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Weekly Struggle Budget: Saturday Meal Prep

Struggle Meals - "The Weekly Struggle Budget"

Ingredients

Peanut Butter Banana Protein Muffins Breakfast

  • 4 pre-made muffins
  • 1 apple, sliced

Panzanella Salad Lunch

  • Leftover garlic bread
  • Salt and pepper
  • 1 cucumber, chopped
  • 1 pint cherry tomatoes
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cups beans

Dressing

  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 1 honey packet, optional
  • Salt and pepper

Leftover Stuffed Peppers Dinner

  • 4 red bell peppers
  • 4 servings leftover barley casserole
  • 8 slices cheese
  • 2 cups beans

Salad

  • 1/2 head romaine lettuce
  • 2 celery stalks, chopped
  • 1 1/2 cups cherry tomatoes, sliced

Dressing

  • 1 lemon
  • 1/4 cup olive oil
  • 1 tablespoon mayonnaise

Steps

Peanut Butter Banana Protein Muffins Breakfast

  1. Serve pre-made muffins alongside sliced apples or other fruit.

Panzanella Salad Lunch

  1. Preheat oven to 375 degrees.
  2. Cut leftover garlic bread into cubes and spread on a baking sheet.
  3. Bake until crisp, about 15 minutes. Set aside to cool.
  4. Combine all the vegetables in a bowl and toss with croutons.

Dressing

  1. Whisk the dressing ingredients together and toss with salad.

Leftover Stuffed Peppers Dinner

  1. Preheat oven to 400 degrees.
  2. Cut the peppers in half lengthwise and scoop out the seeds.
  3. Mix the beans with the leftover barley casserole and fill the peppers.
  4. Top each with a slice of cheese.
  5. Bake 15 to 20 minutes.

Salad

  1. Chop the vegetables and add them to the dressing.

Dressing

  1. Make the dressing in the bottom of your salad bowl by combining lemon juice, olive oil, and mayonnaise.