Epic 75$ Meal Prep

Spray a skillet with olive oil and set the skillet on medium high heat. Toss in all of the ground meat. Chop up the meat with a spatula and cook until there are no longer pink pieces and all of the meat is cooked. Once it is cooked, store it in an airtight container and measure out a portion of ground turkey each morning.

Each morning you will make this meal fresh. Spray a skillet with olive oil and set the skillet on medium high heat. Toss in a portion/serving of cooked ground turkey and allow it to heat up.

Add 2 eggs (or egg whites) to the turkey and cook for about 5 minutes, or until the eggs are cooked to your desired readiness (note: I recommend fully cooking the egg white portion). You can also toss in about 1/4 cup mozzarella as well.

Add Dijon mustard to a tortilla, then toss in raw spinach, and then the eggs and turkey mixture. Roll it up!

Spray the inside of a slow cooker with olive oil and then toss in the chicken breasts.

Then, toss in low sodium soy sauce, honey, Dijon, garlic and a little cayenne for some heat.

Stir it up and then add the chicken breasts.

Add the top to the slow cooker, then cook on high for 3 or 4 hours.

Add brown rice & water to a rice cooker (or a small pot) and let it cook for about 25 minutes.

When the chicken breasts have nearly finished cooking (about 1 hour left of cooking), remove the chicken breasts from the slow cooker, place them in a bowl, and pull them apart using forks. Once you have shredded the chicken, place the chicken back into the slow cooker, mix it in with the sauce and continue cooking for the remainder of the time.

Once the chicken has finished cooking, build your meal. Add 3/4-cup brown rice to a meal prep container and top with shredded chicken.

Set oven to 400F.

Skim the top off a poblano pepper, carve out the inside using a knife or “grapefruit spoon,” and remove the stem and seeds. Repeat for the remaining peppers.

Chop the canned chipotle peppers into small pieces.

In a large bowl, mix together bison, black beans, corn, chipotle peppers, tomato sauce, cumin and green onion.

Evenly divide and stuff the meat mixture into the poblano peppers.

Place the stuffed peppers in a baking dish and cover with aluminum foil.

Bake for the peppers for 30 minutes in the oven. Once the peppers have finished baking, remove the foil, and if desired, top each pepper with about 1/4 cup mozzarella, then place the foil back on top and bake for another 5 to 7 minutes to melt the cheese.

While the peppers are baking in the oven, prepare the cabbage by chopping it up so it becomes shredded.

Set a large nonstick skillet on medium high heat and spray it with olive oil. Once the skillet is hot, toss in the garlic and cabbage. Cook the cabbage until it begins to soften, about 6 minutes. Continually stir and flip the cabbage using a spatula so it does not burn in the skillet. You still want a little bit of crunch in the cabbage so don’t over cook them.

Season to taste with sea salt & pepper.

Build the meal by adding sautéed cabbage to a meal prep container and then placing a stuffed poblano pepper on top.

Set oven to 400F.

Prep the vegetables by chopping the potatoes and broccoli into chunks.

Place the vegetables on a nonstick baking sheet (or parchment paper or aluminum foil) and spray with olive oil. Add a few pinches of sea salt and pepper and mix the veggies together using your hands to ensure each piece is coated.

Roast the veggies in the oven for about 25 minutes, until the potatoes have softened and the edges of the broccoli have turned brown.

While the veggies are roasting, prepare the cod. Rub the cod with olive oil, smoked paprika, sea salt & pepper (and a pinch of cayenne pepper if you want a little heat).

Place the cod on a nonstick baking sheet and bake in the oven for 18 to 20 minutes; ensuring the cod flesh has turned white.

Prepare the meal by adding a portion of roasted vegetables to a container and then a few pieces of cod fillet.