struggle_meals_s7_704_weekly-budget_Still_1.png

Weekly Struggle Budget: Thursday Meal Prep

Struggle Meals - "The Weekly Struggle Budget"

Ingredients

Peanut Butter Banana Protein Muffins Breakfast

  • 4 pre-made muffins
  • 1 apple, sliced

Barley & Veggie Grain Bowl Lunch

  • 4 cups cooked barley
  • 4 hard-boiled eggs, sliced
  • 2 cups leftover sheet pan veggies

Dressing

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1/2 clove garlic, grated
  • 2 honey packets
  • Salt and pepper

Barley Tomato and Cauliflower Casserole Dinner

  • 3 butter pats
  • 1 onion, diced
  • 1/4 cup flour
  • 2 cups milk
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • Salt and pepper
  • 6 cups cooked barley
  • 1 head steamed cauliflower, cut into small florets
  • 1 (28-ounce) can diced tomatoes, drained
  • 2 cups shredded cheddar, divided

Steps

Peanut Butter Banana Protein Muffins Breakfast

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

Barley & Veggie Grain Bowl Lunch

  1. Divide barley into 4 bowls and top with sliced eggs and leftover vegetables.

Dressing

  1. Whisk all dressing ingredients together and serve over the grain bowls.

Barley Tomato and Cauliflower Casserole Dinner

  1. Preheat oven to 400 degrees.
  2. To make the bechamel sauce, heat a pot over medium heat; add the butter and melt.
  3. Add the onion and saute for 5 to 7 minutes.
  4. Add the flour and cook for 1 minute.
  5. Whisk in the milk, onion and garlic powders.
  6. Season with salt and simmer until thickened, about 5 to 7 minutes.
  7. In a large bowl, mix barley, bechamel sauce, cauliflower, tomatoes and 1 cup of cheddar.
  8. Pour into a 12-inch cast-iron pan.
  9. Top with remaining cheese and bake for 25 minutes.