Fun/Nutrition/Recipes

Weekly Meal Prep: March 5-11

oh hello gif mrs doubtfire

Welcome back for another installment of my weekly meal prep. I didn’t post last week (obviously) because I was lazy and didn’t end up preparing a lot of food. Okay. I actually prepared no food. I mostly stayed on track but ran out of chicken for my salads at the end of the week. BOO

I gotta say… having food ready is really so helpful. Even if it takes some extra time to actually complete the meal prep, it pays off during the week when I am too tired or lazy to prepare a meal. Also? I have saved so much money ALREADY. Shocking, right? I looked around this week and saw that many of my coworkers got a $4+ coffee from the office Starbucks or a $10+ meal from the cafeteria and that money adds up SO FAST. Aside from just not spending the money, planning and doing a “meal prep” saves on food waste and thus saves a few extra dolla dolla bills, y’all.


Anyway, on to the upcoming week:

There’s a small locally-owned restaurant near me that makes AMAZING food and I especially love their Greek chicken salads. Well, after ordering them so often, I decided to take matters into my own hands and create my own Greek salad at home. Because Greek salads are so difficult to make, right? WRONG. They’re fairly intuitive and anybody with eyes should know how to make one – what you see is what you get. So for the last, oh I don’t know, a year or so(?), I’ve been making them myself and save my restaurant trips. Why am I telling you this?! I’m making Greek chicken salads for lunch this week and thought I’d share how I prepare them! I’ll also be showing how I prepare my dinners for this week as the week goes on.

Lunches/Snacks:
  • Greek chicken salad or chicken sausage + roasted veggies (I’m one of those people that cannot eat the same  thing for lunch every single day)
  • Greek yogurt
  • Mixed nuts
  • Strawberries, blueberries or other fruit
  • Skinny Pop popcorn
  • 1/2PB&J or banana muffin
Dinner:
  • Monday: Balsamic chicken, mozzarella & basil with a side salad
  • Tuesday: Honey garlic chicken & shrimp with rice and stir-fry veggies
  • Wednesday: Sloppy Joes with sweet potato fries and veggies
  • Thursday: Leftovers
  • Friday: Hopefully going out
Method:

My ~method to the madness~ this week was very low-key. All I did prior to the start of the week was make sure I had every ingredient necessary for Monday-Wednesday dinners and things to add to my lunch. So because I was only missing a few things, I headed to the grocery store for the following: Greek yogurt (we go through this so fast!), fruit, Skinny pop, mozzarella, cucumbers, Kalamata olives, basil, shrimp, a loaf of bread, and sweet potato fries. As I’ve said in the past, I really like to have 1/2 PB&J or maybe a small muffin before a workout. I made these muffins late last week and will make them again sometime this week for a quick grab-n-go pre-workout snack.

Because the meals this week are super simple, I was able to put most of my groceries away and get to work on the Greek salads.

Greek Chicken Salad:

Ingredients:

  • Chicken breast
  • Mixed greens
  • Red onion, sliced
  • Cucumbers, peeled and sliced
  • Kalamata olives, whole or sliced
  • Cherry tomatoes, halved
  • Green bell pepper, sliced
  • Feta crumbles
  • Salt & pepper
  • Garlic & herb seasoning (I use Mrs. Dash)
  • Greek dressing (make your own using oil + dried herbs – I buy Matsos Greek Dressing)
Directions:
  • For the chicken:
    • Pre-heat your oven to 350 and in a baking dish, season your chicken with salt, pepper, and a garlic & herb seasoning. Once oven is warmed, pop chicken into the oven for ~25 minutes until chicken is no longer pink on the inside or the internal temperature reaches 165F (cooking times vary based on oven thickness of chicken)
  • For the salad:
    • While chicken is being cooked, throw together most of your salad in a large mixing bowl: the greens, onion, cucumbers, olives, tomatoes, and bell pepper
    • Portion out the salad into Tupperware for the week and set aside
  • Once chicken is complete, slice while warm and let cool before portioning out into your Tupperware
  • Sprinkle feta crumbles on top now or wait until morning of
  • Use smaller, salad dressing-size Tupperware for the dressing (do not add dressing directly to salad until ready to eat – you don’t want soggy salad!!)
  • Refrigerate and don’t forget your lunch!!

And that’s all of I’ve got for this weeks meal prep! I’ve got a few ideas brewing in my brain for this week so be sure to stop by later!

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