Weekly Menu & Fall Comfort
It seems that cool weather has finally come to stay in Central Texas, which turn my attention to all the delicious comfort food that I rarely feel like making during the warmer months. With the days feeling shorter, my free time feels even more precious so I’m focusing on meals that will stretch and side dishes I can prepare ahead of time!
As a digital media strategist, fall is a busy time for my business helping entrepreneurs and small businesses prepare for the Holiday shopping season. Add in the fact that my new membership site, Blogging In Balance, is off and running and I was already tired on Monday morning!
I’ve gotten quite a few questions recently on how I did my Sunday Meal Prep so I tried to pay a little more attention this week. Some of it I do every week, so it’s become simply a matter of habit!
dinners
rib roast with rosemary potatoes and green beans
spicy lime chicken and coconut cilantro rice (Spicy Lime Shrimp, subbed with chicken)
beef barley soup
chicken & dumplings
creamy roasted veggie soup(from the freezer) + chicken quesdillas
eye of round roast beef with roasted vegetables
leftover roast beef dips
daily nutrition
Dinners are a family affair in my house. We try to sit down at the dinner table together whenever possible, so those meals are designed to satisfy the whole family. This week, I’m also planning and prepping daily prepped food for my husband who has decided to pay a little more attention to what he’s eating. (I’m going to hope it’s because he’s noticed that what I’m doing is making a difference!)
My daily plan is designed to be easy to grab and eat, so I tend to repeat meals frequently.
Meal 1 – pumpkin protein powerballs
Meal 2 – greek yogurt, sprinkle of pumpkin seeds, 2 hard boiled eggs
Meal 3 – spicy lime chicken + Salad In A Jar with pomegranate balsamic dressing
Meal 4 – 1 yellow + 1 purple (these are extra servings that I don’t plan and use if I need it for energy/craving purposes, usually mid-afternoon based on the 21 Day Fix Extreme program – essentially a serving of fruit and a carbohydrate)
I’ll also be prepping snacks and lunches for my husband and son – cut up veggies (peppers, cucumbers, steamed broccoli), salad in a jar, and portioned fruit.
Sunday Meal Prep
Rib Roast
A rib roast is the same cut of meat as prime rib – just not a prime cut. It’s delicious (and expensive), fattier than our normal preference but it is one of my husband’s favorite foods. We found it on sale at Costco this weekend so it will make a “night out” meal + the base for beef barley soup later this week and some leftovers sandwiches for my husband’s lunches. That expensive cut of meat isn’t so bad when it stretches to cover 4 meals!
Salad In A Jar
Prepping my salads has changed the way I eat. It is so much easier to get those veggies in when it’s all prepped and ready to eat. I’m very picky about the freshness of my vegetables and salads and this is the only I’ve found that I can make my salads ahead of time. I’ll wash/chop/prep all of my salad ingredients first: halved cherry tomatoes, romaine lettuce, shredded carrots, red cabbage, red onion, and a little goat cheese. This week I made 11 jars – 5 each for my husband and I and one large jar to use as a side at dinner one night when I forget to start the side. I always do that at least once a week.
Spicy Lime Chicken
This is a little bit of a twist on my normal lunch chicken routine. This week, I’m going to twist the recipe for my Spicy Lime Shrimp and use chicken. I’m planning to use it for dinner on Monday night and since I know I need something quick and easy on Mondays, I’ll be prepping, cooking and portioning the chicken for dinner on Monday and lunches for the rest of the week. That will make Monday’s dinner a simple matter of prepping the coconut rice and adding in the chicken!
Chicken & Dumplings
I love that a little Sunday prep can make this hearty dish a weeknight staple. I simply chop up the celery, carrots, onion and chicken now. For dinner, all I’ll have to do is saute while I’m helping my little guy do his homework, chop the potato and add it in, then make the dumplings – all of which I can do in under 30 minutes.
Eye of Round Roast
We go to Costco once or twice a month and buy our chicken and beef in bulk. We bought these roasts this weekend and I’ll make a dry rub for both of them and stick them in the freezer. I’ll take them out the night before I want to cook them and the thawing process combined with the dry rub will function like a marinade, taking care of the seasoning for me so all I have to do is throw it in the oven at the right time (I set an alarm on my phone tonight to go off at the right time on Friday when I plan to have it).
Veggie Bags
Key to how my family snacks during the week are our veggie bags. Every week, I pick up some of our favorite vegetables and portion them in snack bags. These make for already prepped, ready to go and healthy snacks. I’ve done this since my son could open the fridge door and credit it with his tendency to prefer vegetables over any other snack. It’s always available and the easiest option – one great way to make lifestyle change the easy choice.
Powerballs
I’ll mix enough powerballs for all week today and stick them in the fridge so breakfast is an easy grab-and-go option!
What’s your biggest meal planning or healthy eating challenge this week? I’d love to hear from you in the comments!
