettuce, and I’ll add meat and cheese on the day I eat them).  The jar on the far right contains spinach, washed and ready to eat.

20160717_192758 (1)

The other two salads are just regular salads:  carrots, red cabbage, tomatoes, and lettuce. I used romaine lettuce today, and I hope I’ll get some mixed greens when I pick up my CSA tomorrow.

I did a lot of cutting up fruit today as I cut up a watermelon, and I washed two types of grapes and cherries.

More fruit and veggies and from top left:  hard boiled eggs, cut up strawberries, cauliflower, veggies for Weds dinner (cauliflower, carrots, broccoli), green peppers, cucumbers, and washed raspberries.


Tomorrow I will pick up my CSA also, and hope I get really tasty things in it as I have been getting. I have to fix things up the day I get them or they don’t get eaten. Is there anything better than produce freshly picked? I don’t think so.

The fridge is full

4 07 2016

Thanks to food prep day.  The top shelf has spinach and a chicken club salad.  Yes, we drink box wine (or at least hubster does).

Second shelf has lots of greens, cherries, salads, quinoa omelette bites, strawberries, third shelf has hard boiled eggs and asian slaw.

Not pictured is the meat for the week, more chicken (from last night’s dinner) and steak from tonight.

We feast this week!

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