Meal Prep Week of January 15, 2017 – Pan seared ahi tuna in a sweet chili sauce; lasagna-stuffed spaghetti squash

groceries

As usual, I scoured Pinterest to get some help with finding new and creative recipes for this week.  I thought I’d try a lasagna-stuffed spaghetti squash, but of course I had to make it like my own.  I also had a pack of ahi-tuna that had been in the freezer for maybe two or three months, and decided to do something with it, so I decided to pan-sear it, like this recipe I found on AllRecipes, another favorite cooking site of mine, but wanted to give it some great flavor with sweet chili sauce. 

I wanted to start off by showing a pic of things I used for this week’s dinner:

 

For the ahi tuna, I marinated them for about 3 hours in the sweet chili sauce.  Then I placed the tuna in the sesame seeds on both sides.  I pan-seared them on high in canola oil for just a few minutes.  Served with the broccoli and cheese, which I just cooked in the microwave per packet instructions.  The tuna came out very moist and tender, with a great taste and texture from the sweet chili sauce.

ahi-tuna

pan-seared ahi tuna in a sweet chili sauce; steamed broccoli and cheese

 

For the lasagna-stuffed spaghetti squash, I sliced the spaghetti squash in half, and seasoned the inside with garlic powder, onion powder, black pepper, and a little olive oil.  I placed them flat-side down on a cookie sheet and baked for about 30 minutes.  Afterwards, and I removed the seeds and scraped out the spaghetti, which I placed into a large bowl.  While the spaghetti was baking, I mixed ricotta, monterey jack cheese, Italian seasoning, garlic powder, onion powder, and black pepper in a separate bowl.  I browned the ground turkey, and in the pan I added the Rotel tomatoes and chilis and pasta sauce.  I seasoned the meat mixture with the spaghetti seasoning, but only used half the packet because of the sodium.

I then layered the inside of the spaghetti squash peel with noodles, cheese mixture, and meat mixture until completely full, and sprinkled monterey jack cheese and Italian seasoning on top.  I baked the two spaghetti squash halves until done.  I paired this along with the steamed mixed vegetables.  There was alot of the spaghetti and meat mixture leftover, so I put it in a plastic container and froze it.

stuffed-spaghetti-squash

lasagna-stuffed spaghetti squash

 

As usual, I try to incorporate some healthy snacks, like the Greek yogurt and nuts – and I sometimes have this for breakfast too (or I’ll make up a smoothie with unsweetened almond milk).  I decided to make a snack out of sliced tomato (seasoned with a pinch of salt and black pepper), diced avocado (seasoned with Tajin), and a mozzarella cheese stick.

tomato-cheese-and-avocado

 

Have a great week everyone!

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3 thoughts on “Meal Prep Week of January 15, 2017 – Pan seared ahi tuna in a sweet chili sauce; lasagna-stuffed spaghetti squash

    • Thank you Julie! I’m really trying to stay on track, and this helps me stay accountable. I definitely appreciate any feedback or recommendations for modifying my meal preps so that I can keep the carbs as low as possible.

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  1. Pingback: Meal Prep Special Edition – Superbowl LI! | myheartonmysleeve.me

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