When meal prepping, I try to use my Instant Pot any chance I get because it saves me so much time in the kitchen!
Here’s what’s on the menu this week!
Breakfast: Hearty strawberry baked oatmeal with pecans and chia seeds
Lunch: Moroccan stew over brown rice with olives from The First Mess Cookbook
Dinner: Creamy quinoa and white bean risotto with Brussels sprouts and broccoli from The First Mess Cookbook
Meal prepping tip
Set out all your ingredients beforehand. This will help streamline your process and make you much more time efficient in the kitchen!
Now my fridge is stocked and ready for the week!