Meal Prep Sunday: Lean Turkey Chili, Veggies and More!
Welcome back to another week of meal prep ideas here on my blog. This weekend I did my meal prepping on Saturday instead of Sunday and did a total of 6 days of meals instead of five which I normally do. Most of the time my lunch meals get eaten by me and my husband so these will only last for a few days and then mid week I make a new batch to finish out the work week. As always my main focus is to make or prepare my breakfast and lunch meals, have some healthy snacks on hand to pack and then each night I make dinner fresh.
Breakfast: 1/3 cup of organic old fashioned oats, a few dashes of cinnamon, 1 tbsp of D’s Naturals Fluffbutter Protein Infused almond butter and 1/2 scoop of NutriWhey Belgian Chocolate protein powder. I make these baggies of the cinnamon and oats all measured out so it’s easy to make each morning. I add some water, the almond butter and protein powder then microwave for one minute. I eat this on my way to work since I work out in the morning I need a filling breakfast after.
Lunch: This week I made a lean ground turkey chili, some organic green beans and 1/3 cup of brown rice. I used my 2 compartment meal prep containers which I love since they are easy to pack and clean. To make the chili I use 2 packages of 99% lean ground natural turkey, 1 cup of diced tomatoes, Trader Joe’s taco mix 1 packet, a handful of diced white onion and some raw spinach. I put that all into a skillet and cook. For the rice I use the brown pre cooked rice from Trader Joe’s and measure out 1/3 cup for each container. For the green beans I use 1 tbsp of olive oil, garlic powder and some sun dried tomato. To make my chili I use a large wok since that allow for 2 packages and all the fix ins without spilling over.
2nd Lunch of late afternoon option:I like using my Cuisinart Slow Cooker to make soup and this week I made some chicken soup. I used 1 package of organic chicken breasts, 1 container of organic low sodium chicken broth, white onion, carrots, celery, spinach and Trader Joe’s Poultry Rub. I let this sit on high for five hours and then it came out amazing! I love soup and it’s so hearty and filling so this is great for a lunch or mid afternoon.
Extra Veggies: I love vegetables and you can eat as much as you want of them! I made a ton of these to have on hand for snacks or in between meals. In the oven I put white onion, red bell peppers and asparagus on a baking pan with coconut oil. I sprinkled some Bragg’s Nutritional Yeast Seasoning and some Trader Joe’s Balsamic Glaze. This is so tasty and I can eat veggies by the cup load! In the summer time I always make these on the grill, but in the winter I do them in the oven at 400 degrees for 20 minutes.
As for snacks I keep D’s Naturals No Cow Bars on hand. I also like fat free plain organic yogurt and add a handful of almonds to them, low fat cottage cheese, organic string cheese (mozzarella), celery, cucumber & carrots (organic) with some organic hummus.
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The writer and creator of JerseyGirlTalk.com - a blog dedicated to inspiring and helping readers to feel and look their very best both inside and out. I love writing, photography, makeup, fashion and fitness.
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Do you re-use your meal prep containers or throw them out?
I reuse them
Looks like there are legs in there am I correct in saying that?
legs?