I had a great time preparing food this last weekend. Donny was playing in a golf tournament so I hung out at the house and took my time preparing different foods.
This week I also took a little extra time and planned out my meals quantity-wise. I have the My Fitness Pal app so I calculated how much of each food to put in the container to make a balanced meal. Burrito bowls was one of the meals I wanted to take. First, I calculated how many beans to take, then how much meat, next how many veggies, etc so that once all the food was cooked I could get right to filling the containers. I did that with both the burrito bowls and the spaghetti squash. Planning ahead really does save time in the long run!
You’ll find all the foods that I prepared this week below, but first here is what I bought while grocery shopping.
Grocery Shopping:
I went to Safeway for the majority of my grocery items, but we were in Denver Saturday night so we stopped by Sprouts to get a few things that we cannot get in town. Here is what I bought at Safeway:
- boneless, skinless chicken thighs
- eggs – 4 dozen
- 2% Greek yogurt, 1% cottage cheese, unsweetened vanilla almond milk
- carrots, romaine hearts, kale, cauliflower, baby carrots, broccoli, zucchini, yellow onion and shishito peppers
- bananas, lemons, avocado, raspberries, blackberries and blueberries
- cilantro
- unsweetened ice tea
- 505 Mild Green Chile, 505 Medium Salsa, balsamic vinegar
- canned beans: garbanzo beans, black beans, refried black beans, red kidney beans and pinto beans
- mild diced green chiles
At Sprouts I bought items I generally cannot find in Fort Morgan:
- puffed millet and puffed kamut
- brown rice flour
- farro
- hemp seeds
- virgin coconut oil
- SkinnyPop microwave popcorn bags (I was super excited about these!)
- red beets
Meal Prep:
On Saturday I was playing around with some recipes and one included cooked kale. I ended up just cooking the entire bag of kale on Saturday for us to eat all week. It is a LOT of kale! Leafy greens are good for you, right?!?!
I knew I wanted to make pinto beans for the week so I started soaking the beans on Saturday as well. Then Sunday morning I put the beans (about 3 cups) in a slow cooker with 6 cups of water. I also added salt and 1/2 diced yellow onion. The beans cooked for 3 hours on high.
While the beans cooked I started making a lot of other foods. I roasted peaches for my mid-morning meal. I mixed 1/2 tsp coconut oil with 1/2 tsp butter and melted that in the microwave. The peaches were cut in half, pits removed and then I brushed the cut side with the melted oil-butter mixture. Next, I sprinkled cinnamon on top and placed them cut-side down on a foil-lined cake pan. The oven was set at 400° and the peaches roasted for 20 minutes. I didn’t try the peaches right out of the oven, but I wish I had! We’ll have to make some roasted peaches for dessert later.
While the peaches were roasting I mixed together my yogurt parfaits. I mixed 2% Greek yogurt with some vanilla protein powder. I packed snack-sized Ziploc bags with some hemp seed and some Cinnamon Raisin Toasted Muesli to sprinkle on top before eating. Here are the finished roasted peach-yogurt parfaits.
The oven was hot from roasting the peaches so I cooked the spaghetti squash. I cut the spaghetti squash in half lengthwise. The spaghetti squash was placed cut-side down on a foil-lined baking sheet. It cooked in the oven for 45 minutes at 400°.
Tip: Let the squash cool completely after it is cooked! I sometimes get too antsy and try to do it too early. Man it is hot! Just wait it out and it is much easier.
After roasting peaches and squash, I sautéed diced zucchini and then used the same pan and sautéed diced bell pepper and the other half of the yellow onion (diced).
I thawed out some 93% ground beef from the freezer and cooked that over medium heat. After it was cooked, I seasoned the beef with salt, cumin, onion powder and garlic powder.
I also thawed some lean ground turkey from the freezer and cooked that as well. Since I was taking the turkey with pesto and squash I decided to season it with salt, pepper and Italian seasoning.
Donny grilled the other food for me including the boneless, skinless chicken thighs, pork tenderloin, more zucchini, broccoli, green beans, carrots and shishito peppers.
Well that is everything I prepped for the week. I took three containers of spaghetti squash with turkey, kale, broccoli and pesto. I took four containers of the burrito bowls then had two more to take with pork and vegetables. It will be a good week of eating at the Edson house!
If you have questions about anything I prepared this week then feel free to comment below, send an email or Facebook message.
Did you prepare any new or different foods this week?
