Posted in Meal prep

Meal Prep & Plan | Week of March 12, 2023

Welcome back to Believe in the Magic Traci’s meal plan for the week.

Breakfasts:

  1. Egg salad add bacon on gluten-free toast
  2. Pina Colada Overnight Oats
    • 1/2 c. oats (I used the Thrive Market – Quick oats with superseeds – So good
    • 1/2 c. your favorite milk
    • 1/4 c. Greek yogurt
    • 1 c. frozen pineapple
    • 1/4 c. shredded coconut
    • 2 Tbsp. walnuts or pecans
    • 2 Tbsp. honey or maple syrup
    • 1 tsp. cinnamon

Lunch:

  1. Leftovers
  2. Snack box
    • Hard salami roll ups (cream cheese and hard salami)
    • Goat cheese
    • Carrots
    • Olives
    • Fruit salad
    • Sweet treat

Dinner:

  1. Hamburgers
    • Mushroom Swiss burgers for me
    • Homemade French fries
    • Veggies
  2. Shrimp stir fry
  3. Meatloaf
    • Mac and cheese
    • Green beans
  4. Salmon with honey mustard glaze
    • Brussel Sprout salad
    • Roasted sweet potatoes
  5. Mexican quinoa skillet
Posted in Meal prep

Meal Prep for Week of March 5th

I’ve joined the Biggest Loser challenge at work. Celebrate Recovery has changed my life because I’m using it as a kickstart to make sure I’m eating healthy. It’s like I took a blue chip.

Goals for the week:

  1. Drink more water.
  2. Eat more veggies
  3. Meal prep meals

Meals for this week:

  1. Pork carnitas
    • Burrito bowls for lunch
      • Pork carnitas
      • lettuce
      • quinoa
      • cauliflower rice
      • Cilantro lime sauce
      • tomatoes
      • corn
      • black beans
  2. Pork with Brussels sprouts and apples
  3. Zucchini skillet lasagna and gluten-free garlic bread
  4. Pina colada overnight oats (breakfast)
    • 1/2 c. rolled oats
    • 1/2 c. milk
    • 1/4 c. Greek yogurt
    • 1 Tbsp. maple syrup or honey
    • 1/4 tsp. vanilla extract
    • 1/2 c. frozen pineapple chunks
    • 1/4 c. coconut flakes
  5. Bacon and grapefruit/ orange
Posted in Meal prep, Recipes, Vegetarian, Write 31 2018

Sometimes You Need “Beef” Tacos – Day 6 of 31

Original: 10/6/18
Edited: 12/28/22

Quick
Vegetarian

I’m teaching my students how to write narratives, so I’ve been doing a lot of model writing for them.  A good narrative has a hook that makes the reader want to read your story.  This is a skill that I struggle with when I’m writing my blog posts.

However, it is important for a writer to have a hook to get the reader to read what you have written.

Like a writer needs a hook, sometimes you need a beef taco.  Since I’m a vegetarian, I don’t have the typical beef taco.

I’ve tried TVP, which is textured vegetable protein but usually turns into a brown soupy mess.  Yuck!  Not appetizing.

Then I tried the Beefless Ground Beef along with their soy chorizo.  It’s just the right texture.

“Beef” tacos get into my belly.


What you need:

  • a third of a package of Trader Joe’s “beefless” ground beef
  • a third of a package of Trader Joe’s soy chorizo
  • a third of a jar of Trader Joe’s enchilada sauce

“Beef” Tacos

Stars of the recipe:

  • 1/3 of a package of Trader Joe’s “beefless” ground beef
  • 1/3 of a package of Trader Joe’s soy chorizo; make sure to take off the casing
  • 1/3 of a jar of Trader Joe’s enchilada sauce (You may need a little more than the third.)
  • Tortillas (hard or soft)
  • Your favorite toppings

Steps:

  1. Combine the “beetles” ground beef, soy chorizo, and enchilada sauce in a saucepan.
  2. Cook on medium heat until heated through. Add more sauce if it’s not coated enough.)
  3. Enjoy on a tortilla with your favorite toppings.

This recipe is vegan before you add your toppings.

Happy vegetarian eating,
Traci

Posted in Meal prep, Recipes, Vegetarian, Write 31 2018

Better than Restaurant Oven Home Fries – Day 7 of 31 (Sheet pan recipe)

Original: 10/7/ 18
Edited: 12/28/22

Vegetarian
Gluten-free
Easy
Meal Prep
Quick
Kid Friendly

While I was sick with my gallstones last year,  I had one food that did not bother my stomach. Okay, it did bother me if it was greasy, but if it was cooked with no oil or grease, I had little to no problems.

Potatoes were my friend during those 4 months. I would spiralize potatoes and then cook up like hash browns on the stove.

That is until I started to cook the home fries in my oven. We love a roasted potato in the household, so this made things much easier.

Hubby might debate if these potatoes are better than the ones we get at a local breakfast place called Butter Cafe. He adores their home fries.


What you need:

  • 2 red potatoes or 4 to 5 baby red potatoes
  • 1 red bell pepper
  • 1 red onion
  • olive oil
  • garlic powder or your favorite seasoning

Better than Restaurant Oven Home Fries

Stars of the recipe:

  • 2 red potatoes, cubed or 4 to 5 baby red potatoes, quartered, or even cut into eighths
  • 1/2 to 1 red bell pepper, cut into chunks
  • 1/2 to 1 red onion, cut into chunks
  • 1 Tbsp. Extra olive oil
  • 1 Tbsp. garlic powder or your favorite seasoning

Steps:

  1. Preheat oven to 425 degrees.
  2. Place the potatoes, bell pepper, and onion on a rimmed baking sheet.
  3. Pour the extra virgin olive oil over the veggies. Using clean hands or a spatula, ensure the veggies are covered with the oil.
  4. Sprinkle the seasoning over the veggies.
  5. Bake for 45 to 50 minutes at 425 degrees.
  6. Enjoy!

I enjoy using the onion salt from Trader Joe’s on my potatoes.

We love to use sriracha ketchup from Red Gold on our fries and roasted potatoes.

This recipe is not only vegetarian but also vegan. Score!

Happy vegetarian eating,
Traci

Posted in Meal prep, Recipes, Vegetarian, Write 31 2018

Snack Boxes – The Hard Boiled Egg Version (Vegetarian Meal Prep) – Day 4 of 31

Original: 10/4/18
Edited: 12/27/22

Vegetarian
Gluten-Free (if using gluten-free crackers)
Meal Prep
Quick
Easy

If I don’t plan what to eat during the week, I feel out of sync.

There are some weeks that I know that all I will be able to eat is snacky food.  Foods that I can eat while working at my desk or even sometimes between students.

Here’s one idea for a snacky-type snack box.  I call it my Hard Boiled Egg version.

I’m a vegetarian but not a vegan.  I still eat dairy and eggs.

IMG_20180819_195639_995.jpg

What You’ll Need for these Snack Boxes:

  • Hard-boiled egg(s) – Store bought or made at home – Instant Pot or oven method 
  • Hummus – Homemade or Store bought
  • Your favorite snacking veggie – sliced cucumber, snap peas, carrot sticks, celery sticks.
  • Slices of cheese
  • Mini Croissants, crackers, or some other carb
  • A container to put the snack in, cupcake wrappers (silicone or paper), and small containers to put the hummus in

To assemble the Snack Box:

  • Place in the container.  I used the cupcake wrapper for the egg to separate it from the rest of the food.  You can leave the peel on or off.  It really does not matter.
  • I put the mini croissant in a small sandwich bag to keep it fresh.
  • The hummus was placed in a small container I purchased at the dollar store.
  • Use within 4 days.

When you make hard-boiled eggs, it is best to use the eggs that have been in your fridge the longest but are not expired.

Happy vegetarian eating,
Traci

Posted in Meal prep, Recipes, Vegetarian, Write 31 2018

Greek Pasta Salad (Meal Prep) – Day 3 of 31

Original: 10/3/18
Edited: 12/26/22

Vegetarian
Gluten-free if using gluten-free pasta
Easy
Meal Plan

In August, I finally met some family members I had never met before. They live on the west coast, Oregon, and don’t get to Ohio very often.

My mom’s first cousin, their mother, lives in the Phoenix area. She comes into town more often than her children. She was planning to visit the family and decided her children should also come to Ohio.

Since they came into town, one of my mom’s first cousins decided we needed a family get-together with a potluck dinner.

My aunt flew into town from New York. That was an adventure in itself. (Needless to say, her maybe 4-hour trip took almost 12 hours because of plane delays and missed connections).

Any-who, on the same day as the family, get together, our church had its annual picnic. I needed to make something that could be served at the picnic and the get-together. That’s when I decided to make this Greek pasta salad. It’s quick and easy to put together.

This recipe can either be prepped for the week or eaten as a side dish. If you decide to prep it for the week, add the dressing before you eat the pasta salad, so it does not get soggy.

The dressing I used for this recipe was the Greek Feta cheese dressing from Trader Joe’s. However, you can use whatever Greek dressing you desire.


What you’ll need:

  • Box of farfalle pasta (bow tie pasta) – You can use any shape,o like penne, but I just like the shape of the bow ties.
  • Jar of artichokes
  • Kalamata Olives
  • Bell Pepper (orange, red, or yellow)
  • Feta Cheese
  • Sundried Tomatoes
  • Greek dressing

Happy vegetarian eating,
Traci

Posted in Meal prep, Recipes, Vegetarian, Write 31 2018

Fruit on the Bottom Yogurt (Meal Prep) – Day 2 of 31

Original: 10/2/18
Edited 12/23/2022

Vegetarian
Gluten-Free
Quick
Easy
Meal planning

When you buy Greek yogurt with fruit on the bottom, the price ranges from around $0.70 at Aldi’s to almost $2.00.

It’s easy to make your own. Making your own is also economical. Especially with the way the economy is going currently.

I purchase my frozen fruit and Greek yogurt at Aldi’s for 5 to 10 dollars. You can make about 6 to 7 fruit on the bottom yogurt cups.

My favorite is the berry blend. I top my yogurt cups with granola when I’m ready to eat the yogurt.

What you need:

  • 16 oz. frozen fruit
  • maple syrup
  • cornstarch
  • water
  • Greek yogurt, regular yogurt, nondairy yogurt (flavored or unflavored)
  • granola
  • Mason jars or small lidded container
  • honey

Fruit Compote

Stars of the Recipe:

  • 16-ounce bag of frozen fruit, do not thaw
  • 2 Tbsp. maple syrup
  • 2 Tbsp. water
  • 1 tsp. cornstarch

Steps:

  1. Place fruit in a saucepan.
  2. Add the remaining ingredients to the saucepan. Stir.
  3. Cook on medium-high heat for 5 to 10 minutes or until the sauce is thickened.
  4. Remove from the heat. Allow the compote to cool.

Fruit Compote

Stars of the Recipe:

  • Large container of Greek yogurt
  • 8-oz. Mason jar
  • Fruit compote
  • honey

Steps:

  1. Place 2 to 3 Tbsp. of the fruit compote on the bottom of the Mason jar.
  2. Top with a fourth to a half cup of Greek yogurt.
  3. Squeeze about a Tbsp. of honey over the yogurt.
  4. Place the lid on the yogurt.
  5. Enjoy with your favorite granola.

Use the yogurt cups within a week.

Happy vegetarian eating,
Traci

Posted in Meal prep

My Meal Prep List – January 2, 2022

Air Fryer:

Instant Pot:

  • Chili for Monday’s dinner.
  • Tacos for Tuesday’s dinner.
  • Rice for Thursday. Freeze it once it’s cooled down.

Produce Prep:

  • Peel and cut carrots
  • Broccoli
  • Lettuce, kale, and spinach – Done on Friday night

Other:

While it seems like a lot, some of the cooking is hands-off. I’m going to listen to a book while prepping. No trashy tv this week.

My meals for this week:

  • Monday: Chili
  • Tuesday: Tacos
  • Wednesday: Spaghetti with sausage (I’m not going to be busy that night.)
  • Thursday: Honey garlic chicken in the slow cooker
  • Friday: Grilled cheese with tomato soup for the men, nachos for me

Happy eating,

Traci

Posted in air fryer, bacon, Gluten Free, Meal prep, Recipes

Air Fryer Bacon (Gluten-free and easy)

Jump to recipe

My mother-in-law got each family a Ninja Air Fryer for Christmas. Oh, my goodness is that appliance a dream. Oldest and I have put it through the paces in the last week. He has made French toast, French fries, and hamburgers in the fryer. I’ve made some sheet pan meals, bacon, and toast in it.

A goal of mine was to make perfect bacon in the air fryer. If you have an oven that has a convection setting, you can certainly use that feature.

You can certainly make a big batch of bacon as part of your meal prepping for the week.

What you need:
  • Pork Bacon – I’ve not attempted to use turkey bacon for this recipe.
  • Air Fryer
What you can use the bacon for:
  • BLTs
  • Sandwiches – Youngest and Hubby both have used the bacon for one of the meats on their sandwiches.
  • Just eat it for breakfast, lunch, dinner, or snack.
  • Salads – BLT salad or Cobb salad

Recipe (Click on the photo for a printable version of the recipe card.)

Posted in Meal prep

July Meals

I’m a gluten free pescatarian who can eat some milk products but not all. So I’m going to do something different this month. A few times during the week, I’ll cook for the family; however, now they are teenagers they have started to cook for themselves. This is a good skill to have once they move out plus their tastes are different then mine. Hubby’s eating habits have become irregular. Sometimes he’ll eat one big meal in the afternoon, so he doesn’t need me to cook him a dinner.

This month I’m going to be focusing on making myself individual meals that I can warm up. Sort of like frozen meals, but I’ll be the one who is cooking them. I got myself some Souper Cubes to make it easier. The meals will be portioned. I don’t eat that much at a time, so that will help.

Continue reading “July Meals”