This week’s meal plan has been super simple, and super delicious! Adam has been frequenting the sub-reddit r/MealPrepSunday and we’ve been loving the ideas that some of the users have shared!
To piggy back off one of the ideas, we altered it a bit, and made it our lunch plan for this week.
Roasted squash and zucchini, pork tenderloin, and mashed potatoes.
We (we being Adam, because I am typically on baby duty so he ends up with most of the cooking, oops!) prepped everything Sunday night, and successfully made 8 meals. 4 on-the-go lunches for each of us throughout the week. We only made 8 because we typically allow ourselves one lunch a week to eat out, or grab lunch with coworkers.
While it is sort of a pain to take time on the weekend to chop veggies and meal prep for the week, it is so, SO worth it!! WHY have we not been doing this for years? I have no idea, but we are definitely on board now.
Here’s how we put it all together:
To roast the squash and zucchini, cut them in strips, lay side by side on a cookie sheet, cover in a little olive oil and salt/pepper/garlic powder, and bake at 425 for about 30 minutes.
For the pork tenderloin, follow the directions on the package. We bought two different flavors of Hormel pre-seasoned pork tenderloins and have really enjoyed them so far! I think they baked for about 45 minutes to an hour. To save on dishes, lay them on some aluminum foil in a casserole dish or on a cookie sheet.
For the mashed potatoes – simply clean your potatoes, cute into cubes, boil for about 15 minutes, then use your stand mixer or hand mixer to mix until mostly smooth. You can add a little butter, salt, pepper, and garlic powder as well. We keep them pretty simple and don’t skin the potatoes either.
Once everything is ready, divide it all up into your containers and store in the fridge.
How do you meal prep? What are some of your meal prep ideas?