Friday Food Prep

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This week as a re-hash of a few things I’ve made before and I’m including a recipe I made for Logan he absolutely LOVED.

First up is the new recipe.

Beef and Butternut Squash Stew

The only two changes I made was I used ground bison instead of stew meat. It was what I had and Logan likes ground beef better than steak. I also added a ton of baby bella mushrooms. He ADORES mushrooms.

Man, the house smelled so good while this was cooking and it was a huge hit! I had a bowl and quickly realized he would eat the rest of it this week so I moved onto other things.

If you like it, be sure to leave a comment and tell the original poster where you saw her recipe!

The rest of the menu was easy.

Breakfast: I clean the berries and store in a HUGE plastic container. I just get what I need each day. I use a mix of frozen and fresh berries depending on how expensive fresh berries are. They just thaw in the fridge.

Lunch: My chicken thighs are easy. Line a sheet pan with foil. Lay the thighs down and cover with Chicken Seasoning (I use Kroger brand). Cook on 325 for 50-60 minutes. You don’t even have to turn them.

To roast the sweet potatoes and parsnips I line a baking pan with foil. Cube up the sweet potatoes (usually 2 large ones). I don’t peel those. Then peel the parsnips. Cube those. Put all of it on a baking sheet, toss with some coconut oil and sprinkle Kroger Cajun seasoning lightly over the top. Cook for about 40 minutes on 400.

Dinner: I included the recipe for the Turkey and Kale dish in this blog. This week I added a bunch of baby bella mushrooms. I heat this up and toss on top a large salad. Delicious!

Seriously, this prep took me less than 2 hours max and that included cleaning up the kitchen. 

  • karen tanner says:

    that stew looks scrummy might make that tonight with peppers and onions as well.i have some squash that needs using up.thanks for the tips

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