Meal Prep – Week of March 6th, 2017

Pre-heat oven to 350 degrees.  Arrange 7 jumbo silicone baking cups on a baking sheet.

In a large bowl, combine all dry ingredients.  Add wet ingredients and mix until just combined.

Divide batter evenly into 7 baking cups.  Top with crushed peanuts if desired. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

In a large bowl, combine egg, spices, onion, breadcrumbs, garlic and Parmesan cheese. Add ground turkey and drained spinach, breaking apart spinach as it is added. Mix well.

Preheat oven to 400°. Spray a large baking sheet with non-stick cooking spray, or use a baking mat to cover the baking sheet.

Roll the mixture into balls, about 1 - 1.5 inches in diameter, and place onto baking sheet. Lightly spray some olive oil or coconut oil on top of the meatballs. Bake for about 20 minutes or until cooked through.

In a small pot, heat olive oil over medium high heat. Add garlic and sauté until fragrant, then add remaining marinara ingredients except basil.

Simmer marinara for 20 minutes, stirring occasionally. Remove from heat and add chopped basil.

Add cubed butternut squash to a pot of water and bring to a boil.  Boil for 10-12 minutes or until squash is fork tender.  Drain and mash squash.  Set aside.

Season chicken with salt and pepper.  Heat 1 tsp olive oil over medium-high heat in a large pan or skillet.  Sear chicken on both sides until browned, about 2-3 minutes per side.  Set chicken aside.

Add remaining olive oil to the pan or skillet.  Add onion and garlic.  Sauté until onions are softened and begin to brown on the edges, then add mushrooms and sauté until mushrooms are golden.

Add wine, chicken stock, ground mustard, red pepper flakes and all but 1/4 cup of the coconut milk.  Scrape any browned bits of onion and garlic from the bottom of the pan.

Whisk arrowroot flour into coconut milk, then add to the pan and whisk until well incorporated.  Bring the sauce to a boil, then lower heat to a simmer and return chicken to the pan.  Cover chicken with sauce.

Simmer another 5-10 minutes until the sauce thickens and the chicken is cooked through.

Add broccoli to a microwave safe bowl and cover with a very damp paper towel.  Microwave for 3-4 minutes until broccoli is bright green and tender crisp.

Serve chicken and sauce over butternut squash mash with broccoli.

Layer lettuce, cherry tomatoes, black beans, and corn in a meal prep container.

Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking.

Serve over veggies, then add Greek yogurt, avocado salsa and tortilla strips on top.