Goal: spend less then 2 hours working to prep one week's meals far enough that on each day the meal is to be served there is less then 20 minutes of work to be done.
Plan: Create menus with healthy meals that can be prepped while cooking dinner on Sunday and eaten throughout the week. Flexibility will be key, but hopefully menus will work well enough to be repeated every few months!
Variety is a must
Crock Pot meals made day of, but prepped on prep day
breakfast for dinner one night a week
one night of leftovers planned for (substitute meals available for weeks w/o leftovers)
1 pasta main meal a week or less
cook ahead for future weeks when possible!
Substitute meals: pizza, quesadillas, soup and sandwich or soup and baked potato,
Staples always on hand:
homemade pizza dough in the freezer
johnsonville sausage slices
shredded cheese both mexican blend and mozzarella
bowtie pasta (kid 2's favorite)
orzo pasta (kid 1's fav)
Velveeta sauce pouches
fat free feta cheese
Menu and game plan:
Game Plan: that morning pull out ground turkey, chicken breast to thaw, put taco soup in crock pot to divide for lunches that week
for Monday-make taco meat, black beans and rice-refrigerate
for Tuesday-make filling for pot pie (cook off w/frozen biscuits day of)
for Wednesday-make orzo, make honey mustard sauce (assemble and bake chicken day of)
for Thursday-assemble ravioli casserole, divide into 2 9x9 pans and freeze
Monday: ground turkey tacos, black beans and rice.
Tuesday: biscuit topped chicken pot pie, salad
Wednesday: honey mustard chicken, orzo pasta, green beans
Thursday: ravioli, broccoli and sausage casserole, garlic bread, salad
Saturday: breakfast-pancakes, eggs and bacon