This Week’s Meals: The Bare Minimum Gets The Job Done

Happy Monday! Hope you’re all having a fantastic start to the week.

Last week was amazing, mostly in thanks to meal prepping. Not having to worry about what to grab for a nutritious breakfast, pack for a quick lunch, or what to serve on a busy weeknight for dinner is a game changer. By dedicating a little time upfront to plan and prepare meals for the week, families, mine included, can streamline their weekdays and alleviate the stress of last-minute cooking decisions.

I really didn’t have much time on Sunday to meal prep so I did the bare minimum to get me through and you know what- that’s okay! Even only prepping one protein, one vegetable and one snack for my toddler, helps so much in the end and if you are not a meal-prepper but want to start, I recommend starting out that way!

Here’s what I have for my bare bones line up this week:

1. Baked eggs for breakfast sandwiches and wraps

Photos by Marie-Catherine Dubé

I was obsessed with this prep last week that I made them again this week! I had so many messages from all of you asking how I made the baked fluffy eggs so I thought I would be more detailed this week:

  • 6 eggs, whisked
  • 1/2 cup whole milk cottage cheese
  • 1 tsp salt
  • 1/2 tsp black pepper

Blend all ingredients in blender or using an immersion then bake in oven for 30 minutes at 350 degrees. Keep in glass container for up to 4 days and reheat in microwave for 30 seconds to 1 minute.

Seriously makes the best eggs for breakfast sandwiches and wraps!

2. Roasted Broccoli Parmesan

Photos by Marie-Catherine Dubé

In my original recipe, I use the air fryer to make it really crispy but you can follow the same ingredients and use the oven! I roasted in oven at 350 degrees for 25 to 30 minutes.

3. Salsa Verde Chicken

This is the easiest non-recipe recipe that I’ve been making for years and its one of our favorites!

  • 2 chicken breasts
  • 1 ten ounce jar of Salsa Verde (I like Trader Joe’s brand)

Add chicken to baking dish and cover with jar of salsa verde. Bake in oven at 350 degrees for 40 minutes. Remove from oven then shred chicken using two forks.

So easy and great to have on hand for tacos, burrito bowls, and wraps. This goes wonderfully with my Cilantro Lime Rice!

4. Fruit Medley

I had half of a mango that was almost done, one kiwi, two oranges and some raspberries so I diced them into bite-sized pieces and had it ready to go in a glass container for a few days.

I can easily add this to my toddler’s lunch box. He also loves a bowl of cottage cheese for breakfast that I top with fruit, flaxseed and hemp hearts.

5. Pumpkin Muffins

I love using Simple Mill’s Pumpkin Muffin mix as a shortcut to making muffins quickly! I add a banana and flaxseed to them. I tried so long to make my own recipe but the box with my own rendition just doesn’t beat it!

Other things I have ready for the week are:

  • Baby carrots
  • Cooked rice
  • Bananas
  • Cottage cheese
  • Yogurt
  • Hummus
  • Turkey deli meat
  • Cheddar cheese

Let me know in the comments below if posts or videos like this are helpful for you! Hope you have a great week.

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