Now that I’m back to work after baby, I’m trying out once a week cooking. I grocery shop and prep / cook meals on the weekend so that eating during the week can be quick…with much less mess. I’m also trying to prep one veggie to eat off of for the week in addition to chopping toppings for salads throughout the week. I’ve been posting the pictures on Instagram because I love to chop, and I think the veggies are beautiful!
Last week, I made fajita peppers. I sauteed red, yellow, and orange bell peppers and onions in olive oil with fajita seasoning. I enjoyed them during the week on burritos, salads, and mixed in my chili mac. The previous week, I roasted zucchini with herbs and ate it as a side dish for several nights. I also put it in my tacos one night. I made hummus and chopped up carrot and celery sticks for weekday snacks, too. Prepping and even cooking veggies ahead of time makes it much more likely that I’ll eat them (and that they won’t go bad!).
I really enjoyed the huge batch of freezer cooking I did before baby. I promise to do a recap of how it all worked out, and I hope to do that again, too. It’s so easy just to grab something out of the fridge and start eating right away.
If cooking a week’s worth of meals isn’t up your alley, you might try meal planning instead. There are so many resources out there for it if you do a little digging. I follow several bloggers that post their meal plan for the week. That’s a great place to get new ideas.