Plan & Prep | January 23rd-29th; Freezer Challenge Week 3

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It's Week 3 of the Freezer Challenge and the list of items left is getting shorter and shorter! Last week I commented that I might use everything up sooner than I planned. That still may be the case, but it is getting harder to use up some of these items as they get "odder" and harder to pair together. We will persist though!

This week's Plan & Prep focused on working from the list of items in my Freezer Challenge post, along with the fresh produce remaining from last week, plus pantry staples. 

I tend to do most of my lunch prep on Monday night, using that night's dinner as lunches, using the oven while it's on to prep other lunch items if needed, and getting vegetables chopped for meals later in the week. Occasionally I do prep on Sundays, typically getting items out of the freezer and making up breakfasts or snacks. It really depends on if we are making a "new" meal or finishing off leftovers. If we do not have enough leftovers from subsequent dinners throughout the week, I will typically prep a few extra items on Wednesday or Thursday evening to get us through the week. Meal prep does not have to take a lot of time, nor does it have to be in large quantities!

Meal Plan & Prep for the 3rd Week of January 2021

Ingredients

From the Freezer Challenge List

    • 1lb. Ground Turkey
    • Cooked Ground Turkey (about 1 cup worth)
    • Cooked Pulled Pork (leftover from last week)
    • Chicken Tenderloins Marinated in Pesto
    • Cooked Diced Chicken
    • Chorizo
    • Bell Pepper Strips
    • Strawberries (the last 1/2 cup or so)
    • 2 Cups of Milk (this is possibly half & half, it's not labeled, oops!)
    • Fajita Rice Bowl (Prepped Meal, 2 servings)
From the Fridge, Chest Freezer & Pantry
    • Chicken Tenderloin
    • Ground Beef
    • Tortillas
    • 1/2 Can of Baked Beans
    • Fresh Green Beans
    • Curly Leaf Parsley
    • Zucchini
    • Green Onions
    • Blueberries
    • Grapes
    • Plain Yogurt

Meal Prep 

  • Taco Meat (mix of turkey & beef) for Saturday's Taco Bar
  • Grape & Blueberry Fruit Cups
  • Blueberry Coconut Overnight Oats
  • Fajita Rice Bowls (servings split out, some vegetables added, I did this the morning of)
  • Pesto Chicken w/ Lemon Parsley Pasta and Green Beans
Chicken, Pasta, & Vegetables Prepped into Lunches from Monday's Dinner


Meal Plan

Breakfasts for the Week
Overnight Oats & Fruit Cups

Lunches for the Week
  • Leftover Pizza from a Local Restaurant 
  • BBQ Pulled Pork & Bean Bowls (if needed)
  • Fajita Rice Bowls w/ Veg
  • Pesto Chicken w/ Lemon Parsley Pasta & Green Beans
  • "Pickity Bits" (cheese, crackers, nuts, etc) and Misc. Leftovers
  • Taco Salads to fill in if needed
Zucchini & Green Beans Ready for Roasting for Lunch Prep

Dinners for the Week 
  • Friday - Leftover Italian Marinated Chicken, Rice, Misc. Veggies
  • Saturday - Taco Bar
  • Sunday - Pizza from a Local Restaurant
  • Monday - Pesto Chicken, Pasta w/ Parsley & Lemon, Green Beans
  • Tuesday - Tacos
  • Wednesday - Oven Baked "Fried" Chicken w/ Mac & Cheese
  • Thursday - Leftovers or Chicken Taquitos
Snacks for the Week
  • Yogurt, Cheerios, Grape, Blueberries
  • Also Available: carrots, popcorn, cheese sticks, nuts, pretzels, etc
This was a MASSIVE bunch of parsley - I frozen some and kept some out for this week.

Food for Sharing
My Dad will join us for dinner on Wednesday night for Mac & Cheese and we brought taco meat, taco shells, cheese, and sour cream for our family's taco bar/ game day.

What's on your menu for the week?

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