How To Meal Prep For The Week | Vegetarian Lunch Meal Prep | Easy Lunch Meal Prep Plan

Sunday is a reset day for me especially when it comes to lunch meal prep. And I have an easy meal prep plan that I follow each week to ensure we have a meal ready for us once lunch time rolls around. In this meal prep plan you’ll see what I eat in a day when it comes to lunches. For this meal plan you’ll find vegetarian ideas for a delicious lunch along with some lunches that include chicken and beef. How To Meal Prep For The Week shouldn’t be hard so lets see how easy it is.

xoxo, Sherri
wrap master-
salad spinner-

pico de gallo- {big batch}

8 cans Rotel no salt, drained
1 bunch cilantro chopped
1/2 red onion chopped
lemon pepper seasoning
salt and pepper to taste
enough sugar to cut the bitterness of the tomatoes
juice of 1 lime

chick pea salad-

2 cans chick peas- drained
cherry tomatoes, halved
1/2 red onion chopped
2 tbls. tahini
3 tbls olive oil
1 tsp coriander
1 tsp dried rosemary
1 tsp dried parsley
juice of 1/2 lemon or lime
1/2 tsp crushed red pepper or more if you like a little heat
Mix, chill and eat.
(You can also mash some of the chickpeas before adding the tomatoes to make it more of a sandwich spread)

Roasted Frozen Veggies-

Frozen Vegetables
Olive Oil/ Avocado Oil
Herbs and Spices of your choice

Line a baking sheet with parchment paper or aluminum foil.
Spray with cooking spray.
Pour partially frozen vegetables onto baking sheet, drizzle with olive oil, and season with salt and pepper, herbs and spices.

Roast veggies @ 425 degrees for 20-25 mins. Flip veggies once during roasting processing.
Video Rating: / 5