Weekly Meal Prep: December 4th
Overview
Ground Turkey Chili
Bacon, Egg, & Cheese Breakfast Sandwiches
Greek Chicken Bowls
Welcome to My Meal Prep Series!
Before you dive in, let me share a couple of insights to give you a better grasp of my meal prep process. My mission is simple: to make your weekdays stress-free and your meals downright delicious.
Currently, I make meal planned lunches for both my husband and me. We exclusively plan meals from Monday through Thursday. Wondering why? Well, it's a shared sentiment between my husband and me that by Friday, leftovers lose a bit of their charm. Who wants day 5 leftovers? Certainly not us.
To keep things interesting, we adopt a two-and-two approach. Each of us enjoys two days of one recipe and two days of another. This way, we avoid the monotony of eating the same lunch throughout the week. As far as the meal prepped breakfasts those usually last us 3-4 mornings.
Feel free to customize each recipe batch to suit your needs – whether you want to scale it down or amp it up!
Happy prepping!
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Ground Turkey Chili
Makes 8 Servings
(I packed up half & froze the rest)
What You’ll Need:
1 1/2 lbs ground turkey
1 15 oz can crushed fire roasted tomatoes
1 tbsp avocado oil
1 can kidney beans
1 can pinto beans
1 6 oz can tomato paste
1 red bell pepper
1 4 oz can diced green chiles
1 small red onion
1 cup chicken stock
1 tbsp oregano
2 tsp cumin
2 tsp salt
1 tsp white pepper
1 tsp paprika
2 tbs chili powder
1 tsp garlic powder
1 tsp onion powder
Optional Garnishes
Shredded Cheddar Cheese
Sliced Avocado
Sour cream
Tortilla Chips
Instructions:
1. In a large pot add 1 tbsp of avocado oil on medium heat. Add in your ground turkey and cook until brown. About 5-7 minutes.
2. Chop the red onion & red bell pepper. Add to a pot and sauté for about 4-5 more minutes until soft.
3. Add in all the seasonings, 1 cup chicken stock, beans, can of crushed tomatoes, & whole can of tomato paste, and the diced green chiles to the pot and stir well.
4. Cover and simmer for about 30-35 min (the longer you simmer the better the flavors are)
5. Taste it and add more salt and pepper if needed. Top with shredded cheese and pack sour cream and avocado on the side. Enjoy!!
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
Bacon, Egg, & Cheese Breakfast Sandwiches
Makes 10 sandwiches
WHAT YOU’LL NEED:
2 packs of english muffins
1 12 oz pack of bacon
10 eggs
1 pack of sliced cheese (I used cheddar)
Sprinkle of salt & pepper
Sriracha (optional)
INSTRUCTIONS:
1. Preheat the oven to 400 degrees.
2. For the bacon, prep a baking sheet with a layer of foil so that it makes for an easier clean up. Lay the bacon evenly on the baking sheet and place in the oven for about 10-15 minutes. Depending on your preference of how crispy you like the bacon will depend on how long you leave it in!
3. Once the bacon is done remove from the oven and lower the temperature to 350.
4. Next crack the eggs into a greased muffin tin and sprinkle the eggs with some salt and pepper.
5. Place the eggs in the oven for about 10-15 minutes. Again, checking on them and cooking them longer based on your preference. It will be more of a hard boiled egg from the 15-20 minute mark.
6. Place the open english muffins on a baking sheet and add a slice of cheese per sandwich. Place in the oven and broil for 2-3 minutes until the cheese has melted and the english muffins have toasted.
7. Finally add an egg, some bacon, and sriracha to each sandwich. Wrap in foil and store in the fridge if eating within the first week. Store in the freezer if you plan to keep them for longer.
* To reheat simply microwave for about 45 seconds to a minute!
Greek Chicken Bowls
Makes 4 Servings
WHAT you’ll need:
For the greek marinade
1 1/2 lbs chicken thighs
2 lemons, juiced
1/2 cup olive oil
1 tbsp minced garlic
1 tbsp thyme
1 tbsp oregano
1 tbsp parsley
1 tsp rosemary
1 tsp salt
1 tsp pepper
For the bowls
Brown Rice
Sliced cucumbers
Diced red onion
Diced grape tomatoes
Tzatziki sauce
Hummus
Feta cheese
INSTRUCTIONS:
1. To make the chicken marinade mix together the juice of 2 lemons, 1/2 cup olive oil, 1 tbsp minced garlic, 1 tbsp Thyme, 1 tbsp oregano, 1 tbsp parsley, 1 tsp rosemary, 1 tsp salt, and 1 tsp pepper in a bowl.
2. Then in a bag, combine the marinade with your chicken and let it sit at least 30 minutes before you cook.
3. Once the chicken is done marinating, preheat a pan to medium high heat and add the chicken to the skillet. Cook for about 5-7 minutes per side until the liquid from the marinade dissolves and the chicken gets nice and crispy!
4. Now time to assemble the bowls. I added in chopped cucumber, grape tomatoes, & red onion. 1/2 cup brown rice, cooked chicken, feta cheese, homemade tzatziki sauce, & hummus.
*I usually store the chicken and rice separately so that I can reheat those in the microwave.
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
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