#FoodPrepSunday #It'sNotRealIfYouDontHastagIt #hashtag

Hi everyone! I am still learning the art of hashtagging, if its an art  I never perfect I will be ok with it! 

I had a couple of people request some of my recipes, here are a few that use as a basis of many meals. Let me know if you like them. Thanks! 

4 requirements for my meal prep... Portable, Cost Efficient, Tasty, and Healthy

Baked Egg

This is one of my favorite breakfast recipes because it’s easy, portable, and holds up well throughout the week.  You can adapt the base recipe and add whatever ingredients sound good to you. I have done artichoke, sundried tomato and feta (seriously awesome), ham and cheese, Spinach sausage and mushroom, the possibilities are endless!

This week I did a Beef Chorizo, bell pepper, and cheese baked egg.

1Lb lean beef chorizo from Sprouts  $2.08 (on sale)

16 eggs (.25/egg) you can also use one of the big egg white cartons

1 Green Bell Pepper ($0.88)

1 Red Bell Pepper ($0.88)

8oz shredded sharp cheddar (On sale $1.25)

This makes 8 servings at $1.09/serving. This can be cut into smaller pieces for little humans but Scott and I have big appetites. I usually supplement this with a green smoothie, toast with avocado, or a bowl of fruit.

Directions

Heat your oven to 425 degrees

Brown the chorizo on the stove until almost all the way cooked, set aside

Chop your bell peppers into small chunks

Crack the eggs into a big bowl and beat until all the yolks are broken and everything is mixed well.

Spray a 9x13 pan with Pam

Spread the chorizo and bell peppers across the bottom and then top with the egg.

Bake at 425 for 45 min, the egg will set and no longer wiggle when you gently shake the pan.

At 45 minutes pull the pan out, top with the cheese and place back in the oven for 5-10 minutes.

(I usually turn my oven off at this time and let it finish baking while the oven cools down)

I leave it in the pan and cut it a slice at night for the next day.

Meatballs

I will do my best to estimate amounts, this is a tweaked family recipe that I have made as long as I can remember and I don’t use measuring tools anymore. I love using meatballs because they are easy to eat at work, I can just cut them with my fork and dive right in.

2Lbs Ground meat of preference, I usually use chicken or turkey because its readily available.

½ cup finely shredded Parmesan

1 cup bread crumbs

1 egg (you can use 2 egg whites as a sub to cut a few calories)

I toss seasonings in randomly. This week I used Italian seasoning, salt, and pepper.

Mix together and roll into meatballs, 2 lbs usually gives me 16 meatballs.

Spray a large frying pan with your oil of choice (I love the new Pam coconut oil spray)

Let the pan get hot and then start adding your meatballs, the pan should be hot enough to sear the meatball.

Keep turning until all sides are browned. You can let them finish cooking in a pot of hot marinara or place a lid over the meatballs and let them keep cooking.

You want the internal temp of the meatball to be at least 165 degrees, you can check using an internal meat thermometer.

Breakfast Burritos

I am still on the hunt for the perfect tortilla. I want one that will hold up, taste good, and not be filled with lard. I am filtering my way through the hippie tortillas at Sprouts, it’s a hard job but somebody has to do it! Heads up, this makes 5 Lauren sized burritos (mfp est cal is 450/burrito) on large tortillas.

5 tortillas (pick your favorite)

1 carton egg whites (again you can always use whole eggs)

1 can drained and rinsed black beans (patting them dry helps too)

2 tomatoes chopped

Sausage of choice (leaving this one open, sometimes I use chicken sometimes I go right for the pork! You can also use ham or bacon or leave it out all together) should be around 16oz of meat. If you choose to go the bacon route, think 1/2 slices per burrito. 

8 oz cheese (give or take)

Brown  and crumble your sausage, set to the side

Cook your scrambled egg whites in a large pan, add in the sausage, tomato, and black beans.

Mix together until every bite of egg has some sidekick yumminess with it

Lay out the tortilla, scoop about 1 cup of egg mixture in the center, add ¼ cup of shredded cheese, and roll that bad boy up!

Wrap in foil or saran wrap. You can freeze or throw in the fridge, they last about 4 days in the fridge before the cheese gets weird.

Reheat in the morning or lunch or dinner or all three if you are feeling extra burrito-y and enjoy!

I put mine unwrapped in the microwave for 2 minutes (increase time if frozen)