Week 2 Meal Prep: {Pork, Chicken, Chimichurri, Roasted veggies}

Here is another week of meal planning and food prep! I meal prep every Sunday, with a small meal prep again on Wednesday or Thursday to get through the rest of the week.

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Meal Prep vs. Food Prep

If you missed last week’s meal prep, read “Weekly Meal Prep- September 7” where I discuss how I “food prep” rather than “meal prep.”

This weeks meal plan:

Breakfast:

• Smoothies, pancakes (for my boys)

Lunch:

• Pork kabobs (x2)- these were on sale at the market. Rather than making them into kabobs, I cooked up the meat and am pairing it with roasted vegetables.
• Chicken salad
• Slow Cooker Chicken Teriyaki (x2) with salad and cauliflower rice
• Grilled salmon salad

Dinner:

• Beef stir fry with cabbage and carrots
• Chicken Enchiladas- trying a new recipe.
• Tuscan Garlic Shrimp and Zoodles (didn’t end up making this last week)
• Chicken Pot Pie Soup
• Salmon, roasted vegetables and cauliflower rice
• Poutine with sausage and broccoli- trying something new

This Week’s Food Prep:

Breakfast Prep:

1. Pancakes- My husband made a big batch of pancakes for breakfast, as he does every Sunday. Since I can’t eat pancakes still (elimination diet), we have leftovers that last a few days in the fridge. I serve them for breakfast or a snack for my boys (2 years old).
2. Smoothies- no prep needed. I purchased frozen fruit and pre-washed greens to use in smoothies. I’ll also add chia or flax, sunflower butter, and unsweetened coconut milk.

Lunch Prep:

1. Chicken breasts: heat a cast iron skillet and add oil (I use avocado oil because it has a high smoke point). Once hot, add chicken breasts and season with salt and pepper. Cook until heated to an internal temperature of 165 degrees Fahrenheit. (I cooked mine for about 10 total minutes because the breasts were small). Flip halfway through.
2. Pork Kabobs: place kabobs on a parchment lined baking sheet and cook at 425 degrees Fahrenheit for about 20 minutes, flipping halfway through. Internal temperature should read 165 degrees Fahrenheit. I drizzled olive oil over top, then sprinkled salt and pepper over top. (Next time I’ll place the kabobs on a cooling rack, then on the baking sheet). Barbecue sauce would be great with these!
3. Roasted carrots and broccoli: prepare a parchment lined baking sheet. Chop veggies and drizzle with olive oil, salt and pepper. Cook at 425 degrees and cook for a total of 35-40 minutes, stirring occasionally.
4. Lemon Tahini Sauce– to be used for salads and roasted vegetables.
5. Chimichurri sauce- (“formal” recipe coming soon)- blend the following in a blender: 1 cup parsley leaves, 1/2 cup extra virgin olive oil, 1/4 tsp salt, 1/4 tsp pepper, 2 tsp dried oregano, 1 tbsp red wine vinegar. I’ll use this throughout the week on roasted veggies and as a meat dressing.

Dinner Prep:

No prep needed. I make dinner fresh each night of the week, since I’m home.

How it all came together:

Roasted Vegetables: As soon as I woke up and got into the kitchen, I preheated the oven and cooked the roasted vegetables. This week I made carrots, broccoli and butternut squash. Everything was roasted at 425 degrees, for 35-40 minutes. I drizzled olive oil over everything (I’m out of avocado oil or I would’ve used that) as well as salt and pepper. I also added oregano.

While the vegetables were cooking, I made the chimichurri sauce in the blender and my hubby made pancakes for breakfast.

Once the vegetables were finished cooking, I baked the pork kabobs in the oven. I would’ve cooked these at the same time as the roasted vegetables, but I didn’t have another baking sheet to use. These cooked for about 20 minutes.

While the kabobs cooked, I cooked the chicken breasts on a cast iron skillet. You could bake the chicken if you want to speed up the process and limit dishes, but I like the taste of chicken cooked on the cast iron skillet much better than baked chicken.

How long did this food prep take?

This food prep took about an hour and a half, including prep and cleanup! Later in the week (Wednesday) I’ll do a mini food prep to get us through the remainder of the week and into the weekend.

I hope you find this post helpful!

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