Weekly Meal Prep – Roasting Veggies
Sunday afternoon is usually the day I dedicate a couple hours to meal prep for the week. I often hard-boil and peel a punch of eggs, roast veggies to use in a variety of lunches and dinners, wash and chop raw veggies for snacks and salads and sometimes bake a loaf of bread or some muffins. Since everything is already out of the cupboard and I’m making a mess of the kitchen, it feels a bit more efficient than doing all those tasks separately later in the week. It also seems to make our work week a lot less hectic – meals are easier to assemble and we are less likely snack on junky foods when healthy options are ready to eat.
Yesterday, I roasted a bunch of veggies, in part to get them ready for meals, and in part to use up a few that were on their last legs – the acorn squash and eggplant. I washed and chopped everything up, then tossed it with 2 tablespoons of homemade vinaigrette dressing and popped them in the oven for about 45 minutes at 375. I used a large Pyrex dish that has its own lid so I didn’t even have to find a new container to store them in the fridge. We’ll enjoy these veggies this week with roasted chickpeas and brown rice for dinner, with raw kale or romaine in salads and some will rolled up in tortillas and eaten on taco night. :)
Do you do weekly meal prep at the start of each week?
- Posted on August 5th, 2013