Meal Prep 4/1/19

Last week's lunches were delicious, but there was something in those brats that tore us up!  I don't know if it was just the fact that they are full of preservatives and we are not used to eating such processed food, or if it was something else, but by Wednesday I was eating around the brats and throwing them out.  I hate wasting food, but my stomach thanked me for not eating them any more.  This is the downside to eating healthy, if you want to call it a downside... The further away I get from processed foods, the harder it is for my stomach to handle them on the rare occasions when I do eat them.

After last week, I felt like we needed something much lighter this week, so I decided to make tuna risotto.  With double the veggies.

Risotto : Chop 1 sweet onion and brown in olive oil in a large pot.  When onion is browned, add minced garlic to taste, and 1 pound of arborio rice. Stir to coat rice with oil, then add enough chicken broth to cover the rice.  Simmer, adding chicken broth as necessary.  If you run out of chicken broth, use water.  I used 32 oz of broth and about 2 cups of water. Chop 8 or 9 mushrooms and add them with the last 1/2 cup or so of water.  Rice is done when it is creamy and not crunchy.

Tuna : Open and drain 3 12oz cans of tuna.  Add to the risotto after it has been removed from the heat and mix well.

Veggies : Chop and roast 2 lbs of Brussels sprouts in the oven around 450 for 10 minutes.  Chop 10-11 medium carrots.  Sauté in a skillet with olive oil and garlic powder to taste.