Another Monday is here and has me thinking, where did the weekend go? Although the weekend felt way too short, I can honestly say I had a really good one. Friday evening my parents got back into town so we all enjoyed a nice dinner together. Saturday started out with a run with my mom, grocery shopping, some errands, and a baby shower together. Saturday night ended eating Indian food with Barrett and watching a little TV until I fell asleep around 10. Sunday included teaching Sunday school, a beautiful liturgy, and cooking dinner with my mom while we watched Royal Pains on Netflix.
Before we cooked a nice dinner of roasted chicken and vegetables, I made a meal prep for the week! I cooked two meals in less than an hour so I thought I would share my process on here and what I cooked.
I wish I could tell you I cooked gourmet meals all the time but I really only know how to cook foods that are convenient. I think a lot of people say they can’t “eat healthy” because they don’t have the time. Well, I am here to tell you that eating in a healthy way does not have to be hard or take a huge chunk of time out of your day.
Yesterday I whipped up an egg casserole to eat for breakfasts and a vegetable-turkey dish to throw on spinach for lunches. Keep in mind, this could probably feed 1-2 people all 5 days of the work week. If you have more people who will be eating this, simply adjust the quantity of items you will need to buy.
Here is your grocery list:
- 1 lb organic ground turkey
- 1 lb organic ground pork breakfast sausage
- 1 doz eggs
- 1 package frozen peas and carrots
- 1 package frozen riced cauliflower
- 1 package of spinach
- 1 can coconut milk
- italian seasoning
- salt and pepper
- coconut aminos (or soy sauce/tamari)
Steps to preparing egg casserole and vegetable-turkey skillet:
- Begin cooking sausage in one pan and turkey in another
2. While the meat is browning, whisk together 8 eggs, 1/2 coconut milk, salt and pepper, 1 tsp italian seasoning, and 1 tsp basil. Preheat over to 350.
3. Check on the browning of the meat. Salt the turkey.
4. Once sausage is browned, add to the bottom of a pyrex pan. Add 2 cups spinach on top. Top with egg mixture.
** IMPORTANT: Do NOT drain fat from sausage. Keep it all together! The grease gives the casserole extra flavor! **
5. Place egg mixture into oven for 30-45 minutes.
6. Add frozen peas and carrots and frozen riced cauliflower to turkey mixture.
7. Add 2 T coconut aminos + 2 tsp seasoning of choice, and salt and pepper
8. Let vegetable-turkey mixture sit on low-medium heat until vegetables are cooked through.
9. Once turkey mixture is done, remove from heat. Take out casserole from oven once eggs are cooked through.
10. Reward yourself with a smoothie (optional but highly recommended)
I hope you enjoyed this type of post! I really wanted to show you how easy it is to prepare fast, nutrient-dense food that you can enjoy all week!
For the vegetable-turkey mixture, I recommend heating it up and eating over a bed of spinach!
Enjoy your week!
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