The Weekly Prep | Week of 9/15

Every Sunday I prep a few things to get me through the week. Since I only cook for myself, I stick with one breakfast, one lunch, and one dinner. I like to keep meals fun and varied, while still being affordable and realistic. This week, prep time for all three meals took about 1½ hours, and the total came in under $100 for the week.

Here’s what I made:

Breakfast: Bagels with cream cheese and fruit.

Sola Bagels + chive whipped cream cheese or peanut butter with fruit on the side. This has been my go-to quick breakfast. I love that these bagels are so high in fiber and protein.

Lunch: Asian Chicken Quinoa Salad

Ingredients:

• 1 rotisserie chicken, shredded

• 2 cups cooked quinoa

• 1 bag shredded red cabbage

• 1 bag slaw mix

• ½ bunch fresh cilantro, chopped

• Asian sesame dressing (store-bought or homemade)

• ½ cup sliced almonds

How to make it:

1. Cook quinoa according to package directions and let cool.

2. In a large bowl, combine quinoa, shredded cabbage, slaw mix, cilantro, and shredded chicken.

3. Toss with Asian sesame dressing until evenly coated.

4. Store in 4-5 containers for the week.

5. Before serving, top with sliced almonds for crunch.

Dinner: Taco Loaded Potato Bowl with Chipotle Sauce

Ingredients:

• 4–5 medium russet potatoes, chopped

• 1 lb ground turkey

• 1 packet taco seasoning

• Package of mixed greens

• Pico de Gallo: 3 tomatoes, 1 small onion, 1 jalapeño, handful of cilantro, juice of 1 lime, pinch of salt

• Chipotle Sauce:

  • ½ cup Greek yogurt

  • ¼ cup light mayo

  • 3 chipotle peppers in adobo

  • Juice of 1 lime

  • Garlic powder + pinch of salt

How to make it:

1. Roast potatoes at 400°F for 25–30 minutes with olive oil, salt, and pepper until crispy.

2. Cook ground turkey in a skillet with taco seasoning until browned.

3. Make the pico by chopping tomatoes, onion, jalapeño, and cilantro, then mixing with lime juice and salt.

4. Blend together the chipotle sauce ingredients until smooth.

5. Assemble bowls with a base of mixed greens as the base, roasted potatoes, taco-seasoned turkey, pico, and a drizzle of chipotle sauce.

Grocery List:

Produce

• Fruit of choice

• 1 bag shredded red cabbage

• 1 bag slaw mix

• 1 bunch cilantro

• 3 tomatoes

• 1 small onion

• 1 jalapeño

• 2 limes

• 4–5 medium russet potatoes

• Mixed greens (1 package)

Protein/Dairy

• Sola protein bagels

• Chive whipped cream cheese

• 1 rotisserie chicken

• 1 lb ground turkey

• Greek yogurt (plain)

• Light mayo

Pantry

• Quinoa

• Asian sesame dressing

• Sliced almonds (½ cup)

• Taco seasoning packet

• Chipotle peppers in adobo

• Olive oil, salt, pepper, garlic powder