Meal prep Sunday afternoon


I LOVE colorful peppers in an omelet or for our stovetop version of Chicken Fajita Casserole-ish.

This has changed my life! I wish I had known about meal prepping 20 years ago!

Weeks that I can’t do this ends up with a lot of take out!

Every Sunday, I try to cut up an onion, peppers, and potatoes. Sometimes, yellow squash. I boil a few eggs and wash a head of lettuce.

When I am being ambitious, I prep breakfast casseroles and mix up a meatloaf and tuna patties.

I will also put together the ingredients for a crockpot meal for Monday. We take roast beef tips and add onions, carrots salt and Campbell’s Cream of Mushroom! YUM! The potatoes are cut up and soaking in a jar of water in the frig. Pepper pours off the water in the jar, add the potatoes to a saucepan and covers with fresh water.

Let it boil and in 20 minutes, they are ready for milk and butter and salt to be mashed together. Pepper pours the roast over the mashed potatoes and thinks he is a chef! (And I wholeheartedly encourage his inner Jamie Oliver! A man that can cook is super sexy! Well, I am going to keep saying it until Pep believes it, anyway!!) He sings and dances in the kitchen. He certainly enjoys it more than I do. I am hoping this is a new hobby for the sweet one!

Sometimes I make my own fajita seasoning, other times, McCormick works just fine!

Some people pre-cook their meals for the week. I haven’t evolved my meal planning to that point. I will cook one of the breakfast casseroles, but we will eat it the next morning (and the next). Personally, I would rather have food freshly made. But prepping the ingredients helps me want to make a homemade meal in the middle of the week when I am tired and do not care anymore.

I think this only works if you have a weekly menu.

Where has this idea been all of my life?