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Meal Prep Week 5

11/13/16-11/19/16

Meal Prep Week 5: Let's heat things up!

The weather is starting to turn cold here, and it wasn't until I printed out my shopping list that I realized 3 out of the 4 recipes are a little spicy! It looks like we're adding a little heat this week... and that's my official spicy disclaimer. We added a few things here and there to recipes this week. For instance, we added mushrooms to the broccoli salad (which ended up being a great addition), and we used jalapeno peppers in the chicken tacos since we had to use them for the chili.  

In the 5th straight week of officially prepping and writing about it, I've noticed something. I am getting more comfortable with cooking, and taking some liberties with the recipes. Even when we're grocery shopping, I am constantly thinking about certain products that could make the recipe better, or what has made recipes better in past weeks.

Another observation that I made was how easy it has been to eat right, and maintain my energy throughout the day between workouts, training clients, and teaching fitness classes. Eating too little can become as much as a problem as eating too much depending on your activity level. Ever wonder why amazing athletes like Michael Phelps, or body builders like the Rock can eat an obnoxious amount of calories and look the way they do? They need to balance the right amount of calories they're burning and the amount they're consuming. For me, I am rarely standing still. I've felt that I worry less about where my next meal is coming from or if it will be enough now that my fridge is fully stocked with decently healthy, "prepackaged" meals.

Easy Stovetop Pale Ale Chili

http://www.homemadeinterest.com/pale-ale-chili/

Ingredients:

  • 2 lbs ground beef
  • 1 lbs ground sausage (remove from casing)
  • 2 bell peppers, seeded and diced
  • 2 garlic cloves, finely minced
  • 1 yellow onion, diced
  • 1 jalapeno, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 3 tablespoons chili powder
  • 1 tablespoon cumin powder
  • 1 tablespoon onion powder
  • 2 teaspoons paprika powder
  • 12 oz pale ale Beer
  • 1 14.5 oz can of diced tomatoes
  • 1 15 oz can tomato sauce
  • 1 tablespoons olive oil
  • Salt & Pepper: to taste
  • Garnish with Cheddar cheese, sour cream & green onions

Directions:

  1. Brown the beef and sausage over medium heat in a large pot.
  2. Drain and set aside.
  3. Add olive oil, onions, garlic, bell peppers, jalapeno, poblano pepper to the large pot and cook for 5 mins.
  4. Add drained meat, pale ale, tomatoes, tomato sauce, cumin, chili powder, onion powder, paprika to the pot and cover.
  5. Bring to a boil, then reduce heat and simmer for an hour minimum; covered.
  6. Stirring occasionally.
  7. Top with cheddar cheese, sour cream and green onions or your favorite chili garnish.
  8. Enjoy with a piece of cornbread!

Easy Oven Baked Spicy Chicken Tacos

http://www.thecookierookie.com/baked-spicy-chicken-tacos/

Ingredients:

  • 1 tablespoon olive oil
  • 1/2 pound cooked chicken, shredded
  • 1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
  • 1/2 cup onion, diced
  • 1 (14.5 ounce) can diced tomato, drained
  • 1 (4.5 ounce) can Old El Paso Chopped Green Chiles
  • 10 Old El Paso Stand and Stuff Taco Shells
  • 1/2 (16 ounce) can Old El Paso Refried Beans
  • 2 cups Mexican Blend Cheese, shredded
  • Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

Directions:

  1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside.
  2. Heat olive oil over medium heat in a medium skillet.
  3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  4. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  6. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  7. Sprinkle each shell generously with shredded cheese, the more the better!
  8. Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  9. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  10. Enjoy!
  11. ***TIPS: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!

If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!

Honey Sriracha Salmon

http://chefsavvy.com/honey-sriracha-salmon/

Ingredients:

  • 4 salmon filets, skin on
  • 1 garlic clove, minced
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons sriracha
  • 3 tablespoons water
  • ½ tablespoon olive oil, for pan fry method

Directions:

  1. In a large ziplock bag add garlic, soy sauce, honey, sriracha and water. Close and shake to combine.
  2. Add in the salmon and place in the refrigerator. Let sit for an hour.
  3. Take salmon out of the marinade and discard the marinade.
  4. Cook salmon following either the oven method or pan fried method below.

Oven Method

  1. Preheat oven to 425 degrees.
  2. Spray a baking pan with cooking spray or layer with parchment paper.
  3. Place salmon on the prepared pan.
  4. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon.
  5. When the salmon is cool enough to handle peel off the skin.
  6. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Pan Fry Method

  1. Add olive oil to a large skillet.
  2. When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque.
  3. Take off of the heat. When the salmon is cool enough to handle peel off the skin.
  4. Serve immediately with a sprinkle of green onions and sesame seeds for garnish.

Balsamic Roasted Broccoli Salad with Garlic

http://www.savorytooth.com/roasted-broccoli-salad-garlic/

Ingredients:

For tossing and marinating:

  • 4 cups broccoli florets
  • 8 baby carrots, chopped into fourths
  • 1/4 cup peanuts, chopped
  • 10 garlic cloves, minced
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar

Add just prior to baking:

  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions:

  1. Using a large ziplock bag, toss all of the marinade ingredients together. Let all of the vegetables get coated and well-acquainted with all of the delicious flavors here. Place in the refrigerator for at least 30 minutes.
  2. Transfer all of the ziplock bag’s contents into a baking dish. Spread out the ingredients so that the broccoli sits in a single layer. Sprinkle with parmesan cheese, sun-dried tomatoes, salt, and pepper.
  3. Bake at 350 F until the broccoli is tender and starting to brown and crisp, about 30 minutes.

Shopping List

  • 2 lbs ground beef
  • 1 lbs ground sausage (remove from casing)
  • 1/2 pound cooked chicken, shredded
  • 4 salmon filets, skin on
  • 2 bell peppers, seeded and diced
  • 1 jalapeno, seeded and diced
  • 1 poblano pepper, seeded and diced
  • 12 oz pale ale Beer
  • 1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
  • 1 15 oz can tomato sauce
  • 2 (14.5 ounce) can diced tomato
  • 1 (4.5 ounce) can Chopped Green Chiles
  • 10 Stand and Stuff Taco Shells
  • 1/2 (16 ounce) can Refried Beans
  • 2 cups Mexican Blend Cheese, shredded
  • 2 tablespoons sriracha
  • 4 cups broccoli florets
  • 8 baby carrots, chopped into fourths
  • 1/4 cup peanuts, chopped
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup sun-dried tomatoes, chopped

Ingredients in Cabinet

  • Garlic cloves, finely minced
  • Yellow onion, diced
  • Chili powder
  • Cumin powder
  • Onion powder
  • Paprika powder
  • Olive oil
  • Salt & Pepper
  • Low sodium soy sauce
  • Honey
  • Balsamic vinegar
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