Since the new year I have made it a priority to plan our meals ahead of time as much as possible. Now if I was really organized, I would have each meal day planned, but I just am not that organized between work, projects and of course, kids. But what I do plan ahead is easy to grab pre-made options that can be used as the base for any meal. That way whether is be for breakfast, lunch or dinner, I can grab one of my staples, or two or three, and quickly put together a healthy nutritious but most importantly, yummy meal.

Here are some of my favorite pre-made staples:

Every Sunday/Monday I roast a whole chicken. Remove the meat and shred. Then I make chicken stock with the carcass. I store the home-made chicken stock in freezer quart bags. This is my most essential thing to complete. Having shredded chicken meat on hand is a life-saver! Lola was sick last week and requested chicken noodle soup. Because I already had the chicken and chicken stock made, home-made chicken noodle soup took me about 15 minutes!
I soak a few cups of dried beans overnight. The next morning I slow cook the dried beans in our crock pot with some dried herbs and seasonings. Now the chicken might be the most essential thing I do for the family, but dried beans and whole grains are my 2 favorite items I prepare. One of my favorite meals is barley/farro/brown rice topped with beans, avocado, feta cheese, roasted veggies and lots of hot sauce. Yummy. And for breakfast, add an egg of course.
Make a large batch of whole grains. My favorites are brown rice, farro and barley. There are so many options for meals when you have already made grains. Burrito night, burrito in a bowl, a filling salad, fried rice, the options are endless.
If I have time, I like to make a large batch of hummus. Then divide it up into 4 different containers and add different toppings and seasonings to each.
Pesto! It is so easy to make, you can use just about anything, and it freezes beautifully. Don't fret if you do not have the traditional pesto ingredients. Recently I have been making my pesto with winter vegetables. Like this golden beet pesto and kale, parsley pesto. I also never use pine nuts, just too expensive, I prefer to use walnuts. And when making a large batch, use freezer proof containers, fill leaving a 1/2" space, and top with a little olive oil.
Roast some veggies with a little olive oil, ground pepper and kosher salt. They heat up nicely and can be added to any meal. My favorites, are broccoli, carrots, beets, parsnips, and leeks.
Hard boil some eggs. Simple. Easy. And great for on the go.

Do you meal plan? I would love to hear some of your tips!

Weekend Meal Prep