Weekly Meal Prep

I have no idea if anyone reads this.  Or if the people that do read this even care what I cook every week.  But if you do, this is what I “meal prepped” for this week.

  • 1 lb ground turkey cooked with chili powder, tomatoes, jalapeno
  • 1 lb ground turkey cooked with italian seasoning, onions, garlic, and diced tomatoes
  • half dozen baked egg muffins (liquid egg whites, diced canadian bacon, baby spinach, shredded cheese)
  • used veggie pasta shredder thing to make zucchini noodles

On the menu for this week:

  1. egg muffins for breakfast with either Puffin cereal, some berries, or oatmeal.
  2. Lunch/Dinner options: taco salad (ground turkey, romaine, Trader Joes super 8 chop, guacamole, pico de gallo), or zucchini noodles with turkey tomato sauce.

I’ve got a few bags of frozen veggies or burgers in the freezer to mix into the rotation too, just in case. I’m a big fan of Trader Joe’s (frozen) grilled, marinated eggplant and zucchini slices.  They’re an easy meal base, or addition to simple sandwich. I also try to always keep some Trader Joe’s frozen, sliced, fire roasted peppers on hand; they are way more flavorful then plain frozen peppers, and are perfect for omelettes, salads, stir fry etc.


Resolve to Bake

I will bake more. I will bake more. I will bake more.

I’m trying. Solemnly swear.

This enthusiasm for warm food and fall flavors drove me to try a muffin recipe. This is from an old Cooking Light cookbook I unearthed from my shelf.


I didn’t have dates, or pineapple. Subbed in some figs, diced apple, and pecan bits instead of walnuts. Oh and I didn’t have any bananas in the freezer (weird right?!) so I used one almost ripe banana and extra Greek yogurt.



I also added some vanilla and pumpkin pie spice. I should’ve added more. These muffins were so moist and texturally perfect with the apples and pecans. But so bland. So bland. Ugh. Oh well, nothing extra butter and jam can’t fix.