Meal Prep Monday 13March17

This has always been true for me, but even more so now that I’m pregnant. If I fail to plan, I plan to fail! I have to make sure that I have healthy and nutritious food on hand, otherwise when I get hungry I will reach for whatever is fast and easy — which is rarely ever healthy. I also have found that I need to eat something every few hours, otherwise I get a craving for something sweet and will find the most high-calorie sweet thing I can get my hands on to ease the craving…BUT, if I keep a steady meal plan of good and healthy foods, these cravings aren’t nearly as overwhelming! I’ve been able to battle most sugar cravings lately with Greek yogurt and granola, fruit and berries, and cold pressed juices. Much better than grabbing for a donut, cookies, ice cream, or something worse! This baby needs nutrition, not processed sugar! I thought I’d share my weekly meal prep and recipes in case any of you are looking for something new!

13March17 Meal prep monday!

This week looks DELICIOUS! So IN LOVE with my new kitchen that I can’t help but get super excited about cooking in it! This week, I’ve got roasted veggies, Teriyaki Panko Chicken thighs and Buffalo turkey meatball muffins! Yummm!!! Photos and recipes below

Roasted veggies – This week, I made brussel sprouts, peppers, zucchini, and squash! I preheated the oven to 350, and rubbed EVOO on the pans I was using. I cut up the veggies and added plant based butter, ranch seasoning, and white cheddar popcorn spray. I then cooked the zucchini, squash, and peppers for 25 minutes and the sprouts for about 35 minutes.

Teriyaki Panko Chicken Thighs- Preheat oven to 400 and rub down pans with EVOO. I got organic chicken thighs, and put them in a gallon ziplock bag with a full container of Teriyaki marinade. (I added 15 thighs) Massage sauce into the thighs and make sure they are all opened up to get the sauce on the whole thigh. Then I took each one out individually and rolled in the Panko crumbs. I just used the regular unseasoned Panko. Put in pan and cook for 40 minutes at 400 degrees.

Buffalo Turkey meatball muffins – I used 2-1 pound packages of extra lean ground turkey, 2 eggs, mild wing sauce,  and a handful of panko (enough to get a thick consistency with eggs and wing sauce added. I oiled the muffin tin and filled each spot with the mixture. I cooked at 400 degrees for about 25 minutes – until they start to brown on top. I eat mine with the avacodo ranch Hidden Valley dressing, but Joe eats his plain.

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Finished Product!!

mealprep 1

I’m looking forward to a YUMMY week ahead and hope that you guys enjoy these recipes!

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