Amy Clark

The MomAdvice Make-Ahead 01.30.17

the momadvice make-ahead

My resolution to eat more at home had me prepping some dishes ahead this week. I shared a picture on my IG feed and got a lot of questions about this week’s prep so I thought I’d move that convo over to the blog.

Here were my plans for eating and prepping this week!

Menu Plan

Roast Chicken in Bulk Roast Chicken Wraps (flour or gluten-free tortillas, roast chicken, shredded cheese, spinach, & a drizzle of ranch) with carrot sticks & tortilla chips

Balsamic Pork Loin Recipe from MomAdvice.com Balsamic Pork Loin Sheet Pan Meal

Make-Ahead Brown Rice Taco Bowls (Taco Meat Recipe & Make-Ahead Rice)

homemade tomato soup

toasted cheese sandwiches homemade tomato soup with grilled cheese sandwiches

Creamy Coconut Oatmeal breakfast (or lunch!)- slow cooker creamy coconut steel cut oatmeal

IMG_3357 snack- pumpkin bread (to make gluten-free, I sub with this cup-for-cup flour)

make-ahead january

What To Prep Ahead

1. Prepare oatmeal the night before prep day and turn on low heat as directed. Try this water bath technique for best results. Extra prep credit if you put together baggies of your favorite dried fruits and nuts for topping.

2. Prepare and bake pumpkin bread loaves as directed. Wrap and freeze one loaf (for later) and slice the other loaf and store in an airtight container for the week.

3. Prepare your brown rice in your rice cooker while the loaves are baking. Once it beeps, store cooked rice in an airtight container.

4. Chop veggies for pork loin sheet meal. I did a combo of Brussels Sprouts & Sweet Potatoes this time.  Store Brussels Sprouts separately in an airtight container. Store diced sweet potatoes covered in cold water for 24-48 hours.

5. Prepare the rosemary marinade and store in a separate container. I highly recommend this purchase for quick marinade preparation.

6. Prepare your tomato soup and store in an airtight container. I highly recommend one of these so you don’t have to dirty extra pots.

7. Prepare the taco meat as directed in the recipe. Store in an airtight container.

Once you are done, put those feet up for the rest of the dang week!


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Published January 30, 2018 by:

Amy Clark

Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.

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