Woo Hoo it’s Wednesday!
I’m excited for the weekend to get here. Kyle and I have the perfect date planned for Friday night. We are going to go on a long walk, grab Chipotle, and watch Dateline 😉 Told you it was perfect. But, until Chipotle night gets here, I’ll be eating all the yummy food I prepped on Monday. After reading the comments in the last recap post, I decided to start dedicating a blog post for all of my meal preps. I love to meal prep after the gym on Monday mornings. I’m always super motivated on Monday to start the week off right.
I get asked why I bother to food prep if I work at home. I meal prep because it helps me make healthier choices throughout the day. It saves me money, saves me time, and it’s convenient. It keeps me from picking up quick and unhealthy food on the way home from the gym. If I’m hungry, I don’t want to have to spend time cooking up chicken or roasting vegetables; I want it available asap. It makes living a healthier lifestyle more attainable.
There were a couple of things on this list that I already had at home. I always have coffee, marinade, almond milk, bananas, protein powder, and peanut butter.
The Meal Prep Menu: Sauteed Green Beans, Sauteed Brussels Sprouts, Vegetable Egg Cups, Chicken & Turkey Meatballs W/Veggies & Sweet Potato, Baked Sweet Potatoes, Strawberries, and Baked Chicken.
For the chicken, I sliced the giant breast in half, added to a greased baking pan, and topped it with garlic powder, black pepper, onion powder, and Herb & Garlic marinade. I baked the chicken for 23 minutes at 380 degrees.
While the chicken was cooking, I prepared the egg cups. I sauteed kale and bell peppers in the cast iron until lightly brown. In a large bowl, I mixed eight whole large eggs, and eight eggwhites. I added garlic powder, onion powder, black pepper, Italian seasoning, and minced onion for flavor. I greased the egg cup baking pans with cooking spray and added about 1/3 cup of the egg mixture into the pan, and then topped them with sauteed kale and bell peppers. I made sure only to use half of the sauteed veggies because the rest gets thrown into the meatballs. I baked the egg cups for eighteen minutes, or until firm.
I sliced three of the sweet potatoes and baked them in the oven with the egg cups. You can season them if you want, but I usually dip them in mustard.
While the baked potatoes and egg cups were baking, I prepared the brussels sprouts and turkey meatballs. I chopped up the brussels and sauteed them on medium heat with olive oil.
Chicken & Turkey Meatballs With Sweet Potato & Veggies
- 1 lb Ground Chicken
- 1 lb Ground Turkey (99% Fat Free)
- 1 Small Sweet Potato (Cooked & Diced)
- 1/2 Tbsp Garlic Powder
- 1 Large Egg
- 1 Large Egg Yolk
- 1 Tsp Black Pepper
- 2 Tsps Low Sodium Soy Sauce
- 1/2 Tbsp Onion Powder
- 1/2 Tbsp Italian Seasoning
- 1/2 Cup Sautéed Kale
- 1/2 Cup Sautéed Bell Peppers
- Mix all the ingredients together in a large bowl and use a large spoon to combine.
- Grease a baking sheet.
- Form 1/3 Cup Sized Meatballs and place them onto the baking sheet. (if you want them rounder, add bread crumbs)
- Bake 22-25 Minutes
Once the egg cups, brussels sprouts, and sweet potatoes are done, bake the meatballs!
Once the brussels are done, cook the green beans! The green beans were seasoned with black pepper and sea salt.
Once the meatballs are done, start separating the food into containers!I also sliced up strawberries for my sweet tooth!
I love fruit for post workout or breakfast. I also love Greek yogurt for a post workout or a late night snack to replace ice cream. I freeze it for an hour, and it comes out cold and creamy!
Perfect food to eat all week long!
Dinner: Brussels sprouts, green beans, chicken breast, meatballs, and sweet potatoes!
Breakfast: English Muffin W/Peanut Butter, Strawberries, & Egg Cups!
Lunch: Chicken Breast, Sweet Potatoes, & Green Beans!
Check out last Monday’s meal prep here!
Questions For you!
- Why do you food prep?
- Favorite Food Prep Recipe?
- What is Your Favorite Meal of the Day?