I
meal prepped for a full week plus of eating and created six entrees with three
to four servings each. It took me one
hour and fifteen minutes to complete, including clean up. I picked up some items at the store and
thawed ground beef and chicken breasts yesterday, then it was time to get busy
and get to work.
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| Seasoned with garlic powder, dried basil, salt and pepper |
I
began by slicing and butterflying one of the two large boneless skinless
chicken breast halves to make Asiago Chicken. Then I started cooking by placing avocado oil
in my cast iron skillet to cook four butterflied pieces. I seasoned each side with garlic powder,
dried basil, salt and pepper.
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| The onion was huge and I only ended up using half of it |
While the
chicken cooked I prepared my vegetables by slicing up half an onion and two
thirds of a bell pepper to use in another dish and chopped up the rest of the
pepper, some onion and sliced up six mushrooms.
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| Asiago Chicken |
Once
the chicken was done I topped each piece with a half slice of asiago cheese and
allowed it to melt before removing it to a dish to cool. I then sliced up the remaining chicken breast
half, added some olive oil to the pan and placed those slices in seasoning each
side with lemon pepper seasoning. Once
done the chicken was placed in a dish to cool and it was onto the the next dish.
In the same pan I cooked up four bratwurst patties. Once they were done I removed them to a dish to cool and continued on. I
had some chicken pieces left from slicing and butterflying so I cubed that and
cooked it with a little more oil and some taco seasoning making enough to top a
salad. I put the cooked chicken into a
small dish and then browned up a pound of ground beef with some more taco
seasoning. That also went into a dish to
cool.
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| The peppers picked up all the flavors from cooking the steaks in the same pan |
With
the same pan I cooked carne asada, just a few minutes per side and it was
finished. I removed the steaks from the
pan and added the sliced peppers and onions to sauté. While those cooked I grated up about a cup of
pepper jack cheese.
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| Sunday dinner |
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| Plenty of leftovers |
With
the peppers finished I rinsed out my pan, added more olive oil and sauteed the
chopped onions, peppers and sliced mushrooms.
I chopped up the steaks and placed them in a dish with the sliced
peppers. That was our Sunday dinner with
plenty left for at least two more meals.
I served the carne asada, onions and peppers with the pepper jack
cheese, sour cream and salsa.
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| The final product |
The
last of the onions, peppers and sliced mushrooms were placed in a small dish to
cool to use with eggs for omelets and/or egg scrambles. To go with these entrees I have plenty of
fresh salad fixings and a bunch of asparagus to steam, roast or saute. Plenty of variety to keep things interesting
as well as nutritious and really satisfying.
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I had a couple leftover hard boiled eggs from last week to add to the mix
as well as some no sugar yogurts made with stevia |
As
usual this was more than enough food to feed me for 7 days, both my lunches and
suppers. My children are joining me more
and more in my keto journey and I find they tend to eat along with me and their
carb loaded meals are becoming less and less frequent so nothing will go to
waste. They not only like the food, but
also the energy boost they get from eating this way. Like me they feel better and are much more satisfied
after a meal.
