Totally forgot to snap a pic of my salads but in them this week are TJs Veggie 8, TJs Grilled Chicken, Cucumber, Tomato, Chickpeas, Grapes and Almonds.
I found these purple sweet potatoes at TJs, they are white on the inside but are really delicious!
Dinner this week is Butternut Squash Quesadillas! I brainstormed this recipe over two weeks ago and I have been excited to try them!
In a separate pan first roast your cut up butternut squash (I buy the pre-cut from TJs) in a pan with cinnamon, salt, pepper and coconut oil for a good 45 minutes or until it’s nice and soft.
Once it’s cooked, in another pan cook together a diced up onion and ground turkey, add a can of black beans, and the butternut squash, and let it simmer away.
During the week I will put these in Whole Wheat Tortillas with Mozzarella Cheese and cook them up in a skillet. Then I will add some of this Guacamole on top too. Quesadillas are one of my favorite foods! I’m excited to try this Fall flavors twist on them!
Some roasted broccoli and roasted Brussels Sprouts as sides.
That is a wrap up of my Meal Prep! What did you prep this week?