Meal prep Sunday (and a bit on Saturday)...
Sunday, April 05, 2020
Last week I tried to use lunches from the freezer that were taking up so much space (and using so many dishes). This week, we will have fresh lunches again.
I cooked two pounds of pea beans in the slow cooker yesterday and made maple “baked” beans that we had for supper last night with fresh homemade bread and salad. Now we have beans for days and days!
I just cooked some quinoa/amaranth/millet (ancient grains blend) in the rice cooker. I have two pans of diced sweet potatoes and sweet peppers roasting in the oven. When everything is done and cooled, I’ll mix them together and they will form the ‘base’ that I’ll top with beans for our lunches. I have been paying more attention to fibre lately and I sometimes struggle to reach the 25g minimum so I wanted a high fibre lunch to make it easier.
Other dinner meals this week include:
- Spaghetti with bolognese and salad
- Homemade fish cakes (tuna) with salad, beans and lady ashburn pickles
- pan sear haddock, sweet potatoes, salad
- breakfast for dinner (blueberry pancakes, roasted potatoes, bacon)
- chicken wraps, oven roasted potatoes, salad
Now to prep the oatmeal bowls while the veggies are roasting and then I’m done!
Hope everyone has a good week at home and a safe week ‘outside’ if you’re a member of essential services.