Dill_Salmon_1

Hi, friends! How are you? (I really want to know!) I feel like life has kept me distant from E&C the last couple weeks and I’ve been missing you all. I’m also incredibly behind on my Google Reader so I feel completely out of the loop with the blog world. Our biggest and best news is that all our stuff finally arrived in Minnesota and we are starting to feel truly settled into our new abode. No more living out of suitcases for us! We have closets filled with clothes, a bed, and, most importantly, a fully stocked kitchen.

I’ve already taken advantage of having pots and pans again by spending my Sunday afternoon prepping food for the week to come. Joe and I are both working new schedules that have us at work earlier and home earlier, too. And while we love being home earlier, it means that we need to be on our game in the morning for things to move smoothly and prevent the whole morning from feeling like a big race out the door.

That’s where meal prep for the week comes into play. Since Joe and I both take our lunches to work, I’m making a better effort to do some of the cooking, veggie chopping and the like on Sunday so we are both ready to go on Monday morning.

Here’s a look at what I prepped this week:

-Baked Easy Dill Salmon (recipe below)
-Cooked a pot of black beans with cumin, salt, pepper and chili powder
-Chopped heads of lettuce for salads
-Baked a batch of homemade granola (recipe coming later this week)
-Cooked a pot of quinoa and seasoned with butter, salt, pepper and Italian seasoning
-Baked one dozen oatmeal chocolate chip cookies

Other items we usually have on hand for lunches:

-Applesauce cups
-Carrot sticks
-Greek yogurt
-Hummus
-Fresh blackberries and strawberries
-Crackers and sharp cheddar cheese

Do any of you all have a strategy to keep your week stress-free? Any veteran food prep experts out there that can share some of their tips for success with me or new and creative lunch ideas you’ve been trying?

Easy Dill Salmon
Ingredients
*1 tablespoon olive oil, divided
*1 salmon filet (I used a 3 lb. salmon filet without the skin from Costco)
*Salt and ground black pepper
*Dill (amount depends on your tastes and size of your salmon filet but I used about 1 tablespoon)

Instructions
*Preheat oven to 350°F. Line a large baking sheet with foil. Drizzle some of the olive oil on the foil. Place the salmon atop the foil. Sprinkle the salmon generously with salt and ground black pepper, followed by the dill. Drizzle with the remaining olive oil. Bake salmon until the fish flakes easily with a fork. The time will depend on the thickness of the salmon filet. Remove from oven and eat or store in a plastic container for lunches.

Happy Prepping!
Madison

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  • Urban Wife

    I’m so glad you guys are getting settled! :) Meal prep is such a great time saver. I usually make enough dinner to have leftovers for lunch the next day. If it isn’t enough, then I’ll make a salad to supplement. Sounds like you’ve got your meal planning pretty well organized. Have a great week! :)

    • Madison Mayberry

      Glad to know I’m in good company with other meal planning and prepping friends! I am not so great at meal planning (generally I just make it up as I go from night to night) but the prep work for lunches I can handle.

  • Kasia @ kasiaskitchen.com

    I love meal prep! I find it a stress relieving task on many levels. A. I just love the precision and organization of it. Anything with precision or organization is stress relieving to me. B. Obviously, it makes the rest of the week easier, which is of course stress relieving! I usually boil eggs as part of my weekly meal prep too, good for a filling addition to breakfast or a pre or post workout snack. I also like making make ahead breakfast things. Overnight oats, fruit, yogurt, cottage cheese parfaits, healthy breakfast burritos, etc. I also always cut and freeze any bell peppers I have for my meal plan. Bell peppers seems to loose crispness quickly, so if I have a dish needing one, I just go ahead and dice it when I get it home and freeze it marked with the recipe name. And I chop green onions as soon as I get them home too. I store some in the fridge for garnish and salad additions, but then I store the rest in a plastic bottle in the freezer and then just shake them out into recipes to cook!

  • Katherine Kelly

    I am so glad that your things have arrived in Minnesota! What a relief to be back (somewhat) into the swing of things and finding your niche back in the kitchen. The salmon recipe sounds easy and delicious, too. Something that helps us to stay sane each week is to meal plan – which you probably already do – but prepping part of the meals (or figuring out what needs to be prepped even) is a huge help to us on Sunday afternoons. I hope that you have another fabulous week with the new schedule, city, home and job! :) Excited to see more home pictures, too!

    • Madison Mayberry

      Thanks, Katherine! We have stuff and a house that is very liveable. It’s amazing. We need to have you guys over sometime soon!

  • Cindy Germann

    Sunday prep makes the week so much easier!! I usually end up taking leftover protein from dinner and throwing it on a salad for lunch the next day. It can be somewhat monotonous, but it’s healthy and simple and I can pack it the night before since mornings are so crazy. I usually hard boil a bunch of eggs on the weekend, too. It’s our “emergency” protein throughout the week. Nick will typically take leftovers, so we really try to cook up extra protein/veggies every night.

    However, I get a fail in the lunch prep department this week. I was gone yesterday and that definitely throws a kink in my week!

    • Madison Mayberry

      I totally agree, Cindy! Especially now that we live in a city with traffic, managing our schedules seems even more important to keeping life sane and maximixing our time together! Hope your week doesn’t end up being too crazy without your Sunday prep time.

  • Guest

    I’m sure you’re already on top of thi

  • Amy

    Congrats on your big move! It will be so nice to finally not be living out of boxes (been there numerous times). As my hubby and slowly work at adopting a healthier lifestyle, I have begun preping more food on Sundays and it really does help with our choices throughout the week (esp the lunches we pack). Here is what I did this week: 1) big crock pot of steel cut oats 2)Fruit salad (with some frozen in freezer which my hubby loves to snack on) 3)cut up veggies for salad (peppers and cucumber) 4)cut up carrot and celery sticks 5)homemade hummus 6)homemade “wheat thins” 6)made some random “healthier” chocolate chip banana bread but took most of it to work (too tempting) 7) hard-boiled eggs for salad and I usually make a batch of breaded tofu for salads but I didn’t this week. I also made a pot of quinoa as part of my dinner Tuesday and that will be utilized throughout the week…. I would LOVE more food prep ideas!!! thanks for the post.

    • Madison Mayberry

      Thanks for the tips and advice, Amy! I love getting to hear what others do to get ready for the week. Hopefully we can learn from each other. :)