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January 15, 2020
There's a reason why meal prep is such a trendy buzzword these days. Prepping your meals for the week truly helps you save Time, Money, and Sanity!
It's all about pre-planning your meals in advance, compiling one comprehensive grocery list for one smart grocery shop, and tackling a meal prep that will make the rest of your week stress-free. I generally just prep dinners as that is my biggest stress, but 90% of the time there are some leftovers that I can repurpose into school/work lunches. That's when I really reap the benefits of my Sunday prep!
I've recently discovered the Rubbermaid TakeAlongs® Meal Prep containers and they're the perfect addition to my meal prep repertoire. They make portioning out lunches so simple with convenient dividers! I love that they're dishwasher safe, microwave, and freezer safe -plus they're BPA free! They come in all shapes and sizes for lunches, snacks, and everything in between.
If you take on one New Years resolution this year give meal prep a try. You will reap the benefits all week long and enjoy life without stressing about the constant what's for dinner (or lunch!).
Here's a great meatball recipe to get you started on your meal prep journey. They last beautifully in the fridge for 3-4 days, and freeze beautifully. Did I mention that both kids and adults LOVE them? Now that's a win!
Happy New Year’s Friends!
Sauce: 2 tablespoons cooking oil 1/2 medium onion, finely diced 2 cloves garlic, minced 1/2 cup white wine 2 jars marinara sauce 1/4 cup teriyaki sauce
Meatballs: 1 clove garlic, minced 1/2 medium onion, finely diced 2.5 lb ground beef 1/4 cup parsley, finely chopped 2 eggs 3/4 teaspoon salt 1/2 teaspoon black pepper 1/2 cup almond milk 3 slices whole wheat sandwich bread, broken up
INSTRUCTIONS- In a large pot, sauté the onions and garlic until golden brown. Deglaze with the white wine, stirring around until most of the wine is absorbed. Add in the marinara and teriyaki and bring to a very low simmer. To make the the meatballs: In a large bowl mix together the garlic, onions, beef, parsley, eggs, salt, and pepper. In a small bowl crumble the bread into the milk and let it absorb the liquid. Pour the whole mixture into the meatball mixture and blend together until incorporated. Roll out meatballs and place into sauce. Keep mixing around very gently to completely submerge in the sauce. Let simmer 30-40 minutes. Serve over right or pasta.
This blog post is sponsored by Rubbermaid®
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