Meal prep week #7
Every week I have something new to eat. I love mixing up ingredients and creating a variety of meals with them, so you aren’t eating the same thing five days straight. Because what kind of fun is that? Here’s what I made this week and a few recipes of some of those meals.
~chia seed pudding with berries
~spinach, peppers and cheese egg muffins
~Mac and cheese
~crispy baked chicken wings
~grilled corn on the cob
~German potato salad
~carne asada with roasted peppers
~carrots and celery sticks
~snack bento box with deli meat, cheese and crackers
SPINACH, PEPPERS AND CHEESE EGG MUFFINS
6 large eggs
1 cup of diced bell peppers or mini sweet peppers (red, orange, yellow or green)
1/2 cup of chopped baby spinach
2 tbsp of salsa
1/2 cup milk
1 cup shredded cheddar or colby jack cheese
1/4 tsp of salt
1/4 tsp of pepper
1)Preheat oven to 350 degrees.
2) Prepare muffin baking dish with cooking spray and set aside.
3) In a mixing bowl, whisk together eggs and milk. Then stir in peppers, spinach, salsa, cheese and salt and pepper. Combine well.
4) Divide the mixture evenly into the 12 cups, filling each about 3/4 of the way.
5) Bake the muffins for 22–25 minutes or until eggs are cooked through.
6) Eat immediately or store in an airtight container in the fridge for up to 4 days. Reheat in the microwave for 45 seconds.
CRISPY BAKED CHICKEN WINGS
3 pounds of chicken wings (split)
3 tbsp of melted butter
3 tsp of salt
2 tsp of pepper
2 tsp of garlic powder
1 tsp of garlic salt
2 tsp of paprika
1)Preheat oven to 400 degrees.
2) Prepare two baking sheets by lining them with aluminum foil or silicone baking sheets. Then place a wire baking rack on top of each.
3) In a large mixing bowl, toss and coat chicken wings with butter and seasonings evenly.
4) Place the chicken wings onto racks and leave enough room in between each so they don’t touch.
5) Bake for 40 minutes or until skin is crispy and chicken is cooked through.
Serve immediately or keep in airtight container for up to 4 days.
1 and 1/2 pounds of flank steak
1/3 cup of olive oil
6 minced garlic cloves
2 tsp of cumin
1 tsp chili powder
1/2 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/2 cup of chopped cilantro
1/4 fresh lime juice
1)In a large baking tray or deep dish, place in the steak.
2) In a small mixing bowl, whisk all ingredients together. Pour mixture over the meat.
3) Make sure steak is coated with mixture on both sides, then cover dish and let marinate for a minimum of 1 hour, up to 4 hours in the fridge.
4) Bring steak to room temperature. Then heat up a grill pan to medium high heat. Cook the steak for 5 to 7 minutes on each side or until done to your preference.
5) Remove the steak from heat and let it rest before slicing into it for at least 5 minutes.
6) Slice the carne asada against the grain and serve immediately. Store leftovers in an airtight container in the fridge for up to 4 days.
❤ Subscribe to Little Monster Eats YouTube channel:
❤ Follow me on Instagram: