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Thyme to Plan – Week 1

Happy Monday!

Each week I will be sharing my meal prep – from menu, to grocery shopping, to the actual cooking. I hope you can use this information to help shape YOUR meal prep to set you up for success throughout the week.

You’ll catch on quickly that we don’t try to complicate our menu by making A TON of different recipes for breakfast, lunch & dinner. Instead, we use big batch recipes to make the most of our grocery budget.

MENU

Breakfast: Egg Bake (added peppers & broccoli) with Fruit Cups

Lunches/Dinners: Brussels Sprout Quinoa Salad with Grilled Chicken, Sweet Potato Chili, Roasted Salmon & Vegetables

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GROCERY LIST

  • Eggs (18 carton)
  • Ground Breakfast Sausage (1 lb)
  • Chicken (4 breasts)
  • Ground Beef (2 lbs)
  • Salmon (2 filets)
  • Bell peppers (6 – variety of color)
  • Onions (4)
  • Sweet Potatoes (6)
  • Red potatoes (1 bag)
  • Broccoli (2 heads)
  • Brussels Sprouts (1 lb)
  • Carrots (2 lb bag)
  • Zucchini (1)
  • Summer Squash (1)
  • Orange (or clean orange juice)
  • Strawberries (1 container)
  • Blueberries (1 container)
  • Craisins (1 small bag)

PANTRY STAPLES

(These are items needed for the recipes; however, I keep most of these in stock in my pantry. Add anything you do not have to the grocery list.)

  • Quinoa
  • Pecans
  • Apple Cider Vinegar
  • Honey
  • Salt
  • Pepper
  • Olive Oil
  • Minced Garlic
  • Diced Tomatoes (I always go with Fire Roasted!)
  • Beef Broth
  • Bay Leaves
  • Thyme
  • Garlic Powder
  • Chili Powder
  • Salt/Pepper

PROCESS

  1. Wash all fruits & vegetables
  2. Divide fruit into containers
  3. Chop all veggies for egg bake, chili & roasted vegetables (zucchini, summer squash, broccoli, red potatoes)
  4. Roast sweet potatoes in egg bake pan with olive oil & salt/pepper
  5. Sautee egg bake veggies
  6. Combine sweet p’s and remaining egg bak veggies in pan, add eggs & bake
  7. Make chili according to recipe above
  8. Place all vegetables to be roasted on a pan with olive oil & your choice of seasoning (I use a mixture of salt, pepper, garlic powder, onion powder, and red pepper) – roast at 400 degrees (same as egg bake) for 20 minutes (or until potatoes are tender)
  9. Place salmon filets on a baking tray, drizzle with olive oil and favorite seasoning (I use a himalayan salt blend), roast for 15 minutes (or until your desired doneness)
  10. Cook quinoa according to directions on bag
  11. Shred brussels using a sharp knife OR a food processor with a shredding attachment
  12. Complete the brussels sprout salad according to the recipe above

Store food in the containers used to cook them or in individual tupperware – whichever works best for your schedule! I hope you are able to enjoy some of these delicious meals.

Sending Good Chives your way,

Shauna

 

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