I really enjoyed writing this week’s menu. Meal prepping has been a routine of mine since college. It’s just so easy to have meals ready to go, rather than prepare and cook each meal when it’s time to eat. Now that I am cutting and need to be more strict with my diet, I always try to keep it interesting and creative. My method also saves me money and keeps my budget on track. Mind you, I don’t have extra mouths to feed at this time, except for my husband. We tag team on groceries & both like different things; so weekly meal prep is usually done independently. When I lived on my own, I was able to keep within a $20-$35/week food budget. I still do that today. I only get what I need, steer clear of processed foods, write a menu, and stick to the list. DO NOT shop while you’re hungry! Big factor. I add healthy snacks in between my meals, and eat according to a particular time frame based on when I’m able to train or when I’m most active. This helps me stay consistent and see results. Typically, I will eat 5-6 times per day with intermittent fasting in the morning. Your needs may be different based on your goals.
Ground Turkey Fajita Bowls
Ingredients: 1 lb Ground Turkey – 1 Fajita/Taco Seasoning Packet – 3 Sweet Bell Peppers (sliced) – Lite Sour Cream. Makes 4 total servings.
Each Serving Includes: 4 oz. Seasoned Ground Turkey – 3 oz Bell Pepper – 2 tbsp Sour Cream. Optional: 1 small avocado (Adds ≈234cals – 3g Protein – 21g Fat – 2g Carbs)
Spaghetti Squash w/ Chicken & Pesto
Ingredients: 1 Whole Spaghetti Squash – 1/2 Stick Butter – ≈2lbs Chicken Breast – Basil Pesto – Salt, Pepper, Garlic, Paprika, & Oregano to taste. Makes 5 total servings.
Each Serving Includes: 5 oz. Spaghetti Squash (Seasoned w/ Butter, Salt, Pepper, Garlic, & Paprika) – 3.5 oz. Baked Chicken Breast (Seasoned w/ EVOO, Salt, Pepper, Garlic, Paprika, & Oregano) – 1 tbsp Basil Pesto.