I’m tired most of the time. I work 2 jobs and I am a single parent of a teenager with T1D. That last sentence wears me out just reading it! Needless to say, I don’t have a lot of time to cook during the week. By the time I get home from my second job it’s 6:30 or so and that doesn’t leave a lot of time for homemade cooking considering I am usually in bed during the week by 9 pm. Back in the “old” days I would just buy frozen meals and pop them in the oven and congratulate myself on the fact that we weren’t having fast food again. Until I actually started paying attention to labels and how much sodium and preservatives are in frozen food. YIKES! Then that just wasn’t an option anymore for us.
My solution to fast food and frozen meals? Meal prep Sundays! Now every Sunday I usually make my breakfasts for the week along with Sunday dinner and a couple of lunches for during the week. Then the rest of my meals during the week are made from leftovers or come from what I call my easy-peasy meals; egg-in-the-hole avocado toast with a bowl of soup and easy one bowl/skillet meals, just to name a few.
This week the meal prep menu for the week looks like this:
- Savory quinoa breakfast bowls with soft-boiled eggs (pictured above)
- 3-Ingredient almond butter cookies (see my previous post)
- Italian-stuffed spaghetti squash with turkey sausage (for lunches during the week)
- Chicken teriyaki bowls with cauliflower rice (an “easy-peasy” weeknight recipe)
- Slow Cooker Italian turkey zucchini meatballs over spaghetti squash noodles (and whole wheat spaghetti for my son – Sunday dinner)
It’s a lot of work on Sundays and I’m tired by the end of the day, but I feel good knowing we are prepared for the week and we are heating home-cooked HEALTHY meals made with love.