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Welcome to Week 2 of the Prep Don’t Fret! Challenge! This week is full of freshness and easy-to-make meals.
Your breakfast make-ahead this week will be overnight oats. These are incredibly versatile, and you can make them on Sunday/Monday for the whole week. I also love making them in wide-mouth Mason jars for mornings on-the-go. If you need to order the whey protein isolate, you can do so through this link. However, Sprouts carries unflavored pure whey isolate in their bulk section for an excellent price if they are convenient to you.
Check out these variations to use throughout your week: blueberry lemon, brownie batter, chunky monkey, coconut chia, and almond butter & jelly.
Your Dinners/Rollovers this week will be:
Salmon en Papillote – prep to the wrapping stage up to 1 day ahead of time, then bake as directed. Yes, you will need a lot of salmon this week. I love buying a big plank of it from Costco – it’s always fresh, and they take excellent care in butchering it. All you have to do is filet it into portions.
Salmon Niçoise Salad – you’ll use that leftover salmon here for these beautiful lunch or dinner salads! Good news is, most of the prep is already done after you cook the salmon. You can boil the eggs up to 2 days ahead of time (but make sure you peel them right away! Just leave them whole after that). All that’s left is to assemble the salad right before serving.
Lamb Spanakopita Burgers – prep the tzatziki ahead of time – you’ll need it for this meal and another throughout the week. I put these burgers on top of salad for an S meal with lots of greens (plus it eliminates the need for a side). You could also wrap these in a Joseph’s Pita (just half for a THM S meal). Either way, the burgers are easy enough to make the night of.
Chicken Tabbouleh Salads – prep the tabbouleh up to 2 days ahead of time. Grill the chicken up to 5 days ahead of time. You can also use the leftover tzatziki from the spanakopita burgers as the dressing, and add a little mint to it the night of serving. These salads are great as a quick, light dinner or lunch.
My plan is a little looser this week, as I kind of made it up while shopping. It took everything I had to try and get my kids to preschool on time this morning, and I was still 30 minutes late dropping them off.
When I finally did get them to school, I headed to Sprouts to find…not a lot. I have to stop shopping on Mondays, because everything is so picked-over from the weekend. Oh, well. C’est la vie!
Monday, Oct. 24 – I’m going to do an E-style pork chops and apples. It’s one of my FAVORITE Fall meals. I made some FP gravy last night that will carry over into tonight and I’ll bake some beautiful apples to go alongside it.
Tuesday, Oct. 25 – I have some leftover chicken jalapeno popper (pg. 90 in the THM Cookbook) soup sitting in my freezer BEGGING to come out. And come out it will. To be served with some biscuits or cornbread.
Wednesday, Oct. 26 – Testing out an easy E-style Thanksgiving menu, possibly all done in the crockpot. Turkey breast cutlets, sweet potatoes, and roasted broccoli.
Thursday, Oct. 27 – This is always my tough night, because it’s the night I’m out teaching. I’m going to attempt an Italian chicken and vegetable soup. Chicken, ‘shrooms, greens, tomatoes, quinoa…How can you go wrong?
Friday, Oct. 28 – Pizza night! Cauliflower pizza and salad.
Lots of good Es this week! It’s always important to switch up your fuels, because your body will get used to any kind of schedule you give it.
I’ll likely be doing some treats this week also. I’m thinking up a Halloween-themed trifle with some of my leftover shortbread cookies layered with chocolate and vanilla (orange-colored) pudding. All sugar free and THM, of course!
I’m also thinking of throwing some chicken thighs in the crockpot and doing some buffalo chicken salad for lunches this week. I love the stuff from Publix, but man do they over-price it.
Wednesday, Oct. 19 – Butternut squash and apple soup. I had this on the menu last week, and we ended up having leftovers that night instead.
Thursday, Oct. 20 – Nacho-stuffed jack-o-lantern peppers. I keep seeing the jack-o-lantern pepper idea on Food Network, so I’ll try it and report on if it’s actually worth the effort.
Friday, Oct. 21 – “S” style turkey dinner. I have a few turkey breasts, to which I’ll make some S-friendly dressing and green beans to accompany it.
I’m starting to test Thanksgiving meal ideas – This week I’ll do “S” style (which I figure many people will try to do on the real day), and in a few weeks I’ll switch it up for “E.” A fellow blogger I roll with just added a really tasty looking recipe for homemade cranberry “sauce” last week, which I want to try. I completely hate cranberries (especially that canned jelly), but I will go out on a limb for y’all. I’m also feeling like making a Halloween-style trifle this week with homemade pudding and chocolate cookie crumbles. Stay tuned!
I’m going to do some baking in the kitchen as well. My daughter’s birthday party is this weekend, and she wants some kind of cake (really, she says a different one every time I ask). I’m also thinking of doing a pumpkin version of my Trimeos. I may throw in another fat bomb ice cream, since we inhaled the last batch already. So be on the lookout!
I know meal-planning isn’t many people’s strong suit – I wouldn’t even call myself a planner. Which is the perfect reason for starting this series!
I’m a self-proclaimed shopaholic, especially when it comes to groceries. I don’t know what comes over me in the grocery store, but I am absolutely mesmerized by the beautiful food, pantry items, and new items to experiment with. All of this almost always results in me buying too much food. Being the penny-pincher at heart that I am, I hate to have waste, which has been happening a lot lately. Leftovers that don’t get eaten, food that’s never used and goes bad, etc. it hurts my heart!
In an effort to recognize this problem, and hopefully resolve it, I present to you Meal-Plan Monday. Every Monday I will present you with my meal plan for the week, linking recipes when possible, and I will post my own recipes as the week goes on (which I’ll link here at the end of the week).
Without further ado, I give you my meal plan:
Monday, Oct. 3 – Arroz con pollo (Spanish chicken and rice). This will be a one-pot meal, and a THM E.