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Weekly Struggle Budget: Monday Meal Prep

Struggle Meals - "The Weekly Struggle Budget"

Ingredients

Overnight Oats Breakfast

  • Pre-soaked oats
  • 2 bananas, sliced
  • 1/3 pound strawberries, sliced

Brisket Sandwiches and Slaw Lunch

  • 4 servings leftover brisket
  • 1 1/2 cups barbecue sauce

Slaw

  • 1 head red cabbage, thinly sliced
  • 2 tablespoons white vinegar
  • 1 cup mayo
  • 1 sugar packet
  • Salt and pepper
  • 4 hoagie rolls

Veggie Chili Dinner

  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1 (28-ounce) can diced tomatoes
  • 2 cups water
  • 4 cups cooked pinto beans
  • 1 pound zucchini, chopped small
  • 1/4 cup cilantro leaves
  • 1 cup shredded cheddar cheese
  • 1 cup sour cream
  • 3 scallions, chopped

Steps

Overnight Oats Breakfast

  1. Remove pre-soaked oats from refrigerator.
  2. Separate into bowls and top with bananas and strawberries.

Brisket Sandwiches and Slaw Lunch

  1. First, make the slaw.
  2. Shred the brisket and heat it up in a skillet with barbecue sauce.
  3. Top each bun with brisket and slaw.

Slaw

  1. Whisk together the mayo, vinegar, sugar, salt and pepper.
  2. Toss with shredded cabbage.

Veggie Chili Dinner

  1. Heat a large soup pot over medium heat.
  2. Add the onion, carrots and bell pepper.
  3. Saute for 5 to 7 minutes, then stir in the spices.
  4. Add the tomatoes, water and beans, bring to a boil and turn down to simmer for 30 minutes.
  5. Stir the zucchini in the last 10 minutes of cooking.
  6. Stir in cilantro leaves.
  7. Serve garnished with sour cream and scallions with leftover slaw on the side. Reserve leftovers for later in the week.