Meal Preppin’ | Nebraska & Paige’s Fresh Mex Dinner Plate, Fruity Tooty & Health Nut Snack Boxes

 


Happy Friyayyy Guys ! (Sorry that was SO cliche) …

life update :: But I’m super excited for the weekend ! As some of you know (I forget what I all talk about on here hehe) me and Kc have had SUPER conflicting schedules since he left his job at the Post Office and began solely running his business and we FINALLY have time in our schedules to have a date night tomorrow … so I’m EXCITED. I might do a lil vlog of the night, but I’ll for sure do a blog post over my outfit of the night since I haven’t done a fashion post in forever !


DON’T FORGET :: to follow my blog ! You will receive notifications via email every time a new post is up n ready so you guys don’t miss out ! The button is available at the bottom of the page : )


I went ahead and prepared 2 different meals that can be used for lunch or dinner, (whenever you need them) + 2 different grab n go snack boxes (I LOVE SNACKS). EVERYBODY has busy times … whether you’re rushing from school to work, spending all day at work, spending the day at school, or just are out n about, meal prep is the way to go to get all your shiz done while staying on track with a healthy lifestyle!

KEEP IN MIND (IMPORTANT) :: in this meal prep I prepared 2 lunches & 2 dinners or 4 lunches (whatever you need it for) plus 2 different snack boxes. The number of ingredients listed below is adjusted towards this many meals. So if you need more or less, adjust the number of ingredients accordingly!

how often I meal prep :: Personally, I meal prep two times a week … usually on Sunday and then again during the week. I do my meal prep this way because I love fresh produce (bananas, apples, avocados) and once you cut those bad boys up … you better be eating them within the next couple days so they don’t go bad on you! I also feel like the longer food sits in the fridge, the yuckier it gets. So this is why I do 2 days of meal prep, but you are more than welcome to knock out that week’s meals in one day if that’s what you prefer!

why I meal prep :: I find meal preps helpful since I spend most of my days at school. This way I can grab one to heat up on campus or when I’m coming home STARVING from class and need food ASAP.  It’s hard to wait around for your food to cook for 30 minutes when you’re so hungry you could eat your hand (dramatic Paige, I know). But for me, personally, these are usually the times I snack on something unhealthy since I’m so hungry or snack on something, fill myself up, and am not hungry for the meal I made … which usually results in me not hitting my macros for that meal UGH.


FUN ANNOUNCEMENT:

  1. These meal prepped meals + SO much more, are some examples of the recipes I will have included in my customized meal plans that launch on my website THIS SUNDAY!  (January 29th)


optional goods ::

  • meal prep containers :: I bought some meal prep containers (pictured above) off of Amazon for $15 on sale. I like them since they have separate compartments for all of your food, but you can use any Tupperware that you have at home and it would work as well!
  • baby blue food scale :: I also purchased a food scale off of Amazon. I specifically bought it so I knew I was getting enough protein in each of my meals, but you don’t have to have it, I just prefer it ! All about preference : )

meal prep containers: purchase here !

food scale: purchase here !


ingredients used for total meal prep:

12 oz chicken

3 sweet potatoes

1 zucchini

2 orange peppers

2 avocados

1 cup broccoli

1 serving size carrots

1 serving size Blue Diamond honey roasted cinnamon almonds

4 TBSP salsa

1 serving size of blue corn tortilla chips

2 unsalted rice cakes

2 TBSP peanut butter

1 banana

5 fresh strawberries

12 oz lean ground beef

1 package Knorr Teriyaki Rice


‘Nebraskan Dinner Plate’ recipe:

img_1995

***makes 2 dinner plates***

chicken:

  1. trim fat off of chicken … get rid of that bad stuff
  2. spray large pan with coconut oil non-stick cooking spray (or any non-stick spray you have)
  3. season both sides with garlic salt and pink Himalayan salt … this is optional
  4. cook chicken on medium heat … it cooks quicker when it is cut up in chunks
  5. cook chicken, flipping occasionally, until chicken is cooked all of the way through  *the cook time varies based on stoves, just make sure it is cooked all of the way through !

sweet potatoes:

  1. pre-heat oven to 500 degrees for sweet potatoes
  2. wash sweet potatoes and remove any roots they may have
  3. wrap each sweet potato in individual pieces of aluminum foil
  4. bake potatoes on a baking sheet in oven for 50 minutes to 1 hour … depending on how you prefer the texture (the longer you cook, the softer the potatoes get)
  5. remove sweet potatoes carefully from oven (will be very hot) and set aside to cool

stir fry veggies:

  1. cut up (and skin) 1 zucchini, 1 orange pepper and 1 cup of broccoli
  2. combine all veggies in a large pan and season with garlic salt and pink Himalayan salt
  3. cook over medium heat until veggies are cooked all of the way through … depends on stove, but usually ends up being around 10-15 minutes
  4. chop up 1 avocado and distribute evenly among the meals to top on chicken (since I made 2 of these meals, it was 1/2 an avocado each)

*Once all ingredients are finished cooking, combine 6 oz of chicken, 1/2 cup veggies and 1 sweet potato in a meal prep container, cover and refrigerate.

tip :: avocados go bad QUICKLY … I would recommend waiting until the day of to chop up the avocado to add to top the chicken or the night before you plan on consuming.

macros:

402 calories | 33 g carbs | 12 g fat | 44 g protein


‘Tooty Fruity Snack Box’ 

img_2002

***makes 1 snack box***

  1. cut up 1 banana
  2. cut up 5 strawberries
  3. measure out 2 TBSP peanut butter
  4. place 2 un-salted rice cakes, 1 chopped banana, 5 chopped strawberries and 2 TBSP peanut butter in a meal prep container
  5. cover & refrigerate

tip: I have found that I don’t enjoy my peanut butter refrigerated, so I either wait until the I’m about to eat this snack box to include it or I will measure it and place in a small container in the cupboard.

macros: 

439 calories | 66 g carbs | 16 g fat | 10 g protein


‘Health Nut Snack Box’

* this snack box refrigerates well and doesn’t spoil quickly

img_1994

***makes 1 snack box***

  1. measure out 1 serving size of almonds of choice
  2. measure out 1 serving size of blue corn tortilla chips
  3. measure out 1 serving size of carrots
  4. measure out 1 serving size of salsa
  5. combine all ingredients in a meal prep container
  6. cover & refrigerate

macros: 

340 calories | 37 g carbs | 20 g fat | 8 g protein


Paige’s Fresh Mex Dinner Plate

*one of my FAVORITE dinners 

***makes two dinner plates***

lean ground beef cooking instructions:

  1. cook 12 oz of lean ground beef over medium – high heat in a medium pan
  2. season ground beef with garlic salt, pink Himalayan salt and pepper
  3. chop ground beef into small chunks (pictured above) to cook quicker and easier
  4. cook ground beef until it cooked all of the way through (no pink center)
  5. once ground beef is finished cooking, use a strainer to drain out the juices
  6. divide 6 oz of ground beef into meal prep containers

rice cooking instructions: 

  1. boil 1 3/4 cup water in a medium pot
  2. add full packet of rice and reduce heat to medium
  3. cook rice for 7 minutes or until thoroughly cooked
  4. divide 1 cup of rice into meal prep containers

vegetable preparation: 

  1. chop up 1 orange pepper
  2. chop up 1 avocado
  3. divide 1/2 an avocado and 1/2 an orange pepper into meal prep containers
  4. cover with lid & refrigerate

macros:

640 calories | 64 g carbs | 24 g fat | 43 g protein


 Don’t forget to follow me on social media ! 

instagram: p.trauernicht 

twitter: @Ptrauernicht14

facebook & YouTube: Paige Trauernicht 


Happy Cloudy Friday | Xoxox,

Paige


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