Week 7

Sunday & Monday

Whiskey Bacon Meatballs with Roasted Garlic Mashed Potatoes

Tuesday & Wednesday

Chicken Breast + Side Salad Kit

Thursday

Smokey Maple Glazed Pork Chops + Side Salad Kit (see Note 1 below)

Friday

OUT: Catch 122

Saturday

OUT: Thanksgiving Dinner

Work Lunches: Pesto Chicken Bowl with Onion, Edamame, Corn, and Quinoa (see Note 2 below)

Note 1

I link out to the original recipe for this one despite having recorded all the info to make my own page with pictures and directions on any changes I made (didn't make many, but I did use liquid smoke because who the hell owns smoked maple syrup?!). So why don't I make my own page about it? Because the recipe was a huge flop for us. The sauce was absolutely awful, I might as well have just drizzled honey straight up on the pork chops. So, if you still want to give the recipe a try, go for it. I just won't be making these ever again!

Note 2

No real recipe for this lunch, I just cook to taste without doing any measuring because when it comes to meal prep for the week, the lazier route is my winner. Here's the jist of it:

- Cook some quinoa, using half broth half water for the liquid ratio

- In a pan with some oil, cook up some chopped onion, edamame (I use the frozen, shelled version), and canned corn. Most times I like to add in some red bell pepper too. Cook until everything has some colour and is softened.

- Season some chicken breasts or thighs with salt, pepper, and smoked paprika. Bake at 375F until cooked through (35-45 min usually) and cut them up after they've rested for at least 10 min

- Combine the quinoa, cooked veggies, and cut up chicken in a large skillet - add in store-bought basil pesto a teaspoon at a time, tasting as you go. Keep adding as much or as little to your liking.

- Keep it on the heat, stirring often until everything is combined.

- Divvy up and pack away for your lunches!