Prep Once, Eat Healthy All Week Long

 Ever find yourself struggling to make dinner during the week? You might be too tired from a long day at work or maybe you aren't inspired to whip something up. I was happy when reading my Self Magazine last month and they had an article Prep Once, Eat Healthy All Week. I can honestly say that prepping saves my life. I typically go grocery shopping on the weekend and then plan out and prep my meals for the week. This way it's easy to eat on the go and helps me to eat healthy. Self Magazine made it EVEN easier for you - They gave you a grocery list, exactly how to prep everything and then recipes for dinner for the entire week. Smart, simple, healthy.

Taco Salad Lovin'

I've always had a place in my heart for salads of all kinds, but lately this particular taco salad has been playing a pivotal role in my diet. It's extremely simple, but so beyond tasty. Depends on what I have on me but I either use lean ground beef or ground turkey.

Above I'm using:
2 lbs of lean ground beef,
1/2 c orange bell pepper
1/2 c red bell pepper
1/2 c green bell pepper
1/4 c onion, could use more but I only had this amount on me
1/4 c fat-free cream cheese (you could use more if you want it...creamier)
1 packet of low-sodium taco seasoning

I cook all of the above together and then place it onto of a bed of lettuce. Depending on how well I did eating-wise earlier in the day I will either add 1/4 cup of cheddar cheese or a dollop of plain greek yogurt (a tasty, healthy alternative to sour cream).

Mini Breakfast Stackers

I often find myself struggling to stomach breakfast. It's not that I don't like breakfast foods, I just can't eat early in the morning. Also, I usually hit snooze until the very last minute so I don't have enough time to whip up some glorious feast. I found this recipe online once and using my (foggy) memory I whipped up a breakfast that lasted me the whole week. I will call them: Mini Breakfast Stackers.

before

6 cups of potatoes (recipe calls for Bliss, I used what I had on hand: Yukon Gold), uncooked

9 oz Spinach, uncooked, baby-variety (about 1 1/2 cups after cooking)

1 1/2 cup of cheese, ricotta, part-skim

3 large eggs, raw, beaten

2 tbsp chives, fresh, chopped

6 slices of Canadian-bacon, uncooked, quartered

1 cup cheese, mozzarella, shredded or cut into cubes, low-fat

1. Preheat oven to 350* F. Place muffin liners in a 12-hole muffin tin.

2. Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside. 

3. Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.

4. In a small bowl, combine ricotta cheese, eggs, and chives. 

5. Place a middle slice of potato in the bottom of the muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1/2 tbsp of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of mozzarella cheese (or one cube), another bacon quarter, and another 1/2 tablespoon of ricotta mixture. Finish off the stacks by placing another potato slice on top and sprinkling the remaining cheese on top. 

6. Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling.

 

after, mmm

I like to eat one with a big bowl of oatmeal, or an apple with peanut butter. Tasty, tasty :)