It's really is a process that leads up to Sunday, but Sunday is when I am able to get the time to prep everything. So, by Sunday afternoon I have planned my menu and done all my food purchasing, so I am ready to get it all together!
- I buy most of my organic chicken frozen (breast & boneless, skinless thighs), so I put 5-7 breasts or thighs in the fridge on Saturday to have thawed and ready for Sunday. Early Sunday morning I drop all that chicken into a dish and pour marinade over it, then leave it in the fridge for the day (marinade recipe to come).
- Hard boil a dozen eggs
- Make a dozen veggie/egg muffins (recipe in my next post!)
- Wash, chop, store bowl of mixed fruit
- Wash, chop, store bowl of mixed veggies (w/ dip)
- Refresh trail mix (I keep 2 bags of trail mix in the pantry all the time, 1 w/nuts, 1 without)
- Bag 10 trail mix bags
- Bag 10 snack bags
- Bag 10 veggie chips
- Bag 10 apple chips
- Wash and bag fruits for kid's lunches (apples and grapes last best)
- Chop and bag meats for kid's lunches
- Wash, chop prep salad toppings (Salad recipe on upcoming post)
- Make salad dressing
- Make 4 lunch salads (adult lunch meal for 2 days)
- Steam, chop, store 1 head of cauliflower
- Dice 1 yellow/ 1 red bell pepper (for Chicken Carnival & Succotash)
- Make Lemon/Dill Dressing (Chicken Carnival)
- Wash/dry zucchinis for noodles
- Make almond crust blend (Chicken tenders)
- Grill Chicken at dinner time
That's it....
Next up....Veggie/Egg muffins!
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