So every Sunday just like Santa Clause I wait for my fiance to go to bed, then I go to work on my mealprep for the week. I’m at my office for almost 12 hours a day so I have to have breakfast, lunch, and dinner planned out so I don’t make some really bad choices with my diet…..Like the candy machine in the office. I pick out my proteins first to figure out my plan for the week. This week was ground beef and boneless skinless chicken thighs. Then I just think about what makes sense, I’m terrible about following recipes and just cook on feeling and flavor.
This is generally what it looks like, 10 portioned and prepped dishes 2 a day. So here’s the breakdown of what’s inside:
For the boneless skinless chicken thighs, I like to marinate, rub them with spices, or coat in a sauce. So I made a simple Pesto sauce
which I poured in a plastic bag and tossed in the chicken. After a little while put on a parchment lined pan and baked at 400° for 30 minutes. This time and temp make the chicken so nice and moist throughout, make sure internal temp is above 165°. Serve with Cauliflower rice topped with Parmesan cheese.
Simply portion evenly across five containers.
One change I would make is to sear chicken to make it crispy but I am personally a big fan of the flavor and texture.
As for the beef? I continued the Italian theme and decided to make large meatballs in a quick tomato sauce. So here’s what it takes:
For the balls!
- 2 1/2 lbs Ground meat of any kind
- 3 medium zucchinis, grated
- 1/2 large onion, grated
- 3 large eggs
- 2 tbsp dried italian seasoning
- 1 drizzle olive oil
For the sauce:
- 2 14oz. Cans of no salt added diced tomatoes
- 8 sweet peppers, diced in rings.
- 1/2 large onion, diced
- 1 tbsp Tomato paste
- 1 tsp Tuscan seasoning
Let’s start with the balls, preheat oven to 400° and line a baking sheet with parchment paper. Grate onion and zucchini together, using cheesecloth ring out excess liquid until dry. Add ground meat to zucchini mixture. Add eggs and spices. Mix until combined. Using 21/2-3 oz. of mixture into balls at a time. Place in oven for 18-22 minutes until done, 165° or above.
Make the sauce as you wait. Saute onions over medium heat, add peppers and continuing to cook until soft. Add both cans of tomatoes, spices and paste, cook through and taste to adjust spices.
Served with broccoli topped with Parmesan and the meat and sauce is topped with mozzarella cheese. Heat and eat, smile 🙂