Meal Prep Week of Feb 25, 2018 – Broiled salmon with cilantro lime rice and seafood veggie boil; chicken salad wraps; chicken sausage, fruit and cheese; peanut butter protein bites


For this week, Boo Boo and I made the following:

  • For breakfast, we had chicken sausage, low-fat mozzarella cheese, and fruit.
  • For lunch, we had chicken salad wraps with a side of Sun Chips.
  • For dinner we had broiled salmon with a side of quinoa and seafood veggie boil.

Breakfast was basically the same as previous week – Delia’s Chicken Sausage from Food Depot that I made in the air fryer, paired with their Everyday Essential brand Light String Cheese and a mix of fresh blueberries, blackberries, and Cuties mandarins.

Boo Boo made the chicken salad for lunch – he baked a pack of chicken breasts in the oven, and chopped the meat finely.  He used his special mix of seasonings, which included Adobo, black pepper, and a light dash of celery salt.  I advised adding in the Ocean Spray Reduced Sugar Craisins.  And we did also use romaine lettuce and sliced tomatoes.  We used two different wraps – he wanted to try out Mission Tortilla Wraps – Garden Spinach Herb flavor, and I wanted to use Flatout Flatbread Light Italian Flavor Wraps because of the lower carb content (14g of carbs/0g sugar in the flatbread vs 35g per tortilla wrap).  Both came out really good though.

For dinner for the week, I thought I’d try out this baked honey cilantro lime salmon recipe I found on Pinterest, but I was disappointed with how it came out.  It was pretty bland, even with using extra garlic, onions, and tri-color peppers included in the foil.  So I jazzed it up with a generous amount of Goya Mojo Criollo marinade, and then broiled uncovered in the oven until done.  That saved the dish.  On the side I made Zatarain’s Cilantro Lime Rice, which paired well with the flavor of the broiled salmon.  To stretch out dinner for the week, I also made a seafood boil with vegetables.  I got the idea from this Shrimp Boil Foil Packet recipe from Pinterest.  I basically placed a bag of seafood mix with chopped tri-color peppers, onions, zucchini, and squash in foil, and seasoned with unsalted butter, black pepper, and a dash of Adobo.  I baked until done, and it was excellent.

Aside from the usual snacks – Chobani Greek yogurt, fresh fruit, SunChips – I was in the mood to make my own version of these protein bites I sampled at Vitamin Shoppe earlier that week.  I mixed two large tablespoons of Jif Crunchy Peanut Butter, two scoops of Visalus/Body by Vi vanilla cream protein powder, a handful of uncooked Old Fashioned Quaker Oats, cinnamon, nutmeg, raw honey, and Hershey’s Sugar Free Chocolate Chips.  I mixed it all, and then formed small 1-inch balls that I refrigerated overnight in a covered plastic bowl.  They were a sweet, protein-filled treat for the week.

What are you all having for dinner?  I’d love to know!





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