Sunday Meal Prep has been on hiatus for the past few weeks – I have a tendency to put everything into Tupperware before remembering to take a picture! This week I remembered and am super excited about the menu for the week ahead and hope it’ll give you some inspiration for your menu planning as well!

Here’s what I made this week:

Breakfast: Apricot Macadamia Nut Oatmeal Bake – I’ll have this with a cup of coffee (or 3) and a side of full-fat greek yogurt. Oatmeal bakes are so filling and really highlight whatever fruit I pick up at the farmer’s market!

Lunch: Mediterranean-Stuffed Chicken Breast with Roasted Sweet Potatoes and Balsamic Snap Peas. I can’t get over how much I love the sugar snap peas, I mixed up a simple olive/oil-balsamic dressing and it adds so much flavor!

Dinner: Turkey Meatballs in a Tomato Sauce, served with Spinach Parmesan Polenta. If you don’t normally cook polenta, you have t give it a try – it takes less than 5 minutes to cook, takes on whatever flavors you add to it and keeps you full forever!

I’m also trying to grow an herb garden (as you can probably see), I’m starting with basil and chives – it’s currently not a roaring success but here’s hoping it stays alive for the near future!

Cheers to SMP!

CHH