Mongolian beef & noodles, and sausage & roasted veggies

Mongolian beef: 500 cals

Beef – dice 1/2 an onion and some mushrooms, sauté until they release liquid. Add ground beef, cook through. Add 2 tbsp hoisin sauce and warm through.

Noodles – 8 oz spaghetti. Sauté 1/2 an onion, shredded carrots, diced zucchini, and snow peas until tender. Add cooked noodles, mix. Add garlic, 1 tbsp hoisin sauce, and 3 tbsp soy sauce. Mix until combined.

(I meant to add broccoli and forgot it. Whoops.)

Sausage and veggies: 340 cals

5 pork sausage links, roasted over a bed of red onion, red pepper, and cauliflower. Add a bit of oil and spices (garlic powder, Italian seasoning, paprika) to the veggies, stir, and then use it as a base for the sausage links. Roast at 400 for 20 min, stir veggies and turn over sausage, roast another 20 min.

(Intended to use Brussels sprouts and baby potatoes but they didn’t look good. I’ll serve over rice and/or shredded coleslaw.)

Also chopped some peppers and cucumbers for the week, prepped cantaloupe, and baked breakfast sausage to serve with mini bagels.

Breakfast will be 120 cal mini bagels with 50 cal cream cheese, an apple or cantaloupe, and cottage cheese with a 60 cal pork sausage link. It