Here’s what I prepped last week!
Peeled and sliced carrots, celery sticks, carrot medallions, Pasta e Fagioli Soup, tuna and white bean salad, whole wheat bread, dehydrated apple slices, and hummus!
My boyfriend had been feeling under the weather and he said he felt like a nice hearty bowl of soup. I found this copycat recipe for his favorite, Pasta e Fagioli.
I substituted lean ground turkey, took out the onion, doubled the carrot, and used low sodium beef broth and canned beans. I only used 1/2 teaspoon of salt and skipped the parmesan rind. This recipe made a ton and it lasted about 3 dinners and 3 lunches.
We finally took out our dehydrator and made apple chips! This is WAY easier than trying to bake them in the oven. I tried baking them last week and I was too impatient to wait 2 hours and have to keep checking them every 10 minutes to make sure they weren’t burning. With a dehydrator, you can just turn it on and let it go for about 8 hours, and they come out perfect!
I made this Carrot & Orzo Salad with my carrot medallions that I prepped. I substituted Italian seasoning for the cumin. I was kind of sick of Mexican flavored dishes and this worked well. It made a huge batch and I ate it in my lunch for three days.
Did you prep any meals this week?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!