I decided to combine these weeks, because well I made too much food in week 12 that I ended up having to eat it in week 13 too! But nevertheless it was pretty tasty. I’ve been in a sort of cooking rut lately. I’m stuck between wanting to try and make complicated dishes and the fear of not having enough time and wasting food if it doesn’t turn out. So as you will see in this batch of meal prepped dishes, I’ve opted to keep things pretty simple.
This first dish is a hodge-podge of items. I really wanted noodles and shrimp, but also needed to use up some sausages in my freezer from a BBQ while at the same time wanted to keep it moderately healthy with a veggie. So I cut up the sausage, added some shrimp and frozen broccoli, made some protein noodles and tossed in a jar of Alfredo, and here we are. This was a actually a pretty tasty and easy meal. I enjoyed the mix of proteins with the subtleness of the Alfredo, but maybe next time I will add more Alfredo to make it just a little saucier to match my personality.
Okay, honesty time, I wanna be a salad person SO BAD, but I actually hate eating a salad every day. HOW DO PEOPLE DO IT?!?! I may enjoy it if someone else makes it, because other people’s salads are so good (i.e. Panera or Mad Greens or Mod Market). Maybe that’s because there are so many different options available and I could purchase a different salad every day of the week. Making salads at home and having to buy the ingredients and use them all during the week makes mixing up my salad during the week hard because produce seems to go bad quickly. Also, how do people get so creative with their salads?
Now this is a tried and true breakfast staple. It’s simple to make. I prep the sausage for the week on Sunday (meaning I cut it up) and have all of the ingredients ready to go in the morning and within five minutes I can make myself a pretty fulfilling meal. It’s amazing what you can do in five minutes in the morning. I like this meal because it’s not some sort of bland or sugar packed oatmeal or cereal. The heartier the breakfast the fuller I stay until lunch. I still though want to mix it up and find some new innovative breakfast ideas so that I don’t get bored of this meal too soon.
This meal is a comfort classic for me, even though this time around I didn’t make it for myself. It’s a really simple recipe! mix some Minute rice with cream of mushroom soup in a glass dish, cut up the chicken and cook it in a skillet with the riced veggies (here I used frozen riced broccoli and carrots and then chopped up some more mushrooms). Add seasonings to both parts of the dish. When the chicken starts to look like its cooked, but still a little pink, transfer the skillet portion of the meal into the glass dish with the rice, cover it in foil, put it in the oven and 45 minutes later you’ll have a full meal! My mom used to make this for me almost monthly (without the riced veggies, just a side of veggies) because it’s my favorite meal ever!
Well that’s what I’ve been eating the last two weeks. Nothing exciting really. Also, can we please stop having snow in Colorado?? I want to work on my garden and work on meal prepping around what I am growing! If only the weather would allow it.