Meal Prep 1/28/19

This week I roasted everything in the oven!  Temperatures are approximate, because my oven is temperamental and I am fairly positive that it always runs hotter than I set it to.  When in doubt, set your oven to 400 and check every ten minutes for done-ness...

Pork Tenderloin : Sprinkle garlic powder and oregano over a 2.5 pound pork tenderloin, then bake at 400 for 45 minutes.

Brussels Sprouts : Chop 2 lbs of sprouts, coat with olive oil and garlic powder, and roast at 425 for 10 minutes.

Sweet Potatoes : Peel and chop 3 potatoes, coat with olive oil and garlic powder, and roast at 450 for 20-30 minutes, stirring halfway through.

Petite Tri-Color potatoes : Chop 20 potatoes, coat with olive oil and garlic powder, and roast at 425 for 10-20 minutes.  Stir halfway through.

I ended up with about 1 extra serving of potatoes and 2-3 extra servings of brussels sprouts. 

Meal Prep Monday 1/21/19

PB Beef Stir Fry

makes 8 servings

Rice : Cook 1.5 cups brown rice according to directions on package.  

Broccoli : Spread 2 lbs fresh broccoli on a baking sheet.  Coat with olive oil, sprinkle with garlic powder, and roast at 400 for 12 minutes.  

Marinade : Mix 1/2 c chicken stock, 1/4 c soy sauce, 2 tbsp minced garlic, 1 tbsp dijon mustard, 1/2 tsp wasabi paste, and 1 tbsp ginger powder.  

Beef : Toss 3 packages of stir fry beef with the marinade, let sit while you heat olive oil in a large skillet.  When oil is hot, add beef and marinade.  Stir in a heaping 1/4 cup of peanut butter.  Stir frequently, remove beef and liquid from the skillet to a large bowl when the beef is done. 

Cabbage : Chop a small head of cabbage, and cook in the beef drippings after beer and marinade have been removed.  Once cabbage is cooked, add it to the bowl with the beef and mix well.  

I had about 1 serving of beef and cabbage left, but the rice and broccoli came out to 8 servings each. 

Meal Prep 1/7/19

As I typed the date in the title for this post, I realized that I most likely wrote 2018 on the last check I filled out...oops.  Time to get used to writing a new year on everything! 

After a long and relaxing break filled with family time and Netflix, I head back to work today!  While I can't say it was nice to wake up to an alarm after days of sleeping in til 10, I am ready to get back into my daily routine.  I definitely function a lot better on a set schedule! 

Ground turkey was on sale this weekend, and we really liked the turkey meatballs I made a little while back, so I decided to make them again.  Add some fried rice and roasted brussels sprouts, and we are excited for this week's lunches! 

The meatballs : 2 lbs ground turkey, one egg, scant 1/2 cup italian breadcrumbs.  Shape into 20-25 balls.  In a large lidded skillet, place meatballs in a single layer.  Pour in just enough liquid to cover the bottom of the skillet.  (Last time I used chicken broth.  I didn't have any broth this time, so I used beer...) Mix 2 tbsp mustard, 1/2 c soy sauce, and some garlic powder, and pour over the meatballs.  Cover and cook on medium heat, stirring occasionally to turn the meatballs.  When they are about cooked through, remove the lid and allow most of the liquid to cook off. 


The brussels sprouts : Quarter 4 lbs brussels sprouts and spread them out on 2 large baking sheets.  Coat with olive oil, garlic powder, and a dash of salt.  Bake at 400 for 10-12 minutes.  (It may take longer....I'm fairly certain that my oven runs hot.  According to the thermometer I put in it, it is running at least 25 degrees hotter than it is set to.)

The rice : 2.5 cups brown rice, 5 cups water, dash of salt, garlic powder.  Bring to a boil, then cover and simmer until water is absorbed.  Chop 5 carrots and 1/4 onion.  Cook the carrots and onions in the meatball drippings, then add the rice.  Fry the rice, adding oil as needed.  We didn't fry it too heavily or add egg like I originally intended because it was a LOT of rice.  (2.5 cups was 10 servings according to the bag, but we ended up with closer to 12-13 portions.)