Meal Prep Week #12

Every week I have something new to eat. I love mixing up ingredients and creating a variety of meals with them, so you aren’t eating the same thing five days straight. Because what kind of fun is that? Here’s what I made this week and a few recipes of some of those meals.

Breakfast
~Greek yogurt parfait with berries and granola
Lunch
~Chicken sausage and roasted vegetables sheet pan
Dinner
~ Turkey meatballs with salad greens
~ Turkey meatball pita wrap
~ Turkey meatball bento

Chicken sausage and vegetable sheet pan

(4 servings)
Grocery list:
4 chicken sausage links, cut into 1 inch pieces
2 garlic cloves, minced
1/2 pound of broccolini trimmed or 1 cup of broccoli florets
1 large sweet potato, cut into 1 inch cubes
2 carrots, cut into 1/2 inch slices
1 and 1/2 cups of Brussel sprouts, halved
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
2 tbsp olive oil

1)Preheat oven to 400 degrees.
2) In a large baking sheet, add in all your veggies and garlic and mix them up.
3) Then add the seasonings and stir well to combine.
4) Drizzle on some olive oil and toss to coat.
5) Top off with the sausage and combine until all the ingredients are nicely spread out on the baking sheet.
6) Bake in the oven for 10 minutes. Then flip and turn the vegetables and sausage and bake for an additional 10 minutes.
7) Serve immediately or you can meal prep and leave in a tightly closed container for up to 4 days.

Turkey meatballs and meal prep

Grocery list:
MEATBALLS-
1 to 1 and 1/4 lbs. ground turkey
1/2 cup of bread crumbs (panko preferred)
3 garlic cloves, minced
1 small red onion, grated
1 egg
2 tbsp olive oil
3/4 tsp salt
1/2 tsp black pepper
3/4 tsp dried oregano
olive oil spray

MEAL PREP-
salad mix
flatbread or naan bread
tzatziki sauce
cucumbers
tomatoes
red onions
feta cheese

1) In a large mixing bowl, grate onion using a box grater or hand grater, so onion is fine and easier to mix. It’s ok if there are some onion juices because the flavors will be incorporated into the meat mixture. If you don’t have a grater, then just dice finely.

2) Add ground turkey, bread crumbs, garlic, olive oil, egg and seasonings. Mix well using your hands. Only mix until combined…don’t overmix! This will make your meatballs tough.

3) Cover your bowl with plastic wrap and place in refrigerator for 30 minutes. This will make it easier to roll out the meatballs.

4) Prepare a non stick or lined baking sheet and preheat oven to 350 degrees.

5) Using a cookie scooper or a spoon, scoop out your desire size of meatballs (I usually get about 2 tablespoons). Roll them into balls and place about an inch apart on your baking sheet.

6) Spray the tops of each meatball with olive oil spray to prevent drying out.

7) Bake meatballs for 20 minutes in the center of the oven. You won ‘t need to flip halfway through.

8) Set your oven to broil high and continue to bake another 5 minutes or until you get a nice golden color.

9) Remove the baking sheet from the oven and let the meatballs rest and cool down.

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