I’ve mostly been in the habit of doing meal prep for my work lunch, and often a make ahead breakfast scramble. Today, I’ve gone full meal prep mode, thanks to upcoming work training for the next couple of weeks. This is also a reflection of me gaining back about 12 lbs or so, from the previous 33 lbs I’d lost as of July 2019.
What I’m prepping for this week:
A healthy lunch meal of chicken, broccoli, & butternut squash, also including a prepped salad.
What I intended to be chili, but accidentally put my riced cauliflower into the onion & celery that was cooking, is now more of a “hearty bean soup”. Oops. That’s for dinner after work.
Hearty Bean Soup:
8 stalks of celery, finely diced
1 medium sweet onion
1 x 16 oz pkg of riced cauliflower
Sauteed the above in coconut oil, added pink himalayan salt & black pepper.
32 oz beef broth (+ 2 cups of water later)
1/4 c. Cento double concentrated tomato paste.
1 & 1/8 tsp cumin
1 tsp San Antonio chili powder
1 & 1/8 tsp kirkland signature 21 spice seasoning blend
2 cans of black beans drained & rinsed.
Simmer on medium for 30 min. Reduce heat & simmer on low for another 45 minutes.
I’ve found the trick to prepping salads ahead, and keeping greens from getting soggy. I put tomato and cucumber type wet veggies in a separate little baggie (or another small container) & put that inside the salad container. Dressing cups also work well. I bought a new set of food storage containers, but they don’t contain enough of the same size. Hence, the 3 different sized salad containers. I made the salads while my soup was simmering.
Spread about evenly between 5 salads was this:
1/2 of a 1 lb tub of baby spinach – chopped
Mediterranean salad mix – – left out 2 vinaigrette packets & croutons (but saved for meatloaf)
8 celery stalks finely diced
8 campari tomatoes – cut in 1/2 & then into 1/4’s.
Balsamic vinegar – about 1 & 1/2 tbsp into each dressing cup.
But today, my bigger Cuisinart round pan (I think a 3 qt sautee pan) needs to be washed yet. Plus, I have chicken sausage links to use up in the freezer.
9 eggs (4 are XL size, 5 M/L eggs – both are locally raised chicken eggs)
1 tsp heavy cream
Pink himalayan salt
1 tsp taco seasoning (approximately)
Shredded aged white cheddar (kerrygold dubliner cheese)
Grated Romano cheese
Bake at 375 for 20-25 minutes (for just eggs, no sausage or vegetables)
In addition to the salads, my lunch for work will be baked chicken with broccoli & butternut squash.
7 boneless skinless chicken breast (smaller tenders) & a light amount of coconut oil on the bottom of a non-stick 9 x 13 pan.
Pink himalayan salt & kirkland signature 21 spice seasoning mix
A bit of soy sauce
2 x 1 lb pkgs of diced butternut squash
1 x 1 lb pkg of broccoli florets
Spread butternut squash & broccoli on top of salted & seasoned chicken.
Cover with foil
Bake at 375° about 45 minutes – – & I’m skipping pictures of the final chicken, broccoli & squash – use your imaginations 😎
~ Snacks ~
In addition to a small snack sized bag of raw almonds, will be these bars that I couldn’t resist – also from Costco.
A perfect combination of chocolatey, salty, & sweet.