Welcome back for another week of meal prep! This week I was on the go, literally in the grocery store deciding as I was going through the aisles about what I was going to do this week for meal prep. I decided on one meal of zesty seasoned shrimp on salad greens and another dish with spaghetti squash, this time stuffed with spinach and artichoke. And for a breakfast option, I made breakfast cups again with mushroom and mixed peppers, but used smoke turkey as well.
The stuffed spaghetti squash is another idea I saw on Pinterest. I pretty much made it just like the recipe instructed but only with more cheese and with some mushrooms added to make it heartier. I used the following ingredients – chicken breast tenderloins, almond milk, Italian cheese mix, artichoke hearts, frozen spinach, 1 spaghetti squash, garlic, plain Greek yogurt, Parmesan cheese, mushrooms, cream cheese, and butter. Not pictured is the low-sodium chicken broth I used.
First I prepared the spaghetti squash by making some cuts into the flesh of the squash and putting it in the microwave for about 10 minutes. And while it was going, I sauteed 4 chicken breast cutlets in a pan. When the spaghetti squash was done, I cut it in half and scraped out the insides, removing the seeds.
Once the chicken was done, I prepared the spinach and artichoke mixture per the recipe instructions (with the exception that I didn’t have any cornstarch, so I used a tablespoon of white flour and that I added Italian cheese mix and mushrooms to the mixture as well). I diced the chicken and mixed it into the spinach and artichoke mixture, then layered it into the spaghetti squash.
Once complete, I topped each with Parmesan and put them into the oven until they browned. It turned out amazing.
For the zesty shrimp and salad, I didn’t really use any specific recipe. I just kept it really simple and used the following ingredients – a bag of salad greens, Tajin, mexicorn, black beans, cilantro, lime juice, lemon juice, shrimp, and grape tomatoes (I ended up not using the chickpeas).
I started off by marinating the shrimp in a mix of lime juice, lemon juice, cilantro, black pepper, Ms Dash fiesta lime seasoning, and Tajin.
I just mixed the other salad ingredients as usual; I actually heated up the black beans and corn first in the microwave to make them soft. And I ended up adding mushrooms to the salad as well. I sauteed the shrimp in olive oil, and that was basically it. When I eat it, I’ll probably use a vinegar and lemon juice mix for the salad dressing.
I also made a breakfast dish; more breakfast cups kinda like this Pinterest recipe, but this time I used smoked turkey . It definitely made for easier clean up in the muffin tin so I’ll probably do this from now on; plus it adds protein. I sprayed the pan with non-stick canola oil spray. Then I mixed eggs, frozen mixed peppers and onions, cheese, and diced mushrooms in a bowl, then used the sliced turkey like cupcake liners. Added a little of the mix to the cups, baked for about 20 minutes, and done.
Of course, I had to make sure I had snacks on hand. I found the hummus mix and veggies straws at Aldi – the cilantro jalapeno flavored hummus is AMAZING.
So what are you all planning to eat this week? I want to know!