Meal Prep – Week of November 13th, 2016

Happy meal prep Monday and welcome back from Veteran’s Day weekend!  I hope everyone enjoyed a little extra rest and thanked a vet for their service this weekend.  Now it’s time to get yourself back on track and get your meals ready for the week.  I made two quick and easy dishes plus one kinda fancy dish that I’ve never made before – Chicken and Mushroom Risotto Stuffed Acorn Squash…

It’s all out squash season and I’m embracing it for all it’s worth with not one, but two squashes in my prep this week!  Acorn squash is just really cute and makes a perfect little bowl for risotto or pasta or whatever you want to put in there.  You could also try it out in a mini-pumpkin if you’re feeling extra festive.

Here’s what’s on the meal plan for this week:

Day 1:

• Breakfast: Pumpkin Apple Protein French Toast Cups
• Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
• Dinner: Turkey Spinach Meatballs with Spaghetti Squash
• Workout: Leg Day

Day 2:

• Breakfast: PB&J Overnight Oats
• Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
• Dinner: Mediterranean Chicken Pita
• Workout: Chest Day

Day 3:

• Breakfast: Blueberry Coconut Overnight Oats (recipe in eBook)
• Lunch: Turkey Spinach Meatballs with Spaghetti Squash
• Dinner: Mediterranean Chicken Pita
• Workout: HIIT/Circuit training

Day 4:

• Breakfast: PB&J Overnight Oats
• Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
• Dinner: Mediterranean Chicken Pita
• Workout: Leg Day

Day 5:

• Breakfast: Blueberry Coconut Overnight Oats (recipe in eBook)
• Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
• Dinner: Turkey Spinach Meatballs with Spaghetti Squash
• Workout: Shoulders & Triceps

Day 6:

• Breakfast: PB&J Overnight Oats
• Lunch: Chicken and Mushroom Risotto Stuffed Acorn Squash
• Dinner: Mediterranean Chicken Pita
• Workout: Back and Biceps

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Turkey Spinach Meatballs with Spaghetti Squash

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 5 servings

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Servings: 5 servings

Ingredients

• ▢ 20  oz extra lean ground turkey, 99%
• ▢ 9 oz frozen chopped spinach, thawed and drained
• ▢ 1 large egg
• ▢ 1 tsp garlic powder
• ▢ 1 tsp onion powder
• ▢ 2 tsp oregano
• ▢ 1/2 cup finely chopped onion
• ▢ 1/2 cup whole wheat Italian breadcrumbs
• ▢ 3  cloves garlic, minced & divided
• ▢ 1/4 cup grated parmesan cheese
• ▢ 1 medium spaghetti squash, halved lengthwise
• ▢ 15 oz can Italian crushed tomatoes
• ▢ 1 tsp Flavor God Garlic Lover’s Seasoning

Instructions

• Pre-heat oven to 375 degrees.  Spray cut side of spaghetti squash with olive oil and sprinkle with Flavor God seasoning.
• Bake at 375 for 30-35 minutes, then shred with a fork.
• Combine all other ingredients except crushed tomatoes and form 1-1.5 inch meatballs.  Arrange meatballs on a SILPAT lined baking sheet and bake for 20 minutes.
• Top spaghetti squash and meatballs with warmed crushed tomatoes.

Nutrition Information

Calories: 283kcal (14%), Carbohydrates: 25g (8%), Protein: 34g (68%), Fat: 5g (8%), Cholesterol: 97mg (32%), Sodium: 635mg (28%), Fiber: 5g (21%), Sugar: 10g (11%)