I like to to Meal Prep for two reasons: 1) It helps me stay on track with my fitness goals, 2) It honestly just makes life easier throughout my busy week.
Over the years of meal prepping, I have learned that it is important to mix things up and not just have the same thing over and over again. If you eat the same thing all the time, you'll eventually start hating your food. In fact, I never want to look at another chicken breast for the rest of my life! So if you give yourself some options, you also give yourself something to look forward to with your meals!
So here's what I prepped for this week:
- Ground Turkey with Broccoli and Mushrooms in a healthy homemade Alfredo sauce and Quinoa
- Ground Turkey with mixed Squash in a homemade Roasted Red Pepper sauce and Quinoa
Both of these meals are equally delicious and pretty simple to make! Here's how!
For Meal #1 you will need:
Ground Turkey,
Broccoli,
Mushrooms,
Quinoa (can also use rice),
Homemade Alfredo Sauce: 1 Cup of Almond Milk, 1/2 Cup of low-fat Cottage Cheese, 1 Tablespoon of Cornstarch, 1/4 teaspoon of garlic powder, 1/2 Cup of grated Parmesan cheese, Salt and Pepper to taste, dried Basil (optional), dried Oregano (optional)
How to Make Meal #1:
- Cook ground turkey in a pan till brown in color and then set aside to cool
- Saute mushrooms and broccoli in a pan then and set aside to cool
- Make alfredo sauce by combining all ingredients except for basil and oregano in a food processor or blender until smooth
- Pour sauce in a small pan and add basil and oregano. Cook over medium to low heat stirring occasionally until everything is blended and smooth
- Combine mushrooms and broccoli with the ground turkey
- Pour sauce all over everything and stir to cover completely
- Make quinoa/rice according to directions (I use a rice maker)
- Organize food in your food containers and store in fridge for up to a week!
For Meal #2 you will need:
Ground Turkey,
Zucchini,
Yellow Squash,
Mushrooms (optional),
Quinoa (can also use rice),
Homemade Roasted Red Pepper Sauce: 3 Red Peppers (I used the roasted red peppers already in a jar. You can find them at the store by the pickle jars), 2 Shallots, 2 Garlic cloves, 1 Cup Almond Milk, 1 Tablespoon Olive Oil, 1 Tablespoon Cornstarch, salt and pepper to taste
How to make Meal #2:
- Cook ground turkey in a pan until brown in color and set aside to cool
- Saute squash in a pan and then set aside to cool
- Wrap red peppers, shallots, and garlic in tin foil and place on sheet to be put in the oven
- Roast in the oven at 400 degrees F for 45 minutes until all sides have been charred. Remove from oven and let cool.
- Peel away the charred skin on shallots and garlic and also remove seeds and stem from peppers
- Add peppers, shallots, garlic to a food processor or blender WITH almond milk, olive oil, salt and pepper, cornstarch, and blend until smooth
- Pour sauce in a pan and cook over medium heat stirring occasionally until heated through
- Combine ground turkey and squah
- Pour sauce all over everything and stir to cover completely
- Make quinoa/rice according to directions (I used a rice maker)
- Organize food in your containers and store in fridge for up to a week!
I hope you enjoy these recipes as much as I do! If you tried them out, please let me know! I'd love to hear your feedback!
