Okay…so we got a discount code for Hello Fresh. To be honest…I wasn’t a big fan of it due to cost, but with the menu selections that were available, I found this recipe for Korean Beef BiBimBap. I love this recipe, and the ease of preparation presented.I was able to cook to the recipe, and add the amount of spice that was good for me. I love that! It was authentic tasting, and perfect for the home cook.Bonus for me: David is not a fan of Korean food (although, after tasting this, he did agree that is good!), so I ended up making four (4) dishes of this. FOUR! Lunch and dinner with four servings…love my gastric sleeve! And Hello Fresh!! I now have a good, simple recipe to replicate with my own ingredients (simple ingredients) that I can find at the grocery store. Have you tried a home delivery package such as Hello Fresh? Thoughts?
When chicken quarters go on sale, I tend to buy the large bag of them, and portion them out into smaller portions in ziplocks. I am wanting a vacuum sealer, but that is another discussion. They were on sale recently, and I thought I would do some research for a meal prep for lunch/dinner with lemon and thyme. I am currently obsessed with the combination.
I began with the chicken, patted dry and seasoned with salt and pepper.
Sear or brown on both sides in a bit of olive oil.
Quarter the lemon, and remove the thyme leaves and coarsely chop. Thinly slice the shallots.
Place the lemon and shallot on a baking sheet with some olive oil, salt and pepper.
Once the chicken is browned (I should have cooked them a bit longer), place on the sheet pan with the lemon and shallot. Toss to coat the shallots evenly with the chicken.
Bake at 350 degrees for approximately 20-25 minutes or until chicken is cooked.
For the sauce, brown two cloves of garlic, chopped.
Combine dijon mustard and two tablespoons of water. Pour into a sauce pan. Add the thyme leaves, one cup of white wine, and two pats of butter. Add salt and pepper to taste.
Spoon over the chicken and serve with the roasted lemon and shallots.
I meal prepped mine so that is why they are in containers instead of being plated. I know I said this before, but I am in love with the combination of flavors. Let me know if you try it.
Since I made sauce for the zucchini lasagna, and I had some extra (score), I decided to go ahead and make some meals for either dinner or lunches for the week.
David is part of a local community theater group, and will be in rehearsals all week. So I will be on my own for dinner.
I had a sweet potato, sliced, chopped. Add a bit of olive oil, salt and pepper. Bake at 350 degrees until soft and tender.I also had spiralized some zucchini – made some noodles.Three bowls with some zucchini, sweet potatoes, and…Added the meat sauce, and then parmesan cheese of course! Four meals…well, one is zucchini noodles with some olive oil, salt and pepper – with shrimp that I had sauteed as I had ran out of meat sauce.This week was so much better for meal planning and prepping. I felt so much better about dinners, and lunches and my overall health.
Nope. Not this week. Have I cooked? Nope. Not this week. I so needed to, but with traveling back on Saturday (15 hours in the car), and unpacking, and laundry on Sunday (yada, yada, yada), I am happy to functioning with my new job this week. Adult lunchables, and Taco Bell (protein bowl-no rice!) have been my friends.
So, real life, right? Not all of social media is happy – mine especially! I post things that try to encourage myself, and hopefully you as well!
But today…truth…I didn’t meal plan for the week. I didn’t do much to get through this week. Oh, well, so goes life, right? So, happy Thursday!! And…this weekend I will meal plan, well, there is hope.
I found this on challenge, and have decided to participate. You can sign up at sweetpeasandsaffron.com, or just to find out more information. Basically, Denise is going to show me how to prep 4 days of lunches during a live video on Sundays, and we can modify it to our dietary needs all you have to do is sign up as it is free.
Trying to be better in planning and prepping. I will be posting here on my progress. How are your goals going for 2018? Progress?
Have I told you how lazy I am lately? Well, not really lazy. I just like to have things cooked for me. No effort. Most things that I cook are easy or convenient lately it seems. With the Gastric Sleeve surgery, and the amount I can eat, even more so. As it seems like a waste to cook what I used to cook, and not be able to eat it all.
The sausage, quinoa, peppers, mozzarella & Asiago cheese is my favorite. (Strictly my opinion.) They are the perfect size for my sleeve (100 grams), filling and with 11 grams of protein a perfect meal or snack. (Two come in a box.)
I know that I could just as easy cook some sausage, add peppers, cheese and egg in the same time it takes to microwave this. But with these I don’t have to. Plus this way I don’t waste the sausage and peppers etc from going bad. I may try to meal prep something like this in the future, but for now, these work for me.
I have been addicted to sauteed spinach since surgery (well, when I was able to add vegetables to my daily intake). It is easy to make, and easy on my stomach. Basically I cheat with the garlic and use jarred minced garlic. I also get a large tub of baby spinach as it keeps well in the refrigerator.
I add about a spoonful of garlic and two tablespoons of olive oil to a hot pan.
Then add several handfuls of spinach.
I add some salt and pepper. Stir every couple of minutes until the spinach wilts, and the garlic turns a little brown.
I store the sauteed spinach in the refrigerator to use whenever I eat dinner for the week.
What is your go to vegetable? I love that this only takes about 3 minutes total to make from start to finish. Even if you use a fresh garlic bulb, mincing that would only take a minute or two max.
Well, we have not been the best stewards of our money, and have really put fourth the effort not to eat out a lot, or purchase anything unnecessary since the first of the year.
We are trying to snowball our debt (too much to note here), and so far it is going well. David and I have been strong with one another. With Stephen moving out, it has been a bit easier with groceries, and not over purchasing. I am trying to meal prep on the weekends. Mainly cooking the protein for the week.
So far, meal preparation has been the best thing. It keeps us from going out because we have something already prepared. I will be posting more about the meal prep and menu planning later in the month.
What have you done since the new year? Walking, eating healthier, budget –no spend month?