Hey, happy Monday! I hope everyone had a great weekend. Mine was filled with girl time and a bunch of good food. I’m linking up with Katie’s MIMM because it’s been waaaay too long.
As I mentioned Saturday, I went to the movies on Friday night to see Mockingjay and Saturday I had an early morning class at the gym and then did my own workout after. I also filmed some new stuff for a little project I’m working on.
After working up a sweat I came home and made Steve and I an awesome breakfast.
Then I got busy baking up some goodies for Mackenzie’s birthday.
She had the most amazing spread of food – crab cakes, bacon cups with mushroom arugula salad, pulled pork sliders, spanakopita, samosas, cheese platter, risotto and a bunch of other good stuff.
It was a great night with an awesome group of girls.
Sunday morning called for another sit down breakfast as we’ve been so busy the past few weekends that we haven’t had the time.
Sunday afternoon I set aside an hour and got to work prepping food for the week. I got some good feedback after I shared our meals last week, so I thought I’d go ahead and do it again.
Here’s what I prepped:
For the fajitas I simply took some flank steak and added it to a freezer bag with some adobo seasoning, paprika, garlic and salt.
Then I chopped up a red and green bell pepper and put that in the baggie and sealed it up.
This will get pulled out of the freezer the morning we’re going to have it and get tossed in the crockpot to cook on low for 6 hours. When I get home I’ll shred it up for fajitas.
I also made up some stuffed chicken again as it’s a favourite of ours. It makes chicken so much more exciting. This week I made chicken stuffed with chorizo, cheese and an ancho chipotle sauce. I wrap these individually in glad press and seal wrap and then put them in a freezer bag.
These guys get pulled out the night before we’re going to eat them to thaw out in the fridge and then I bake them for 45 minutes or so at 400. I typically just roast some veggies and potatoes at the same time as the chicken so that everything is cooking at the same time and I don’t have to dirty up any pots or pans.
I also cooked up another big batch of chili that will feed Steve and I for lunch all week. I make easy work of chopping using my Ninja food processor.
And since I’m already browning beef I just cook up a giant pack all at once so I have some leftover.
This will make for some easy weeknight taco salads which is a favourite of ours.
Lastly, I made up an apple cinnamon protein bake for mid day snacks.
This makes for a quick and easy portable breakfast or a perfect post workout snack. I included the recipe in case any of you wanted to try it out.
- 2 cups of oats - quick or large flake. I like to use a cup of each.
- 4 scoops protein powder
- ½ tsp vanilla
- 1 tsp cinnamon
- ½ cup plain or vanilla yogurt - Greek or regular
- ½ cup unsweetened apple sauce
- ¼ cup almond milk
- 2 apples, diced
- Preheat oven to 350
- Mix all dry ingredients together
- Add in wet ingredients
- Stir in chopped apple
- Pour into greased 8 x 8 dish and bake for 23-28 minutes
- Enjoy on it's own, with syrup or Greek yogurt and fruit topping.