This was an easy meal prep to get me back on track with my routine. Learn my process of meal planning and meal prepping here.
The Menu
Monday – Crawfish Etouffee, Rice, Salad
Tuesday – Brick Chicken, Butternut Squash Puree, Salad
Wednesday – My friend brought us her grandmother’s Swedish Beef Stew served over low-carb pasta and a salad
Thursday – Mexican Stuffed Peppers, Leftover Spinach Casserole, Salad,
Friday – Kentucky Hot Browns, Salad
Saturday – Ordered takeout from our favorite Mexican restaurant
Sunday – Leftovers
Breakfast – Eggs, bacon, sausage, hash browns
Lunch – Curried Chicken Salad
Snacks – Pumpkin Pie Dip with Simple Mills Graham cookies, Cheese and crackers
Thawing
Crawfish Tail Meat – Crawfish Etouffee
Bone-In Chicken Breasts – Brick Chicken
Bacon – Kentucky Hot Browns
Smoked Turkey Breast – Kentucky Hot Browns
Rice – Crawfish Etouffee
Ground Beef – Mexican Stuffed Peppers
Ham – Kentucky Hot Browns
Chopping
Onion – Crawfish Etouffee, Mexican Stuffed Peppers
Green Pepper – Crawfish Etouffee
Celery – Curry Chicken Salad, Crawfish Etouffee
Slicing
Green Onion – Curry Chicken Salad
Green Grapes – Curry Chicken Salad
Lemon – Brick Chicken
Preparing
Soak Crawfish in Milk – Crawfish Etouffee
Roast Butternut Squash – Butternut Squash Puree
Making Ahead
Butternut Squash Puree
Curried Chicken Salad
Pumpkin Pie Dip
Food Preservation and Kitchen Tasks
Refilled popcorn canister
Pitted some cherries
Consolidated opened containers: Lemon juice, horseradish
Took inventory of freezers
