Meal Prep – Week of December 3rd, 2018

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

Mix all dry ingredients in a bowl, then add wet ingredients and mix until combined.

Bake for 35-40 minutes or until tops begin to turn golden brown.

Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.

Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.

Remove from pan and slice into 6 pieces.

Heat a 3-5 quart dutch oven over medium-high heat on the stove.  Add bacon and sauté until cooked through.  Set bacon aside on a paper towel lined plate.

Add beef and brown on all sides, about 2-3 minutes.  Remove beef to a plate and set aside.

Add chopped onions, carrots, and about 2/3 of the minced garlic.  Sauté for 3-4 minutes until softened, then return the beef and bacon to the pot.  Season with salt and pepper, then toss with flour until evenly coated.

Add wine, beef stock, pearl onions, tomato paste, and herbs.  (The liquid should just cover the beef and veggies - you may need to add or remove some liquid depending on the size of your pot.)  Reduce heat to low and simmer for 4-6 hours until the meat pulls apart easily with a fork.

As the beef finishes cooking, heat butter in a pan over medium-high heat.  Add garlic and mushrooms.  Sauté for 2-3 minutes, then add 1-2 cups of the sauce from the pot.

In a small bowl, whisk cornstarch with about 1 tbsp of water to make a cornstarch slurry.  Slowly whisk the slurry into the pan with the mushrooms.  Add the whole mixture to the large pot and gently stir until mushroom mixture is well incorporated.  Continue to simmer for 5-10 more minutes before removing from heat.

Serve over mashed parsnips and cauliflower or another plain side like mashed potatoes or egg noodles.

Add chopped parsnips to a pot and add water until it just covers the parsnips.  Add salt, if desired, then cover and bring to a boil.  Continue to boil for about 12 minutes or until parsnips are fork tender.

Microwave cauliflower rice according to package directions.

Add all ingredients to a large food processor and blend until smooth.

Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper.  Add bay leaves.

Top chicken with minced garlic, onion, celery, and carrots.  Pour chicken stock and condensed soup over vegetables.

Cook on low for 5 1/2 hours.  Remove chicken and shred with 2 forks, then return to slow cooker.  

Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.

During the final 5-10 minutes of cooking, add spinach.  Then, heat a skillet over medium high heat and add butter.  Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes.  Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened.  Add to slow cooker.

Serve soup with fresh parsley and lemon juice, if desired.

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.