Pork Roast, Enchiladas, Chicken Pesto, and Lemon-Blueberry Yogurt

I was out of town for the weekend, so meal prep Sunday became meal prep Monday.  Not much in the way of new recipes this week, but considering I ate like garbage all weekend, it's nice to have some tried and true go-to meals for the week (i.e. things that my kids isn't going to give me shit about).  Plus a bonus dessert/snack prep for the week.

Pork Roast with Vegetables – 1.5 lb bag of baby red potatoes (quartered), 2 lbs carrots, 1 lb celery, and 1 onion (rough chop), and 2 pork tenderloins (about 28 oz).  Slow cooked with beef broth and poultry seasoning.  Five servings at 380 calories, 40 g protein, and 8 g fiber each.

Enchiladas – 1 lb each extra lean ground beef and extra lean ground turkey cooked with 1 onion and about 30 g minced garlic.  Then I added one 10 oz bag of frozen riced cauliflower and let it cook until the cauliflower was tender.  To that, I added 1 can of fire-roasted diced tomatoes with green chiles, 125 g of greek yogurt, 15 g taco seasoning, and 30 g diced chipotles in adobo sauce.  I poured about a third of a can of red enchilada sauce into the bottom of 5 glass dishes.  Then rolled the filling into 15 corn tortillas.  This makes three in each container plus the remaining filling gets tucked into the containers.  I feel like there was enough filling to make 6 servings.  Topped each container with the remaining enchilada sauce and 1 oz cheese.  Baked at 350 for 25-30 minutes.  5 servings, 550 calories, 55 g protein, and 5 g fiber.

Sheetpan Chicken Pesto – Roast 120 oz frozen cauliflower, carrots, zucchini, squash, and broccoli at 450 for 35-40 minutes.  Season 32 oz diced chicken with Italian seasoning and roasted garlic and herbs seasoning and cook at 350 for 25-30 minutes.  Toss chicken and vegetables with a 7.2 oz jar of pesto.  Makes 5 servings, 450 calories, 52 g protein, and 19 g fiber. 

Lemon-Blueberry Yogurt Cups – This is just a 32 oz container of Greek yogurt mixed with a packet of sugar-free lemon pudding mix.  Divided into 4 containers and each container gets topped with 60 g frozen blueberries each.  My blueberries were just about freezer burned, so we'll see how it turns out.  4 servings, 190 calories, 23 g protein, but only 2 g fiber.