Another week of meals prepped and in the refrigerator. The evening of cooking may be some work, but it makes me so happy to see the finished product of healthy meals. I love the stress this has taken away from my life, and that everyone in the family (including me!) has lots of choices for healthy meals ready to go! This week’s menu again is full of recipes that are gluten free and low fat. Make adjustments to make them work in your life. This week in addition to the Costco containers we used Ziploc Twist on containers for portions of soup.
This weeks meals include Butternut Squash Soup, Pork Chops with Roasted Veggies, Marinated Chickpea, Kale & Tomato Salad, Turkey Wraps, Turkey Chili, Turkey Spaghetti and Broccoli and Greek Salad.
Recipes are all listed below or individual printed recipes are also available in separate posts. Enjoy!
These next three I didn’t create Recipe links for because they are more ideas of meals to use for prep then creative recipes I created. These are the portions and ingredients I used.
Turkey Spaghetti & Broccoli
2 lbs 99% fat free ground turkey
2 jars spaghetti sauce
1 box gluten free spaghetti pasta
head of broccoli, cut and steamed.
Note: makes extra sauce/meat so you could do 2 boxes pasta or use spaghetti squash for low carb option)
Wraps
8 of Your favorite wraps…gluten free, low fat, flavored, low carb, whatever you need
11/2 lbs of your favorite deli meat (we use low-fat gluten free)
Sliced Cheese (optional)
Sliced Colored Peppers
Handful of Arugula, Lettuce Kale or your Favorite Green
Salt, Pepper, Vinegar, Oil
Instructions:
Layer Ingredients in the Wrap. Add the Seasonings and Vinegar and Oil right before serving.
Pork Chops and Roasted Veggies
2 Sweet Potatoes
1 Large Red Onion
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
2 Russet Potatoes
2 TBS Steak Seasoning
10 pork chops
McCormick Chop Seasoning
2 TSB A-1
1/2 Cup Chicken broth.
Cut vegetables into chunks. Place on cookie sheet and top with Steak Seasoning. In 9×13 pan season pork chops with chop seasoning, A-1 and chicken broth cover with foil. Bake both 40 minutes at 400 degrees.
