This past weekend I meal prepped again, Mister and I both agreed we liked the convenience of fully prepared and packaged meals versus just a big ol’ container of say chicken and another tupperware of veggies, so we’re going to stick with this format.
I ordered the containers via Amazon, they’re the Fitpacker brand and so far so good. I’m actually considering investing in some of the sectioned off containers for snacks or easier packing of different meals. But let me make sure I can keep this good habit up before I go down that path.
This week I kept it simple, Mister and I each got five containers of the same meal (1 per weekday for lunch or dinner per our schedule) Mashed sweet potatoes, mini meatloaf, zucchini and summer squash. Easy. It helps if you lay out the logistics of what you’re trying to do ahead of time.
- preheat the oven for the meatloaf
- get the potatoes in water, bring to a boil on a back burner
- mix up meatloaf, form, put in oven
- chop up onions/garlic/veggies
- saute veggies (or you can throw them in the oven)
- puree/mash potatoes
- put everything in containers and refrigerate
From start to finish, this was about two hours. And at least thirty minutes of that was me on the couch watching TV.
For breakfast this weekend, I’m still on my big avocado toast binge.
Mash the avocado right onto some toast, drizzle with lemon or lime juice, salt and pepper. There’s something so satisfyingly decadent about this simple recipe.
In the glass is greek yogurt mixed with berries. With the parfait and the toast for breakfast, I’ve got healthy fats, protein, a little sugar, complex carb, sweet, and savory. And the hardest part was making the toast.
On Sunday it was the anniversary of Mister asking me to be his wife, so we took a break from food prepping and wedding planning to enjoy some sunshine. We debated where to go, and just by chance ended up taking our dogs to the same dog park where we met three years ago.
(Bulldogs aren’t built for endurance)
I wanted to cook up something special for dinner, without incorporating our go to steak and potatoes. Since it was nice out, Mister wanted to grill, but I had my belly set on pasta.
We picked up some italian sausage for the grill, and then the ingredients for a healthier version of a creamy pasta.
If you’ve never mixed ricotta cheese with pesto; do it now. Ricotta can be the easiest way to make a creamy pasta dish, without tons of cream/butter/parmesan type foods (especially since both Mister and I have dairy sensitive bellies).
- boil pasta water
- slice and saute garlic and baby bella mushrooms, set aside in a bowl
- trim and saute green beans, add to the bowl
- add the pasta to the water whenever its boiling, set a timer so you don’t have to pay attention
- thinly slice and saute yellow or red pepper, add to the bowl
- when there’s only a few minutes left on the pasta, add chopped up broccoli florets to the pot.
- drain pasta/broccoli
- toss the veggies, pasta, ricotta, cheese, pesto all together.
At this point, it looked great but was missing a little pizzaz. I thought for a minute and realized that ricotta usually needs a little acid to jazz it up; so I grabbed a whole lemon and squeezed it into the dish, along with a hearty dose of salt and pepper.
I plated up the pasta and veggies in wide pasta bowls, and sliced the sausage on the side. Mister did a perfect job grilling the sausage to crispy, charred goodness.