Lately I've been packing a lot more into my weekends, so my meal prep has been on the super simple side. More often than not, I prepare two "all in one" meals that include an animal protein and at least two veggies each. I also love to cook elaborate and creative dishes, but sometimes a "no-fuss" meal is exactly what I need to keep things easy!
Breakfast: Protein Shake // I know I've been posting about these shakes for months, but I really love them, I feel great eating them, and they're super easy!! 1 scoop Build protein by PureWOD and 1 scoop Vital Proteins Collagen Peptides, mixed with Native Forest Simple Coconut Milk, Bulletproof Brain Octane, and ice. Lately I've been adding in some peppermint to my chocolate shakes and some matcha to my vanilla ones to mix it up!
Lunch: Creamy Chicken and Spaghetti Squash Casserole // First, I cooked the squash. Normally I cut it in half, de-seed, cook under high pressure in my Instant Pot for 7 minutes, then use the quick release function to release the pressure. This time I went the old school route and baked it cut-side down in the oven at 425 until tender. Either way, after the squash is done, scoop out the strands into a large bowl. I was using up some leftover pre-cooked chicken in this recipe, but if you don't have that, just cook some in the Instant Pot (12 minutes on high pressure), then shred! To the squash I added about 1 cup of chopped kalamata olives, 1 cup of Chosen Foods Mayo, and two bags of chopped fresh baby spinach (about 12 ounces). I mixed that all together, then spread about half of it in a layer on the bottom of a large glass baking dish. I topped that with the cooked chicken (just shy of 2#), added the rest of the squash mixture, then baked it at 400 until bubbly. It's not pretty, but it has great flavor!
Dinner: "Beef Tapa" Hash with Bok Choy // This dish was inspired by a Beef Tapa recipe I've seen floating around, but rather than buy a cut of beef, I decided to modify and use the ground beef from US Wellness Meats that I already had in my freezer. I cooked the beef in my Le'Creuset dutch oven until no longer pink, then added 1/4 cup coconut aminos, 1 tbsp fish sauce, 1# of shredded radishes, and 1# of chopped bok choy. I simmered until the veggies were soft, adjusted the seasonings (added a little more fish sauce), then portioned it out for the week!
Optional Snack: Collagen Bar + Homemade Chocolate // Primal Kitchens Collagen bars are a go-to for me. Stay tuned for a giveaway coming soon, hint hint :) I also made a fresh batch of homemade chocolates. You can find the basic recipe in my 11/21/16 Meal Plan post!
Another quick and easy week that clocked in at just under two hours, including roasting the squash in the oven!
Have a great week!