With the kiddos still not completely back to normal, it’s put my meal prepping on hold. I haven’t been able to get out and do the grocery shopping/cooking. I’ve been trying to find some new ideas to keep things interesting though since things are getting pushed back a bit. I still have a lot of frozen pre-made meals on hand so we’ve still had healthy foods ready to go(:
I know I’m doing my buffalo chicken meatballs. I have the meatballs and sauce all prepped from last week. I froze them as I didn’t have anymore room to make them! I’m also thinking of doing a Boeuf Bourguignon with carrots, onion and broccoli. I have an amazing recipe for it. It’ll depend on meat prices at the market. If not, I’ll do a skirt steak or london broil. Cajun shrimp are on the menu this week as well. I didn’t have any shrimp on this past week and I missed them! I’m thinking of making a different kind of veggie noodles as well. I want to try beet and a few others so I’ll have to see what’s available. I have some leftover pork sirloin from last week that I froze as well that I’ll just pan grill up with a smoky seasoning. I’d also like to pan fry my tofu in some coconut oil or ghee and serve it in an asian stir-fry. That’ll be just for me though, the hubs won’t eat it lol.
They’ll be paired with brown rice, sweet potatoes and quinoa. I want to roast the sweet potatoes in wedges this week.
I’m going to make scrambled egg, bacon, spinach and green onion cups. I need to find a better way to bake them in the cupcake tins though because they stick no matter what I do and they’re such a pain to clean. I’m considering just using cupcake liners or investing in a silicon cupcake pan. I’ll likely pair that with mixed berries, MSF sausage, greek yogurt, granola-the usuals. I typically pick two different things. Sometimes three if I’m super hungry.
Snacks are the same sort of thing: Nuts, berries or other fruit, veggies and hummus or guacamole. I’ve been experimenting with different crisps and I think I’d like to make my own, maybe hummus crisps. I’m also wanting to roast chic peas cajun style.
Depending on how the day goes, I’ll often throw a protein shake in the mix in place of another meal. This is more because my life gets hectic, and I completely forget to feed myself. I really am working on it and have started stashing health snacks and the like places like my purse so I have something to grab when I’m out. The protein shakes are good though because I’ll usually add one or several of the following! – Almond butter, homemade vanilla bean coconut butter, blanched almond slivers (for texture), fiber, avocado, spinach, various berries, chia seeds, flax seeds, various seasonings (FlavorGod Chocolate Donut, turmeric, cinnamon, nutmeg, vanilla extract)-I think that’s pretty much it(:
What’s on your meal plan this week? What other types of vegetables do you make into noodles to keep things fun and new?