Marvelous Meal Prep

11 Feb

Today we’re linking up with Katie’s blog and going along with her Monday theme of Marvelous in my Monday! #MIMM We would love to start this marvelous Monday with the details of our weekly meal prep and parts of our exciting weekend!

MIMM

For our birthday we were each given a gift card to Hershey entertainment and we knew right away what we wanted to spend it on. Can you say Devon’s Seafood! So we took our mom and step dad out for lunch this Saturday to celebrate all of the wonderful things happening in our lives recently. Kay and I knew what we wanted before we even got there. Atlantic Salmon! Paired with a delicious hot roll straight from the oven, asparagus, and roasted cauliflower. It was our first time having purple cauliflower. Of course we loved it but we thought it would taste a little different! Our mom ordered one of their power lunch specials (a roasted red beet salad and 1/2 crab melt) and our Step Dad got their troeg’s beer battered fish. It was such a great lunch!

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Isn’t it just beautiful?! Almost too good to eat. But no worries, our plates were completely cleared at the end.

Mid-day Saturday we needed some caffeine. We decided to hit up Dunkin Donuts for our favorite coffee. Hot blueberry coffee with Splenda and a splash of skim milk. If you haven’t tried it yet we recommend doing so! Let us know if you do or your favorite kind of flavored coffee!

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Now onto our meal prep for the week. Fail to prep and you’re in trouble. That’s our motto. If you have been keeping up with our blog posts lately then you have probably realized we’re crazy busy with school this month. Our “new member” Phi Sigma pledge process is going great so far! We kinda love being this busy because there is always something to do even if we are exhausted by the time we get home late each night. Our sisters bring so much happiness into our lives. With required study hours in the evening we have more free time during the day since we might as well be studying during our time in the library. Although they are supposed to be M-TH and SUN, we got out of Sunday study hours because we’re commuters. (Woo-hoo for commuter status at moments like this) This gives us a full day to do whatever we wish instead of being tied up in the library from 3-5pm. For us, we used this time to meal prep for the upcoming week. We decided on both new recipes and old time favorites!

We chose to make enough food to get us throughout the week. We made two soups, sunbutter, roasted squash, bean burgers, taziki sauce, and falafel balls. We will list ingredients and directions below for the lentil soup and minestrone soup we made. We have a product review coming up later this week as well featuring baked falafel balls and a separate post for the sunbutter. It was a busy day in our kitchen!

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Here’s how our falafel balls turned out! We are going to put them on top of a salad and make them into a wrap this week. We made homemade taziki sauce to go with them that is to die for (1 cup greek yogurt, 1/4 diced cucumber, 2 cloves of minced garlic, and salt & pepper to taste).

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We put together bean burgers with leftover red kidney beans from our soup. Ours have 1/3 cup of beans, diced red onion, diced peppers, red pepper flakes, 1 tbsp whole wheat flour, 1 tbsp soy sauce, and chopped spinach. All you do is mush everything together and then cook them in a skillet over medium heat for 4 minutes on each side. They aren’t the prettiest but they make up for it in flavor.

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For the lentil soup we remade a recipe we tried before and loved. We accidentally cooked the lentils too long and they soaked up all the broth but it turned out to be a yummy sort of mush. So we wanted to make it again to put over salads and take to school. If you want it to be more of a soup like consistency we would suggest adding more broth! Here’s a link to the origional recipe as well incase you would like to see how someone else makes it: http://www.kalynskitchen.com/2008/02/vegetarian-lentil-soup-recipe-with.html

But here are our ingredients and the recipe serves 4.

Lentil Soup’s Ingredients:

1 tsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
4 cups vegetable or chicken broth
1 medium sweet potato, diced
1.5 cups of dried brown lentils
1 cup diced canned tomatoes
1 tsp dried oregano
1 tsp dried basil
2 cups fresh kale

Directions:

Heat olive oil in a pan over medium heat and saute onion and garlic until lightly brown (Around five minutes). Then add in chicken broth, cubed sweet potato, lentils, diced tomatoes, and spices. Bring to a boil and then reduce heat and simmer for twenty minutes. Then add in spinach and cook for an additional two minutes. Then remove from heat and enjoy.

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Notice how it isn’t really like a soup at all and all the broth was soaked up by the lentils? This will be perfect on top of a salad or paired with rice for lunch or dinner this week.

The minestrone soup is based almost exactly off a recipe we found on Eat Yourself Skinny’s website. She has so many great recipes and everything we have made so far from her site has been quite successful. The worst part about finding a recipe online is when you try to make it yourself and it’s an epic fail. We modified the recipe to what we had in our pantry! You can compare our version and her’s at http://www.eat-yourself-skinny.com/

This recipe serves 8 so it makes 4 separate meals for us that is perfect to pair with 1/2 a sandwich, an apple with peanut butter, or some crunchy whole wheat bread.

Minestrone Soup’s Ingredients:

2 tbsp olive oil
1 small onion, chopped
1/4 cup zucchini, chopped
1/2 cup frozen green beans
2 cloves of garlic, minced
4 cups of chicken broth
3 1/2 cups red kidney beans
1/2 can (14 oz.) of diced tomatoes
1/2 cup carrots, julienned
2 tbsp dried parsley
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/4 tsp dried thyme
1 1/2 cups of hot water
2 cups fresh kale
1/3 cup small whole wheat pasta shells

Directions:

1. Heat olive oil in a small pan and sauté onion, zucchini, garlic, and green beans for five minutes. Then add in vegetable broth, kidney beans, diced tomatoes, carrots, hot water, and all of the spices. Bring this to a boil, then lower heat and simmer for about twenty minutes.

2. Add in kale and pasta then cook for an additional twenty minutes.

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In the middle of cooking our minestrone soup!

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The finished result!

We noticed that when soup sits in the fridge for a few days the soup tastes way more flavorful then when it is first made. We are super excited to have this for dinner tonight and are hoping it tastes just as delicious as it looks.

Have a fabulous Monday! Don’t forget to think positive, only 4 days left until Friday!

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One Response to “Marvelous Meal Prep”

  1. healthy diva February 11, 2013 at 7:15 pm #

    Think POSITIVE always! Love that you said that!

    So glad you beautiful girls joined in! ❤ Thank you!!

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