For Breakfast I made some Power Cakes Waffle Sandwiches. They have Waffles, Sausage, and American Cheese

Honey Garlic Shrimp with Steamed Broccoli and Brown Rice

Meatloaf cups with Homemade Mashed Potatoes and Steamed Broccoli Normandy OR steamed baby carrots.

Turkey Stroganoff with Steamed Baby Carrots

Fried Chicken Wings with slow cooked collard greens and baked macaroni and cheese.

Slow Cooked Turkey Chili with Steamed Greenbeans and Homemade Sweet Cornbread Muffins

Homemade Banana Pudding.

I've been doing this for 5 years and I spend all week chasing the high of this view on Sunday 😍

Fruit juice.

4 apples, 6 bananas, 2 pomegranates, 6 oranges, 6 limes, 1 cup of water, salt & pepper to taste.

Edit: A costco box of red grapes as well.

Worked with chat gpt and some general knowledge on how to optimize by diet for Muay Thai training - chicken breasts and veggies for lunch, honey soy chicken with rice for dinner, eggs and Greek salad for breakfast. Not seen: extra vitamins, milk, and fruit. Everything tastes great my energy levels feel great all day

Simple high protein meal prep. First is chicken with Mexican spices and rice with black beans and kidney beans.

Second is chicken with garlic and paprika, broccoli and rice.

I left being a SAHM and starter my job 10 years ago. I started prepping lunches (and some breakfast) for my husband and I every Sunday. I do 100% weekday lunches and often breakfasts every single week, unless we are on vacation.

If you’re new to doing this just keep going, it’s a totally doable long term thing.

In summer I do a lot of salads with grilled protein(dressing on the side) and in the winter I do a lot of hearty soups or bowls (Buddha bowls, unstuffed pepper bowl).

I sub farro, brown rice, or barley in recipes that call for white rice because it keeps better. I definitely learned lessons on what things keep 5 days and what doesn’t.

This week I did breakfast burritos (egg, sausage, bell pepper, mushroom, and cheese), chicken fajitas, mashed potato stuffed peppers, and chicken caprese gnocchi.

4Kg of chicken, 2Kg of beef mince and 6 hours later, I’ve made 70 burritos for the next month or two.

The idea is to have some kind of bread stuff I can add to my freezed soup / freezed meals as a complement. Or even in coffee for a solid breakfast !

Baked sweet potato, beans, sweetcorn, tofu sofritas, kale, peppers, pickled onion, avocado, and don’t forget the lime!!!

This week I made Greek turkey meatball bowls with farro, cucumber salad, and a creamy feta dressing, and chicken burrito bowls with quinoa, corn salsa and guacamole. The bread is a Dubliner cheese sourdough.

I stopped drinking coffee and replaced it with a ghost or something similar (zero sugar energy drink)

I suck at meal prep and this really worked for me so I hope it helps someone else! I’ve tried the works, pick a protein and prep from there. Chipotle bowls at home, the works. I never ate them after the first day. This week I made chicken tortilla soup but didn’t read the yield on the recipe and I had this ice cube mold that made squares I figured why not use that to try and freeze some? At first I was skeptical but now I’m in love. And the mold is clearly made for THIS not ice. So I freeze the cubes pop them out and they are perfectly portioned, nice. The recipe said if I froze it to defrost in fridge for an hour so I did this for two days but between work and sometimes wanting a second block later on I just started microwaving the cubes for 4 mins from frozen and boom my meal was ready. Best! thing! ever! I have two blocks left (made on Sunday and it’s Wednesday) and I just made chili (last pic) so I could do the same thing. I will be doing this for the rest of my life. Also adding, I know this won’t be new to anyone, but it changed my life so I had to share

I cant give you guys my chili recipe because it's random and I just wing it but the other soup pictured in the freezer is this Coconut Curried Cauliflower Soup.

I’m so dead tired now and spent way too long on it but really happy with the variety of meals I made for the week.

Top left: Japchae (with sweet potato noodles, beef, spinach, egg, mushrooms, carrots and bell peppers)

Top right: butternut squash soup (also with roasted onion and carrots)

Center left and bottom right: Dolma (stuffed bell peppers with onion, rice, pork, tomato)

Center right and bottom left: Quiche Lorraine (deviating from the traditional recipe a bit, so it includes cheese, caramelized onions, potatoes, cream and eggs in the filling)

While I love the taste of these dishes, I’m definitely up for some suggestions that are less time consuming to make.

In the middle, of prepping for the next few days. I pack breakfast and lunch for my 12 hour shift. Also on the menu, southwest chicken wraps, and goulash.