Cooking · Food · foodie · health · Healthy · Kitchen · Organization · Pumpkin · Recipe

{meal prep tips + greek salad}

Greek salad meal prep for a week!  4 days to be exact.  Because, even I, a creature of habit.  One that can eat the same thing over and over.  Can only do 4 solid days before I need something new up in the mix.  Ha!

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Before we get to the recipe, I’m going to answer a question I get ALL THE TIME.  Meal prep.  Who?  What?  How?

I know so many people who stop by the grocery store on their way home from work to grab that evenings dinner.  Personally that gives me the chills.  I despise going to the grocery store.  Well, other than Trader Joe’s.  So, I make it a once a week thing.  Which could give you the chills…lol.  With a little practice and some strategy, I promise you can do this too.  It’s such a life/time saver!

Tips for easy meal-prep

1 – Pull out your calendar.  Take a peek at the week ahead.  Realistically, how many days will you be home for dinner.  Meetings, sports, kids activities, happy hours all play into this.  My goal is to cook at least 3 of the weeknights.  And plan for leftovers the nights I wont have time.  Picking recipes that can double duty.  Like, cook extra chicken one night for dinner.  Make soup or chop up extra chicken for salads the next night.  I know that if I have a meeting on a Tuesday night, I need to:

A.) prep or cook the night before.

B.) plan something super simple.

C.) pick up dinner somewhere.

 

2 – Pick one day a week to decide on actual meals.  Every Wednesday I do my meal plan for the following week.  Now that you’ve figured out how many meals you need to plan for the upcoming week.  Flip thought magazines.  Scroll through pinterest.  Pull out all your fave cookbooks.  Just pick a day and make it happen.  I actually enjoy this part!  Then write it out in the notes on your phone.

Monday – chicken + rice + veggies

Tuesday – chicken tacos + green salad

etc…

3 – Make a list.  Check your pantry to see if you have any of the ingredients or need to grab extra.  I always have a can of something.  Or need to pick up more rosemary.

 

4 – Order groceries online.  Have you tried it yet?  I do Walmart.  Then hit Trader Joe’s.  My Thursday lunch break is dedicated to this each week.  Not only does this save time.  I save so much money.  No impulse buys.

 

5 – Dedicate 1 day on the weekend to prepping.  Or, if I have time Thursday, I love to do it right when I bring my groceries in the house.  Wash + chop veggies.  Make dressings + sauces store in mason jars in the fridge.  Hardboil eggs.  Pre-cook any meats you can.  I maybe spend 1 hour max doing this.  And I’m always so happy I did it!

 

6 – Containers!  One day I will convert to all glass containers.  But, for now I swear by these!  I’m absolutely obsessed with these meal prep containers.  They are microwave save.  Dishwasher safe.  They stack nicely.  Lids don’t fall off.  Leek proof!  BPA-free!

You get 20 containers + 20 lids for $15!!!

Ez Prepa [20 Pack] 28oz Single Compartment Meal Prep Containers with Lids

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7 – Lunches: I basically eat a big green salad with whatever protein or veggies are leftover from the night before.  Perfect way to use up roasted veggies.  Throw a burger over your salad.  So good.  Make a grain bowl with leftover rice.

This week I prepped Greek Salad.  All I have to do is add a leftover veggie burger, chicken sausage or salmon from the night before’s dinner and I’m set!

 

Greek Salad Meal Prep

Greek Salad Meal Prep

  • Servings: 4
  • Difficulty: easy
  • Print

Greek Salad Meal Prep

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Here’s what you’ll need:

  • 1 bag arugula
  • 1 can (15oz) chickpeas, rinsed + drained
  • 1 cucumber, diced
  • 1 1/2 cups cherry tomatoes, halved
  • Kalmata olives, halved (or black olives when that’s all you have)
  • 1/4 cup red onion, thinly sliced
  • Fresh feta sliced
  • 1 lemon, cut into 4 pieces

Dressing:

  • 1 lemon juiced
  • 2 tablespoons olive oil (seka hills is my personal favorite)
  • 1 teaspoon dried oregano
  • salt + pepper

 

Here’s what you do:

Set out 4 meal prep containers.  Divide arugula between each container.

Add equal amounts of veggies + olives + cheese + lemon between the containers.

Whisk together dressing ingredients.  Divide between 4 ziplock bags or small containers.

 

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Recipe adapted from: Skinny Taste

I hope this post inspires you to meal prep.  Save yourself some time + money on the way too!

xoxo stacyb

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