This past Saturday our refrigerator was on E! So we ventured out for a shopping trip.
On Sunday I planned to wake early and spend the day barefoot in the kitchen lol
First up… Burgers!
Spinach Feta Turkey Burgers
makes 4 burgers
Ingredients:
1 lb ground turkey
1 egg, slightly beaten
5 oz frozen spinach (about half of a bag), defrosted
3/4 cup feta cheese
1 tsp salt + pinch of pepper
Directions:
Mix together all ingredients with your hands and form four medium sized patties. Cook patties in a greased skillet for about 6 minutes per side, or until meat is completely cooked. Serve on toasted buns with extra feta, hot sauce, sliced onion, lettuce and ketchup and mustard.
I’m sorry I cant for the life of me remember where I got this recipe from! I actually double this and made the burgers smaller. Its just enough for me especially with adding a bun, lettuce, tomatoes, etc. I wrap these individually with wax paper and aluminum foil and placed in the freezer. Ran out of freezer bags!!
Turkey Meatballs
I found this reciepe at Onceamonthmom. I didn’t follow it exactly however. I didn’t get ground sirloin so that was out.
Ingredients:
32 ounces lean ground turkey
2 large eggs
0.75 cup quick oats
0.5 cup onion, grated
0.5 cup Parmesan, grated
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoons steak seasoning
1 teaspoons red pepper flakes
Directions:In a large bowl combine turkey, eggs, oats and spices. Mix well to combine. Roll into golf-ball sized balls. I baked them in the oven on about 400 degree until they were cooked through. Honestly I can’t remember the exact time! lol I want to say about 25 mins…maybe longer. I like making the meatballs because its something quick and easy…pretty much like everything I make. You can make a sub with them, put them with some whole wheat pasta or snack on em plain!Freezing Directions:Place in gallon size freezer bags or large freezer containers. To serve, thaw and reheat.
Breakfast Burritos
I LOVE breakfast foods!! This was completely thrown together!
Ingredients
5 whole wheat flour tortillas(all i had..waahh! forgot to buy some!)
9 large eggs
1/2 red bell pepper
1/2 green bell pepper
1/2 cup chopped onion
10 tbsp mild salsa
5 slices low sodium turkey bacon
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| look at those purdy colors! |
Then I cooked everything up! I slightly under cook the eggs since they will be reheated. Afterward divided the ingredients up between the tortillas
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| PS I STINK at wrapping burritos! |
After I was in the kitchen for a couple hours my daughter had had enough!
She wanted some loving from her mommy and nothing daddy was doing could help. So I had to stop for the day.
The next day I made some Buffalo Chicken Quinoa Bites.
1 cup cooked quinoa
1 medium egg
0.25 cup diced onion
1 cup cooked and shredded chicken
0.25 cup buffalo sauce
0.25 cup shredded mozzarella cheese
0.50 cup panko bread crumbs
0.25 cup shredded bleu cheese
1 teaspoon minced garlic
Directions:
In a large bowl, combine all ingredients. Divide mixture among mini muffin tins, packing into each cup to fill. Bake at 350 degrees for 25-30 minutes. Regular size muffin tins can also be used for larger cups if desired.
Freezing Directions:
Once cooled, remove from pans. Flash freeze. Once frozen, divide among gallon size freezer bags. To serve, thaw and reheat.
I tend to double this recipe…so tasty!
This is about as far as I’ve gotten this week. Clearly I don’t do well with one day meal prep lol
But heres some other things I have made and froze for later.
Chicken Basil Meatloaf
Ingredients
2lbs Ground Chicken
2 eggs, whisked
1 cup almond flour/meal
1 cup fresh basil, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried parsley
salt and pepper, to taste
Instructions
Preheat oven to 375 degrees.
Mix all ingredients for meatloaf in a bowl.
Place ingredients into two loaf pans.
Bake for 25-30 minutes or until there is no pink remaining in the loaf
Mini Chicken Pot Pies
Ingredients:
2 cups cooked, shredded chicken
1 cup diced onion
0.5 cup low sodium chicken broth
1 cup frozen peas and carrots
0.5 teaspoon salt
0.25 teaspoon pepper
0.25 teaspoon dried thyme
0.25 cup shredded mozzarella
0.75 cup baking mix (such as Bisquick)
0.75 cup fat free milk
2 medium eggs
Directions:
In a large pan, add cooked chicken, onion and chicken broth, bring to a simmer. Add peas and carrots, salt, pepper and thyme. Once heated through, remove from heat and stir in cheese. Meanwhile, in a large bowl, mix together baking mix, milk, and eggs. Spray muffin tin with non-stick cooking spray. Spoon 1 Tablespoon of crust mixture into each muffin cup. Top with 1/4 cup of the chicken mixture. Top each with 1 more Tablespoon of the crust mixture. Bake at 375 for 25-30 minutes. Allow to cool 5 minutes before removing from pan.
Freezing Directions:
Remove from pan. Flash freeze. Once frozen, divide among gallon size freezer bags. To serve: Thaw and reheat in the microwave or bake, covered at 350 for 20-30 minutes until heated through.
This are some great ideas! I am going to borrow some as I too have just started doing meal prep in order to keep myself health.
Thanks for the post,
Milca