My main objective: Think smarter, not harder. Everything I’ve been producing has the same goal of, “how can I make cooking healthy easier?” These bacon, egg, sweet potato nests fit all of my wants and desires! Furthermore, they can be frozen for meal prep. These bacon, egg, sweet potato nest will be on week one of my meal prep series along side my mini veggies frittatas. I tried to keep it simple, but still have some variety. (more…)
All weekend long I’ve been working on my new meal prep series with a focus on simplicity and ease. These Mini Veggie Frittatas made meal prep this week so easy! I can’t wait to try out different varieties… the options are endless.
First, preheat your oven to 350 degrees and mix all your ingredients in a medium bowl, adding salt and pepper.
You could EASILY double the recipe to fill the whole muffin tin. Or you can do like I did and make a different kind of meal prep freezer breakfast. You cannot see here, but I will be showing you that one right after this! 🙂
Next, place the muffin tin in the oven for about 22-25 minutes, remove and let cool completely if you’re putting them away. Or, let them cool enough to handle and eat. The mini veggie frittatas should pop right out!
Now, depending on how many you made and which days you want to eat these or how many people they are for, you can put them in the fridge or the freezer. I left mine in the fridge up to 3 days. 1 serving is 2 frittatas, so if you made 6 for 1 person and plan to eat them 3 days in a row, you can leave them in the fridge. Another way you could divide them is say you made 6, but plan on eating them every other day throughout the week to keep some variety, place some in the fridge and some in the freezer.
Finally, wrap them individually and place in a ziploc bag or tupperware. I microwaved them turning every 30 seconds until they were no longer cold! 🙂
I want to know… what kind of breakfast items would you like to see in future meal plans?
Preheat your oven to 350 degrees and mix all your ingredients in a medium bowl, adding salt and pepper. Spray your muffin tin and equally pour the mixture into 6 of the cups. Place the muffin tin in the oven for about 22-25 minutes, remove and let cool.
Happy Friday, friends! It’s been a rainy couple of days here in the Pacific Northwest, but according to the forecast, we have a few hot weeks ahead of us. I hate cooking when it’s hot! Having the oven on only makes the apartment even hotter, so I’m working on a meal plan for you guys that only uses crockpot dump dinners, not only to save you from the heat, but to save you time and help you get into the swing of meal prepping… because it’s not easy. (more…)
Have you ever had a kale pizza crust? Well I hadn’t either, until I found this kale pizza crust recipe on Pinterest by Carine over at Sweet As Honey while I was looking for paleo and vegetarian motivation. I have been working hard to adapt this recipe to reduce the carbs and up the protein a little bit more by lightening up the cheese and panko. I also went with some protein packed veggies: bell pepper, mushrooms and spinach. Needless to say, we have had a lot of kale pizza crust this week! I also made my own pizza sauce and it is included in the nutritional information at the bottom. Use your own if you’d like.. you’re the boss! (more…)