Motor & Mosey

In my opinion, the old adage “variety is the spice of life” could not be more true. Unfortunately, meal prepping for a busy week on a budget can end up being repetitious instead of delicious.

On Sundays, I typically pack up my 5 lunch meals for the week. Usually I cook something lunch-worthy in bulk, pack it into cute containers with some veggies and call it a week. While it is efficient, this approach results in me going through a cycle of meal prep emotions during the week:

1. Pride: I am SO proud of myself when I finish meal prep on a Sunday. I stand back and admire my handiwork: 5 perfect little containers of lunch. I think to myself “Look at you miss adult, healthy homemade meals for the week, what a domestic goddess you are.”

2. Satisfaction: Day 1 and 2, I am completely satisfied with the delicious creation I have packed for myself. Day 1 is a treat because this will be the first taste of my yummy lunch, and day 2 I am fueled by nostalgia “Oooo how yum was lunch yesterday!” Also, I am saving time and money, so I am all-around satisfied with myself.

3. Despair: Around day 3 or 4 of eating the same meal, I hit a deep level of despair. I look down at my lunch with sad eyes, knowing that my taste buds have become immune to this once delicious food.

4. Rejection: Meal 5 is generally just rejected. I take it out of the fridge. Stare at it. Possibly make an attempt to eat it… until a coworker pops into my office and utters the word “tacos?” Then it is just game over.

This week I am working on revamping the cycle. Still buying proteins in larger quantities to maintain the cost effective nature of meal prep, but small batch marinating with different flavors. Thus creating a cycle of emotions 1 and 2 (pride and satisfaction), and cutting out the despair and rejection.

Teriyaki Skirt Steak

I keep homemade teriyaki on hand at all times. It is simple to make and works as a great marinade and sauce for so many applications.

2 cups raw sugar
2 cups soy sauce
2 cloves garlic, smashed
1 tbsp fresh ginger, thin sliced
1/4 dry sherry

Combine all ingredients in a small sauce pan. Simmer until sugar is dissolved, stirring often. Let simmer for approx. 5 min to thicken. Cool before using on raw proteins as a marinade. I will throw in some additional garlic during the marinate process for extra flavor.

Chili Lime Skirt Steak

This is one of my very favorite. So yummy on salads or with black beans, avocado and onion.

Juice from 1 lime
2 tbsp olive oil
2 tbsp dried onion
1 tsp granulated garlic
1 tsp paprika
1 tsp chili powder
1/2 tsp red pepper flakes (I do NOT like spicy, so you could absolutely add more)
1/2 tsp sea salt
1/2 tsp black pepper

Garlic Pepper Chicken

I try to keep a fairly neutrally seasoned chicken on hand at all times. By keeping this marinade simple but still flavorful it can be adapted for use with several other flavors; mexican, asian, italian, you name it.

3 tbsp olive oil
2 large cloves garlic, minced
1 tsp onion powder
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp red chili flakes