Week of 2/16 Meal Prep

Hi Beauties!!


If you follow me on IG (@kingteeuhh), you already know I am an avid meal prepper. Most of that is due to me working in Delaware and being home in DMV on the weekends. That way, once I drive up for work on Mondays, I am literally just pulling pre packed meals and snacks from the fridge (or drawer). No cooking (YUSSSS *pelvic thrust). No buying pots and pans or seasonings (thanks Mummy).  That's right I cook ONCE a week. DASSIT. It just makes life easier.

Also, for those of us trying to eat a little healthier, look a little (or a lot) more snatched, and/or save some coins--meal prepping is the way to go!

I am going to make an effort to share more of my meal prepping on the blog vs my personal IG. Hopefully it'll inspire you to give it a try (whatever your reason) or give you some ideas for what to eat.

My only request is let's make this interactive, I can get inspiration from you too! If you do any meal prepping at all, hashtag us in your pics using #sundayprepdayFFF ---and we will repost on the @fiercefitfoodie IG/FB accounts. It doesn't matter what day you prep!

Anways, lets get right into this week's prep.

For my morning snack this week I opted for the following:

Egg White Muffins

I used the whites of 8 eggs, seasoned with a little (really little) sea salt, fresh cracked black pepper and paprika. I also diced up some sweet white onions, red onions, orange and red bell pepper, fresh cilantro, and a small bit of shredded cheddar cheese which I added to the whisked egg whites. Also, I whisked this all in a large pyrex measuring cup so it would be easy to pour into the muffin tins. You can season however you like and add whatever ingredients you want to these.

Next I sprayed the muffin cavities with some olive oil (to prevent sticking), po'd up, then popped in a preheated oven at 375 degrees F for about 10 minutes. They do puff up in the oven, but collapse shortly after they are removed, as you can see above.

I have one each day as a part of a mid morning snack--good source of protein.

Last Friday while doing my monthly trip to Trader Joes for my Chickenless Crispy Tenders (I usually buy about 8 bags at a time so I don't need to go there frequently), I came across these all natural flavored/seasoned chicken sausages---thought they sounded pretty good and were worth a try!

Trader Joe's Chicken Sausage

This week I used the spinach, fontina & roasted garlic sausage for the other half of my morning snack.

Spinach, Fontina, & Roasted Garlic Chicken Sausage

Then in a hot pan I added about a tablespoon of coconut oil and a tablespoon of fresh chopped garlic which I let brown for a minute or two. I love garlic. And onions. And peppers. To that lightly browned garlic I added two strips of diced smoked applewood bacon and my diced chicken sausage. Let me say, I really don't like pork bacon. But a certain someone (*cough Jay) baked some amazing looking chocolate cupcakes with bacon on top that LOOKED like something yummy to eat. So enter my taste for it. Listen ya'll, I foolishly took one whiff of that bag and wanted to hurl. I hate the way bacon smells. UGH. (it did taste good with this sausage though)

Cooking spinach chicken sausage

Okay, so once the bacon and sausage had cooked and browned to my satisfaction, I added some thinly sliced sweet onions, red onions, and yellow and red bell peppers. I added those at the end because I wanted them to retain their 'bite' but not be completely raw. So 1-2 minutes and I pulled the pan off the heat. Entire dish done in about 5 minutes. I have some of this with one egg white muffin and a cup of hot tea (usually earl grey or green, plain) every morning around 10.

For an afternoon snack I made some of those chickenless crispy tenders I mentioned by placing them on a baking sheet with a bit of Old Bay seasoning and popped in the oven for about 20-25 minutes or until crispy. **Not pictured.

Dinner this week was really a stir fry with hodge podge of things I didn't want to go bad that were in the fridge. *Kanye Shrug. It 'be' like that sometimes.

Chicken tenderloins

I took these chicken tenderloins (which I first cleaned with vinegar/lime juice, then salt water), cubed them, and seasoned with garlic, jerk seasoning, paprika, asian 5 spice, asian ginger spice, fresh cilantro, red pepper flakes, juice of half a lime, a little marinade, and a capful of rum. I let this marinate in the fridge for a few hours prior to cooking.

Stirfry

Once again in a hot pan I added some olive oil and a tablespoon of fresh garlic. Then I added some fresh chopped carrots, endives (some white veggie in the carrot family), and frozen broccoli & cauliflower. Let that cook a few minutes then I added some fresh kale and allowed that to cook down a bit. Then I added my sweet white onions, red onions, and red and yellow bell peppers---toward the end again so they would retain some 'bite'. Finally, I added some bok choy (yuuum). Bok choy cooks very quickly, so I after about 2-3 minutes I removed the pot from the fire and that's it! This literally takes anywhere from 10-15 minutes to make. This was for my household so in another pot I added a bit of coconut oil and sauteed my chicken from earlier, then added the stirfry veggies to it.

Portioned dinner for the week

Do you prep your meals? What did you meal prep this week?? Show us your food! Use the hashtag #sundayprepdayfff (no matter what day you prep) and we will share your posts. Don't forget to comment on the blog post and share with a friend!