Weekly Meal Prep

Don't we all hate coming home from work, being dead on our feet and as soon as you're ready to relax for the evening you hear, "Honey, what are you making for dinner?". AHH!! Cooking the last thing on my mind after I've been busy and on my feet all day. That's exactly why I meal prep.

For me, it was easier to sacrifice 2 hours of my day today to prep for the whole week. If I didn't take the time to do it now, I'd be spending even more time each coming day deciding what to have and then actually cooking it. Don't you agree? Below is everything I meal prepped today. (All foods fitting into my 21 Day Fix Extreme meal plan. Score!) 

All food portions measured out with the Portion Fix container system.

Monday Meal Prep :

• Prepped veggies (carrots & cauliflower)
• Spaghetti squash (microwaved)
• Sweet potatoes
• Italian chicken breast
• Ground turkey 
• Egg muffins 
• Quinoa
• Butternut squash

Prepped Veggies :

1. Wash carrots & cauliflower with cold water.
2. Use vegetable peeler to peel carrots. 
3. Cut cauliflower head into florets. 
4. Cut large carrots in medium baby carrot size.
5. Place 1 serving of each into grab-&-go baggies and refrigerate.

Spaghetti Squash :

1. Use fork to poke holes down all four sides of the squash.
2. Place squash in the microwave for 15 minutes. *
3. Let squash sit for 10 minutes to cool.
4. Cut in half & remove seeds.
5. Use fork to scrap the "spaghetti strands" from the outer skin.
6. Place in airtight container and refrigerate.

* - Lay on a paper towel or microwave safe plate for easy clean up. Releases steam & some juices.

Sweet Potatoes :

1. Wash outer skin well with cold water.
2. Cut off ends & discard. 
3. Cut remaining sweet potato into 1/4 inch thick slices.
4. Place slices on a greased baking sheet.*
5. Bake in a preheated 400 degree oven for 20 minutes. Flip halfway through cook time. 
6. Place in airtight container and refrigerate.

* - I didn't use any seasoning because I like plain sweet potatoes, but feel free to use your favorite no-salt seasonings. Cinnamon is highly recommended by other sweet potato lovers. 

Italian Chicken Breast :

1. Take 2 boneless, skinless chicken breasts and cut into bite size pieces.
2. Place in a 10 inch skillet (sprayed with cooking spray) and cook on medium-high heat until no longer pink.
3. Add 1/8 cup Italian dressing to skillet and continue cooking 5 minutes.
4. Place in airtight container and refrigerate.

Ground Turkey :

1. Place 1 pound ground turkey (I use organic) in 10 inch skillet.
2. I seasoned with Mrs. Dash no-salt table blend, black pepper, and garlic powder. Please use any no-salt seasonings you like.
3. Cook on medium-high heat until cooked through. Typically 5-8 minutes.
4. Drain any excess fatty liquid.
5. Place in airtight container and refrigerate.

Egg Muffins :

1. Spray muffin tray with non-stick cooking spray.
2. Roughly chop your favorite veggies & place in each muffin cup. (I used spinach, onion, tomato, and sliced deli ham in mine. 
3. Season each muffin cup. (I used Mrs. Dash no-salt table blend.)
4. Either add 1 cracked egg or 3 tablespoons of egg whites to each muffin cup.
5. Place in preheated 400 degree oven, and bake for about 15 minutes.
6. After allowing the egg muffins to cool, remove from the muffin tin. Place in airtight container and refrigerate.

Quinoa :

1. Thoroughly rinse 1 cup quinoa.
2. Place quinoa and 2 cups cold water into a saucepan. Stir.
3. Bring to a boil on the stove.
4. Cover & reduce heat to medium-low.
5. Cook for about 20 minutes, or until all liquid is absorbed. **DO NOT remove lid until quinoa is fully cooked.**
6.  Remove from heat & sit aside for 10 minutes.
7. Fluff with fork.
8. Place in airtight container and refrigerate.

Butternut Squash :

1. Use vegetable peeler to peel off skin.
2. Cut in half (long ways).
3. Use spoon to remove seeds & pulp.
4. Cut squash into half inch thick strips. 
5. Place on greased baling sheet. 
6. Season both sides. (I used a little bit of cinnamon.)
7. Bake in a preheated 400 degree oven for about 45 minutes. Flipping halfway through cook time. 
8. Place in airtight container and refrigerate.

That's all she wrote folks!! I keep each food separated in it's own airtight container & measure out 1 serving size whenever I'm ready to eat. Simple as that. You can also put X/Y/Z together in an airtight container and have a meal ready to grab-&-go anytime!