You are here

Prep-Now, Eat Later Meal Plan

Too often tempted by unhealthy -- not to mention budget-busting -- takeout? Try this: Buy, prep, and store enough food in one afternoon to last the whole week. Here, make-ahead suggestions from celebrity fitness trainer Kathy Kaehler, who feeds her family of five with the fare below.

4 eggs Hard-boil and peel.
2 boneless, skinless chicken breasts Poach in chicken stock, cut into strips.
1/2 lb ground turkey Brown with chopped onion and garlic to taste.
4 oz low-fat cheddar cheese Shred.
6 1/2 crowns broccoli Wash and cut into bite-size florets.
2 crowns cauliflower Wash and cut into bite-size florets.
4 carrots Wash and shred.
2 containers cherry tomatoes Wash and slice in half. (Not for kids under 5.)
1 head romaine lettuce Wash and dry.
2 onions Slice one, chop the other.
3 bunches of greens (such as spinach or kale) Wash, chop, and sauté in 1 tablespoon of olive oil, along with 1 chopped onion and chopped garlic to taste.
Pasta (whole-grain, if your kids will go for it) Cook two different kinds (1 box each); toss with a sprinkle of olive oil.
Brown rice Cook 3 cups.

comments