Meal Madness Meal Prep

 

This was done via our headquarters this past Sunday.  We prepped 3 out of the 5 meals that are in the kit Family Faves.  It was a fun time putting together the meals.  Details about each meal will be published at a later date.

You will need to purchase the Family Faves Meal Kit.  We made the following items:

• Bacon Wrapped Ranch Chicken
• Mom's Taco Chicken & Rice on the Grill
• One-Skillet Mama Mia Lasagna

These are the individual products that will be used from the kit:

• Classic Ranch Mix
• Garlic Garlic Seasoning
• Mama Mia Marinara Sauce Mix
• Mom's Favorite Taco Seasoning
• Onion Onion Seasoning

You will also need the following items for the meal prep:

• 4 1-quart resealable freezer bags
• 3 1-gallon resealable freezer bags
• 1 13x9-inch freezer-safe baking dish or disposable foil pan
• cooking spray
• large mixing bowl
• small bowl
• mixing spoon
• measuring cups/spoons
• cooking utensils, whisk, can opener, strainer
• scissors, marker
• cutting board, sharp knife
• plastic wrap or parchment paper, aluminum foil, paper towels

I'll list the individual ingredients with each meal.

March Meal Prep: Coconut Curry Pork Tenderloin

 

I've had this before but this time I used chicken breasts instead of pork tenderloin.  I went ahead and used the curry powder but  you can substitute Cumin for it.  Darn . . . forgot to take a picture of the final meal!  Or even of it cooking.  Just have the meal prep photos.

Ingredients

• 1 (13.5 oz) can light coconut milk
• 2 Tbsp Makin' Magic Chicken Seasoning
• 1 Tbsp curry powder
• 1 1/2 lbs pork tenderloin, seasoned with salt and pepper

Directions

• 
  In a gallon freezer bag, combine first 3 ingredients.  Add seasoned pork.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  (squeeze air out if you plan on freezing).
• 
  Prepare grill to medium heat.  Remove pork from marinade; discard bag with marinade.
• Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 20 minutes.

Bake option:  Preheat oven to 425 degrees F.  Place pork on a greased rimmed baking sheet.  Bake until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 25-35 minutes.

Blueberry Bash Fruit Salad

 I just love making this type of fruit salad.  The first time was using Orange Dreamsicle Cheese Ball mix.  The next flavor I used was Lemonberry.  Then I used Blackberry Bliss Cheese Ball mix.  This season we have Blueberry Bash Cheese Ball Mix.  I forgot to take a picture of the final results!

Ingredients:

1 pkg Blueberry Bash Cheese Ball mix
1 8 oz pkg cream cheese

7 oz marshmallow creme
8 oz cool whip
15 oz can mixed canned fruit
pkg blueberries
bananas

kiwi
apple or 2

Instructions:  Combine Blueberry Bash Cheese Ball mix with the cream cheese in a large bowl.  add in the marshmallow creme then blend in the cool whip.  Add fruit.  Chill for at least 2 hours before serving.

March Prep: Grilled Balsamic & Herb Pork Chops

 We don't eat pork very often.  However, you can use chicken.  It was a delicious meal and it kept the pork moist.  We cooked it on the stove top rather than on a grill.  We cooked 2 of the chops then froze the remainder in the marinade for later.

Ingredients:

• 1/3 c balsamic vinegar
• 1/4 c olive oil
• 2 Tbsp Rustic Herb Seasoning
• 6 boneless pork loin chops (about 2 lbs)

Directions:

1. 
   Combine first 3 ingredients in a gallon freezer bag.  Add pork; seal well and toss to coat. Then release air from bag.  Refrigerate 2 hours or up to overnight.
2. 
   Prepare grill to medium heat.  Remove pork chops from marinade; discard bag with marinade.
3. 
   Place pork on grill.  Grill, turning occasionally, until internal temperature reaches 155 degrees F on an instant-read food thermometer, about 10-15 minutes.

March Meal Prep: Garlicky Steak Salad

 

I love eating salads.  But we also enjoy stir fry.  I decided to fix this as a stir fry meal.  We froze the leftovers.  The directions below is for the salad.  I sliced up the steak in advance and had it marinade before cooking in a frying pan.  Add whatever vegetables you like - we used snow peas, carrots, broccoli, and mushrooms.  I meant to add zucchini squash but forgot.  I served it over brown rice.

Magic Garlic Vinaigrette & Marinade

Ingredients:

• TS Shake & Pour
• 1/4 c water
• 1 1/2 Tbsp Makin' Magic Chicken Seasoning
• 1/2 c extra virgin olive oil
• 1/4 c balsamic vinegar
  
• 2 tsp Dijon mustard

Directions:

• In TS Shake & Pour or jar with tight fitting lid, combine water and Makin' Magic Chicken Seasoning.  Let stand 10 minutes.
• Add remaining ingredients.  Cover and vigorously shake until combined and emulsified.

Makes 8 (2 Tablespoon) servings.

Garlicky Steak Salad

Ingredients:

• 1 1/4 lb boneless beef sirloin steak
• 3/4 c Magic Garlic Vinaigrette & Marinade, divided
• 10 oz 50/50 salad mix (spring greens & spinach)
• 
  Assorted fresh veggies of choice (such as tomatoes, cucumber, red onion, avocado)
• 1/2 c crumbled blue cheese

Directions:

• 
  In a storage container or gallon freezer bag, combine steak and 1/3 cup (6 tablespoons) Magic Garlic Vinaigrette & Marinade.  Seal well; toss to coat.  Refrigerate 2 hours or up to overnight.  OR you can freeze for later use.
• 
  Prepare grill to medium heat.  Remove steak from marinade.  Discard marinade.  Place steak on grill.  Grill, turning once, until desired donesness is reached on an instant-read food thermometer (145 degrees F for medium-rare; 160 degrees F for medium), about 16-20 minutes.
• 
  Remove steak from grill.  Let stand 5 minutes.  Slice across the grain.
• meanwhile, divide salad mix and veggies of choice among 6 large salad plates or dinner plates.  Drizzle with remaining 6 tablespoons Vinaigrette.  Top with sliced steak and blue cheese.

March Meal Prep: Rustic Turkey Burgers

 

We love burgers!  Did you know that we will have a burger mania coming up?  Watch FB for that information. Most of our recipes makes six servings.  This makes four.  I used 99% lean ground turkey rather than the 93%.   Also, we just ate it as a patty rather than as a sandwich.

Ingredients:

• 1 lb 93% lean ground turkey (or beef)
• 1/2 c chopped fresh baby spinach leaves
• 1/2 chopped fresh button mushrooms
• 1 large egg, beaten
• 2 tsp Rustic Herb Seasoning
• 2 Tbsp balsamic vinegar, divided
• 1 large tomato, sliced
• 1 ripe avocado, pitted, peeled and sliced
• 2 c fresh arugula leaves
• 1/2 tsp Seasoned Salt

Directions:

• In large bowl, combine first 5 ingredients and 1 tablespoon balsamic vinegar.  Form into 4 patties.

• Separate each patty with wax paper.  Place in freezer bag.

Cooking:

• Thaw, if frozen.
• Prepare grill to medium heat.  Place patties on grill.  Grill, turning once, until internal temperature reaches 165 degrees F on an instant-read food thermometer, about 8-10 minutes.
  
• Place tomatoes and avocados on plates.  Top with burgers and arugula.  Drizzle with remaining 1 tablespoon balsamic vinegar and sprinkle with Seasoned Salt.

March Meal Prep Class

 I only did three of the five meals.  Didn't have the chicken to fix the other two until a week later.  The three meals were prepped last week.

You will need the following items from Tastefully Simple, if you don't already have them in your cupboards:

• Magic Chicken Seasoning
  
• 
  Rustic Herb Seasoning
  
  
• TS Shake & Pour

You will need the following from the grocery store.  Check  your pantry and frig first!

• 1 1/2 lbs pork tenderloin
• 6 boneless pork loin chops, about 2 lbs
• 
  1 1/2 lbs boneless skinless chicken breasts (thin cut)
• 1 lb ground turkey
• 1 1/4 lb boneless beef sirloin steak
• 1/2 c fresh baby spinach leaves
• 1/2 c fresh button mushrooms
• 1 egg
• 1 lime
• 2 tsp dijon mustard
• 1 (13.5) oz can light coconut milk
• 1 Tbsp Yellow Curry powder (can sub  Cumin)
• 3/4 c balsamic vinegar
• 1 c olive oil
• 3 Tbsp soy sauce
• 5 Freezer safe gallon storage bags
• parchment paper or wax paper squares
• black sharpie marker

Pre-label the freezer bags.

• Coconut Curry Pork Tenderloin
• Grilled Balsamic & Herb Pork Chops
• Savory Grilled Chicken
• Rustic Turkey Burgers
• Garlicky Steak Salads

I'll share the recipes over the next few days.  You can do substitutions on the meats like chicken for pork or ground beef for turkey.  Instead of salad, you can do stir fry.