Meal Prep – Week of November 12th, 2018

Pre-heat oven to 350 degrees.  Spray an 8x8" baking dish with non-stick cooking spray.

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

Pour batter into greased baking dish and spread evenly.  Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.  If desired, add chopped pecans on top about 15 minutes through baking.

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.

Brown the butter by adding butter to a very small pan over medium heat. Melt butter and allow it to come to a boil. The butter will get frothy, then the froth will begin to subside (after about 5-7 minutes). At that point, add the sage and keep a close eye on the butter and watch for brown flecks to begin to appear in the butter. After the flecks appear, wait a minute or two longer for the liquid to develop a brown color and nutty aroma. Remove to a small dish to cool, leaving most of the brown flecks in the pan (you can strain it if desired). Set aside.

Heat a large cast iron skillet over medium-high heat and add olive oil until hot.  Add shallot and sauté until fragrant, about 1-2 minutes.

Add sweet potato and toss to coat with oil.  Add 1-2 tbsp of water to the skillet, then cover and allow sweet potatoes to cook down for about 10 minutes, tossing every few minutes.

Add celery, dried cranberries, and Flavor God seasoning to skillet, re-cover, and continue cooking down for about another 10 minutes or until sweet potatoes are fork tender, but not mushy.  Stir every few minutes to evenly cook.

Remove skillet from heat and toss with sage brown butter before serving.

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.