Step-by-Step Prep for the Week #2
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- Add 2 eggs, 1 chopped (medium) zucchini, and a dash of salt and pepper into a blender. Blend until almost smooth. Refrigerate in an airtight container.
- Preheat oven to 400°. Bake sweet potato for approximately 40 minutes or until a knife is easily inserted. Let the potato cool and then peel.
- Mash the sweet potato in a bowl. Add 1 tsp chili powder, 1 tsp cumin, 1 can of rinsed black beans, 4oz green chiles, 2 sliced green onions, and salt and pepper to taste. Mix well. Cover and refrigerate. This mixture will be used for the Black Bean and Sweet Potato Stuffed Peppers.
- Slice the large zucchini in half lengthwise. Gently scoop out the center of the zucchini using a small spoon or knife leaving a 1/2" thick shell. Refrigerate the zucchini halves. Finely chop what you scooped out and then chop and add 1/4 cup of yellow onion.
- Put 1 tsp oil in a pan and heat over medium heat. Add the chopped onion and cook until golden brown (about 4 mins). Add the chopped zucchini and 1/4 lb of ground beef. Continue to cook over medium heat until meat is cooked through.
- Add 1/4 tsp cinnamon, 1/2 tsp oregano, 1/2 cup tomato sauce, and olives (optional) to the meat mixture. Cook over low heat for 5 minutes. Let cool and refrigerate in an airtight container. This will be used as a filling for the Greek Zucchini Boats.
- Mix 1/3 cup olive oil and 1/3 cup balsamic vinegar in a jar (with lid) and refrigerate. This will be used as your salad dressing for the week.
- Chop the veggies you chose for your salad. Place in an airtight container and refrigerate.
- Follow the directions for the Tropical Oatmeal Recipe - doubling it. Refrigerate.
- On the morning of Day #5, marinate the Tarragon Chicken following the directions. Cover and refrigerate so it will be ready to cook for dinner that evening.
