Meal Prep: Oatmeal & Frijoles Charros

Some weeks I have elaborate meals planned, and my desire to cook and clean remain intact. Other weeks I’d punch myself in the face than cook or clean anything at all.

                Fortunately, Past Me was ready for Future Me: her grocery shopping included things that I could easily throw into a container and call lunch.

                This week’s lunch was a combination of last week’s dinner and fridge/pantry scavenging.

Here’s what I came up with:

Breakfast: Oatmeal with blueberries and brown sugar

Ingredients (4 servings)

1 cup of steel-cut oats, uncooked

4 cups of water

Sprinkle of salt

4 tsps of monkfruit sweetener

4 tsps of brown sugar

8 Tbsp of chopped walnuts

2 cups of blueberries

Directions

1.       Bring 4 cups of water to a boil and then add in steel cut oats. You can add some salt too if desired.

2.       Cook for 20 - 30 minutes or until cooked through. Let cool.

3.       Add monkfruit sweetener, brown sugar, and cinnamon. Mix.

4.       Divide oatmeal into 4 containers.

5.       Top with blueberries and chopped walnuts.

6.       To heat: add a bit of water and heat in the microwave for 1-2 minutes.

7.       Enjoy!

Lunch: Frijoles Charros & Rice

Ingredients

3 cups of rice

Frijoles Charros (Recipe)

4 oz of Queso Fresco

Other desired toppings

Directions

1.       Cook rice according to package instructions.

2.       Divide rice into separate containers (about ¾ cup each.)

3.       Add about 1 ½ cups of frijoles charros.

4.       Top beans with 1 oz of queso fresco and any other desired toppings.

5.       To eat: reheat in the microwave for about 3 minutes or until heated through.

K Bye!!