Week of September 24th ‘18:
This week I am going for easy prep items, because I am 8 months pregnant and feeling a bit tired. My husband is also out of town so I am prepping for 1 this week. In my freezer I have 4 meals that I have prepped from previous weeks so I will be inserting those in my week randomly. And at the same time will be inserting some of my basic go-tos that I can prep on a whim: salad leaves with artichokes/beets/beans/or whatever else I have in my cabinets; sweet potatoes with toppings; bowls of any kind (rice, protein, veggies, sauce).
Meal 1: Maple-Soy Glazed Salmon: See the recipe below. I will make the whole recipe and add rice and green beans to make it a complete meal and also freeze 1-2 servings for future weeks. I use glass tupperware that seals really well so that it does not get freezer burn. I will keep it frozen for 2-4 weeks. **Note: that when freezing meals, I have noticed that some meals do not taste as good when reheated so I will not freeze them again. I will list which meals I noticed that with as I go along.
Note: I really messed up the glaze after using it after a marinade. Don’t heat it for very long or else it will harden and become like hard candy. Lesson learned. You just need a little heat and it will reduce and be a yummy topping for the salmon. Also, I did not freeze this meal, because I am very particular about my salmon. I don’t like it well done so don’t think it will heat up well after frozen. Let me know if you have a different experience. I did 400 degrees for 15 minutes and the salmon came out perfectly!!
Meal 2: One-Pot Creamy Chicken Pot Pie: I love one pot meals!!! This meal is going to be fabulous without all the dishware mess. I probably won’t free this meal, because the noodles and filling probably won’t reheat well. I might invite a friend over to have this meal with me so that I can get my social fill, but also to share this meal so that there is not a ton of leftovers.
Creamy Chicken Pot Pie
Meal 3: Classic Egg Salad: I have a ton of eggs, because my brother and sister-in-law have 7 chickens and a surplus of eggs so therefore I have a surplus of eggs, which I love, but need to use. I am going to make an egg salad. I can put this on top of lettuce leaves, put in to pita bread, make a sandwich, or have it as a snack with crackers. I’m sure there are fancier recipes out there, but this is really just for convenience so I am keeping it simple.
**Note: For the perfect hardboiled egg: Place the eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring water to a boil over high heat; when the water has reached a boil, set the timer for the desired time. Boil for 6 – 10 minutes (depending on desired yolk) over medium-high heat.
Classic Egg Salad
With greens, pita pocket and fruit salad