So is this season 2? We didn’t film the morning but I made @hectorathome breakfast (ask him for a WIEIAD), he made my breakfast, and then he and the baby made the mini muffins.

So is this season 2? We didn’t film the morning but I made @hectorathome breakfast (ask him for a WIEIAD), he made my breakfast, and then he and the baby made the mini muffins. … still need to batch those fries… … and mango sticky rice chia pudding attempt 1 soon. #mealprep #mealprepping #lunches #kidslunch #momlife Summer break is over, which means it's time to bring back midnight meal prep, a series where it's not actually midnight, but I wait until the kids are asleep to do some prep to make packing lunches and making breakfast as easy as possible for my stay-at-home husband in the morning. Here's our extremely long list of things that I want to get done today. The things at the bottom are the ones that could be skipped and done later. Let's see how much we can do. We're clocking in at 9:40 PM. 0/10 Done. All right, the water is boiling for the noodles. We are going to make the base sauce for lo mein. So we're gonna do two tablespoons of dark soy, two tablespoons of mirin. You could also use rice wine if you don't have mirin, have a similar effect. But if you switch to rice wine vinegar, I'd recommend a little extra sugar. One teaspoon of sugar and half a teaspoon of sesame oil for flavor and coat the noodles. So this is our lo mein sauce. This box of Lo Mein has an awkward seven servings per container. It's 14 ounces. So I'm gonna do half the container, two meals for my kindergartener. That'll leave me the other half to make if another boy picks this next week. What's going in? Okay, for six minutes. And we're gonna julienne our carrot into noodle like slices. Carrots are done. On to our tofu to drain and slice this for miso soup and for the noodles. All right, now the fast part. Heat it up. Carrots have cooked down just a little bit. We're gonna add our tofu. Starting to stick, came up. I definitely think we're at a good stage here. And I'm gonna add the noodles. Stickiness, I don't I think a little extra sesame oil might be needed, touch. In goes the sauce. Get that sugar off of the bottom, gonna help thicken your sauce. We used the dark soy sauce. This should get that restaurant quality color expect to see with lo mein. That. Lo mein done. It's 10:10. I can't put the lid on it. For the miso soup, I'm just jars ahead of time, and then Hector can put boiling broth over them in the morning. I'm just gonna put a tablespoon of paste. Hector says it's one tablespoon per 8 ounces, so I'm gonna do a little one tablespoon each of these. All right, miso soup prep. The last lunch to make today is going to be the easiest one. A bunch. I need two. Drain and rinse. I'm afraid of it leaking, so just like that. And I'm gonna use shred it. Also don't have a fork, so just. Going to add this smoky barbecue seasoning and good old Kinders. These sliders. Is a dozen sliders. Got those. These are gonna go in the freezer for next week for another kiddo to pick. Sliders. These I'm gonna cut in half, and then I ahead and toast them a little bit to make them more resistant to getting soggy. Use those two minutes while those buns boil. Prep sliced cucumbers. Out of the oven. So we are down some cheese. Wanna lay down our barbecue chicken? Extra, extra barbecue sauce, protective layer of cheese, and then top bun. So that's six sliders. Three for lunch for lunch the second. Three for lunch the second. All the lunch entrees are now complete. To make sure as prepped as they can be. Some leftover cooked edamame, add some drained and rinsed chickpeas. So that's the bean salad, edamame, cucumbers, and carbanzo beans. For the marinade, sugar and soy. Not quite equal parts. It's probably like half parts soy to one part sugar. You do need to cook this down so that the sugar fully dissolves. Stir it pretty vigorously nuke it for 30 minutes and hope that's enough. 30 seconds was perfect. Around or seasoning. I'm going to do about one or two teaspoons of rice wine vinegar. This is just necessary acid that's the marinade penetrate. Tiny sprinkle of ginger and tiny sprinkle of garlic powder. Now with the cucumbers in the salad, a salad that's meant to last. Going to be for Monday and Tuesday, which shouldn't be it to get soggy. And pour that over lid, shake it down a that's our marinated bean salad. Of extra sauce there, so we will use that sauce for something else probably. And that puts lunches for the 10:30 PM 5/10 Done kids done. Is in my fridge, gonna call it and I'm gonna make my breakfast and Hector's breakfast meal prep in the morning when there's a in our fridge. Good night. Here's what the fridge is looking like after a full shop and meal prep.