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[quote=Anonymous]Instead of banana bread, I make it as muffins as the kids will grab one our the door but won't actually cut a slice.  I cut the sugar by 25% and use golden wheat flour instead of white.  But I also add choc chiips.  I do lots of other muffin recipes too -- I find you can pretty much always cut the sugar by 25% (3/4 or 2/3 cup sugar is fine for 12 muffins), and can often swap in more healthy flours.  When I make berry muffins, I use 1/3 almond flour, 1/3 AP flour ,and 1/3 golden wheat.  The almond flour balances out the tendency of whole wheat flour to be dry.  You can also use greek yogurt in them to up the protein.  Pumpkin muffins are also great becuase pumpkin is so nutrient dense -- lots of Vit A and fiber.

When I successfully meal prep, I often make a big batch of farro or barley with better than bullion -- it reheats really well to put stuff on, or eat cold as grain salad.

Doing something like a pork roast in the crock pot works really well too -- yo ucan shred it and keep it in the liquid (so it doens't dry out).  Then have one night shredded with BBQ sauce on rolls with side veggies, and another night fry in pan with some garlic and onion and cumin for cheater carnitas on tortillas with beans and tomato and avocado.

I don't like the precut veggies and fruit -- they go bad so much faster.  So I personally wouldn't pre-prep those on Sunday.

It is hard to meal prep with teens, as they will eat half of hte stuff you made for the meal and then you end up with randoms bits.[/quote]

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