Meal Prep – Week of October 15th, 2018

Pre-heat oven to 350°.  Arrange 6 jumbo non-stick, parchment muffin liners in a jumbo muffin baking tin. Set aside.

Combine all dry ingredients except chocolate chunks.  Add wet ingredients and mix until just combined, then fold in chocolate chunks.  Scoop batter into baking cups.

Bake at 350 degrees for 35 minutes or until tops just begin to 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 olive oil over medium high heat in a large stock pan (you could do this step separately in a skillet if you'd prefer to get more browning action on your meat - I like doing less dishes).  Add garlic, onion, and peppers and sauté until onions are translucent. 

Add ground turkey and ground sausage to onion mixture.  Season with Flavor God seasoning, and continue to break meat apart with a wooden spoon as it cooks.

When meat is mostly cooked through, add tomato sauce, diced tomatoes, Rotel tomatoes, and sweet potato.  Add chili seasoning packet and mix well.

Add kidney beans and pinto beans and fold them into the chili so they don't get squished.

Cover and lower heat to a simmer for 1 1/2 hours, stirring occasionally.  Taste the chili about 30 minutes in and adjust the spices to your taste, especially if you've used slightly different ingredients (like the sausage and chili seasoning packet) than listed here.

Remove pot from heat and keep covered for another 30 minutes before serving - this will allow the sweet potato to finish cooking while bringing the chili down to a safe eating temperature!

Serve chili topped with cheddar cheese, avocados, sour cream, or tortilla chips, if desired.

Pre-heat oven to 400 degrees.  Cut spaghetti squash in half and scoop out seeds.  Rub cut sides with 1 tsp olive oil and season with Flavor God seasoning.  Bake for 35-40 minutes until flesh flakes away easily with a fork.

Heat remaining olive oil in a large skillet over medium-high heat.  Season chicken breast with Monterey Steak seasoning on both sides, then add to skillet and brown on both sides for about 2 minutes, then set chicken aside.

Add butter to skillet until melted and hot, then add garlic and sauté.  Stir in flour until it is absorbed and smooth, then gradually whisk in chicken broth and coconut milk.

Add sun dried tomatoes, mushrooms, and spices to skillet.  Stir well, then return chicken to skillet and spoon sauce over chicken.  Lower heat to a simmer for 10-15 minutes until chicken is cooked through, then remove from heat.

Place thawed and drained spinach onto a double layer paper towel and squeeze out excess moisture over the sink.  Add spinach and spaghetti squash to skillet and stir until well combined.

Divide into 5 servings and top with parmesan cheese before serving, if desired.

Heat a pan over medium-high heat.  Add olive oil until hot, then add chicken breast and cook 3-5 minutes per side or until cooked through.  Set aside.

Layer salad ingredients in serving dishes, setting aside croutons, cheese, and dressing until ready to serve.  Top with cooked, sliced chicken.