Meal Prep Week 27


I am a little late with this post-like two weeks. Sorry folks, between work and holidays, I just got a little busy and sidetracked.

About that holiday… How was your Thanksgiving? Mine was great minus the six pounds I gained. I way overate and I allowed myself to have some gluten for the long weekend. I’m not sure it was the best idea because now I feel like a giant air-puffed marshmallow. Lesson learned.

I guess it’s a good thing I officially start my off-season training tonight. (I sort of kicked it off Saturday with a drop in at Crossfit Peoria. Um, I still can’t walk let alone squat so my trip to the gym tonight should be interesting and painful.) If you’re curious about my off-season training, well it’s a typical mix of strength and cardio with lots of running. I also added in a 30-a-day burpee challenge. Check it out here.

On another note, I am taking a hiatus from meal prepping through December. Don’t worry-I still have a plan, I’m just trying something new. I gotta get the motivation to drop weight for vacation in March. Maybe the pressure will help. I’ll share along the way, just don’t come here looking for a full on plan for a bit.

That plan…

A. Mexican Gumbo – I love Mexican Gumbo. This recipe is a different version than what I’ve made before but equally delicious. I used a rotiseerie chicken because I think they add big flavor to certain dishes like soups and salads. The key to the rest of this meal is in the layering. If you mix it all together, you get one single flavor, but if you stack the ingredients before serving, it’s like a rainbow or yumminess.

B Chicken Caesar Salad – Here we go again with the salads. I’ve been craving caesar salads. They’re good and easy to make. I was able to find a delicious low fat, somewhat lower carb Greek yogurt based caesar dressing called OPA by Litehouse. It was a little thicker and great for dipping veggie in.

C. One Skillet Mac and Cheese with Sausage and Bell Peppers – I may have a new favorite skillet dump and cook dish. This was super delicious. I did change the ground sausage to some chicken sausage links. I’d also suggest cooking the pasta a little longer if you are using gluten free noodles like me. Mine were a little harder than I normally like. There’s something about these skillet meals that get me to eat way more veggies. Love!

D. Parmesan Crusted Pork Chops with Veggie – This turned out great for a baked pork chop. I’ve even used a similar recipe for tilapia. I did cut the bread crumbs altogether but didn’t really seem to miss them. As for a veggie, I made steamed broccoli-my favorite!

Sorry for the lack of photos this week.


One thought on “Meal Prep Week 27

  1. I made the skillet mac and love it! I also used chicken sausage. I was able to find a kind that was italian style, free-range, nitrite free and 95% fat free. I only used 6 oz of marinara and 4 oz of water, but I added 12 oz of vegetable broth. I also added half of a small onion. And I may have used a little more than 1/3 cup of mozzarella, because cheese is delicious. It turned out amazing.

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