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Weekly Food Prep

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I didn’t get this up sooner in the week, but here is what meal planning looked like for this week! Zucchini zucchini and more zucchini. We are so grateful to have such a healthy harvest of greens between our zucchini and my brother-in-law’s cucumbers. So, we’re trying to get creative about using it and also giving lots of them away.

Meals for this week:
Breakfast: Smoothie and egg whites with salsa
Lunch: stuffed zucchini boats
Snack: Lemony chickpea cucumber salad and kale chips

Here’s how I made the boats. I fried up 2lbs of lean ground turkey with 1/2 chopped onion and one jar of spaghetti sauce.

Then, I cut up a giant zucchini into six pieces and scooped out the seeds and stuffed them with the turkey mixture. Cooked on 375 for about 45 minutes in tin foil. Sooo yummy.

If you haven’t tried kale chips yet, you must! They are so good. I’ve seen them floating around the health and fitness websites for awhile now but just could never comprehend how they could actually be good. Then, I finally tried them. Oh my gosh!!! Sooo good. All I did was mix shredded kale in a bowl with about 1 tbsp olive oil, a minced garlic clove and a little salt. Spread them out on a cookie sheet. Cook at 400 for 10 minutes. Flip and cook for another 10 minutes. My 7yo thought they looked and sounded completely gross! Then, after trying them, kept eating them by the fistful!!!
And just for kicks, here’s a picture of the girl that stole my heart. I love to give her crazy hair after her bath.

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