Thursday, March 10, 2016

Meal Prep Week Three!

We got back from vacation, I hit the grocery store, and the next morning stocked the fridge with some meals. The food in Martinique was AMAZING but I needed some of my old standbys. For brunch we ate salads and meats, I stayed away from the breads but did sample a few ;) For dinner seafood and vegetables. Such a healthy and nutritious island diet, mixed with a bit of French flair. To top it all off, the rum filled cream puff wedding cake covered in melted brown sugar was to die for.








Alright. Back to reality :) 
Here's this week's fridge:

Aldi Grocery List:

Uncle Ben's Brown Pre-cooked Rice; 1 Packet
Red Potatoes
Honey
Mustard
Low-Sodium Soy Sauce
Red Lentils
Quinoa
3 Quarts of Chicken Broth, Organic/Free Range

Fresh Fruits, your Choice. This week I bought: 
Grapes, Oranges, Lemons, Limes, Pineapple, and Kiwi
Sweet Potatoes
Carrots
Spinach
Romaine Lettuce
Mushrooms
Spaghetti Squash
Zucchini
Cucumbers
Green Onion

Eggs
Shredded Cheddar
Chicken Breast
90/10 Ground Beef OR Turkey
1 Lb Sausage

Soups: Zuppa Toscana and Veg Rice

For the Veggie Rice soup, I basically diced up my favorite vegetables (carrots, sweet potatoes, spinach, and zucchini) and simmered in six cups of chicken broth until it was tender. Then I added the Uncle Ben's pre-cooked rice!
My Zuppa Toscana recipe is extra simple: Brown 1 lb of sausage, add 6 cups chicken broth, and sliced red potatoes and simmer until tender. Add spinach and a splash of milk. 


Meal 1: Meatloaf and Sliced Baked Potatoes
For this one I threw together a meatloaf with 1 lb ground beef, a couple eggs, cooked quinoa and some spices. Baked at 400 for 45 minutes. 
The potatoes were red potatoes, washed and sliced about 3/4 of the way into the potatoes. I mixed up some honey, mustard, and garlic and poured over the sliced potatoes, baking them with the meatloaf.


 Meal Two: Spaghetti Squash with Meat Sauce
I brown a half pound of ground beef and sauteed with some mushrooms and spinach. I then added some marinara sauce. Baked your spaghetti squash (directions here) and store separately until serving.



Meal Three: Honey Soy Chicken with Quinoa and Zucchini Fritters
For the chicken, chop into small bites and toss with equal parts honey, soy sauce, and olive oil. Sprinkle with ginger powder and black pepper. Bake at 375 for about twenty minutes in a casserole dish.
Zucchini Fritters: Shred one cup zucchini (packed and drained), half cup carrots, some of the spaghetti squash from Meal 1, and quinoa with lentils. Mix together with salt/paper for taste, garlic, and two eggs. Spoon onto a greased baking sheet in two inch rounds, flattened. Bake at 400 degrees for twenty minutes, then flip and bake an additional 10 minutes.



Meal 4: Lettuce rapped Tacos with Lentils and Quinoa
Brown taco meat and sprinkle with cumin, chili powder, salt and pepper.
Serve whole romaine leaves with taco filling, salsa, sour cream, quinoa and lentils, and any other toppings! Serve immediately.

Shredded Salad: This one is my favorite! I used the cheese grater to grate two cucumbers and two carrots. I finely chopped a handful of spinach and some green onion. I tossed everything with some honey, mustard, and a little olive oil. (Same seasoning from potatoes) Add nuts for protein! Feta would be good too.


Misc: Of course I prepped some fruit and salads for easy to grab snacks :)




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