My key to a good week, or at least a smoother one, is to carve out time on Sundays to prep food for the week. Sometimes it’s just pre-cooking veggies, other times it’s assembling full meals. This week is going to be busy so I took an hour yesterday to prep lunches for the week.
Rotisserie chicken, carrots and balsamic lime brussel sprouts (recipe later today).
It’s so helpful knowing lunch is packed and ready to go!
Of course I don’t always want to eat the same thing 4 days in a row, or skip every lunch invitation, so I stay flexible and revamp the food into another meal or freeze it for another day.
Three ways to make a whole new dish out of these ingredients:
- Chop the ingredients and add tomato sauce and cheese
- Add the chicken to a salad
- Add the veggies to couscous, quinoa or pasta
Hope you’re ready to tackle a new week, have a great Monday!