This post may contain affiliate links. Read our disclosure here.
After many weeks of feeling like I was cobbling together meal ideas at the last minute, I finally took time this week to do some meal prep. This included some actual meals as well as snacks for my family. Here’s what I made for this week’s meal prep!
This Week’s Meal Prep: Enchiladas, Energy Bites, and More!
Meal prep looks different for every family, because we all have different schedules and different nutritional goals and different budgets. Here’s what went into my decision on what to meal prep this week.
- a meal or two for my family to eat while I am out of town this weekend
- snacks
- something to use up very ripe bananas
- a protein-heavy lunch option for me and my husband
With those goals in mind, I settled on the following list of things to prep:
- Turkey Lasagna Casserole
- Banana Yogurt Cake
- Energy Bites
- Chicken Enchiladas
- Shredded chicken for future meals
- Ground turkey for future meals
Note: I did tweak a few recipes and I’ll share as I go!
One important part of meal prep if you want to be efficient is doing things in an order that maximizes time! I started by getting the banana yogurt cake mixed up.
I doubled the recipe because I had so many ripe bananas!
While I was mixing up the cake, I also went ahead and started browning some ground turkey.
The cake was pretty easy to mix up, and I also added some chocolate chips because chocolate chips make everything better.
The turkey had been frozen so was taking a while to brown, so I stirred that occasionally and also got to work on the energy bites. My kids had been asking for these and I was glad to finally be able to get them made.
The turkey finally finished browning, so I paused on the energy bites and split the turkey in half. I saved part of it for a future recipe and put it in the freezer.
At this point, the banana yogurt cake was done! Although it says it’s a cake, I planned to use it for an afternoon snack.
I then finished mixing up the energy bites. This was half of them, and they all went in the fridge.
With the other half of the ground turkey, I made the components of the turkey lasagna casserole and divided it into containers. Then I took a break and ate one for lunch!
Before I started all the meal prep, I had made a trip to Sam’s Club. I got four rotisserie chickens. Two of them went into still-warm oven to stay warm until dinner.
The other two had future purposes. I took all the meat off the bones and shredded the chicken in my KitchenAid.
I froze half the meat to use in some kind of recipe next week.
And with the rest of the meat, I made two pans of chicken enchiladas that my family can cook this week when I’m out of town.
When all was said and done, I had several days’ of lunch prepped, two different snacks, one dinner, and meat ready for two additional dinners. It took me about two hours, but it was well worth it!
