Light & Savory Meal Prep

Are you ready for this week’s meal prep?! I have been looking forward to sharing it with you ALL WEEK! Not only was this prep super simple and inexpensive to throw together, but it also is delicious and flavorful! I’ve really been in the mood for new foods right now, so there are a couple new recipes in here too!

Enjoy!

Get your week off to a delicious start with this savory meal prep!

To start things off, our one repeat recipe – Slow Cooker Italian Red Pepper Chicken. Y’all, I seriously love this recipe. Not only is it super flavorful, but there are so many ways to eat it! Over rice or noodles, with scrambled eggs, in a sandwich or wrap or even on it’s own! No matter how you eat it, it’s gonna be tasty. This week Draz and I both seemed to be into the wraps, so that is mostly how we had them. I love putting a bit of shredded mozzarella in with it!

So. Good.

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Ok, on to one of our new recipes! Kale and Cauliflower Soup. This ended up being my lunch every day and it was so tasty! While I am a big fan of eating meat, this soup was hearty enough that I didn’t even notice it’s absence. Add to it being super quick to put together and it is definitely on the “make again” list!

The only real change I made was that I used chicken stock instead of vegetable, since that is what I had on hand.

A word of caution though….

So, in my flow of cooking, I forgot one essential rule while I was making this soup. When blending hot soups, you really should only fill halfway. Also, you should take the cap off of the lid and cover with a towel to allow steam to escape.

Did I do either of these things? Nope!

Not only that, I couldn’t figure out right away why this explosion of hot soup happened….so I poured some back into the pot and proceeded to try again. Only to have it explode again! Yup, I was that person. So, if you like to blend soups to thicken them up like I do, make sure you don’t forget that rule haha!

chicken-sausage-cabbage-and-mushrooms-stir-fry

And on to less-explosive dishes….our other main dish this week was a cabbage and chicken sausage saute. I didn’t really follow a recipe on this one, since it was mostly planned to use up extra ingredients.

For this particular saute, I used

  • cajun chicken sausage
  • broccoli (1 medium head)
  • cabbage (roughly 3 c chopped)
  • onion (1 medium)
  • mushrooms, sliced (8 oz)
  • seasonings, mainly garlic and some red pepper flakes

Overall it turned out great! I do wish that I would have had more cabbage on had to bulk it up a bit, but it was delicious!

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We opted to try out the noodle bowls again with a slightly different mixture. This one had

  • thin spaghetti
  • kale
  • mixed frozen vegetables
  • shredded carrot
  • a spice mixture of curry bullion and garlic chili paste – I lessened this compared to last week and I think I need to find the in-between of these two weeks spices. I will be experimenting and let you know!

That’s pretty much it for this week! Want to give it a try for yourself? Get this week’s meal prep grocery list here –

This week’s questions (trying out something new!):

Have you been experimenting with any new dishes lately?

What is your favorite way to use up veggies? 

What book have you been reading or recently read?

Leave your answers below!

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