Meal Prep – Week of September 17th, 2018

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

Mix all dry ingredients, then add wet ingredients and mix until combined.  Divide evenly into 7 baking cups.

Bake for 35 minutes or until tops of muffins begin to brown slightly.  Allow to cool slightly before removing from silicone cups and serving.

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.

Add all sauce ingredients to a small pot and bring to a boil over medium heat.  Lower heat to a simmer for another 10 minutes.  Allow to cool slightly.

Marinate chicken in 1/3 of the teriyaki sauce for at least 1 hour.  Reserve remaining sauce in the refrigerator.

Heat half of sesame oil in a large skillet over medium-high heat.  Add half of shallots and sauté until fragrant.  Add half of the halved baby bok choy heads, cut side down.  Add half of the soy sauce and cover immediately.

Cook bok choy, covered, for 1 minute, then remove cover and flip.  Continue cooking, uncovered for another 2 minutes before removing from skillet.  Repeat process with remaining baby bok choy.  Set aside.

Cook basmati rice in pouch according to package directions.  Divide evenly among 5 serving dishes.  Divide cooked bok choy evenly among dishes.  Set aside.

Heat skillet over medium-high heat again.  Add marinated chicken (with the marinade) and cook covered for 2-3 minutes.  Remove cover and flip chicken, covering again for about 1 minute.  Uncover and allow marinade to reduce as chicken finishes cooking through.  Add about half of remaining teriyaki sauce on top of chicken and mix.

Divide chicken and remaining teriyaki sauce evenly among serving dishes.  Top with sesame seeds, if desired.

Pre-heat oven to 400 degrees. Line a 9x13" baking sheet with aluminum foil. Set aside.

Cut spaghetti squash in half and remove seeds.  Rub cut side of flesh with 1 tsp olive oil, then season with 1 tsp Flavor God seasoning.  Place cut side up on lined baking sheet and bake for 40 minutes or until squash can be easily flaked apart with a fork.  Set aside to cool.

Heat remaining olive oil in a large sauté pan over medium-high heat.  Add bell pepper, onion, and garlic and sauté until fragrant.  Add ground turkey and sausage, breaking apart with a wooden spoon.  Season with remaining Flavor God seasoning and continue cooking and breaking apart with a spoon.  

When meat is mostly cooked through, add pasta sauce, stir, and bring to a boil, then remove from heat. Set aside to cool.

Using a fork, scrape spaghetti squash "noodles" from shell and place in a large bowl.  Add red pepper flakes, meat and sauce mixture and mix until combined.

If the squash mixture is hot to the touch, you will need to temper your eggs with some of the liquid before stirring in the eggs.  If it is just warm to the touch, you can stir the eggs in directly.

Grease a deep, 9x9" casserole dish with non-stick cooking spray or olive oil. Add squash mixture and flatten out on top.  Bake for 45 minutes to 1 hour, until it becomes firm to the touch.  If desired, add parmesan cheese on top for the last 10-15 minutes of baking.

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.