Light and Easy Recipes and Meal Ideas

Marathon Meal Prep

Calories: SmartPoints
Nutrition
Marathon Meal Prep

I was feeling quite ready to fully reset when I made these - which is why I'm calling this a Marathon Meal Prep. :-) But feel free to make just one or two of these if you want to cut time and the number of different ingredients needed.

 

The way to keep these salads fresh for up to 4 days in the refrigerator is this: do NOT toss any of the ingredients together. Assemble the salads in a bowl starting with the lettuce first. If you combine more than one type of lettuce (for example: Romaine and raw Spinach leaves) - keep that separate too. Romaine on one side of the bowl, spinach on the other side. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredients). Do not toss together or add dressing until you are just about ready to eat it.

 

Other tips:

1. Avoid pre-cut bags of lettuce to extend the quality of the salad over a few days.

2. Romaine lettuce keeps better than ice-berg once it is cut up.

3. If you purchase uncut Romaine hearts in the bag, I recommend rinsing it well under cold water (even if it says it's pre-washed). It just tastes better once it's rinsed well. Then be sure to dry it completely. 

4. To keep apples slices from browning, squeeze or rub a little lemon juice on them. 

5. For salads with avocado, eat those first. 

 

There are 4 types of salads shown here. This provides variety throughout the week. They all use a similar base of ingredients to reduce the number of different things to make in one day. But keep in mind, this is still a very ambitious meal-prep and you should account for about 2 hours to complete this (start to finish) if you decide to make all 4 different salads. This includes time for washing, drying, chopping the vegetables, cooking any chicken, fish, bacon, eggs, etc. - and the clean up.

 

I made all 4 different salads but I am extremely comfortable in the kitchen and I don't mind spending several hours cooking on a Saturday. You may want to try just one or two if that works better for you. You can still make 4 in total - but repeat the same recipe to save time and cut your grocery list.

 

Recipes for individual salads (with dressing recommendations) can be found by clicking here:

Gorgonzola and Apples Salad

Mediterranean Salad

Grilled Salmon Salad

Cobb Salad

 

I used 32 oz clear containers for this, which I found at Shoprite. I was able to find them on Amazon but only in bulk (pack of 50 or more). You can browse Amazon if you are looking for similar containers.

Total Cook/Prep time: 2 1/2 hours

Ingredients

  • This is a compiled ingredient list to make all four salads (one of each) for shopping list purposes only. Please click the individual salad recipes (above) for details and specific ingredients used for each salad.
  • 2 - 3 heads of Romaine Hearts
  • 4 cups Arugula lettuce (pre-washed)
  • 2 cups raw Spinach leaves (pre-washed)
  • 8 oz grilled chicken
  • 4 oz grilled salmon
  • 1 medium onion
  • 1 diced apple (or pear)
  • 1 oz crumbled gorgonzola cheese
  • 3 slices Center Cut Bacon
  • 1 tbsp roasted and salted Pumpkin Seeds
  • 2 Carrots
  • 6 Kalamata Olives
  • 1 Red Bell Pepper
  • 4 - 6 Cherry Tomatoes
  • 1 tbsp Shredded Parmesan Cheese
  • 1 Avocado
  • 2 small Cucumbers
  • 1 Egg
  • Fresh Dill

Directions

Items that need to be cooked before assembly:

Chicken

Salmon

Onion

Center cut bacon

Egg (hard-boiled)

Please click the specific salad recipe links above for ingredients and instructions for preparing respective ingredients.

Assemble the salads in a bowl starting with the lettuce first. If you combine more than one type of lettuce (for example: Romaine and raw Spinach leaves) - keep that separate too. Romaine on one side of the bowl, spinach on the other side. Once the lettuce is in the bowl, place the remaining ingredients on top (grouped together by ingredient). Do not add dressing until you are just about ready to eat it.

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