This Week's Food Prep
What we ate the week of Labor Day
This week’s food prep was inspired by a bunch of produce I had in my fridge and my shock when buying a burrito bowl at Chipolte for my son cost me $18.
Here’s what got us through the week:
Chipolte chicken copy cat - my son used this for his lunches all week.
Black beans from the instapot - lunch for my daughter and I
Corn chowder - used some aging corn on the cob and some leftover baked potatoes to Frankenstein this and it made a great dinner.
Roasted mushrooms (air fryer)- I cooked these in the air fryer and then we used them to top grilled steaks and scrambled eggs. Fancy!
Air fried tofu - when my daughter needs a protein hit after practice
Zucchini - I had to use this but honestly couldn’t face eating another zucchini dish so froze it all. I’ll be thankful in February.
Watermelon juice - we had so much left from last week I pureed and strained the juice and then mixed it with seltzer throughout the week.
Rice - not pictured because I forgot to make it when I was doing most of the prep. This is a must for us though. We paired it with the chicken and the beans for lunches.
Plus I washed and prepped a ton of fruit.
That’s it. We were well fed this week with this plus some proteins I pulled out of the freezer. (Full disclosure I did order pizza on back to school night.)