This week, Social Media Manager Amanda Meixner was short on time when it came to her usual Sunday meal prep session. Rather than skip it altogether (what would she eat?), she modified her routine to make it much faster. Instead of planning all of her breakfasts, lunches, and dinners for the week, she prepared simple foods that could be mixed and matched to create a variety of meals. Genius.
For her buffet-style menu, Amanda made baked salmon filets and chicken breasts, soft-boiled eggs, steamed broccolini, sautéed mushrooms with broccoli, baked sweet potatoes, and an Asian vegetable stir-fry that came pre-chopped. She cooked a large batch of oatmeal, and stocked her fridge with salad fixings, pre-cooked lentils, apples, bananas, hummus, almonds, and balsamic vinaigrette.
This simplified menu made shopping faster, and it took Amanda less than two hours to cook everything for the week! Then, each day, she used her colored Portion Fix containers to build healthy, delicious meals. Scroll for her grocery list.
Below are two of the delicious meals Amanda made from her buffet. First is a lunch platter of chicken seasoned with lemon pepper and garlic powder, sautéed mushrooms and broccoli, broccolini, lentils, and hummus. This meal counts as 1 red, 1 yellow, 2 green, 1 blue, and 1 teaspoon.
Amanda made this dinner of chicken, stir-fried Asian vegetables, and baked sweet potato in minutes from her meal prep buffet. It counts as 1 red, 1 green, 1 yellow, and 1 teaspoon.
Amanda’s Grocery List:
1 lb. salmon
1 lb. boneless, skinless chicken breasts
1 dozen eggs
1 container broccolini
2 containers mushrooms
1 bag broccoli florets
4 bell peppers in different colors
1 package fresh Asian vegetable stir-fry mix
1 bag baby spinach
2 bags lettuce
1 box cherry tomatoes
1 carton pomegranate seeds
1 large cucumber
2 large sweet potatoes
1 bunch small bananas (about 8)
3 cartons mixed berries
old-fashioned rolled oats
2 packages cooked lentils
balsamic vinaigrette dressing