Great Weekly Meal Prep Idea

So much of consistent healthy eating has to do with preparation.  When we are busy and stressed out at work, having something nutritious and available can make all the difference.  Plus, when we fuel our bodies with clean ingredients rather than processed junk –  we have improved focus and energy for the rest of our day!  Try these delicious and filling dishes as a meal prep on your weekend.  The portions are plenty for 5 servings that you can keep in individual containers to take to work or leave some in the fridge for healthy dinners.  Share them with the family because everyone will love them.  The turkey goulash is my personally created recipe and it uses lean white meat ground turkey breast and some great seasonings for taste.   The brussel sprouts are a great side dish and also an easy make-ahead.  They are my new favorite vegetable!  I never liked them until recent years.  I think the secret is in the roasting.  I like them nearly burnt for crispy crunch.  Add just a little pancetta for flavor and saltiness.  They are terrific!  And – they are full of filling fiber and good- for- you vitamins. I mixed them in same roasting pan with butternut squash.  It’s a great combo.  I hope you will enjoy these make ahead recipes and remember to make plans for those hungry times at work so that you can easily stay on track for your healthy goals!

Turkey Goulash with a side of Brussel Sprouts and Butternut Squash

2lb ground turkey breast

1/2 onion diced

1 red pepper diced

Salt and pepper

Cumin (1-2Tbsp)

Garlic powder (2 teaspoons)

Red pepper flakes to taste

Cook turkey slow and get most of liquid out. Add splash of chicken broth. Cook until moist but not runny.  Continue to fry up turkey meat with spices and onion and pepper until mostly dry and peppers and onions are translucent. Top Goulash with a little finely shredded mozzarella (a tiny bit of parmesan is good too).   Roast the brussel sprouts and squash on a sheet pan with diced shallot and pancetta pieces.  Toss all in 1 Tbsp of extra virgin olive oil before roasting.   (roasted at 425 degrees for 30 minutes).    Goulash and Veggies together makes 5-6 Servings