I never thought I’d be saying this, but I need more frozen food in my life. Because while I’ve gotten really good at buying exactly what I need for the week (nothing more), I’ve also gotten really bad at having things on-hand for times when I don’t have a meal planned. My Monday-through-Friday- morning-through-afternoon meals are easy, but when I don’t plan for a night, we’re screwed. Or eating oatmeal…
So I’ve given up my qualms about frozen food and have submitted — but not just to Lean Cuisines or frozen pizzas. I’ve purchased things like turkey burgers, whole wheat vegan pizzas, and random veggies that I can use to create something or doctor up.
Here’s what’s on the menu for Monday through Friday, AM to afternoon-PM. I’ll make sure to share some of my TBD-dinner options along the way.
Breakfast – Green smoothie + iced coffee
Snack 1 – Cantaloupe with cottage cheese
Lunch – Cucumber Basil Egg-Salad Salad with chicken
Snack 2 – Greek yogurt with frozen berries
Dinner – TBD
Green Smoothie – simplified
2 cups unsweetened vanilla almond milk
2 large handfuls of spinach
1 cup frozen tropical fruit
1 handful ice cubes
- Place everything in a blender and blend until you reach a nice and smooth consistency.
- Optional: top off with a sprinkle of granola (as pictured).
Cantaloupe with cottage cheese
1/2 cup fat-free cottage cheese
- Remove seeds from the cantaloupe. Add in a scoop of cottage cheese.
Cucumber Basil Egg-Salad Salad
For the egg-salad:
12 hard-boiled eggs (cooked using this recipe)
1 cup 0% Greek yogurt
1 Tbsp. lemon juice
2 Tsp. Dijon mustard
1 cucumber, chopped
6 Tbsp. basil, finely chopped
Salt and pepper
For the salad:
1/2 cup grain (quinoa, barley, farro, etc. — I used Trader Joe’s Harvest Grains Blend)
1 heart of romaine, chopped
1/2 cup cherry tomatoes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar.
- Remove shells from eggs. Then, in a large bowl, mash the hard-boiled eggs.
- Add Greek yogurt, lemon juice and Dijon mustard, and mix until well incorporated.
- Stir in the cucumber and basil. Season with salt and pepper, to taste. Set aside.
- Cook grains according to directions. Add 1/2 cup to the bottom of your container.
- Top with romaine lettuce and cherry tomatoes.
- Dress with olive oil and balsamic.*
- Add 1/2 cup of egg salad mixture to top.*
- Optional: add additional protein such as chicken.
*Fresh tip: To keep this salad fresh, I add the dressing (olive oil and balsamic vinegar) and egg salad the night before, or morning-of.