First off sorry for the low-quality photos. Our kitchen barely gets any natural light, and honestly we’ve been busy with wedding stuff so I lost track of time. But here is what I meal prep I’ve done a little for Matt and I, but mostly for me. Let me tell you hangry is all definitely a feeling that affects me so I’m basically a walking lunchbox.
Learning how to meal prep seasonally is important because it saves you money not only from bringing your own lunch but also because shopping seasonally is cheaper due to more product. Learning what is in season can do wonders for your budget!
Winter Meal Prep Supplies
What I Had:
– 6 Red Bell Peppers
– Hillshire Farms Smoked Turkey
-Butternut Squash from Trader Joe’s
-Riced Cauliflower from Trader Joe’s
-2 Chicken Breasts (We get it from Costco)
We also made Ginger Carrot Soup on Saturday that I plan on brining for lunch/dinner this week!
What I Made
Turkey is a great source of protein, and it’s perfect for a quick snack to fill you up. Have it with some popcorn or fresh veggies. I put three pieces of turkey in each bag and plan on eating it with some popcorn.
Red Peppers & Hummus
We found hummus cups at Costco and these red peppers. I’ll fill a snack bag with them and grab a cup.
Red Peppers for Dinner
There’s no way I’ll eat that many peppers in 10 days, but we sauté them for dinner as sides. Add a little garlic powder, paprika and onion powder on them. It’s a delicious side that’s very healthy.
Using this as a base for dinner, I cook cauliflower rice with olive oil, oregano, basil, and garlic powder. I did the entire bag in two batches, and will use a cup with some chicken for a meal. It’s actually a really good meal, and pretty filling!
Cutting them up into bite sized pieces, I cook the chicken with poultry seasoning, rubbed sage and garlic. You can also use taco seasoning or what ever you like to season chicken with. It’s fun to experiment with spices!
This is one of my favorite things to make. We buy the pre-cut butternut squash because I’m #lazy. I toss them with ginger and rosemary, and roast them at 415 for about 15-20 minutes. At 15 I take the little pieces off the cookie sheet and put the bigger ones back in for about 2-5 minutes depending on how tender they are.
Others I Usually Make
This isn’t pictured, but it’s one of my favorite things to make. You can use frozen or fresh, and I toss it with olive oil, garlic powder, pepper and salt. I roast it at 415 for 15-20 minutes, checking how tender they are at 15. I like to heat them back up with a little bit of parmesan on top!
Using frozen green beans, I sauté them with garlic, onion, and pepper. Once again I really like these with parmesan!
Tips for Meal Prepping
- Work while things are in the oven: While the butternut squash was in the oven, I cut up all of my bell peppers and started making my cauliflower rice. While the chicken was cooking, I made the turkey bags and put my cauliflower rice in tupper ware.
- Switch it up: I like to have one or two options a week for lunch so that I don’t get bored. Boredom = eating unhealthy food. If you’re like me, have a couple of different options or plan for dinner left overs once or twice a week!
- Plan ahead: Make your meal plan when you grocery shopping, not while your cooking! Sometimes I know that I can make something good with what ever I buy, but that’s because I’ve been meal planning for over a year now!
Do you meal prep? What are your favorite things to make?