I’m officially in the habit of prepping all of my breakfasts, lunches, and snacks on Sunday for the upcoming week. In the past I would do it if I had time, or really felt like cooking a particular dish but it wasn’t a true habit.
This past weekend, however, Sunday night came around and Mister and I were tired, busy, and I only had a few hours left before I had to head to bead early in preparation for my 4am wakeup call Monday morning.
Friday after work, I got in to Albany at about 8pm. Monday afternoon, Mister and I drove to Binghamton to visit with his family. We drove to Saratoga to meet with our wedding Rabbi on Sunday, then had to drive to pick my car up from being worked on, then finally arrived back to Mister’s apartment in Albany at about 5pm. I cooked like a crazy lady to get everything squared away (there was a cutting board casualty) and this morning when I piled all my prepped meals into my work fridge I was finally able to relax.
Option 1:Full fat pineapple cottage cheese
Option 2: Granola and almond milk
Option 3: oatmeal (I always have oatmeal and almond butter on hand as an alternative or addition to anything)
option 1: salmon (broiled with Trader Joes vidalia onion/bacon vinagrette) over broccoli slaw with green pepper slices and oven roasted portabella mushrooms
option 2: baked teriyaki ginger tofu with stir fried vegetables (shredded cabbage, carrots, snow peas, portabella mushrooms) and rice
Hillshire small plates
Sargento balanced breaks
sugar snap peas
On any given work day, I’m in and out of my car or running around Manhattan via subway. I like to have a stash of snacks on hand for between appointments, or when I have to run out last minute but I’m verging on hangry. Having lunches cooked and ready is great, but when I can’t get back to the office on time to keep my stomach from grumbling, having a Kind bar or a bag of snap peas in my tote can keep me from buying the first Snickers bar I see.
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.
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.
Back from the shipyard, back into a routine. I stopped at the grocery store before collapsing on the couch for a few hours to make sure there would be meals yesterday and today.
Mister’s work schedule is slightly later than out usual, so I took the opportunity to work on my cooking timing. To clarify I usually have the problem where my sides are getting cold and the meat is still raw. Or we’re all starving and waiting for the pasta water to boil.
But I’m improving.
I started the rice first. It was brown rice, and I’m notoriously terrible at making rice. As in I always use instant rice. BUT I’m trying dear blog readers I promise, so this was real, brown rice. I cooked it with garlic powder and added a hearty helping of cheese at the end.
With the rice started, I put the Salmon in a semi preheated oven. It was wrapped in foil, with lemons, garlic, olive oil.
Then I started prepping the next days dinner, made my lunch for work, and finally got going on the string beans when there was about 8 mins left on the fish and rice. They were simply quick steamed then sautéed with olive oil, salt, and pepper. I’m getting much more diligent about salting food while cooking, and certainly noticing a difference.
Mister walked in the door at 615ish and about 5 minutes later we had dinner. I was a proud lady.
I was tired and hungry, quickly verging on hangry.
Chopped up that bok choy, and tossed it in a hot pan of sesame oil.
P.S. does that count as a wok?
Then the salmon. I adore crispy salmon skin. drool
Crank up the heat on a pan with coconut oil. Put the salmon in skin side down. Crisp up that skin. Seriously. It’s delicious. Then I did the fancy thing where you spoon the hot oil over the top of the fish to cook it evenly and infuse it with flavor.
Oh yea…flavor. Here is the cast of characters thrown distributed between the veggie and fish.
Then I put it all on the plate and ate it while standing up in the kitchen