Meal Prep 101

Starting Over

It’s been about 3 months since I have done meal prep for breakfast and lunches. I kind of let it flow freely, and got creative with foods I already had in the house. My nectarines were aging, and not gracefully. Saturday morning I thought “stone fruit butter”, but then I got lazy about peeling all of the fruit, so I quartered them, took the stones out, of course, and placed them in my slow cooker with a little Splenda Brown Sugar, vanilla, and Chinese Five Spice (a great secret ingredient for sweet dishes, especially chocolate). I then added the rest of my canister of old fashioned oats to the mix, which was barely a half cup, now thinking “nectarine crisp”. I didn’t measure anything. Also, this wasn’t planned and I didn’t know how it would come out, so I didn’t even take any pics of the prep. It did turn out well! Today I topped my yogurt with it after I mixed ground flax seeds, chia seeds, and cinnamon into it. I also heated the bowl in the microwave for about 20 seconds to loosen up the mixture. It was delicious!

Breakfast Prep: Nectarine “crisp” over plain non-fat Greek yogurt that was mixed with cinnamon, ground flax seeds, and chia seeds. all slightly warmed in the microwave

Now for lunch prep: The previous week, I had bought Trader Joe’s Sesame Crunch Chopped Salad Kit and teriyaki baked tofu to go with it for the house. The salad kit was great, and was gone quickly. I had a little over half of the tofu left over. I also had 2 small chicken breasts in the freezer. I went back to Trader Joe’s and bought that delicious salad kit again, and broccoli slaw. Yesterday I marinated the defrosted chicken breasts in my husband’s famous teriyaki marinade, but I substituted the soy sauce with coconut aminos for less sodium. Here is the original recipe, which was actually invented by my husband’s best friend’s mother. It was his favorite as a kid, and we’re talking back in the 1960’s!

1/2 cup soy sauce (I used coconut aminos)

2 tablespoons oil (I used 1 tablespoon of extra virgin olive oil)

1 teaspoon yellow mustard

1 teaspoon ginger

2 cloves garlic

Fresh ground black pepper to taste

Added later by my husband, and used by me for my recipe: about a teaspoon of Sriracha Sauce.

I marinated my chicken overnight, but I would say it really needs 2-4 hours to work.

*Remember – recipes are made to be experimented with. Add and subtract ingredients as it suits you. The measurements can also be adjusted to your taste.

Chicken Fixings
This week’s lunch combo

And I have snacks prepped as well –

That’s it for today! Make it a great, albeit short work week!

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