Not bad for prep with no day off!

It's time for tech!

Today was supposed to have been the day off, but we had to work all day, because reasons. After work, I had a quick mental list to run down for meal prep and I popped by the grocery store on the way home to grab a few things to supplement a solid pull from the freezer.

I am not doing individual posts this week because it has been an incredibly long day and longer days are upon us. So here are some details...

It's tech, so light dinners are over. Now, it's All Fuel All The Time!

I decided to pull 4 portions of shrimp and sausage gumbo from the freezer, as well as four portions of pot roast. I wanted to pull together a fresh salad in a hurry to have a nice balance. I have eggs at home, so I grabbed chick peas, romaine lettuce, grape tomatoes, cucumber, and sweet peppers from the grocery store, as well as a couple of bananas... I had a scheme to use up the turkey bacon left over from last week's breakfast tacos (which were AMAZING, by the way) in overnight oats with peanut butter and banana.

So when I got home, I steamed some rice to pair with the gumbo, boiled some eggs for salads, and threw the bacon in the oven.

Then I rinsed the beans, and divided them between my salad containers, and chopped up the salad veggies. For salads, I wait til everything else is in the container, then layer the lettuce on top so it doesn't get crushed waiting for a couple of days in the fridge to be enjoyed. When the eggs were done, I drained them and dropped some ice over them to cool them off quickly, then peeled them, added them and then the lettuce to the containers, and the salads were done! Dressing is four small containers each with: 1 tbsp olive oil, 2 tbsp red wine vinegar (love me some red wine vinegar), and 1 tsp of whole grain mustard, plus salt and fresh ground pepper.

I portioned out 1/2 cup oatmeal, 1 cup water, 1 tbsp of peanut butter, 1/3 of a banana (chopped), and 1.5 slices of turkey bacon into each breakfast container, and into the fridge those went.

Then I portioned the done-by-now rice into 3-cup containers, and transferred the gumbo to the fridge to defrost along with the pot roasts. When the gumbo has defrosted, I'll portion it out to the containers that have the rice.

In less than an hour, a week of food!

Here is what I've prepped this week!

• breakfasts: overnight oats with turkey bacon, peanut butter, and banana
• lunch/dinner: salads with hard-boiled egg, chick peas, sweet pepper, grape tomatoes, cucumbers and a red-wine vinaigrette
• lunch/dinner: shrimp and sausage gumbo
• lunch/dinner: pot roast
• snacks: will be everywhere at work!

How much did I spend? Here are the grand totals:

Total monies spent for the entire week of meals: $30.65

Average monies: $4.38/day

No time? No problem. Onward!