Meal prep week of 3/12/2017 – Caprese stuffed portobella mushrooms with steamed broccoli; spinach and ricotta zucchini cannelloni with oven roasted sweet potatoes; turkey sausage and egg breakfast sandwiches

After a week with lots and lots of shakes, it’s back to regular meal prep for this week.  So for this week, I have the following:

  • Caprese stuffed portobella mushrooms served with steamed broccoli
  • Spinach and ricotta zucchini cannelloni with oven roasted sweet potatoes
  • Turkey sausage and egg breakfast sandwiches

And of course, I have some snacks prepared, but I wanted to show the results of this recipe I found online for Quest cookies.

Caprese stuffed portobella mushrooms served with steamed broccoli

For this recipe I used the following:

  • Balsamic vinegar
  • Grape tomatoes
  • Salt-free butter
  • Baby portobello mushrooms
  • Part-skim mozzarella sticks
  • Minced garlic

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I found the recipe for the stuffed mushrooms on Cafe Delights; I love mushrooms and l liked using this easy meatless dish as a health low-carb alternative to a typical dinner with meat.  The original recipe calls for large portobellos.  When I got to the store, all they had was baby portobellos, and I just decided to use those because I was tired at the time and didn’t feel like driving to any other stores (just being honest).  Also, I didn’t think about it at the time, but fresh mozzarella would have been better.  Instead, I used part-skim mozzarella cheese sticks; still came out really good.

So outside of those two exceptions, I made the recipe to plan – covering the mushrooms with garlic and butter, then placed sliced grape tomatoes and mozzarella inside.  I sprinkled a little oregano on top and then placed in the oven and baked until the cheese melted.  And when it was done, I drizzled with the balsamic vinegar.  And I decided to make some steamed broccoli to go with it.

Spinach and ricotta zucchini cannelloni served with oven roasted sweet potatoes

For this recipe, I used the following ingredients:

  • Frozen spinach (not pictured)
  • Eggs
  • One can crushed tomatoes
  • 15 oz tub of ricotta cheese
  • 2 zucchinis
  • Minced garlic
  • Shaved parmesan (not pictured)
  • Low-fat part-skim mozzarella cheese

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Found this one again on Cafe Delights.  I wasn’t sure what to pair it with and didn’t feel like having a salad…at the time had a taste for sweet potatoes, so I decided to make oven roasted sweet potatoes to go with it.

So I started off slicing the zucchini, and once done, I made up the ricotta-spinach mixture according to the recipe, but I added shaved parmesan cheese to the mix.  Also – in the pic above you see a bag of frozen kale…initially I was going to use kale in the recipe instead of spinach, but when I put it in the microwave to defrost, it actually turned into kale chips.  That was a nice surprise!  So I had to defrost a bag of frozen spinach, squeeze the water out, and added to the cheese mix.

Then came the fun part! I wrapped up the cheese mixture in the zucchini slices.  I used an 8 x 8 inch casserole dish.

I topped the cannellonis with the rest of the crushed tomatoes and cheese mixture, then placed in the oven to bake.  I did have to drain off some liquid from the dish.

For the oven roasted sweet potatoes, I found a simple recipe on All Recipes and basically made it according to the recipe.

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And it was really easy – peel the sweet potatoes, dice, and add all the ingredients to a bag (except the balsamic vinegar) and shake.  Then put on a cookie sheet to bake.

I drizzled some of the vinegar on top when done.  And this was the result, a mix of zesty and sweet.  The zucchini cannelloni came out good, but not with enough flavor to me…later in the week I added a little more parmesan and a dollop of pesto, and that really did the trick.  So maybe next time I will use basil pesto instead of only crushed tomatoes.

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Turkey sausage and egg breakfast sandwiches

The ingredients for this was…well…turkey sausage and eggs.

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I’m all about saving time, so I made these at the same time on a griddle.  But I found a cool trick from Tip Hero – to make the eggs using the tops from mason jars so they come out perfectly round.  I posted a pic of the cooked egg sideways so you can see how thick it is.

For the bread, I actually made the garlic parmesan oopsie bread I made a few weeks ago.  And when the bread was done (actually they got slightly overdone because I was multi-tasking), I used the mason jar top to make them perfectly round as well to fit the size of the sandwich.  This will go great with sugar-free grape jam.

Quest cookies

I actually got this idea from April Herbel, who posted it on her YouTube channel.  It is so simple and I wanted to see how I’d like it, and it just so happened that I saw the Quest bars on sale.  So I got two bars, double chocolate chunk and chocolate peanut butter.  And per her instructions, I cut the bars up into pieces and placed on a cookie sheet.

It’s a good option if you have a taste for cookies and just have to have some, but these were just “ok” to me.  I thought the double chocolate chunk was ok, but I didn’t like the chocolate peanut butter at all.

Snacks

Of course, I have some low carb snacks on hand for the week.

  • Tangelos
  • Halos
  • Sargento Pepper Jack cheese sticks
  • Chobani Greek yogurt and walnuts
  • Hormel pepperoni
  • Blueberries
  • Halos
  • Larabars
  • Sensible Portions Garden Veggie Straws

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So what are you all having?  I’d love to know!  And have a great week!

Liz

 

 

 

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3 thoughts on “Meal prep week of 3/12/2017 – Caprese stuffed portobella mushrooms with steamed broccoli; spinach and ricotta zucchini cannelloni with oven roasted sweet potatoes; turkey sausage and egg breakfast sandwiches

  1. Pingback: Meal prep week of 3/19/2017 – Snacks for the road; Broccoli, mushroom, and turkey sausage casserole | My Heart on my Sleeve

  2. Pingback: Meal prep week of 4/2/2017 – Lower carb low country boil packets; marinated chicken with a spring salad; turkey and egg breakfast sandwiches | My Heart on my Sleeve

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