For meal prep this week, I took one of my favorite short cuts… I bought a rotisserie chicken from Costco and cut it up as protein for the week.
For lunch, I used just the chicken breast.
I also roasted some Butternut Squash and Brussel Sprouts together – two vegetables I previously thought I hated but apparently they just need to be roasted properly. All I did was toss about a pound of each with a Tbsp of Olive Oil, seasoned with salt and pepper and then roasted at 450 degrees F for about 25 minutes, mixing the vegetables around after about 15 min. I then put some Smokehouse Maple Seasoning on top because I thought the flavor would be lovely with the roasted veggies – and they were. I added some Farmhouse Sauerkraut on the side, for some added veggies, nutrition … and to fill the third compartment of my lunch container. 🙂
For breakfast, I also made some egg white muffins/crustless quiche. I cooked some veggies together (onions, bell pepper, kale/spinach mix, salt and pepper) and then added some ground turkey in. I then evenly distributed the mixture between 12 muffin cups and poured egg whites over. Baked at 375 degrees F until cooked through.
macros for each: 8p/2f/1.5c