I have a busy week coming up so doing some meal prepping and figured I would not be the only one - let’s swap notes. Basically I like to prep components so I can swap around with ease with one or two meals in there.

This week’s menu

Breakfasts - yougurt + berries everyday

Roast veg salad:

Prep:

  • pre roast potato and sweet potato with onion and left over fennel
  • pesto+ avo dressing
  • seeds and saltanas in a jar to put on top

Assemble:

  • leaves, roast veg and toppings in a bowl. Dressing.
  • if hungry chuck a chicken tender in the oven too

Stew and polenta - dinner last night Prep: cook and portion (X2 in fridge and x3 in freezer)

Assemble:

  • steam veg or chuck rocket on the side
  • reheat

Tofu stir-fry

Prep: cut veges and store in fridge cut

Assemble: I’ll pan bake the tofu and make a satay sauce at the time. Probably Wed night when I have time. It doesn’t last as well so will be dinner/lunch

Mushroom risotto and chicken tenders

No prep but easy. Do risotto in the instant pot so I can leave it unattended and chicken in the oven. Serve with some left over rocket…

I am also cooking some white navy beans to add here and there or just to mash on its own. I have some eggs in the fridge and an apple a day. My aim

  • Che Banana
    3•4 months ago

    Before the kids got older & on their own I used to do a ‘rolling prep’: bulk buy proteins & butcher/marinade then bag and freeze flat (like pork loin portioned & marinated with beer, garlic, ginger, Sriracha and coriander)

    then for dinner would just need to prep sides and cook the protein for a family of 4 I would make 6-7 portions so than lunch was ready for the next day the pull the proteins to thaw for the next day