Organised mum shares EXACTLY what she prepares for her family
Your ultimate guide to meal prep: Mum, 30, shares EXACTLY what she makes for her family to keep them healthy ahead of the new school term
- Steph Pase, 30, has revealed what she meal preps each week for her family
- The Sydney mum shared a video on YouTube detailing the meals
- Some dishes included chicken and sweet potato curry and salmon with salad
- Steph often cooks ‘components’ of meals to be versatile if needed
- She said planning ahead saves time and money during the week
An organised mother-of-two has shared a detailed insight into the healthy meals she prepares in advance for her family, ahead of the new school term.
Steph Pase, 30, from Sydney, posted a video on her YouTube channel and outlined how she meal plans each week.
‘I generally like to have sources of protein, things I can throw into salads and have everything pre-chopped or pre-made – it just makes life a lot easier [and] makes the week run smoother,’ Steph said in the video.
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Steph Pase, 30, from Sydney, posted a video on her YouTube channel and outlined how she meal plans each week
‘I generally do like to have sources of protein, things I can throw into salads and having everything pre-chopped or pre-made – it just makes life a lot easier, it makes the week run smoother,’ she said in the video
Steph first plans her meals and shopping list prior to going to the supermarket to ensure she sticks to a budget and only purchases what she needs.
Using her planner, she writes down the lunches and dinners for each day – such as Mexican stuffed capsicums, homemade burgers and salad and chicken with sweet potato curry.
She buys the food from Woolworths and her local fruit and vegetable shop, then ensures the fresh produce is washed before it is prepped.
With meats and protein, Steph allows up to three days worth to stay in the fridge otherwise it is frozen in the freezer for a later date.
Whereas softer fruits and vegetables are best to be eaten within one to three days.
Rather than cooking the whole meal, Steph said she cooks ‘components’ of meals, such as the protein, in order to be versatile if needed.
Planning ahead and cooking in advance not only saves time during the week but it also limits food wastage.
As well as writing the meals down in her weekly dairy, Steph also uses a fridge planner and calendar to display the dishes.
With meats and protein, Steph allows up to three days worth to stay in the fridge otherwise it is frozen in the freezer for a later date
STEPH’S WEEKLY MEAL PLAN
Monday – homemade burgers
Tuesday – chicken and sweet potato curry
Wednesday – Mexican stuffed capsicums
Thursday – salmon and salad
Friday – leftovers
Saturday – meatballs
Sunday – pork tacos
Source: Steph Pase/YouTube
‘If you are new to meal planning, I know it can feel really repetitive, we do tend to eat the same dinners each week, but one big tip that’s helped me a lot is recipes,’ she said.
Steph recommends searching for recipes suited to your family and personal taste as well as having a recipe book.
The Sydney mum is so organised she has a recipe folder that is split into different categories – such as pasta, stir fries, Mexican, seafood and soups.
The Sydney mum is so organised she has a recipe folder that is split into different categories – such as pasta, stir fries, Mexican, seafood and soup
Steph’s slow cooked pulled pork recipe
1 Cup Beef Stock (alternatively Vegetable or Chicken work fine too)
1/4 Cup Olive Oil
1 jar Passata Sauce
2 Cloves of crushed Garlic (or Garlic Powder)
2-3 teaspoons Mixed Herbs
2 teaspoon Parsley (fresh or packet)
1/4 Chopped Onion (optional)
Firstly cut off the layer of fat from the pork (if you wish to make crackling keep it and make prior to serving, or discard)
Place pork shoulder in the slow cooker
In a bowl mix together; Stock, Olive Oil, Passata Sauce, garlic, mixed herbs, parsley and onion (literally everything!).
Pour over the Pork shoulder
Put slow cooker on LOW for 7-9 hours (depending on the size of the pork)
Once finished use two forks to pull apart (if you wish to make it a bit more crisp, pop on a tray in the oven for 10 minutes on 180).
Then make into tacos, burgers, wraps or anything you wish!
Source: Just Another Mummy Blog
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