I started the morning by making pancakes. Not just add water to a mix kind…no siree! Try whole grain flour, yogurt and beet puree! If it sounds awful to you, just remember, they will eventually be slathered with maple syrup, so how bad could they be? Anyway, I made enough to get 3…THREE breakfasts out of them throughout the week!
Lunch was a casual cheese, crackers, fruit, leftover quiche.
Then, I couldn’t stop myself.
I thought of what I wanted us to eat this week and then I started prepping it.
I made lentil soup in the biggest pot I had that will give us somewhere around 5 or 6 meals!
The kids and I chopped veggies and cubed tofu for a future stir fry. The leftovers will be further chopped into a fried rice for lunch.
We chopped more veggies for these corn and black bean tacos I make.
I started slow-cooking another big pot of pinto beans. They will taste wonderful alone. They will make great taco night fillings and salad toppings. They will be awesome mashed.
I made enough baked tofu for an army…not that any army craves tofu.
I’m going to plan on some easy sandwich, veggie burger, baked potato meals as well.
Well, enough tootin my horn, but c’mon…this NEVER happens to this degree.
If you don’t know already, this month I am taking part in the iVillage Mealtime Makeover Community Challenge.You can see my latest video below. Can you tell I’m inspired? There’s still time to join and learn some useful tips and recipes, plus share yours! Do you ever prep any meals ahead of time or freeze stuff for later? I’d love to know your favorites!