21 DSD Week 2 Meal Prep

​My meal prep this week took about two hours (see below... I decided to make iced tea and dressing later that day so I added about 20 minutes for those items) but it was a lot more in depth than I normally would do since I usually make breakfasts in the morning and use my crock pot for one of the main entrees. So... keep that in mind if you are planning on making your breakfasts fresh. Honestly, the breakfasts took longer than any of the other meals so I could easily make just the lunches and dinners from this week in a little over an hour or an hour and a half if I needed to double/triple the number of meals prepared to cook for a larger number of people. If two hours doesn't sound like a bad deal to have every meal for the entire week ready to go then you and I are of the same mindset my friend.

For the numbers oriented reader:
I ended up with 15 mains, 7 breakfasts, and enough veggies and salad for myself for the week in under two hours, including salad dressing from scratch. If I was to cook for two it wouldn't take more than 10 minutes longer since doubling a recipe like these doesn't take long. Should I be cooking for a family though I would make an extra main in the crock pot and do the prep on one more that could be in the freezer ready to toss in mid-week... this would, from past experience, take about an additional 20 minutes for 2 extra mains and you would need to re-prep the veggies and breakfasts plus the one crock pot meal mid-week for about another 30-40 minutes total but would garner you: 60 mains, 28 breakfasts and enough salad and chopped fresh veggies for the week for the whole family. This is enough for a family of 4 easily and you are looking at about 3 hours total cook-time for the week... about 8 minutes per meal when you do the math or 2 minutes per serving... not including the chopped veggies which could easily be a snack. If you are making breakfasts fresh then make it 2 hours and 5 minutes per meal or so for the pre-prepared breakfasts plus however long you need for breakfast making in the morning.

​Anywho, now that all the numbers game is taken care of lets get down to what I cooked during meal prep. This week I made: Italian Spice Blend (pg. 208) to use in a recipe, Mustard-Glazed Chicken Thighs (pg. 114), Apple Streusel Egg Muffins (pg. 102), and Green Apple Breakfast Sausage (pg. 94). I also did my own version of the No-Miso Soup on page 164 with what I had on hand "Asian Inspired Shrimp and Zucchini Soup." Additionally I prepped an extra-large salad, tons of sliced veggies including zucchini, peppers, carrots and tomatoes... and some sugar free buffalo ranch dressing as well as iced tea. All in all it was a fairly easy meal prep since the recipes were very easy to follow and uncomplicated.