Meal prep: dividing the week in two

As I mentioned in a previous post, I’m meal prepping regularly now.

I divide the week in two (Sunday through Wednesday; Thursday through Saturday) then one half of the week I do veggies, while the other half is salad.

Then I just add a protein, which I also cook in batches. Common proteins I use are chicken, steak, pork chops, eggs and fish, and I’ll typically cook 2-3 days worth at a time.

I also prepare sides for the kids (I have three teenagers at home) in batches. Common sides for them are salad, roast veggies, couscous and rice. Common proteins for them include chicken, pork chops, eggs (omelettes), fish and mince meat (often in tacos).

The kids are having fried rice tonight and tomorrow. I’m having chicken breast and Greek salad.

I try to double up as often as possible, so most of the time we all eat the same pretty much, but when they have something a bit junkier as their protein (for example, fish with batter or home made hamburgers, I’ll have steak or seafood instead with my side.

Batch cooking (meal prep) is a gift for busy mums like me. I don’t typically get home until 6:30-ish, and I’m out three nights a week with activities, so having healthy meals organised in advance for everyone makes things much more manageable.

As for my husband, he’s doing the carnivore diet, and he just makes his own meals, often in the slow cooker (set and forget).

This all works well for us as a family, and we’ve reduced the junk food/eating out habit down to maybe once a month.

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