I switched things up a little this week in terms of meal prep ideas. Mother’s Day was on Sunday so I squeezed in a little prep on Saturday instead. It doesn’t matter to me WHEN I make the food. I just like to find some amount of time to make it….
Green chile burritos was on the menu and they are fantastic! So easy to make – you’ll see below how simple they really are. I also whipped up some overnight oats and hardboiled eggs for the week.
Check out the full list of meal prep ideas below. If you have any questions then please ask! Email me at eatliftplayrepeat@gmail.com or comment below.
Groceries:
- Lean ground turkey, rotisserie chicken (off the bone), frozen shredded chicken, chicken sausage, sliced turkey breast and eggs
- 1% milk, unsweetened almond milk, 1% cottage cheese, Greek yogurt cups, mozzarella cheese and Colby jack cheese
- romaine lettuce, broccoli slaw, broccoli, Brussels sprouts and sugar snap peas
- apples, bananas, blackberries and avocado
- refried black beans and fire roasted tomatoes (both canned)
- Ezekiel bread
- whole wheat bagels and low carb-high fiber tortillas (not pictured and purchased at Walmart late the week before)
Meal Prep Ideas:
Mother’s Day was on Sunday so I wasn’t sure how much time I had to prepare food that day. I was pretty tired on Saturday and had several things to go to, but in between I decided to get some cooking out of the way.
I started by browning the ground turkey over medium heat. After it was cooked I added 1/2 can fired roasted tomatoes.
Next I spread roughly 1/4c refried black beans on the whole wheat tortillas. I used Xtreme Wellness High Fiber Low Carbs tortillas. They are only 50 calories!
Then I added 1/4 of the meat-tomato mixture.
Next, I rolled the burritos up, topped them with 505 Green Chile and sprinkled them with 1/2c shredded cheese.
Then I let the burritos bake for 30 minutes at 350°.
As the burritos were cooking I chopped veggies for a side salad. I chopped romaine, carrots and snap peas then sliced mini bell peppers and added broccoli slaw. Once the burritos were done I put 1 in each ( I actually put 2 halves in each) and some salad. I also chopped some green onion to put on the burritos.
After the burritos were done I mixed some overnight oats for the week. I combined 1/3c unsweetened almond milk, 1/3 scoop protein, 1/3c rolled oats, 1/2Tbsp chia together and let that sit up. After the oats soaked up the milk I topped some with blackberries and some banana.
I couldn’t decide what else to make for protein for the week and I finally decided on hardboiled eggs. My new oven has a setting that cooks hardboiled eggs, but an easy way to do it is to put eggs in cold water on the stove. Bring the water to a boil and let it boil for 5 minutes. Turn the heat off, but leave the pot on the burner with a lid on for 15 minutes. Take the lid off and allow the eggs to cool.
To go along with eggs I packed Greek yogurt and an apple.
I did all that cooking on Saturday, then Donny grilled steaks for me for Mother’s Day (Mother-to-be Day?!). While the grill was on I had him cook broccoli, Brussels sprouts, some bell peppers and asparagus. We’ll use the leftover steak and veggies for meals this week.
Well that was everything I did for meal prep ideas this week. So simple! I’m excited about eating green chile burritos all week.
If you have any questions then please email me at eatliftplayrepeat@gmail.com or comment below.
