Hello friends!  Here’s what we ate this week, along with how I divided up the prep.  If you haven’t checked out the recent posts about meal prep, make sure to take a look!  NOTE: This week was heavy on freezer prep because we were out of a few staples.

Freezer prep: meatballs, muffins, and bacon & egg cups

Breakfasts: egg cups, muffins, protein shakes, or bulletproof coffee

Lunches: tuna salad and leftovers

Dinners: roasted chicken and vegetables, meatballs and zoodles, grilled chicken with caprese salad, blackened salmon and vegetables

Friday night: meal plan and shopping list

Saturday morning: Farmer’s market and grocery store; wash all veggies

Saturday afternoon/evening: make freezer staples – meatballs, muffins, and bacon and egg cups

Sunday: chop all veggies for easy roasting during the week, make blackening mix for salmon.  Prep 3 lunches for me, and 2 for the kiddo.

I don’t assign a meal to every night of the week, I find that to be too restrictive.  I am fortunate that my husband is home most weekdays, and is able to cook our dinners.  I plan for leftovers or freezer meals on the nights he is working.  The key is finding what works for you and your family!