Meal Prep Week of 3/11/2018 – Baked chicken wings with cabbage and black-eyed peas; chicken sausage with salad; protein fruit smoothie

Welcome back for another week of meal prep!  For this week, Boo Boo and I worked together to make the following:

  • For dinner this week, he made baked chicken wings, cabbage, and corn muffins.  I made black-eyed peas.
  • For lunches this week, I made chicken sausages with a side salad and piece of French bread.
  • For breakfast, Boo Boo made a protein-packed fruit smoothie mix.

Baked wings, black-eyed peas, and cabbage

Boo Boo likes having variety, so for dinner he decided to bake two types of wings to eat during the week – ranch and sweet orange sesame.  For the ranch-flavored wings, he seasoned them with Hidden Valley Original Ranch Salad Dressing and Seasoning Mix.  For the sweet orange sesame wings, he made up a concoction using Drew’s Orange Sesame Dressing and Quick Marinade, cayenne pepper, red pepper flakes, Splenda Brown Sugar Blend, and Great Value Sugar Free Syrup.   Both flavors came out pretty good.

To pair with the wings, he made cabbage much like this Boiled Cabbage with Bacon recipe from Pinterest, with a few adjustments.  Neither of us eat pork, so we used Godshall’s Uncured Turkey Bacon, and we didn’t have any chicken broth so we used chicken bouillon.  Plus, he added a splash of apple cider vinegar.

I made some black-eyed peas much like this Southern Black-eyed Peas recipe from Pinterest, except that in addition to the Great Value Dried Black Eyed Peas, I used some Godshall’s Uncured Turkey Bacon, chicken bouillon, and onion.   I love black-eyed peas because they are hearty and easy to make – just sautee the onions and bacon, add the peas, water, and bouillon, and simmer until done.  Boo Boo wanted some bread to go with dinner, so he made corn muffins using Jiffy Corn Muffin Mix, melted unsalted butter, eggs, and Silk Almond Milk.  You’ll definitely want to go easy on the corn muffins; they are 27g of carbs per serving.

Chicken Sausage with Side Salad and French Bread

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For lunches this week, we had a bunch of fresh romaine lettuce that looked like it might go bad by the end of the week, so I chopped it up and threw in some diced tomatoes, onions, cracked black pepper, and Parmesan cheese for a nice salad.  I packed away a serving of Wishbone E.V.O.O. Garlic Basil Italian Salad Dressing and French bread to go with it (again, go easy – the French bread is 23g of carbs per serving).  For the entree, I made some Publix Greenwise Roasted Red Pepper and Queso Fresco Chicken Sausage in the air fryer.

Protein Fruit Smoothie

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Boo Boo is great with making up concoctions of this and that, and the breakfast for this week was no exception.  He blended fresh blueberries and strawberries with Premier Protein Bananas and Cream Protein Shakes and a dash of Splenda Brown Sugar Blend.  To give it some more punch, he normally uses Great Value Sugar Free Orange Early Rise Drink Mix, but because we ran out he used the Great Value Sugar Free Apple Drink Mix we had in the cabinet.  It’s a very sweet, fruity drink that tastes awesome and makes for a great grab-and-go breakfast.

And of course, we have the usual for snacks for the week – fresh fruit, nuts, hummus, and Chobani Greek Yogurt.

 

What are you all eating this week?  I’d love to know!

Liz

 

2 thoughts on “Meal Prep Week of 3/11/2018 – Baked chicken wings with cabbage and black-eyed peas; chicken sausage with salad; protein fruit smoothie

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