Meals We Prepped #5

We did our quick trip to Winco Friday evening as we were in the area and our Saturday was looking a bit hectic with a schedule change and several activities on the docket.  I didn't do any meal prepping on Saturday either.  We came home Saturday pooped out and happy to know there was a buffet of leftovers in the fridge for supper.

Sunday morning I pulled out the piece of pot roast I'd set aside in the freezer the week before, two small packages of ground beef and a package of chicken breast I'd already cut into pieces.  I let them thaw and then I got to work.

First up was to prepare the stroganoff using the pot roast.  I sliced up an 8 ox package of baby portabella mushrooms and finely diced half a small onion.  

I sautéed that in olive oil and then added two heaping tablespoons of flour and about 3 cups of milk.  I seasoned it with salt, pepper and onion powder and let it come to a boil and thicken.  I shredded the roast and added it to the mushroom sauce.  

I let that simmer about ten minutes before removing it from the burner and stirring in a cup of sour cream.

Next I quickly put together the tater tot casserole by patting a pound and a half of ground beef into the bottom of a baking dish.  I topped that with a can of cream of mushroom soup, then peas & carrots and topped it with tater tots.  I covered the pan with foil and put it into the refrigerator.

The girls took over and made a pan of rice and cooked a bag of egg noodles.  They washed the green beans I had leftover from last week and we steamed those to go with the stroganoff instead of sautéing the squash.  We quickly cleaned up the kitchen and enjoyed an early Sunday supper.

Sunday - Beef stroganoff and green beans for our Sunday dinner with plenty of leftovers for another day.

Monday - I cooked up the cubed chicken with some teriyaki sauce I had bought at the dollar store, reheated the rice in the microwave for 5 minutes and made a quick green salad.  Dinner was ready in 15 minutes.

Tuesday - I reheated the leftover stroganoff and the green beans in the microwave.  Dinner was ready in 10 minutes.

Look how crispy those tater tots are!

Wednesday - I put the tater tot casserole in the convection oven for 50 minutes to bake while I went to pick up my daughter from cheer practice.  My oldest was home so I didn't need to worry about leaving an unattended oven.  I served it with leftover salad.

Thursday - The girls made breakfast burritos by scrambling some eggs and cooked pork sausage together.  We topped that with cheese and salsa.  I opened a can of peaches to go with it.  Dinner was ready in 10 minutes.

Friday - In the morning I boiled a package of bow tie pasta, rinsed it with some cold water and put it in the refrigerator.  When I got home I cut up some veggies and put together a quick salad with some Roasted Red Pepper salad dressing.  I sautéed some frozen shrimp I had in the freezer to serve alongside.  Dinner was ready in 15 minutes!

Saturday - I still had hotdog buns and wieners left from the week before.  We baked a small pan of leftover tater tots to go with and a little green salad of lettuce and tomato.  Super quick and the kids loved it.

Every week I find myself excited about the meals we get to eat and even the shopping and meal prepping too.  The girls help out which makes the process even easier and we are having fun too.  They enjoy going to the grocery store, helping to plan the menus, as well as the cooking.

We all continue to appreciate a cleaner kitchen and less dishes to wash during the week.  Have any of you tried to do a little meal prepping lately?