This is a late post, but I wanted to make sure I got this out here to continue to show my meal prep. I’ve been trying to be more on the ball when it comes to meal prep because my fiance and I are so busy during the week – and not doing my meal prep means grabbing the first things I can find, which is usually something unhealthy. So I do my meal preps on Sunday afternoons, and pack for me and him. Our meal prep include breakfasts for the morning, lunches for the week, and something for at least 3 dinners.
For this week’s dinners, I made the spinach and provolone-stuffed pesto chicken topped with more provolone cheese, garden salad, and a side of caprese-stuffed mushrooms with balsamic glaze. I had to improvise this dinner because I didn’t have my usual ingredients. Normally for stuffed chicken I’d use chicken breast, but we didn’t have any on hand at the time and didn’t feel like driving to the store. I ended up using the boneless chicken thighs we had. Also, I didn’t have any extra shredded mozzarella leftover after making the caprese-stuffed mushrooms, but I did have some Sargento sliced provolone, so I decided to use that with Barilla Traditional Basil Pesto and frozen spinach. Basically I just butterflied the chicken thighs, and stuffed the inside with a scoop of spinach and half slice of provolone, then topped with pesto and half slice of provolone. Then I sautéed the chicken on both sides in the pan with olive oil until done. For the caprese-stuffed mushrooms, I stuffed the mushroom caps with sliced cherry tomatoes and fresh mozzarella, and baked in the air fryer. When it got close to done, I topped them with Ken’s Light Options Balsamic Dressing.
For lunches, he made the baked chicken, and I paired it with a side of mashed sweet potatoes and steamed mixed vegetables. I made the mashed sweet potatoes like this brown sugar and cinnamon mashed sweet potato recipe, except that instead of regular brown sugar I used Splenda Brown Sugar Blend, added nutmeg, and omitted the marshmallows. I also made the sweet potatoes in the microwave since it’s faster and more convenient. For the steamed vegetables, I topped them with black pepper, a sprinkle of salt, Adobo, and unsalted butter. Placed the veggies in a glass casserole dish and microwaved for about 10 minutes. His are the containers with two pieces of chicken and mine are the one with one…and even then I was not able to fully finish everything in one sitting.
For the breakfasts, I made Delia’s Chicken Sausage (available in the frozen food section at Food Depot grocery stores) I cooked in my air fryer, and also included fresh strawberries, blackberries, and a stick of low-fat mozzarella cheese. I didn’t have enough chicken sausage for the week, so for two breakfasts you see Butterball Everyday Original Turkey Bacon. Of course you can see my breakfast has the half sausage and his has the whole, because half a sausage is all I can eat at one time.
As you can see, our fridge is pretty packed with tons and tons of containers when we do our meal prep every week. It’s not always fun to do and I’d much rather be Netflix and chilling, but it saves us so much time during the week. Both of us are up at 5am, out the door by 6am, and usually don’t get home until about 6pm (usually tired), so there’s just not alot of time during the week to scramble for what we want to eat.
And for those who are wondering, in the lower-right is one of my favorite wines – Fetzer Gewurztraminer. I love a glass of wine with dinner every once in a while (but for you early post-ops, you’ll want to consult with your doctor before having any alcohol. Typically, your doctor will want you to be at least 6-12 months post-op before having any alcohol. And you’ll especially want to be careful about issues such as transferring addictions and drinking too many excess calories).
What are you eating this week? I’d love to know!