Yes for real, every Sunday I cook lunches for the week. If you didn’t believe me the past few times I’ve done this post, hopefully by now you’ll see that its a thing.
This past weekend, Mister came down to Westchester to celebrate (observe?) Passover with my family. I brought Almond Cloud Cookies both nights (though my first batch with chocolate chips were better than the second batch without), but also made a really great fruit salad for the second night.
I know that fruit salad is pretty basic, and non recipe worthy; but seriously this was good stuff that was surprisingly eaten up fairly quickly for dessert, even with a counter filled with chocolate.
- Muddle together mint, fresh squeezed lemon juice, and honey
- rinse and drain: raspberries, blueberries, blackberries, strawberries
- slice the strawberries; put all berries in bowl
- peel and slice kiwis (I used 5)
- throw in a handful of stray grapes from your other fruitbowl
- toss with the muddled mixture
- refrigerate and until you’re ready to go to your aunt’s house, then let it sit on the counter for a few hours until dessert
Mister and I went to Stew Leonard’s in Yonkers to get groceries for our Sunday meal prep. It wasn’t nearly as crowded as we were expecting, and we got through fairly quickly. While I love the experience of Stew Leonards, it can be hard to stock up on canned or packaged goods. We took that into account when figuring out what we wanted to cook for the week.
While there, of course we were both hungry and decided to grab burgers there before heading back to Bedford.
I ogled the baby ducks while we ate our burgers (no bun for me in honor of Passover). Sweet potato fries on the side that I surprisingly loved considering that I usually hate sweet potato fries. They were dense, crunchy wedges of sweet potato that felt like a real food, instead of a weirdly soggy sweet potato french fry that I don’t always love. Mister didn’t love them so much since they weren’t really fry like in taste or appearance I think. While he went for the car, I went for the ice cream.
They were advertising a new soft serve, dairy free Gelato. Made with coconut milk, this “ice cream” had a seriously icy almost sorbet like texture, with a heavy coconut kick. It was okay, but definitely not worth getting again.
Once back at my Dad’s house, I got to work on lunches while Mister got to work helping on an outside construction project.
I did time myself on this meal prep, since I keep hearing from people that they don’t have the time. I did the following in about an hour, with the last portion just waiting for chicken to come out of the oven really.
- Get chicken in marinade
- Preheat the oven
- prep salmon and asparagus (foil lined cookie sheets, olive oil, salt, pepper)
- put those in the oven once it hits 350 degrees
- brown beef in a pan, drain.
- mix ground beef and marinara sauce (I used Stew Leonards refrigerated/prepared sauce) in a bowl and set aside
- lightly sautee veggie noodles in same pan from the beef
- Plate beef and veggies in containers
- Pull salmon and asparagus, plate in containers
- Push oven up to 400
- Bake chicken for 15 minutes at 400, then reduce to 350 for 20 minutes per pound. Set a timer on your phone and go outside to enjoy the weather.
- 2 salmon and aspargus (to be topped with mango salsa after reheated)
- 3 meat sauce with veggie noodles
- 1 chicken with asparagus
- enough baked chicken to either eat as is, or turn into chicken salad for the week.
- leftovers from Passover
Breakfast will be fruit and greek yogurt (the chobani cups were .99 cents at Stew Leonards). Dinner will be figured out as we go along, or we can eat the lunches if they get skipped during the day for say takeout with a coworker or a lunch meeting. Sometimes just figuring out what to make can be the hard part, but Mister and I both agree its so nice to just grab a full meal in its own container from the fridge each day. We feel better about not resorting to frozen meals, takeout, or just sandwiches every day.