Wow! Can you believe we are in week six of meal prepping? How are you feeling? Is it getting easier? I know I’m really getting the hang of it and truly noticing a difference in my energy and health.
Before I ramble on about this week’s plan, I’d like to take a second to talk about clean eating. This is sort of my disclaimer. I’ve done a lot of reading on the subject and pull my recipes from other clean eating blogs, websites and magazines. Some of the recipes are my own or modified from a cookbook or Pinterest.
Clean eating is a lifestyle and not a diet. It’s how I have cut processed and fast food from mine and my husband’s diets. It’s saving us money while making us healthier. So what exactly is this clean eating? For me it’s about cutting the preservatives and processed foods and replacing them with home cooked meals. If I am grabbing a prepackaged item, I try to keep the ingredients to three or less. I also make sure I know what the ingredients are. Now, is everything always clean? No. I like cheese, pasta (gluten free), dairy, etc. It’s all about moderation though. (And that’s why we have cheat days.) It’s a balance of protein, carbs and starch. I encourage you to read up and do what works best for you. Here’s a great explanation from Clean Eating Magazine on what clean eating is: http://www.cleaneatingmag.com/food-health/food-and-health-news/what-is-clean-eating/
And now to week six’s meal plan. MealPrepWeek6
This stuff is so good! I didn’t have Cajun seasoning so I made my own (salt, pepper, paprika, garlic powder, onion powder, paprika, ancho chili powder, red pepper flakes and cayenne pepper) I opted to cook mine altogether and not in the foil packets. I had to cook it for about 40 minutes this way and stirred half way through. I am thinking this would be a great campfire dinner next time I go on a camping trip.
First things first…fish should be eaten within two to three days after being cooked. So how do you meal prep fish? Easy. The tilapia I buy comes in individually wrapped fillets. I just grab a couple and let them thaw in the fridge all day and cook them fresh. I know. This isn’t exactly meal prep, but it sort of is. I premade the sour cream topping. (Although I like to keep it separated from the cabbage mixture.) I also prepped my butter mixture in a small microwave safe container. So just preheat the oven, melt the butter, dump it over the fish and bake. Your tacos should be ready in about 20 minutes. And that butter mixture, well I added a clove of minced garlic to it. This prep ahead process can be done anytime fish is on the menu.
Buffalo Chicken Wraps:
So here’s the deal…I made so much of the jambalaya and pasta bake that I nixed this item. I am trying to avoid an abundance of leftovers. (I still have about six meals in my freezer that I can sub in this week if I need something different.) So, you’ll probably see this recipe on a meal plan in the very near if not next week future-sorry!
My husband and I have been craving pasta so I just had to add this. It’s my recipe so I didn’t make any modifications. I did use a gluten free pasta though. You could also substitute spaghetti squash for the pasta here (or zucchini). With this meal though, I decided to bake it fresh then put the leftovers in my trusty reusable containers. I did precut my veggies and sausage. This worked out well because my husband ended up making dinner while I was running at the gym. Win!