The heat wave has continued, along with week 1 of the NFL so this week I was definitely motivated to plan my meal prep to be done as quickly as possible and involve as little cooking as possible. So this week, I made quinoa salad, chicken breast, and added a side of Farmhouse Sauerkraut.
Here is my little meal prep station. I set out my folding table, a cutting area for meat, one for veggies, and watch something on the ipad during the process (in this picture: Masterchef)
Here are the veggies cut up for the quinoa salad: half a red bell pepper, half a cucumber, quarter of a red onion, some leftover cherry tomatoes I had from the previous week. I then sliced up the rest of the bell pepper, cucumber, and onion so I can throw those on salads during dinner for the week. For the salad, I tossed all of this with cooked quinoa (however much I got out of 1 cup of dry quinoa), 2 oz of feta cheese, some lime juice, salt and pepper. I also added a touch of tumeric, cumin, and paprika for flavor.
I tried something a little different for the chicken this week to see how it would turn out. I pounded the chicken breast so they were about a half inch thick and even (as always.) I then sprinkled some adobo seasoning, salt, and pepper on both sides. I then broiled it in my convection oven for about 7 minutes (sorry, didn’t keep track! I just put it in and checked on it periodically until it looked done.). After I let it rest for a couple minutes I sliced it up and portioned it into my lunch boxes for the week. I’m planning on eating everything cold this week.
This is how the final lunch looks up close:
It is probably worth noting that I almost always have snacks on hand/prepped such as: precooked bacon (Just heat it up for 25-30 seconds in the microwave), snacking cheese, hard boiled eggs, protein waffles, ezekiel bread, rice cakes, nut butter.. I often supplement my prepped lunch with these if I am still hungry, but I almost always snack on something an hour or 2 after eating lunch as well.