What We Are Eating This Week

I'm hoping this will keep us on track as well as give you some ideas for healthy meals! Here is what we are having this week and how I prepared for it!  

Whole grain waffles to keep in the freezer for easy breakfasts during the week (click for recipe)

Egg Muffins
12 eggs
1 bell pepper, diced
2 cups spinach, chopped
Mix all ingredients together and make in 12 cup muffin tin at 350 until eggs are set.

Sweet Potato Bacon Turkey Burgers (click for recipe)



Beef and Been Enchilada Casserole (click for recipe)

Cilantro Lime Chicken with Zucchini Noodles (click for recipe)

Grilled Balsamic Garlic Crusted Pork Tenderloin (click for recipe)

Oven Roasted Salmon, Brown Rice, and Orange and Avocado Salad (will post recipe later)

On prep day, I first made the turkey burgers. I grated half a sweet potato and cubed up and roasted the rest for an easy side dish later in the week. I cooked the bacon in a skillet, poured out the fat, and cooked the burgers in the same pan.  Adds some flavor and creates less dirty dishes!  Then I made the enchilada casserole.  I put it into two 8x8 pans instead of one 9x13 so we would have two separate meals.  I prepared them all the way up until the baking step and put them in the freezer.  I made the egg cups and baked a large chicken breast for salads at the same time.  Once those were in the oven, I made the waffles.  I cooked all the waffles, cooled them, and put them in the freezer.  Next time I will double the waffle recipe.  Sara loves them!  Now I've got a plan for the week and several things ready to go!  Was this helpful to you?  Comment below and let me know!