Meal Prep | Vol. 2

When it comes to meal prepping, I’m learning that this post serves as an anchor point and sign post for the adulting ways of life. If I fail to meal prep, life is at a crazed pace to the point of missing meals for lengths of time. Yesterday I went from meeting to meeting and emails, finally realizing I had survived through a simple principle of fasting. (Not a great option.) This morning I woke up at 6 AM solely knowing it was time to prep. This week’s prep started mid-week using the leftover items in my refrigerator. I can’t tell you how much I love this meal plan for that very reason. It’s a rare skill to know how to eat down your pantry and create a week’s worth of meals from leftover groceries. The weather around here has turned cold and I’m looking forward to the healthier versions of the comfort food this week’s menu provides.

Keep reading for this week’s menu after the jump!

Spaghetti Squash with Chicken Sausage Meatballs by Against All Grain

stuffed acorn squashStuffed Acorn Squash with Apple Sausage Quinoa 

Filled with delicious apple, chicken sausage, and quinoa, it truly tastes like thanksgiving in a quick bite. (Not to mention that stuffing is my favorite part of Thanksgiving and I love this lighted up take for a weekday option.)

Sausage Kale Power Bowls From The Healthy Foodie

By replacing these with chicken sausage, adding baby kale, some sweet potatoes, and quinoa makes it perfect for lunch. Keep the kale out and add an egg white for a yummy lean breakfast hash packed with protein.

Lentil Falafel from A Pinch of Yum (for Lunches in Bowls and Wraps)

One Skillet Lemon Butter Chicken and Orzo from Half Baked Harvest

Sweet potato fries & paleo buffalo chicken with ranch (all the ranch and buffalo from Against All Grain‘s Celebrations, on Kindle for 2.99!)

Cost: Leftover and pantry items from last week (Free!!)

What are you eating this week?

We’d love to hear from you! Let us know in the comments below.

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