Weekly Meal Prep: October 30th
Overview
Cashew Chicken & Rice
Crispy Breakfast Potatoes
Burger Bowls
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Cashew Chicken & Rice
Makes 6 Servings
What You’ll Need:
2 lbs Chicken thighs (excess fat removed)
2 red bell pepper
1 green bell pepper
1 small yellow onion
1 cup cashews
Salt & pepper to taste
Avocado oil spray
For the sauce:
2/3 cup coconut aminos
1 cup cup chicken stock
2 tsp sesame oil
2 tsp ground ginger
2 tbs minced garlic
2 tbs honey
2 tbs rice vinegar
2 tbs cornstarch
Garnishes:
Sesame seeds
Green onions
Hot sauce (optional)
Instructions:
1. Start off by cutting the chicken thighs into bite size cubes and place in a bowl. Season with salt and pepper and mix well.
2. Preheat a pan to medium high heat and spray with some avocado oil. Once heated add the chicken pieces cooking for about 5-7 minutes, stirring occasionally, until the temperature reaches 165 degrees.
3. While the chicken is cooking, chop the bell peppers and onions into large chunks.
4. Once the chicken has cooked, add in the peppers and onions to the pan and saute for about 5 minutes, stirring occasionally, until the veggies start to become soft and have some char to them.
5. Next you’ll start on the sauce. In medium sized bowl add in all the sauce ingredients and mix well.
6. Now that the veggies are cooked add in the sauce and mix well. Simmer for a few minutes on low until the sauce becomes thick. You’ll then mix in the cashews and let it simmer for just a minute or so to warm them up.
7. Serve with brown rice or cauliflower rice and top with sliced green onion and some sesame seeds. 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! :)
Crispy Breakfast Potatoes
Makes about 6-8 servings, depending on the serving size. I use about 1/2 cup potatoes per breakfast.
WHAT YOU’LL NEED:
1 lb baby red potatoes
1 green bell pepper
1 small yellow onion
1 lb chicken sausage links (I used amylu)
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp crushed rosemary
1 tsp salt
1/2 tsp pepper
1 tbs avocado oil
INSTRUCTIONS:
1. Preheat the oven to 400 degrees.
2. Dice the potatoes and place into a large bowl. Add in the oil and seasonings and mix well.
3. Spread evenly on a baking sheet and place in the oven for 20 minutes.
4. Meanwhile finely chop the veggies as well as the chicken sausage.
5. Once the potatoes have been in for 20 minutes, remove from the oven and add the veggie and sausage mixture to the baking sheet. Mix everything well and spread back to an even layer.
4. Place back in the oven for another 15-20 minutes or until your desired level of crispy!
5. I stored mine in a tupperware and plan to make fresh eggs every morning to pair with this! Enjoy!
Burger Bowls
Makes 5 Servings
WHAT you’ll need:
1 1/2 lbs ground beef
Chopped romaine lettuce
Shredded cheddar cheese
Chopped dill pickles
Chopped grape tomatoes
Sliced red onion
For the sauce
1/3 cup mayo
1/4 cup ketchup
2 tbs dill relish
2 tbs sweet pickle juice (from a jar of sweet pickles)
1/4 tsp garlic powder
Ground beef seasoning
1 tsp salt
1 tsp pepper
1 tsp paprika
2 tsp onion powder
2 tsp garlic powder
INSTRUCTIONS:
1. Preheat a skillet to medium heat. Once hot add in the ground beef and cook about 5-7 minutes until fully brown. Once the meat is near finished add in the seasonings. 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1 tsp onion powder, and 1 tsp garlic powder. Mix well and let it finish cooking.
2. While the meat is cooking you’ll make the dressing. In a bowl add 1/3 cup mayo, 1/4 cup ketchup, 2 tbs dill relish, 2 tbs sweet pickle juice, and 1/4 tsp of garlic powder. Mix together really well and place in the fridge until you are ready to assemble the salad.
3. Prep all of your toppings. Chopping the pickles, tomatoes, and onion. I didn’t specify how much of each of those items because that is really based on your preference per salad! Shred your cheese if it’s not already shredded.
4. Now it’s time to assemble. Start off with the base of romaine lettuce then add the red onion and shredded cheese. The tomatoes, meat, pickles, and dressing should all be stored separate to keep the lettuce from wilting.
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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