MEGA MEAL PREP!! Get inspired for dinner

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📍 LINKS MENTIONED IN THIS VIDEO:
— Smoked Mozzarella Pasta Salad https://lifessweetseasons.com/2019/07/31/whole-foods-smoked-mozzarella-pasta-salad/
— Stainless Steel 20qt Bowl https://amzn.to/3UgijSH
— Chicken Orzo Soup https://www.bettycrocker.com/recipes/chicken-orzo-soup/49bbd6c9-6032-48fb-9370-0d08a6b5eda7
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⏰ TIMESTAMPS:
0:00 Intro
1:07 Turkey Burger Salad
2:13 Smoked Mozzarella Pasta Salad
4:07 Breakfast Sandwiches
8:48 Pumpkin Cupcakes
11:36 Homemade Granola
13:58 Chicken Orzo Soup
20:21 Chocolate Protein Muffins
23:04 Cooked Shrimp
25:36 Spring Rolls
33:15 Buffalo & Garlic Herb Chicken
36:34 Quinoa Tabouleh
40:55 Breakfast Sandwiches
42:20 Meatballs

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today’s video is all about meal prepping I 
have a ton of awesome recipes in this video  
for you and if you’re looking for the recipes 
they’ll be linked in the description box below  
but without further Ado let’s get started we’ve 
got breakfast lunch dinner everything in between  
okay so this meal prep was actually really 
inspired by what I got in my Misfits Market  
box this week so I’ve got some arugula walnuts 
some cherry tomatoes olive oil some ricotta cheese  
turkey uh goat cheese and then some dill and some 
micro greens so what I’m planning to do is make  
a bunless turkey burger with a salad with arugula 
micro greens Dill goat cheese walnuts and tomatoes  
and I actually saw a recipe one time where they 
added ricotta to turkey burgers in order to keep  
them moist so we’ll see how well it works okay 
so I am washing my greens the arugula and the  
micro greens and the dill I’ve got a non Skillet 
here that I’m going to cook my turkey burgers in  
but I just want to add a tiny bit of olive oil to 
make sure they don’t stick okay so in this bowl  
I’ve got my ground turkey a couple spoonfuls of 
ricotta I don’t know maybe two to 3 tablespoons  
some chopped Dill garlic powder salt and pepper 
and then I’ve got my pan preheating here so I’m  
just going to mix this up form it into three 
patties and cook them until it’s cooked through
all right so my turkey burgers are cooled down I 
made like four and one was little and I just ate  
it and it was really good highly recommend that 
mixture so I’ve got some meal prep containers  
here with the arugula sprouts and Dill and some 
Tomatoes I’ve been toasting up some walnuts so I’m  
going to add those to the salad and then I need to 
grab the goat cheese all right so I am eating one  
of these completed salads right now for lunch and 
then I’m going to prep the other two so we’ve got  
our Greens in there turkey burger that I cut up 
goat cheese walnuts F uh no not feta Tomatoes but  
this is delightful but I hope you guys try some 
rendition of it all right so next up we’re going  
to prep some smoked mozzarella pasta salad if you 
guys have never had this before it’s actually a  
pasta salad from a very expensive specialty food 
store but it’s really easy to recreate at home  
and it only comes out to $1.93 per serving which 
is is way cheaper than you can buy it at uh in  
the specialty food store so I’m going to be using 
half a pound of pen some mayo I’ve got 2 cups of  
spinach leaves some white wine vinegar a pinch 
of cayenne uh parmesan cheese some garlic and  
parsley the recipe calls for smoked mozzarella but 
I prefer to use smoked Gudda and then some roasted  
red peppers to my boiling salted water I’m going 
to add half a pound of P I don’t think I mentioned  
that I also have a pinch of cayenne pepper but I 
do I’m going to go ahead and mix my dressing up in  
the bottom of this bowl the penet is done so I’m 
going to go ahead and rinse this with cold water
all right so I mixed up my dressing and I’ve 
got the roasted red peppers in there and the  
cheese I’m going to go ahead and add the penet 
and mix that up as well as the spinach all right  
so here’s our completed I guess it’s a copy 
cat smoked mozzarella pasta salad with smoked  
guda this is one batch of the recipe which I’ll 
have posted down below I would say this makes six  
servings obviously less if you want to eat it 
as a main dish you could add chicken to it it  
would be really good too but we’re just going to 
use this for lunches for the week I really can’t  
recommend this recipe enough it is delightful and 
I hope you guys make it next up we’re going to do  
some breakfast sandwiches so I’ve got some of 
the Dave’s Killer Bread English muffins these  
are super good some ham sharp cheddar cheese um 
I’m going to make six sandwiches but I wanted to  
make sure I had enough eggs so I’ve got eight 
eggs and then I always like to season flavor I  
guess my eggs with a little bit of Dijon mustard 
and then I’ll use salt salt and pepper obviously  
so a lot of times when I’m batch prepping eggs for 
breakfast sandwiches I like to uh bake them in the  
oven in a dish because then I can cut them into 
squares or rectangles and it’s just a lot easier  
that way so I’m going to put about a teaspoon of 
salt I put prob about a teaspoon of gon mustard  
and then I don’t know half a teaspoon of black 
pepper I give this a whisk I’ve got a baking dish  
here this is a rectangular baking dish and this 
is smaller than a 9 by3 um if I had to guess I  
probably say I don’t know 8 by 10 maybe uh so I 
put my eggs in there and next I’m going to use  
this sharp cheddar cheese so I’m just going to 
go ahead and pop this in the oven I have my oven  
preheated to 375 I would say this will probably 
take about 12 to 15 minutes we’ll check it and see  
we just need it cooked okay so here are my eggs 
after they baked in the oven you can actually see  
that they’re ready to come out of the pan very 
easily what I normally do is obviously I’ll cut  
this into six pieces because we have six English 
muffins and if you use a rectangular pan like  
this it comes out pretty evenly that Tada and I’m 
going to go ahead and uh toast my English muffin  
you don’t necessarily have to do this although I 
recommend it because they do taste better that way  
even though you are going to end up heating these 
up I don’t know I just think it makes for a better
texture all right so I’m going to go ahead and 
assemble my breakfast sandwiches so I have some  
sheets of foil that I’m going to wrap these 
in now these are obviously super easy to put  
together because the cheese is already in the 
egg so that makes it super simple and then I’m  
just going to take one of these pieces of ham 
fold it in half top it with the lid the lid  
whatever the top and boom you got yourself 
nice ham egg and cheese breakfast sandwich
so you can wrap these in foil or parchment 
obviously if you want to heat them up in  
the microwave you have to remove the foil and 
wrap them in a paper towel or something like  
that but sometimes when I wrap these in foil I 
actually like to heat them up in the air fryer  
um that does a great job so let me just assemble 
the rest of these here are our prepared ham and  
cheese and egg breakfast sandwiches they look 
delicious going wrap these up in foil and get them  
in the fridge all right I just want to hop in here 
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okay so we are going to make some pumpkin cupcakes 
with cream cheese frosting and these are just 24  
per cupcake so all you need for this recipe is 
one box of cake mix and one can of pumpkin and  
I remember this from back in the day I feel like 
it was like a Weight Watchers hack or something  
but you can use any flavor of cake mix this is 
really good with like a spice cak spice cake mix  
obviously I’m using a pumpkin but I’ve even done 
this with a chocolate cake mix before and you  
can’t even tell um the I mean you can’t even taste 
the pumpkin in it obviously this is going to taste  
like pumpkin because it’s a pumpkin cake mix but 
I’m just going to go ahead and mix this up like I  
normally would and then you don’t need the water 
you don’t need the oil you don’t need the eggs  
none of that I know it sounds weird but it really 
works all right so here’s the completed batter I  
just went ahead and mixed this up like I normally 
would whip it up for you know about 2 minutes  
until it gets nice and fluffy I’m going to fill up 
these um muffin tins that I lined with some orange  
liners okay so I’m going to go ahead and put 
these in the oven 350° for I don’t know we’ll  
start with like 14 minutes I never get the full 
24 cupcakes that I’m supposed to get no matter  
how many times I try I always get less I’m 
probably overfilling them but whatever okay  
so my cupcakes are done they ended up cooking for 
about 18 19 minutes so I’ve let them cool in the  
pan for about 5 minutes minutes I’m just going to 
take them out and let them cool the rest of the  
way on a baking rack all right so our cupcakes 
are cooled and I started frosting them I love  
that I was able to get this cream cheese frosting 
from missfitz Market super convenient obviously  
you can make your own cream cheese frosting 
but this is honestly almost just as good and  
super easy so I’m going to go ahead and frost the 
rest of these and get them stored I’m actually  
going to be delivering these to a neighbor 
um later on tonight that requested some big  
goods for a uh funeral visitation so I thought I 
would help out with that but yes they turned out  
really really good so recommend this recipe 
especially if you’re looking for a cake mix  
or cupcakes or a snack mix a snack mix a snack 
cake that has a little bit less calories than  
traditional all right so we’re going to make 
some homemade granola it’s been a long time  
since I’ve made granola so I’m excited to have 
this for my yogurt for breakfast throughout the  
week I’ve got two cups of rolled oats some of 
the missfits Market odds and ends creamy almond  
butter some Walnut pieces dried cranberries uh 
1/4 cup of maple syrup some salt cinnamon some  
flaked coconut that’s optional and 3 tbspoon 
of melted butter okay so I totally forgot to  
mention the cost for this it’s $118 per serving 
I’m going to go ahead and mix the wet ingredients  
together first okay so we’re going to add 
our oats coconut about a half a cup of Walnut
that’s we’re not going to add the dried 
cranberries until this is already cooked  
because they’ll get pretty gooey in the oven so 
I’m going to mix this up and then I’m going to  
grab my baking sheet that I line with parchment 
paper okay so I’m just going to put my granola  
mixture onto the parchment paper what you want 
to do if you want those like crispy clumps is to  
kind of press this into like a Patty or a cake 
patty cake and this is going to encourage uh  
you know clumping so that you get those nice 
crunchy pieces of granola so that looks okay  
I’ve got the oven preheated to 300° I’m going 
to pop this in there for 15 minutes Stir It Up  
break it apart a little bit and bake it for 15 
more minutes okay so we’re at the halfway point  
of the granola here I’m just going to kind of 
break this into larger pieces like this and then  
and I’m going to pop it back in the oven for 
15 minutes but I’m going to rotate the pan all  
right so here’s our granola out of the oven so 
when you make granola it’s really important to  
let it cool um before you break it apart or try 
to store it the cooling process is what helps  
make it crispy and I did taste a little bit of 
this it’s delicious so I’m going to go ahead and  
pack this up into a container if you’ve never 
made homemade granola before I really encourage  
you to try it it’s super easy and it always comes 
out great and obviously you can add any mixins in  
fact I need to add my dryed cranberries to this 
uh but yeah I’ll have this recipe down below so  
I got a rotisserie chicken earlier this week and 
I saved the carcass of it because you can make  
a delicious chicken stock out of this and then 
in turn make some type of chicken soup with it  
I’m not quite sure what I’m going to do yet I 
haven’t got that far but I wanted to get this
prepped so I’ve got my chicken remainder in 
there I’m just going to toss in two big chunks of
onion going to throw in some celery I’ve got 
a clove of garlic I knew that was going to  
happen what you can do is you can just cut the 
garlic kind of in half to expose the cloves and  
put the whole thing in there because we’re 
going to end up straining this anyway so it  
doesn’t really matter and then I’m going to 
add this bag of rainbow baby carrots that I  
need to use up and since we’re really cleaning 
out the fridge here I found some thyme and some  
parsley and throw those in there and then I like 
to just throw have a lemon and throw it in there  
I think that flavor is really good in chicken 
broth or chicken soup add some pepper corns  
I’m totally guessing if I had to guess I’d say 
one tablespoon and then I’m going to add probably  
I don’t know we’ll start with a tablespoon and a 
half of salt you can always add more later turn  
on the heat you guys have a favorite burner on the 
stove or is it just me mine’s the front left one  
so I’m going to push all that down in there and 
then I really like to simmer mine for at least an  
hour what’s going to happen is the vegetables 
will break down the flavor will get concentrated  
and then all of the extra meat that’s on that 
chicken will fall off and we can use that in  
the soup I’m thinking obviously either chicken 
rice soup or some type of chicken vegetable soup  
with pasta okay so it’s a little bit later 
my stock has cooked I simmered it down for  
about 75 minutes and let it cool a little bit 
this is my new uh huge bowl that I got from  
Amazon I’ll link all of these cooking supplies 
down below by the way this is also a strainer  
that I’m going to use to strain the broth but 
I was tired of not having a bowl big enough  
to mix large quantity things so got this one 
so I’m just going to pour the stock into here
okay and then what I like to do is make 
sure it’s all strained out and then I  
will put the strainer back on top of the pot 
um that way I can kind of pick out all the  
meat and then this is the delicious chicken 
stock we left with okay so we ended up with  
all of this chicken stock and then this is 
the extra chicken that I pulled off of the  
bones so this is what we use to make our 
soup so I decided I’m going to make some  
chicken orzo soup so I’ve got some carrots 
in the bottom of my pot here with a couple  
tablespoons of butter I’m just giving those a 
quick sauté before I add my chicken stock back
in okay so what I’m going to do is I’m going to 
let this come to a boil obviously the carrots  
are not cooked yet so I’m going let this come 
to a boil when it’s boiling I’m going to add  
the orzo and then uh cook that for the recommended 
amount of time but then the carrots will be cooked  
and then I’ll add the chicken at kind of the 
last minute obviously it’s already cooked so  
I don’t want it to get overcooked I’m going to 
add the orzo let’s see I think try to decide how  
much I want to do I’m going to do a cup and 
a half this is obviously just eyeballing it  
but I’m sure it’ll be fine okay so the orzo is 
almost done I added some white meat chicken to  
this just so I would have enough so I’m going 
to add my chicken and then this just really  
needs to heat through and then I like to taste it 
obviously to make sure it doesn’t need any salt  
always feel like when you make a chicken soup or 
really any kind of soup um it always needs more  
seasoning so we’ll just taste it and see what it 
needs all right so I seasoned my soup uh you can  
definitely just use salt and pepper obviously but 
I used some of this nor chicken bullion you could  
actually use any chicken bullion or chicken 
base um but actually I kind of made this for  
like a hybrid dinner and meal prep so we did have 
this for dinner tonight with some sandwiches but  
then I’m also going to have enough to store 
in the fridge for later in the week as well
okay so I actually ended up getting two quarts 
of chicken soup out of those leftovers so that’s  
pretty awesome uh do I recommend freezing this the 
answer is no you can freeze the chicken rice soup  
and get away with it but pasta that’s in soups 
like this if you freeze it and thought it back  
out and cook it it tends to get like really really 
mushy so yeah I would not recommend freezing this  
like this now if you did want to freeze this what 
you could do is take out some of the broth and the  
carrots and the chicken mixture you could freeze 
that and then heat it back up later and add the  
pasta and cook it when you are going to serve 
it but um that’s fine I’ll just put this in the  
fridge we’ll have it for another meal later this 
week we’ll have it for lunches maybe I’ll share  
one with the neighbor I don’t know I always find 
something to do with it okay so I’m going to prep  
these double dark chocolate muffins this is the 
Kodiak cakes brand that I got from Thrive they  
look really good and I like that they have extra 
protein in them especially for like breakfast for  
the kids during the week so I have some oil two 
eggs milk and then I’m just going to mix these  
by hand using my Danish dough whisk which I will 
link down below I got this on Amazon is awesome  
for like muffins and quick breads whenever I’m 
making like muffins or bread or cake or anything  
like that I always like to mix my wet ingredients 
together first so I can get those combined that  
way I don’t have to over mix the um batter did you 
know that doggies can’t have chocolate what two
eggs all right I’m going to put my mix
in smell smells
good okay so here’s my muffins I put them in a  
lined muffin pan I’m going 
to pop these in the oven
375 all right so I just took these out of the oven 
I feel like they’re still a little bit soft in the  
middle but that’s fine I’d rather take them out 
a little bit early and have them continue to cook  
in the pan for a little bit because it’s really 
easy to overcook muffins and make them dry but  
they smell super delicious so normally no we stay 
down this is hot um normally I let these sit in  
the pan for maybe like I don’t know 5 minutes 
and then I’ll transfer them to a cooling rack
okay I wanted to show you guys the inside of these 
and tell you how they tasted because I’ve never  
tried them before this they are so good I highly 
recommend this boxed mix so if you are ordering  
from Thrive definitely pick it up they are super 
moist and they also have um chocolate chips in  
them so it makes it a little bit gooey and then 
also I like that it’s not like super super sweet  
and you also can’t taste the extra protein in 
there so highly recommend these I apologize my  
son is throwing something upstairs I have no idea 
what it is but I’m going to eat this muffin okay  
so I want to prep some shrimp for um this week 
I’ll show you guys how I do this essentially I’m  
just going to cook it in some seasoned boiling 
water shock it in ice water and then I can use  
this throughout the week for salads um shrimp 
cocktail or uh spring rolls with rice paper so  
I rinsed the shrimp off really well I always do 
that with seafood um and sometimes I do it with  
chicken too it just depends if you are looking 
for great quality seafood I do highly recommend  
Thrive Market I’ve ordered so much meat and 
seafood from them shrimp jibit salmon uh mahi  
mahi it’s all really good and especially if 
you’re like me and you live in the middle of  
nowhere sometimes it’s kind of hard to get this 
stuff so in this pot I just have some water with  
a lemon that I cut up and it’s boiling along 
with some seafood seasoning you can use any  
kind of seafood seasoning you have if you don’t 
have seafood seasoning just Google how to make  
it with a spice mix and you’ll I’m sure have 
most of the spices on hand so I’m just going  
to take the shrimp and add them to the boiling 
water and these literally cook in I mean usually  
like 2 to 3 minutes just until they’re opaque 
okay so this has barely even come back up to a  
boil and they’re already cooked as you can see 
you definitely don’t want to overcook them so  
as soon as they curl up and get firm and opaque 
take them out so I have a bowl of ice here I’m  
going to put water on top of it but I wanted 
to just throw the shrimp on there first and  
I I kind of told you guys what I plan on using 
these for um the shrimp will not take up a ton  
of that seafood seasoning flavor in fact if you 
really wanted to you could just use salt pepper  
whatever um I just like the taste of it and I find 
that it makes the shrimp a little less Bland okay  
so I added some cold water in there I’m just 
going to let these cool until they’re cool cool  
until they’re cool and then I’ll drain them and 
I’ll show you how I store them so I went ahead  
and drained the shrimp I like to store them in a 
container with a paper towel on the bottom just so  
they stay dry you can also squeeze some extra 
lemon juice over them okay so we are going to  
make some spring rolls now before we get started I 
know that some people call these spring rolls some  
people call them summer rolls I’m calling them 
spring rolls because as you can see here these  
are spring roll wrappers and we’re making these uh 
cold kind of salad rolls with shrimp so so first  
thing that we need to make is the peanut dipping 
sauce so I’ve got a little bit of brown sugar in  
here I’m going to add some peanut butter uh most 
recipes will call for like all natural unsweetened  
blah blah blah whatever peanut butter I don’t 
really keep that on hand so I normally just use  
regular peanut butter and it works out just fine 
and then I also need some coconut milk so I’ve got  
half a cup of coconut milk in here some hoison 
sauce about 3 tbspoon of that some lime juice I  
like a lot of lime in mine so I’m going to do 
probably going to do two limes cuz these are  
small and then I’m going to add just a little bit 
of saracha not too much you can add as much or as  
little as you like and then we’re going to also 
add our minced garlic now specifically for this  
peanut sauce you want to make it to your taste so 
after you mix everything up go ahead and taste it  
if you think it needs more lime juice more salt 
more spice go ahead and add that I also typically  
add some hot water to this because as you can 
see it’s very thick when you first mix it up  
and you want it to be a little bit more pourable 
um so that you can dip your spring rolls in it  
I’m going to start with about 1/4 cup of hot water 
and see if that is about right so I’m going to  
make sure I add all of this garlic and then I’m 
going to add a little bit more sriracha and some  
more lime juice so one of the tricks I will use 
if I want a little bit um stronger lime flavoring  
is to add some zest which I’m going to do okay 
so that’s pretty good I think I’m just going  
to add some salt and that will be good to go I am 
going to transfer woo I very messy okay I’m going  
to transfer this peanut sauce to a jar because 
this will keep in the fridge for a long time and  
if you uh also toss this with cold noodles it 
makes a really good peanut little salad as well  
so definitely the most timeconsuming part when 
you’re making spring rolls is prepping everything  
once you get everything prepped it’s honestly 
it goes pretty quick obviously there are a lot  
of different veggies that you can include uh in 
your cold spring summer salad rolls whatever you  
want to call it um if I’m missing any that you 
really like let me know but I have this kind of  
divided container here so what I like to do is 
mostly cut everything everything into kind of  
long thin strips because we’re going to roll them 
um into the spring rolls and everything kind of  
just fits better that way you can add fresh herbs 
to these today I have some fresh cilantro I also  
really like adding mint to them but I could 
not find any at the grocery store that I went  
to this week um I like carrots in mine but I like 
purchasing the pre-shredded or match stick carrots  
which is what I did um as far as the protein you 
can really mix it up obviously I’m using shrimp  
um I actually just saw on Tik Tok the other day 
where someone used salmon and made like a big um  
I think they called it like a spring roll burrito 
where it was like six spring o wrappers and then  
they made basically just like what it sounds like 
a huge burrito out of it which I thought sounded  
super delicious I know I’ve seen those advertised 
before like sushi burritos I’ve never had one um  
I like these small English cucumbers um that I 
get especially for this because it’s super easy  
to cut them into thin strips there’s actually a 
restaurant around here um that has really good  
spring rolls that I get every so often when 
we have takeout out they do like a bulgogi  
beef spring roll which is actually super duper 
good never tried that I like lots of cilantro  
but you know if you don’t like cilantro if it 
tastes like soap to you first of all I’m sorry  
because I absolutely love it but uh if you don’t 
care for it you can obviously leave it out or you  
can use a different herb um I typically can’t 
find Thai Basil around where I live but if you  
can find that that would be really good in here 
also and then I’ve also got some spring mix you  
can use Roma lettuce you can use iceberg lettuce 
you can leave out the lettuce so I have that my  
veggies and then also some green onions which I 
think will be good in there and that’s basically
it so I am definitely not a professional at 
rolling these in fact I wouldn’t even say I’m  
that good at it but you know what I don’t let 
that stop me so okay rice paper the other thing  
I was going to mention that you can put in these 
is rice noodles I was actually going to do that  
today but I I swear I had some in my pantry and 
now I can’t find them I like to use a excuse me  
a pip plate with just a little bit of water in it 
um and then I just dunk the rice paper in there I  
mean not even like less than 5 Seconds you don’t 
want to do it too much um because it will start to  
kind of like fall apart on you so what I do is I 
put down a little bed of spring mix some carrots  
and then we’ll do some onions and then I like to 
kind of line up the shrimp so that you can kind of  
get a little bit in every bite pepper cucumber and 
then actually let’s start rolling this and then  
I’ll add the cilantro can’t believe I’m doing this 
on video because it probably looks ridiculous but  
it’s F it’s fine it’s going to taste good um I 
do try to roll them up kind of tight and the the  
wet rice paper will kind of stick to each to it so 
actually hey look at that that’s not bad okay I’m  
going to Plate here I’m just going to put these on 
and I’m going to go ahead and roll a couple more  
all right so look at this cute little bento box 
fits my little spring rolls perfectly with some  
peanut dipping sauce and some fruit honestly I 
think my kids would really like if I made this for  
their lunch I’m probably just going to put it in 
the fridge one thing I would to say also is that  
um look at this little lid comes with all your 
utensils um also what I was going to say is that  
these are really great for meal prep they don’t 
hold up in the fridge indefinitely but probably  
they’ll be good for a couple days so definitely 
recommend you make this recipe all right so we’re  
going to prep some buffalo chicken and these are 
are just four thin cut chicken breasts in this uh  
dressing that I’m using as marinade what I did was 
yesterday I poured some of this whole 30 Buffalo  
vinegret into a dish and I just simply marinated 
four of these chicken breasts in there I’m going  
to go ahead and cook these in the air fryer and 
then I can spice them up and we’ll have them for  
salads for lunches okay so I got a new air fryer 
a while back it’s the ninja is it the Ninja foodie  
air fryer I’m not sure what it is anyway it has 
like a temperature probe in it that you can use  
but these chicken breasts are so thin that I don’t 
think it’s really going to be that effective so I  
think what I’m going to do is just air fry these 
at 3.90 I’m going to start with 8 minutes and I  
can always add more time all right I apologize if 
you can hear the air fryer going but I’m cooking  
those chicken breasts and while I’m cooking 
those I actually also got some other chicken  
breasts out of the freezer and these are just 
plain so what I’m thinking I’m going to do with  
these is season them with a different seasoning 
rather than the Buffalo so I have some garlic  
herb seasoning left over I don’t know what this 
is left over from but I’m going to use it on this  
chicken so I just sprinkled with salt and pepper 
uh the seasoning I’m using is saltree that’s why  
I added salt and then I’m also going to cook these 
in the air fryer after the Buffalo ones are done  
I’ve really been trying to focus on eating more 
protein throughout the day because I know that  
it keeps me full and when I eat empty carbs it 
just like you know like when you eat empty carbs  
you’re just hungry like an hour later so I really 
been trying to increase my veggie and my protein  
intake and having stuff like this on hand is 
super helpful um even though I work from home  
most of the time when I’m not traveling I still 
don’t really have a ton of time during the day  
to be making something super involved for lunch 
so even just having chopped up cooked chicken on  
hand is super helpful to either make like a 
bowl or a wrap or a salad or something like  
that okay so these uh chicken breasts are about 
half done what I’m going actually going to do  
now is drizzle a little bit of buffalo sauce on 
here just cuz I kind of want them glazed with  
the buffalo sauce make some spicy I didn’t put 
a lot on okay and then I’m going to turn them
over Mom honey did you use your own recipe for 
this um mu no it’s a mix everyone go go buy my  
mom’s cookbook okay put some more on then I’ll 
cook them the rest of the way all right so we’ve  
got our two types of chicken prepped for the 
week we’ve got Buffalo smells delicious and  
then we’ve got our garlic herb with salt and 
pepper okay so we are going to prep some quinoa  
toule and I first actually made this a couple 
weeks ago when I made a salad in a Jar video  
so I’ll link that video down below if you guys 
haven’t seen it yet it has some great um recipes  
for salads in a jar and there’s a printable 
included that’s free so you can make them all  
at home great for lunch meal prep but I loved 
the quinoa taboule that I made so much that I  
want to make it again normally I have made toule 
with bulgar wheat but I really liked it with the  
quinoa so I got this uh tricolor quinoa from 
Thrive Market I just have one cup of it here  
I rinsed it with cold water in the sink and 
then I have some cucumber tomato red onion some  
some fresh parsley and freshh mint and then 
we’ll obviously use lemon juice salt and pepper  
you don’t even need any oil for this I may add 
some feta cheese to it I’m not sure yet so in  
this sauce pan I just have two cups of water 
so the ratio is just two parts water to one  
part quinoa and then I’m just going to bring 
this to a boil turn the heat down and simmer  
it for about 12 minutes and just like rice when 
the quinoa is finished cooking you do want to let  
it sit for a little bit to kind of absorb any of 
the water and the rinsing helps it not to stick  
together okay so I’m going to go ahead and chop 
all my veggies up and I’ve just got a bowl here  
I’m not quite sure how many tomatoes I’m going to 
need I might only need one I need to see obviously  
how much quinoa I have and I’m going to try to 
cut these as into as small of chunks as possible
d
all right so we’ve got all of our veggies in here 
along with the juice of two lemons I’m just going  
to give this a stir I did end up putting both 
tomatoes in there I just kind of wanted to see  
how many I had before I cut them both up and then 
my kinoa is perfectly cooked so I’m just going to  
let this sit here until it cools stir it around 
it very so often I don’t want to obviously add it  
warm to the veggies cuz we don’t want to wilt the 
veggies but then we’ll stir in the quinoa give it  
a taste and that’s it it’s a great meal prep 
for the week okay so I went ahead and stirred  
the cooled quinoa into the veggie mixture added a 
little bit of extra salt and pepper I feel I feel  
like I could even add more lemon juice but I’m 
going to let it sit in the fridge before I decide  
to add more I like a lot of lemon juice but you 
know obviously you can adjust to your taste and um  
I told you guys about the feta also so I’m going 
to actually leave that separate as well cuz it’s  
just super easy for me to cut it up and put it on 
top but I’m kind of going to show you how I plan  
to put this together during the week okay so here 
are those chicken breasts that I prepped if you  
remember I did four uh Buffalo and four garlic and 
herb so obviously I think that the garlic and herb  
ones will go really well with this quinoa and then 
of course I have my feta like I said I’m not going  
to chunk that up yet but what I’m planning to do 
is kind of make a bowl out of this um obviously I  
don’t have to cook it or anything it’ll be super 
easy during the week so put a couple of spoonfuls  
of this into a big bowl dice up my chicken 
put that in there dice up some feta put that  
in there um throw some spring mix in there for a 
little extra greens maybe a tiny little bit more  
lemon juice salt and pepper and I think that’s 
going to be an awesome lunch delicious I’m  
excited to eat it okay so I’m going to prep 
some breakfast sandwiches for the week I was  
going to actually buy some at the store today 
and then I thought you know what I have all the  
ingredients for this at home Adam likes these for 
breakfast so I’m going to go ahead and do five of  
them one for each day for him so I’ve got some 
pork sausage here some American I’m just using  
good old American cheese cuz I’ve got a package 
in the fridge that I want to get used up I’m  
using some English muffins some bagels these 
are everything bagels and then I’ve got some  
eggs here as well okay so I finished the sausages 
and then I just wiped the skillet out so I could  
fry up the eggs um I was going to bake these in 
like a baking dish and then kind of cut it apart  
into squares but I figured since I already have 
this Skillet out it be just as easy to use that
all right so here’s how my breakfast sandwiches 
turned out I’m going to go ahead and wrap these  
up in parchment paper and put them in a big Ziploc 
bag I like to wrap them in parchment paper rather  
than foil because then obviously they’re easier 
to microwave here’s my breakfast sandwiches done  
for the week boom okay so we’re going to do a 
baked meatball meal prep because I’m going to  
be traveling this week and I’m going to be 
home one day before I leave again and so I  
figure if I prep this we’ll have an easy meal 
for that night so what I’ve got in my Bowl  
here is I don’t know about a pound and a half of 
ground beef with one egg I’ve got some parsley  
some Italian seasoning onion powder garlic 
powder salt pepper and then I’ve got a jar of  
the Thrive classic marinara sauce which is 
really good this recipe I am using the Thrive  
Market cookbook as a um as an inspiration or 
starting point I’m not going to follow the  
recipe exactly but I’m going to show you guys 
how I prep this for the fridge to eat later in  
the week all right so I’m going to start out by 
mincing up my parsley just about two tablespoons  
of that feel like I might need to get some new 
bowls these are getting a little bit cloudy okay  
probably about I don’t know two teaspoons maybe 
of salt some black pepper some meatball recipes  
call for like grated onion or diced onion I don’t 
really prefer that texture in my meatballs um I  
guess grated you could do but I don’t tell you 
the truth I don’t really want to mess with it  
today so I’m just going to use some onion powder 
some garlic powder I would say I don’t know maybe  
3/4 of a teaspoon of each uh we’ll do I don’t know 
teaspoon of Italian seasoning and then I’m going  
to add some um grated Parmesan cheese sometimes 
I add breadcrumbs to my meatballs but tell you  
the truth you don’t necessarily really need it per 
se I’m leave it out of these and just give this a  
stir I find the easiest way to mix up meatballs is 
with a fork if you’re making a super large batch  
you can also do it with a kitchena mixer okay 
so I’ve got a freezer pan here I’m just going  
to take the meat mixture and I don’t know probably 
I would say this is about a tablespoon and a half  
of Meatball mix and roll it into balls and put it 
into the tray I’ve greased the bottom of the tray  
with just a tiny little bit of olive oil most of 
the time you really don’t need it because the you  
know there’s fat in the beef but just in case and 
what I’m going to end up doing is I have my oven  
set at 375 I want to bake these most of the way 
through but I’m also going to be baking them when  
the time comes to make them during the week so 
they will continue to cook at that point as well  
basically I just want want to kind of render 
some of the fat off of them before we add the
sauce okay so these are going to go into 
the oven for I don’t know we’ll start with  
12 minutes and see how that works I’m going 
to try and use some smoked mozzarella to top  
these meatballs because I feel like it’s going 
to be like really delicious I’ve never done that  
before I’ve only ever had smoked mozzarella um 
string cheese so this is going to be interesting  
I think it’s going to be delightful so I’m 
going to thinly slice this very actually  
messily what you can do if you have time or 
you care more than I do is you can put your  
mozzarella cheese in the fresh mozzarella 
cheese in the um freezer for a little bit  
before you slice or grate it okay here’s my 
meatballs I drained the fat off they’re not going  
to win a beauty contest so don’t enter me for that 
what I’m going to do is I’m going to pour that  
jar of marinara sauce over here now when you serve 
these you actually don’t even really have to serve  
them with pasta I probably will cuz the kids like 
it but like Adam and I could just eat these with a  
salad and a side of bread or something like that 
I’m going to add my sliced mozzarella over the  
top yeah I mean basically now all I have to do is 
stick this in the fridge and then when it’s time  
for dinner I’ll probably bake this covered 350 
375 for 20 to 30 minutes just until it’s heated  
through and we’ll have a delicious meatball 
bake that we can serve with garlic bread or
pasta in today’s video I’m sharing with you 
guys how I prepped all of this food for our  
lunches this week in under 1 hour so I’m starting 
out with a few freezer meals that I thought out  
yesterday this is a sheet pan shrimp meal and then 
a sheet pan chicken fajitas meal that I prepped a  
few weekends ago I’m going to go ahead and line my 
baking sheets with parchment paper this will just  
help the cleanup a little bit and then uh I am 
going to put the shrimp out on the sheet tray and  
just spread it out into one layer both of these 
recipes are my recipes and they are available on  
the freezer fit membership so if you guys haven’t 
joined yet I will put a link in the description  
box below but I have really been loving prepping 
these items ahead of time and obviously today it  
is making my lunch meal prep super easy but if 
you don’t have these on hand um it’s super easy to  
put these recipes together anyway sheep pan meals 
are obviously very convenient minimal dish es and  
this uh shrimp tacos recipe turned out really good 
I’m actually going to serve it over rice for lunch  
meal prep this week but obviously there’s multiple 
things that you could do with it so I have my oven  
set to 425° and I’m just going to go ahead and 
pop that in the oven and it’ll cook for about 10  
minutes or so it depends kind of on how big your 
shrimp is and then this is the sheet pan fahita’s  
meal that I also put together a couple of weeks 
ago this has chicken in it along with seasoning  
lime juice olive oil and then it’s got bell 
peppers and red onions in it um if you’ve  
never made sheet pan chicken fajitas before they 
actually turn out really good especially if you  
freeze it ahead of time because I feel like it 
gives the chicken and the veggies and everything  
kind of time to marinate together this one was 
still a little bit Frozen so I had to just break  
it apart um and there was a little bit of liquid 
on there but that doesn’t hurt anything so I’m  
also going to go ahead and Pop That in with the 
shrimp again this one will take probably about 15  
minutes it kind of depends on how big your chicken 
is cut okay so back to our meal prep to go with  
the shrimp that I’m making in the oven I am going 
to cook some rice you can obviously serve this  
however you would like to the original recipe 
calls to um make it like with shrimp tacos but  
I am going to make some rice so that I can meal 
prep kind of these shrimp and bean and rice bowls  
I’m using my rice washer to rinse my rice off so 
that it’s not so sticky and then I did get a new  
larger rice cooker which I’m going to be using 
today I’m going to add a couple cups of water  
to there and this is super convenient I personally 
think it’s a little bit faster than cooking it in  
the instant pot and I am not very good at cooking 
rice on the stove top so rice cookers are perfect  
for me so here’s what the shrimp looked like when 
it came out of the oven since I’m meal prepping  
this I’m just going to let it cool off a little 
bit before I pack it into containers again shrimp  
doesn’t take that long to cook especially at a 
high temperature and then here is the chicken  
fajitas with the peppers what I’m going to do to 
kind of finish this off is drizzle it with some  
lime juice and some fresh chopped cilantro um and 
then I’m also going to let that cool a little bit  
before I pack it into containers for lunch meal 
prep this week so my rice is still going I think  
the key to getting meal prep done really quickly 
is just to do thing in pockets of time so kind  
of start with the things that take the most time 
to cook and then while those are cooking you can  
move on to other things in your meal prep I’m also 
going to make some egg salad that’s something that  
Adam really likes for meal prep so I’m using my 
Dash uh mini egg cooker this is so convenient for  
making hard-boiled eggs you basically punch a hole 
in the eggs with this little tool that they give  
you and then you fill it with water and these cook 
really quickly and honestly I find that they peel  
so so easily they peel even more easy than instant 
pot hardboiled eggs too so I highly recommend this  
little machine and I’ll link it down below so 
to go with both of the chicken fajita and the  
shrimp and rice bowl meal preps I decided I 
would make some Pico Deo because I had all  
of the ingredients on hand in fact these Tomatoes 
were pretty ripe and needed to be used up so I cut  
those up and put them in a meal prep container and 
I’m also going to squeeze some lime juice in there  
as well I really do like making homemade Pico um 
especially when I’m doing kind of like a TexMex  
meal prep I just think that it holds up really 
well in the fridge and it’s something that adds  
like a really fresh taste to whatever you reheat 
I also added some Jalapenos in there that I diced  
up some cilantro red onion and then seasoned it 
with salt and pepper and that is done super quick  
to put together I’m going to move back over to my 
eggs and these are done I thought I was going to  
be able to pick them up with my hands but they’re 
way too hot so I’m going to use some tongs and I  
just have a container here with some ice so I’m 
going to put the eggs in there and then I’ll fill  
that up with cold water and just wait to peel them 
and they until they are completely cool you can  
see here that my rice is done so I’m just going 
to unplug that and let it sit and cool off um I  
don’t like to pack stuff in meal prep containers 
when it’s super hot I like like to let it cool  
off just a little bit I’m also going to make some 
Veggie packets with some ranch dip that I picked  
up at the grocery store I always like having stuff 
like this on hand because it’s a great snack uh  
obviously like for the afternoon but it’s also uh 
a great kind of little snack to throw also in your  
lunch if you’re having you know like a bowl of 
soup you can put this on the side um you know in  
place of a salad so I’m just cutting up some bell 
peppers I had those in the refrigerator and then  
I also had some of these little mini cucumbers in 
the fridge as well so I’m just cutting those long  
ways into kind of Spears and then cutting them in 
half sometimes I find that these keep a little bit  
better in the fridge um as opposed to if I cut 
the Cucumbers into coins but I’m only going to  
make four of these little baggies and I uh and 
anticipate that we’ll get them eaten up rather  
quickly so I also had some baby carrots in the 
fridge so I’m putting those in there along with  
the peppers and the cucumbers I’m just using 
Ziploc bags obviously you could use reusable  
containers if you wanted to but I wanted to make 
this super quick and easy cuz I didn’t have a lot  
of time today and here are the little baggies with 
all of my veggies in those and then uh if you guys  
find this Daisy creamy ranch dip I definitely 
recommend it this is new to me I have never seen  
it in my grocery stores before they had a ranch 
one and a french onion so far we’ve only tried  
the ranch but it’s really good it doesn’t taste 
like that kind of like fake prepared dip taste you  
know that you sometimes get with packaged dips so 
if you find this in your grocery store definitely  
pick it up but I have these little dressing cup 
containers they’re super convenient for stuff like  
this especially for lunch meal prep I use them 
all the time so I’m just going to throw one of  
those into each of my little Ziploc bags with my 
veggies and boom we have some uh veggie snacks for  
the week I also wanted to shred up some cheese 
this did not take me long at all obviously you  
could also purchase pre-shredded cheese if that’s 
what you have um or if you have some on hand but  
it doesn’t take long to shred up cheese either so 
I’m just shredding this on a piece of waxed paper  
because that will help me transfer it to the bowl 
a little bit easier or the container a little bit  
easier and then I’ll stick this in the fridge and 
we will use this for both the chicken fajita and  
the shrimp and rice bowl meal prep I also want 
wanted to kind of have some beans ready to go  
to go with the shrimp and rice bowls so I’m just 
rinsing some black beans that I got out of a can  
I’m going to season those super simply with some 
coriander some cumin some salt and pepper and then  
I’m also going to put some lime juice over those 
as well there’s really no need to heat these up  
because obviously when I use them during the week 
I’m going to be heating them up with the shrimp  
and the rice so it’s just a really easy way to 
prep beans if you want to make like burrito bowls  
or something like that um I know that it doesn’t 
seem like opening a can of beans would give you a  
head start but anything you can do to kind of take 
time away from your prep during the week I find  
really helps a lot so in these two containers I’m 
going to add some of the cooked rice in the bottom  
of those and then on top I’m going to add some of 
that cooked shrimp uh this turned out really good  
the seasoning on it was really good so again I’m 
just going to add those to the bowls and then I  
will have these for lunch later on throughout the 
week um for the chicken fajitas I’m assuming the  
Adam will probably take these to work so I’m just 
going to put some tortillas in some Ziploc bags  
and kind of have those ready to go and then I also 
thought it would be nice to make like a flavored  
um sour cream to go with both the shrimp and rice 
bowls and the chicken fajitas you definitely don’t  
have to do this you can definitely use plain 
sour cream but I had a little bit of time and  
I thought it would be good so basically I’m just 
mixing some plain sour cream cream with some lime  
zest some lime juice and then I also added a 
little bit of hot sauce in there you could use  
Sriracha or Chala or really anything that you 
have on hand you could even use taco sauce if  
you wanted to and you can also season this with 
salt and pepper if you’d like to just go ahead  
and taste it and see if you think it needs any 
and I just transferred those into some little  
kind of dip and dressing containers um so that 
we could have those with our lunches uh by now my  
eggs are cooled off so you can see kind of really 
just how easily these peel after they have sat in  
the cold water and I really think puncturing 
them with that little tool um that comes with  
the dash egg cooker really helps the peels come 
off just super super easy so I like to kind of do  
this also over a paper towel to kind of soak 
up any of the water and then I just give the  
eggs um a rinse after I’ve peeled them just 
to make sure that I get any of the shells off  
you could definitely prep these for doubled eggs 
if you wanted to as well I actually thought about  
that but Adam really likes egg salid sandwiches 
and so I thought that would be something great  
to have on hand for him rather than dicing up 
the eggs with a pairing knife I like to use my  
egg slicer this is an Oxo egg slicer I love it 
I’ve had it for years it’s the my favorite one  
that I’ve ever had so you kind of just put the 
eggs in one way and then you turn them the other  
way to dice them up and once they’re in the bowl 
I like to season them with a little bit of salt  
and pepper and egg salad is really to your taste 
so um most people add obviously mayo and mustard  
you can add dill relish if you want I actually 
um added some sweet pickles to mine because Adam  
likes his a little bit sweeter these are some 
sweet pickles that I got at the farmers market  
a while back so I am just chopping those up really 
finely and I’m going to put those in the bowl bow  
with the eggs I added some mayo some mustard 
and then also a little bit of juice from the  
sweet pickles I added some salt and some pepper 
to taste and then I also added a little Spoonful  
of Sugar maybe just a little less than a teaspoon 
again you can just you know Season that to your  
taste and you can serve this on lettuce wraps you 
can have it with bread which is probably what we  
will do you can also have it on crackers um it 
holds up really well in the fridge for meal prep