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
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)
- One can crushed tomatoes
- 15 oz tub of ricotta cheese
- 2 zucchinis
- Minced garlic
- Shaved parmesan (not pictured)
- Low-fat part-skim mozzarella cheese
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.
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.
Turkey sausage and egg breakfast sandwiches
The ingredients for this was…well…turkey sausage and eggs.
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.
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.
Of course, I have some low carb snacks on hand for the week.
- Sargento Pepper Jack cheese sticks
- Chobani Greek yogurt and walnuts
- Hormel pepperoni
- Sensible Portions Garden Veggie Straws
So what are you all having? I’d love to know! And have a great week!