I am always so sad when the weekends are over because that means back to the daily grind of cooking, cleaning, and trying to get a big to-do list done and if you're like me it's hard to plan out meals ahead of time for the week. I've been trying to be better about this and have meal plans because I know the times that I have done this it makes my life so much easier. I love having things already prepared in my fridge and ready to go for the week because then I'm not scrambling before dinner time wondering what to make. I also think it really helps me eat healthier when I have good choices ready to go. So I thought I would put together a little series with easy meal prep ideas for the week and this first one is using eggs as your protein. So all you have to do on Sunday night is hard-boil all your eggs and then they are ready to add to these different recipes for the week. Easy as that!! Let me know in the comments below if you try them out and what you think.

CURRIED EGG SALAD

serving size: 2 people

prep time: 10 minutes

| INGREDIENTS |

3 large brown eggs, hard boiled and roughly chopped

1 medium avocado

1 tsp lemon zest

1/4 cup celery, diced [about 1 stalk]

1/4 cup petite baby carrots, cut into 1/4 inch pieces

1 scallion, sliced

1/2 tsp curry powder

1/4 tsp kosher salt

1/4 tsp ground black pepper

| DIRECTIONS |

In a medium mixing bowl, mash avocado with a fork. Add remaining ingredients and mix until fully incorporated. Serve.

[serve egg salad on lettuce leaves or a hearty slice of whole grain bread. Garnishing with radish slices adds a nice crunch to this salad]

QUICK EGG NICOISE SALAD

serving size: 2 people

prep time: 10 minutes

| INGREDIENTS |

2 cups butter leaf lettuce

4 large brown eggs, hard boiled and quartered

1 cup green beans, blanched

1 sweet potato

2 Tbs kalamata olives, sliced

1/4 cup grape tomatoes, sliced

| VINAIGRETTE DRESSING |

1/2 tsp lemon zest

2 Tbs fresh lemon juice

3 Tbs extra virgin olive oil

1/4 tsp kosher salt

1/8 tsp ground black pepper

| DIRECTIONS |

Preheat oven to 400 degrees F. Cut sweet potato into 1/2 disks. Spray with nonstick cooking spray and roast 12-15 minutes until tender. Let cool.

In a jar with a lid, shake to combine lemon zest and juice, olive oil, salt and pepper.

Assemble salad by dividing butter lettuce on plates and topping with eggs, green beans, sweet potato, olives and tomatoes. Drizzle with vinaigrette. Serve.

[if you have fresh herbs add a few leaves of basil, parsley or thyme to this salad. Arugula, spinach or mixed greens would also work well in place of the butter lettuce]

SUPER-EASY AVOCADO DEVILED EGGS

serving size: 2 people

prep time: 5 minutes

| INGREDIENTS |

2 large brown eggs, hard boiled

2 Tbs avocado

1 tsp lime zest

pinch of kosher salt

pinch of ground black pepper

*Sriracha sauce to taste

| DIRECTIONS |

Cut eggs in half, lengthwise. Scoop yolk into a small bowl. Add avocado, lime zest, salt and pepper. Mash with a fork until well combined. Spoon egg yolk mixture into egg whites. Top with Sriracha sauce.

[less air contact keeps it looking fresher! If storing for later use, plastic wrap should touch avocado mix to avoid growing. Cilantro leaves would make a tasty fresh garnish for this quick and easy snack]

ON-THE-GO EGGS BENEDICT

serving size: 1 person

prep time: 5 minutes

| INGREDIENTS |

1/2 whole wheat English muffin

1 large brown egg, hardboiled and sliced

1 slice canadian bacon

1 Tbs plain yogurt

1/8 tsp dijon mustard

1/8 tsp fresh lemon juice

pinch of cayenne pepper

pinch of kosher salt

[optional: you can add sliced avocado and sliced tomato]

| DIRECTIONS |

In a small bowl, combine yogurt, mustard, lemon juice, salt and cayenne. Toast English muffin half and spread with sauce. Top with Canadian bacon and sliced egg. Serve.

[to warm the yogurt sauce, spread immediately on the muffin while hot. A poached or fried egg would also top this muffin nicely]

VEGGIE ZOODLE RAMEN JAR

serving size: 1 person

prep time: 15 minutes

| INGREDIENTS |

1/2 zucchini, cut into thin noodles or ribbons

1/4 cup red cabbage

1/4 cup baby carrots, thinly sliced

2 button mushrooms, thinly sliced

1 medium scallion, sliced

1 Tbs soy sauce

1/2 tsp fresh ginger, minced

1 brown egg, hard boiled

1 1/4 cups beef broth

| DIRECTIONS |

In a wide mouth pint jar, add zucchini, red cabbage, carrots, mushrooms, and scallion, pushing down gently to make room for the egg. Add ginger, soy sauce and egg. Seal with lid.

When ready to eat, heat beef broth to boiling. Add to jar and cover with lid. Let set about 4 minutes. Serve.

[if you don't have a zoodle maker, use a vegetable peeler to make the zucchini ribbons. For a spicy variation, add a few drops of your favorite hot sauce!]