|This week's ingredients: Roma tomatoes, a bell pepper, an onion, mushrooms,|
teeny tomatoes, a can of canellini beans, spinach, arugula, and kale.
Not shown: some 2% milk and various seasonings and stuff.
As usual, this food prepping is (mostly) for me -- it lets me get more vegetables in my diet without taking away (in important ways) from what my husband, Patrick, and I have together. What I aim to prep is: an interesting salad for at least 4 lunches (it will replace a half-serving of our usual leftovers), something to replace my bowl of cereal at breakfast, something to replace one (of three) fish patties when we have fish a couple of times a week, and (maybe) a snack.
|What I made.|
- Marinated White Bean Salad -- the four jars have the white beans marinating in a vinaigrette, some sliced onion, and some teeny tomatoes. The four flat containers next to it have (mostly) arugula and some spinach. At lunch, the jar of salad fixin's gets dumped over the greens.
- Spinach and Mushroom "Gratin" -- In the rectangular dish in the middle I have what is almost certainly a very light gratin of mushrooms and spinach with a bit of a milky sauce. This is two servings and is my fish replacer.
- Baked Eggs with Vegetables -- this will have some assembly required every morning. The two round dishes on the right have some roasted vegetables (onion and red pepper in the top one, tomatoes in the bottom) for this. (This is veggies for four servings.) In the mornings, vegetables and an egg (and some parmesan cheese) will go into a ramekin and bake until the egg is done nicely. (I did this back in my first week of food prepping like this and it worked out just fine.)