This is my first basket pickup since returning to work and it was significantly more difficult to fit in. Pickup is Friday night and thanks to my meal prep from the previous weekend dinner was just a reheat from frozen in the oven (Burger Balls and Fries). But then my oven failed and dinner took longer than expected like 90 minutes instead of 20 since we had to fiddle and wiggle with the stupid wire boxes… That’s a story for another post. The point is, my CSA pickup is so close to my home that I’ve always packed up the boys and walked. It’s a routine I love so much that I wasn’t going to let a wonky oven and late dinner steal from me! It didn’t. I made the end of the window with 10 minutes to spare and was rewarded with another beautiful basket of produce.
I made a couple adjustments with this basket and added on a few items as well. We got purple potatoes, butternut squash, yams, orange bell peppers, garlic, romaine, spinach, green onion, Brussels sprouts, mini sweet peppers, and pears.
We also ran to our local grocer and picked up cauliflower to replenish our frozen cauli rice stash, cabbage for slaw, and fruit (cuties, grapes, apples, bananas) for snacking. I wanted to try something new this week so Meal Prep was super intensive. Plus at this point our oven was 100% dead and I had to travel to borrow someone else’s oven. Such a mess!
regardless, I pulled through and managed to make 3 dozen eggs worth of adult sized and mini sized spinach-ham-egg muffins for myself, my husband and my toddler. I skipped breakfast TWICE my first week back at work and knew I didn’t want to do it again. I always come home in a binge-y mood if I don’t eat enough during the day. We also riced and froze three heads of cauliflower, shredded the cabbage, and spiralized the zucchini. I made a pound of mini chicken teriyaki meatballs and white rice for the toddler’s lunches, plus Thai meatballs and chicken basil meatballs for dinners this week. I halved and roasted our Brussels sprouts (before the oven died) and washed and sliced all the grapes.
My salads this week were quick and easy. 8 diced ALL the orange bell peppers and layered them with ranch, avocado, and rotisserie chicken that I drenched in Frank’a Redhot. Thanks to the bell peppers my jars were so full I had to bag the lettuce separately for the first time ever.
And for the first time my husband asked me to pack him lunches instead of just leftovers… except he HATES salad. I had to get creative and we decided that a “noodle” jar (like the noodle bowls we’ve been having for dinner) would work well. So I whipped up a Teriyaki sauce, grilled some chicken, grated some carrots and topped it with a generous handful of zucchini noodles and two scoops of white rice. We’ll see if they’re successful…
What did you prep this week? Next time I’d like to time my meal prepping so I can work on efficiency and time value.