Last week I focused the blog post on school lunches so we didn’t have as many dinners prepped and wow did we miss them! This week of meal prep has its own twist. Usually I decide on the menu (after looking through the sale ads for local stores and taking inventory for what is on hand) then shop the day I cook for just the ingredients I need. This week my husband did some grocery shopping (he loves to go shopping for deals) and we went together earlier in the week to check out the new Fresh Thyme right by our house (that is a whole different blog on how much I love their produce)
So this week’s meal prep I am calling and episode of Chopped. In chase you haven’t seen the the cooking show on Food Network, contests are given a basket of mystery ingredients to make meals. I felt like that is what I had this week. A refrigerator full of “mystery” ingredients in the refrigerator to make meals from prep. Luckily he had gotten great produce and I had some basic items in our pantry and freezer too and I love this week’s meals. Hopefully this gives you some inspiration that meal prep doesn’t have to be complicated and you can use it with your favorite recipes or items you have on hand.
There is yet another version of a Thai Salad in this week’s prep…it is a new dressing and this one has quinoa. I love Thai salad and it is a great way to use up ingredients we seem to have left in the refrigerator. We hadn’t had soup in a few weeks and I love always having some soup in the refrigerator for a quick, filling and healthy lunch. I used dried beans in this recipe…I don’t always take the time to use them, and when I do its so worth it. Just takes a quick over night soak and they are budget friendly and more healthy.
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