Meal Prep Week of 1/14/2018 – Spaghetti-stuffed eggplant; garden salad


To help jump-start my weight loss, I’m going back to basics….when I was first out of surgery, I was super dedicated to doing my weekly meal prep.  I was good at it for several months. And then life stepped in, and I started to slack off.  I still kept eating healthy and still lost a considerable amount weight, but I know that I could have lost more had I stayed more on top of preparing my meals in advance, which is one of the fundamental rules of weight loss for pre and post-ops.

It’s not my favorite thing to do during my free time, but the convenience and ease of grab-and-go healthy meals and snacks during the week makes it almost impossible to fail.  With my new job, I don’t have the flexibility of just going downstairs and whipping up something like I did as a remote employee.  During the workweek in the morning I’m rushing to get out the door, so now I really have to have things done and ready to go as much as possible.  From this point forward, however, I’ll be focusing on meal prep just for breakfast and lunch meals and snacks I take to work since now my dinners are shared with my Better Half, and we take turns cooking (plus he hates repeat meals).

For this week I made a spaghetti-stuffed eggplant, inspired by this sausage-stuffed eggplant recipe I found on Pinterest. I did kinda cheat on this one; I made some spaghetti with ground turkey about a month ago (which I pretty much made like this homemade spaghetti sauce recipe except I added ground turkey and tomato paste, and used fresh diced tomatoes instead of canned), and stored the leftover meat sauce in the freezer.  So for this recipe, I mixed some leftover spaghetti sauce with 2 tbsp of Italian breadcrumbs and mozzarella (I decided to omit using an egg), and stuffed them in two large eggplants.

I accompanied the stuffed eggplant with a salad made up off romaine lettuce, mushrooms, green and red onion, olives, bean sprouts, and cilantro.


Each container got 1/3 of an eggplant and a full salad topped with shaved Parmesan cheese.  I included a serving of Ken’s Steakhouse Lite Northern Italian with Basil and Romano dressing , which is awesome because it’s only 45 calories and 1g of carbs.

The spaghetti-stuffed eggplant is 34 calories per 1/4 eggplant,


Now time for the snacks.  I made up packages of the following:

  • Apples, tangerines, and low-fat mozzarella cheese, which comes in between 149 – 177 calories per bag (80 calories per red delicious apple, 52 calories per granny smith apple, 50 calories per mozzarella cheese stick)
  • Homemade trail mix, which is about 390 calories per bag (170 calories per serving of mixed nuts, 120 calories per serving of Sun-Maid Natural California Raisins, 100 calories per serving of Ocean Spray Reduced Sugar Craisins Dried Cranberries)
  • Unsweetened apple sauce (48 calories per container)

For breakfast I packed Chobani Greek yogurt (130 calories per container), which I like to mix in some of the trail mix.

That makes for a total of 615 calories for snacks and a total of 745 calories for breakfast and lunch.  Yes, the trail mix really takes the bulk of the calories (not to mention the raisins are 31g of carbs and the craisins are 31g of carbs), but I decided to go with it because it’s so filling alone or with the yogurt.  More than likely I will not be able to eat all of the snacks and the lunch because of how much protein is here.  If I do happen to get the munchies, I have some Muscle Milk and Premier Protein shakes in my pantry.


I’m also bringing some sugar-free drinks.



So what are you all having this week?  I’d love to know!


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