Welcome to Meal Prep Sunday Week One! The weather is perfection here in the Portland Metropolitan Area today, well, if you’re a rain lover like me – it’s the perfect day to meal prep! While others are wishing summer didn’t come to an end, I am over here just waiting for those cloudy days and cool fall mornings, and they have arrived. I love the rain and even more-so, I love the Pacific Northwest! <3 Anyways…
My clients and followers have been extremely vocal with what they want from me — a healthy meal plan. I say it all the time… working out is fun, but eating healthy is the hard part. Every week I get asked, “What do you eat?”, “How do you meal prep?” and “SHOW ME YOUR WAYS!” and so I’m here to do just that in my new Meal Prep Sunday series. Every week I’ll be sharing my own personal meal plan with you guys, check out below for the menu for Meal Plan Sunday week one.
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! 🙂
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.
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.
First things first, you’re going to start cooking 6 pieces of bacon in a pan on low heat, but we don’t want it fully cooked and crispy. You want it to be partially done so it’s still soft because you’re going to use it as the ‘walls’ of your nest.
While the bacon is cooking, peel your sweet potato and use a cheese grater or a food processor to shred it up. Place the shredded sweet potato on paper towels to press out some of the moisture.
I used a 1/4 cup sized measuring cup to scoop the sweet potato into the muffin tin. Then used my fingers to press it down tight to the bottom. Divide it evenly between 6 muffin tins. You could easily double this whole recipe and make a full muffin tin worth, 12, or do like I did and use the other 6 spots for another recipe: Mini Veggies Frittatas. I don’t like to get bored throughout the week!
Finally, crack an egg in each muffin cup and top with salt and pepper. Cook for 22-25 minutes and let cool a little before taking them out of the muffin tin.
To freeze them, wrap individually in foil and place in ziploc baggies! Microwave to reheat. I tried at 30 second intervals, rotating in between.
Cook 6 pieces of bacon HALF WAY, on the stove on low heat and preheat the oven to 350 degrees. Peel and shred half of a sweet potato and lay it out on paper towels to soak up the moisture. Press on top with paper towels as well. Spray cooking spray on 6 muffin tins and make the bacon into a circle and place into the muffin tins, next divide up the shredded sweet potato and press into the bottom with your fingers. Finally, crack an egg into each nest and top with salt and pepper. Cook in the oven for 22-25 minutes.
If you haven’t noticed yet, I love my crockpot. Plus, this first week of meal prep focuses on all crock pot dinners! I found this Complete Crockpot Steak Dinner recipe over at Stock Piling Moms .com and just changed up the sides a little bit! They used potatoes and corn on the cob, while I stuck with my favorites; sweet potato and asparagus! As always, this recipe sticks to my goal of making cooking as easy as possible. So here’s another preview of what’s coming on next weeks meal plan!
This recipe is perfect for a date night at home and serves two! Season your steak very well with salt and pepper on both sides and place into the crockpot.
We shared 1 sweet potato because it seems like we can never finish when we eat a full potato and a full steak! Place a piece of foil on top of the steak then place the sweet potato and layer with more foil on top.
Finally, lay down the asparagus and place little cubes of butter on top. Top with salt, pepper and garlic. Cook on low for about 5-6 hours. That’s it! I did top my sweet potato with a little cinnamon.