A Week in the Life: Prepping meals and snacks for the week

by Melody on March 19, 2013

Welcome to a Week in the Life.  Each week I will be sharing a round-up of all the different ways I saved our family money or time.  Or both.  The purpose of this series is to highlight the fact that there are SO many different methods you can use to lower your overall budget that don’t involve mad-crazy coupon shopping.

Over the course of the last few days, I have been doing some batch cooking and fixing some make-ahead snacks and breakfasts to get us through the week.  I find when I am prepared for the week to come, we are better able to manage our time on busy week days and we have no excuse for poor food choices.

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I threw a ginormous pork sirloin roast in the crock pot with lots of salt and pepper and let it cook on low for about 15 hours.  While I was gone running errands, my Mom (bless her heart) shredded the pork for me and it made a TON.  We have been eating it over coleslaw, mixed with greens and over Cauliflower Rice with this fantastically smoky and amazing Stout & Sriracha Beer Barbecue Sauce.

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I also threw half in the freezer for some emergency protein or a week that I’m slightly less prepared.

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I offered to take dinner to a friend who had been in the hospital all day with her Dad and just doubled what we were going to have for dinner.  Thank goodness we had this super easy Tomato Basil Beef Soup on the menu, so simple to double and throw in a pot for her.  We had just enough for dinner for our family and lunch for my husband for the next day.

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While I was sauteing mushrooms for my lunch, I threw a second batch on the stove top and quickly mixed together the ingredients for these Ham and Vegetable Frittata Muffins.  If I don’t have time to make them all at once, I keep a big bowl in the fridge and throw the ingredients in when I have time throughout the day, then just bake in the evening.  My husband eats 2 or 3 of these each morning before work, tons of good healthy carbs and lots of protein.

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The past few weeks, I have noticed that my snacking has gone seriously downhill.  I haven’t been preparing any sweet Paleo treats ahead of time, so I’ve been reaching for chocolate chips, left over Halloween candy (I know, I know) and mini marshmallows.  Gross.  I know we are supposed to be all “clean eating” and stuff, but I still have a bit of a sweet tooth.  If I don’t have something marginally healthy available, I will go to the dark side.

I made a double batch of Homemade Larabars, this time with prunes, unsweetened coconut and chopped dark chocolate.  Obviously, mine are more like balls than bars.  I make them small so I can enjoy 1 or 2 as a quick snack instead of grabbing a whole bar.

Please share your tips and tricks for making the weeks run smoother.  How do you prepare?  Do you rely on meal planning, make-ahead meals or another option?

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{ 3 comments… read them below or add one }

becky March 20, 2013 at 2:20 am

I love the choc coconut larabars – could you post your recipe. I wasn’t sure how much of each ingredient you substituted. Thanks and you look amazing.

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Melody March 20, 2013 at 6:09 am

I’m still tweaking it a little bit, but I will post it as soon as I get it right. Basically, I just sub out some of the dry ingredients (almonds) for the coconut to keep the ratios straight. I added about 2 T. of finely chopped dark chocolate, but I may add a little cocoa powder next time. I’ll post it as soon as I find the best ratio!

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Sarah March 20, 2013 at 3:27 pm

The soup was incredible! Thank you again!

Reply

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