Today marks the start of my 7th year of teaching! Happy First Day of School!
The start of the school year always requires an adjustment from having the summer off. One of the main things to get accustomed to is a new workout schedule and planning how that affects cooking dinner. In the past, I’d leave school, workout for about an hour, rush home worrying about when I was going to shower, cook dinner, shower, do my hair…and be completely exhausted. I’m trying to avoid that as much as possible. Hence, food prep.
Before deciding the meals I’m going to make for the week, I needed to come up with a school year gym schedule. Here’s what I’m planning for:
- Monday: BodyPump 5:00
- Tuesday: Yoga 4:30
- Wednesday: Weight Training at home
- Thursday: Spinning 4:30
- Friday: off
- Saturday: Spinning 9:30
- Sunday: off or BodyPump 9:30
By having my schedule planned out in advance, I realized that Monday is going to be my late night considering I won’t get home until 6:15. Since we usually eat dinner at 6:30, this created a problem. I decided every Monday we are going to have a baked dish that I can prepare completely on Sunday. Then, when Pete gets home from work, all he has to do is toss it in the oven to be ready for 6:30. Perfect!
I also plan on prepping as much as possible for the other meals. To demonstrate, here’s our meal plan for the week.
- Lighter Style Mac and Cheese with Side Salad (recipe coming Friday)
- Southwestern Chicken Burgers with Sweet Potato Fries
- Pepperoni Stromboli
- Turkey Bacon, Avocado, and Chicken Quesadillas with Rice
- Sun Dried Tomato Risotto with Side Salad
To begin, I separated all of our chicken breasts into individual ziploc bags for easy storage and access to portions. I left two out and put the rest in the freezer.
Next, I sliced up our watermelon, which we bring to work as a snack, and put in a tupperware.
While the above was occurring, I was boiling water for the mac and cheese.
While the pasta was cooking, I prepared my sweet potatoes for the Sweet Potato Fries. I put them into a tupperware once sliced into fries.
Next, I prepared the patties for the Southwestern Chicken Burgers and put each into a ziploc bag for the freezer.
While prepping, I had our Foreman Grill heating up so I could cook the bacon and chicken for the quesadillas.
Once ready, I chopped both and put in a labeled tupperware for later in the week.
In the meantime, I completely prepared Monday’s meal from start to finish.
Once ready, I put it in a tupperware with a post-it instructing Pete what to do.
Lastly, I chopped our lettuce head and divided portions for the two side salads.
All of the above, including washing dishes, took me two hours. Not too bad for saving me a lot of stress and time during the week!
Do you meal prep on Sundays or cook each night as you go?
Let me know if you’d like me to post about any of the recipes for the week!