It’s week 4 and Tara is always good at menu planning and picking yummy but easy meals. I like to make things more complicated!
Breakfast Casserole is on rotation almost every other week. Burger bowls sound totally bizarre but I found this recipe a couple of years ago and it’s one of the only ways to get my husband to eat veggies. Crockpot potato soup couldn’t be simpler. The sheet pan fajitas are a great thing to prep and throw in your freezer for a quick dinner!
Menu
- Breakfast Casserole
- Burger Bowls
- Sheet Pan Chicken Fajitas
- Crockpot Potato Soup
Menu Planning & Meal Prep Tips:
- Prep with someone. I could do this all on my own and have tried but I just never end up doing it or doing it consistently. So find a friend, sibling, parent, grandparent, or neighbor and get to prepping!
- Read through the whole post so you can make changes or substitutions for your family, budget, or items on hand. Some things you may want to make from scratch and some things you may want to purchase already made like fries or coleslaw can be done either way for example.
- Every week you will need containers/bags to easily store all your meals. Some blue tape to label meals. And I also recommend a designated bin or shelf to keep prepped meals.
NOTE: This is for 3 couples
Shopping List
Produce:
- 6 avocados
- 2 red onions
- 1 white onion
- 1 bunch green onion
- 8 bell peppers (variety)
- green lettuce x 3
- 1 container grape tomatoes
- 1 lime
- 1 bunch cilantro
Meat:
- 3-4 lbs boneless skinless chicken breast
- 1-2 lb ham steaks
- 3 lbs ground beef (Costco Organic)
Dairy:
- 12 eggs
- 6 cups shredded cheese
- 1/2 gal 2% milk
- 3 blocks cream cheese
- small sour cream
Frozen:
- 1 bag diced plain potatoes x3
- Shredded hashbrowns
Other:
- Carb Balance Tortillas
- Chicken Broth (Costco $1.60 ea)
- Pillsbury Grands or preferred roll x3
Pantry Items (these are items we keep on hand):
- worcestershire
- dill relish
- taco seasoning
Instructions:
Breakfast Casserole
This recipe is on an almost bi-weekly rotation. Change up the sausage, add a veggie and it always turns out good.
- We used this recipe: Plain Chicken Sausage Hashbrown Casserole
Prepping:
- We make this first to make sure it has time to cool before we divided up.
When eating: Heat up the in the microwave for 2 minutes at 50%.
Burger Bowls
- We used this recipe: 40 Aprons Whole 30 Burger Bowl
Prepping:
- Cook up the ground beef
- Wash and chop the lettuce or get a bag of prepped greens
- We didn’t do the bacon this time
- I also usually skip the guac and just slice up the avocado and put it on top
- Make the sauce, cut up the onion and grape tomatoes
Night of the meal: Pull out all the compenents and build your bowl!
Sheet Pan Chicken Faijitas
- We used this recipe: Modern Proper Chicken Fajitas
Prepping:
- In a big bag or container add sliced chicken, veggies and seasoning.
Night of the meal: Cook on a sheet pan at 400 degrees for 20 minutes. Serve with some spanish rice or refried beans, your favorite salsa and chips.
Crock Pot Potato Soup & Rolls
- For the potato soup, we used this recipe: Ate Everything Crock Pot Potato Soup
Prepping:
- Peel and dice the russet potatoes. Add the liquid from the crockpot shredded chicken, some whole garlic cloves, salt and water to a large pot and cook until soft
- Strain the potatoes, add some butter and milk or heavy cream and then season to taste with salt, pepper, garlic powder and onion powder. Use a hand mixer or masher.
Day of the meal: Cook the pork in the crockpot according to directions (6-8 hours on low). Preheat the oven to 425F and cook the asparagus on a baking sheet for 12-15 minutes. Warm up the mashed potatoes on stove.
Happy Menu Planning & Meal Prepping!
