Meal Plan/Prep Monday (low carb-ish!)

Happy Monday! It’s a brand new week! How cute is this heart graphic? My daughter Brooke loves playing around with different apps and I totally thought it was perfect for today’s blog!

I decided to continue with my “Shelf Cooking” as I am trying to truly utilize all of the items in my pantry, refrigerator, freezer etc.  I hate wasting food and if I don’t take the time to “Shop my house” I easily get caught up in the idea of needing to buy more.  I am on a roll with it!  This time instead of cooking for everyone else, I focused on moi.  I do best with a lower carb (Not ZERO carbs!) diet.  I find that when I fill up on veggies/greens, fruits, lean proteins and complex carbs I feel my best.

Sunday I took some time and went through and took inventory and then just went to work.  That’s the hardest part, right?  I find that I can plan, but it’s the actual PREP work that I may not totally get to.  Most of these will be for lunches/snacks.

Roasted Carrots:

Easy starter: Open that veggie drawer.  C’mon. We all have something sitting there just a little too long!  For me it was a bunch of carrots.  I just peeled and chopped them up, drizzled some EVOO and some seasoned salt, baked at 375 for about 45 minutes or so.  Now I have a salad topper OR easy side for any meal.

Banana Almond Flour Muffins:

These were actually a pretty big hit.  The hint of cinnamon got everyone’s nose interested! Brooke & Joe liked them, and I am excited to enjoy one with my tea or when I get a sweet tooth craving.  Low in carb, high in fat FYI.

Buffalo Chicken Casserole With Cauli Rice 

I adapted the recipe from here, but I didn’t have my coconut cream sorted, I am not on whole 30 and I didn’t have the fancy mayo (I used Kraft olive oil).  When it comes to my health, I try to be aware, but I have loosened up a bit as I am tired of spending ALL THE MONEY ON FOOD. But for real, I think it’s good to make smart healthy choices, but sometimes you just can’t spend $1000 for food in one month.

2 chicken breasts shredded (I dropped mine in a slow cooker for 2 hours w/ some broth then used my forks to shred)

1 package of frozen Cauliflower Rice

3/4 bottle of Primal Kitchen Ranch Dressing

1/2 cup of Hot sauce (I used Tastefully Simple’s as it never bothers me!)

1/2 cup chopped green onion

1/2 cup mayo

It’s not pretty, but it’s tasty!!

Shakeology Energy Bars/Bites

I have some leftover Shakeology packets and now that it’s cold, I’m not loving cold shakes!

Recipe:
1/2 cup of organic oats
1 packet of Shakeology
2 tbl almond butter (or pb)
1 tbl coconut oil
a few dried cranberries tossed in

Simple:
Melt pb & oil in pan, stir in everything and roll into balls and chill!
*I didn’t feel like getting my fingers sticky and rolling these, so I just poured the batter into a bowl with parchment paper.  I’ll cut/divide once it’s cooled.

I also have a ton of shredded pork tenderloin, so I plan on using some of these awesome recipes to help get us through the week!

11/18-11/24

Monday- Cubans (leftover pork using link above) *wrap in lettuce if not wanting carbs

Tuesday- Chicken Alfredo (w/ Spaghetti Squash for me, pasta kids)

Wednesday- Better than Takeout Chicken Fried Rice

Thursday- Date Night (kids Dino Nuggets/Mac & Cheese)

Friday – Bacon Pasta (use a different pasta if looking for lower carb?)

Weekend – Venison Roast, Fish, Takeout — I’m already craving sushi!

 

Did you do any meal prepping this weekend?

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