Meal Prepping

One Last Meal Prep Post (For Now)

It’s week four of meal planning and prepping!  This will be my last week to share for a while.  The first reason why is because I’ve found that I’m settling into a routine on what I’m eating and it’s not beneficial to any of you for me to share the same meals over and over.  Truth be told, I don’t mind eating fajitas every single day.  The second reason is that I’m finding myself only being able to write and publish one post per week at the moment and I don’t want to be wasting it on just a list of what I plan to eat that week.  The final reason is I am beyond ready to get to the actual food sharing!  And I’m sure you are, as well.  So be on the look out for my next post to be an actual recipe.  Possibly even fajitas.

Day 1 – Fish Fry Battered Chicken, Squash, Black Eyed Peas

You’ve seen this one before.  This time I added black eyed peas because I love them.

Day 2 – Smoked Sausage Pasta

This dish was pretty high in calories, even with using lower calorie ingredients but it was still tasty.  All I had to do to reduce the calories would have been use less smoked sausage or increase the number of servings.  Anyway, I browned diced turkey smoked sausage (you won’t know the difference from regular smoked sausage) and red onion in a pan while penne pasta cooked in a pot.  Once the sausage and onions were browned, I added a diced tomato and let that start heating up.  The pasta was added to the pan with the sausage and I topped it with Classico Light Alfredo sauce.  You don’t need a lot of sauce for this dish.  I added ¾ cup of sauce and it was just fine.  A lot of people think that they need to add the entire jar of sauce to pasta dishes and it’s just not necessary.  To keep your calories lower, start by adding a little sauce at a time and stirring it in to make sure you aren’t overdoing it.  You might be surprised.

Day 3 – Green Chile Pork Bowls with Shredded Cabbage, Peppers, Onions, and Pico De Gallo

Green Chile Pork is also making a return this week.  I served it on a bed of shredded cabbage and topped it with cooked peppers and onions and pico de gallo.  You can buy pre-made pico at the store but it’s so easy to make your own.  I just dice a couple tomatoes and an onion (I’ve used both red and yellow onions, depending on what I had on hand) and toss them with lime juice, cilantro, and garlic salt.  If you can let it set in the fridge for at least an hour or so, it will taste better.  This is a very simplified version of pico but you don’t always have to go all out.

Day 4 – Spaghetti

I rarely cook spaghetti because I’ve got someone who makes the best homemade spaghetti there is.  And since I won’t order spaghetti when I go out to eat, I’m just going to go ahead and call it the best spaghetti period.  I’ll share the full recipe one day but essentially, it’s ground beef, bell peppers, onions, and canned spaghetti sauce with spaghetti noodles, obviously.  You can really fluff up the volume of a dish for not a lot of calories but adding veggies to it.

Day 5 – Cheddar Ranch Chicken and Roasted Veggies

This chicken dish was a Pinterest find and I’ll definitely be having it again.  I cooked it in an air fryer to get a crispy crust.  For the veggies, I picked up a bag of Normandy style veggies from the freezer section.  It’s a big bag and can easily make 8 servings.  Because the veggies are frozen, you’ll need to roast them longer due to the amount of water they will release.  They typically won’t get as crisp as some fresh veggies might but it also cuts out all of the chopping and time.  I usually bake frozen veggies at 400-415 degrees for 30-40 minutes.

Day 6 – Steak Fajitas

Told ya, steak fajitas.  I love them.  They are easy to make, tasty, and pretty reasonable on calories.  It’s the beans, rice, guacamole, and cheese that’ll get ya…

Day 7 – Sheet Pan Smoked Sausage and Veggies with Rice

This is also a Pinterest inspired dish.  I used turkey smoked sausage, red onion, and another bag of the Normandy style frozen veggies.  I baked the veggies at 415 for 20 minutes.  Then I added the diced sausage and onions, seasoned everything, and baked for another 20 minutes.  I served it on top of brown rice.

Alright, time to move on to recipes! I have quite a few recipes ready for editing and publishing but I want to know what you want to see from me first!  Tell me your favorite type of dishes and I’ll try to incorporate them.  I’ll also be adding reviews of popular Pinterest recipes so if you aren’t brave enough to try it yourself, let me know and I’ll give it a go!

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