My grocery shopping schedule was the same this week, but I ended up doing all of my meal prep on Saturday, rather than Sunday. Donny & I planned to be bums on Saturday and then go to Denver on Sunday to get some things done.
Originally Donny had planned to get his wisdom teeth out on Friday so we’d left the weekend open in case he was in pain or on painkillers. His appointment was rescheduled for early December, so we had a free weekend! I did my typical Saturday routine of grocery store and gym, then meal prepped the rest of the day.
All my grocery shopping was done at Safeway in Fort Morgan. Here is what I bought:
Grocery Shopping:
- boneless, skinless chicken breasts and boneless pork loin chops
- eggs, 2% Greek yogurt (plain), 1% cottage cheese and a block of white cheddar cheese
- zucchini, cauliflower, Brussels sprouts, broccoli and bell peppers
- bananas and avocados
- cilantro and green onions
Meal Prep:
Meal Prep started with baking five sweet potatoes. I wrapped them individually in aluminum foil and baked them for 60 minutes at 350°.
While the potatoes cooked I seasoned the chicken breasts with salt and pepper. I baked the chicken breasts in the oven along with the potatoes. If you want more instructions for how to bake chicken breasts, then check out my post from earlier this week How to Bake Chicken Breast.
Since I bought a head of cauliflower, I decided to make cauliflower rice. It is incredibly easy to make, but check out how easy in my post How to Make Cauliflower Rice.
Bell peppers were on sale, so I decided to make stuffed peppers! I cooked diced yellow onion in a saute pan over medium heat (using non-stick cooking spray). Once the onion was translucent, I added three minced garlic cloves. Next, I added 1 can of pinto beans (drained), 1 can fire-roasted tomatoes and 2/3 cup black olives (drained and sliced).
A couple weeks ago I made a batch of red quinoa and put some in the freezer for later. I thawed that quinoa in the microwave and added 1 cup to the bean mixture. Last but not least, I added salt, pepper and 1 Tbsp Mrs. Dash Salt-Free Southwest Seasoning. It is really good!
I put 1/4 cup of bean mixture in each pepper-half and covered those pans with foil. I cooked the peppers at 350° for 20 minutes, removed the foil and cooked for another 15 minutes.
As the peppers cooked, I blanched broccoli. Blanching is very easy to do and leaves broccoli nice and crisp! Check out my post How to Prepare Blanched Broccoli if you are interested in try it.
Donny grilled the rest of the food for me including pork chops, Brussels sprouts and zucchini.
The last thing I made was my Sweet Potato Yogurt Bowls. I mixed 2% Greek yogurt with vanilla protein powder and pumpkin pie spice, then divided that among the five containers. Each container had 2oz mashed sweet potato, the yogurt-protein mixture and topped it with Buff Bakes Pumpkin Peanut Spread.
If you have questions about what I bought or how I prepared something then email me at eatliftplayrepeat@gmail.com or comment below!
Did you prepare any food this weekend? If so, what did you prepare?
