Meal Prep | Week of March 25

March 25 Meal Prep

“There’s not enough space in the fridge for all that food.”

Not all refrigerators are created equal. Some are smaller. Some are bigger.

But how you store your food should still be the same. How you store it is just as important as how you prep it. If you’re a tad on the OCD side (like me), keeping your fridge in tip top shape will help you become organized, keep your food safe from harm, and make life easy when it comes to putting your meals together because everything will be easy to locate with their assigned places.

Best practices of fridge organization:

  • Top Shelf – Tall items (such as milk) and eggs
  • Middle Shelf – Ready to eat foods and drinks
  • Bottom Shelf – Raw meat
  • Crisper Drawers – One for fruit only; one for vegetables only
  • Door – Long shelf life items, such as condiments

How do you organize your fridge?

 

Here’s this week’s meal prep:

Proteins:

  • Ground Beef Meatballs
  • Grilled Sirloin
  • Chicken Breasts with Mushroom Gravy

Vegetables:

  • Steamed Green Beans
  • Kale Salad with Toasted Almonds, Parmesan and Citrus Vinaigrette
  • Mixed Greens
  • Salsa Verde

Carbs:

  • Satsuma Oranges
  • Green Grapes
  • Steamed Rice
  • Tortillas

Example Daily Meal Combos:

  • Breakfast: 3 oz. Ground Beef Meatballs + Steamed Green Beans
  • Lunch: 3 oz. Grilled Sirloin + Mixed Greens + 2 Tortillas + Salsa Verde
  • Dinner: 3 oz. Chicken Breasts with Mushroom Gravy + Kale Salad with Toasted Almonds, Parmesan and Citrus Vinaigrette + Steamed Rice
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