With Mr. Piggy and my low-carb meals, it’s getting harder to juggle our lunch meal plans and the kids. This weekend, I started to make a large batch of vegetables and meat (chicken breast and shrimp) for the whole week.

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Comes Monday morning, I will just toss in whatever in the lunch boxes and be ready to go. These can be pair with one another, or use as toppings, fillers, wraps, or in salads. I spent about 1-2 hours prepping and cooking, but this will sure save me the time and headache during the weekdays.

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