Meal Prep Menu 18

Ingredients:

Mini Turkey Meatloaves:
2 lbs ground turkey
1 cup zucchini, grated
2 eggs
2 garlic cloves, minced
1 tbsp tomato paste
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried thyme
salt and pepper to taste

Directions:

1.Preheat oven to 375F. Prepare a muffin tin with silicon liners or cooking spray.

2.In a large bowl combine all of the ingredients except the BBQ sauce. Mix thoroughly. Divide mixture into the prepared muffin tin.

3.Bake at 375F for approximately 30 minutes or until cooked through and golden. After 30 minutes, brush the top of each mini meatloaf with BBQ sauce and then bake for an additional 10 minutes or until they reach 165°F.

4.Store in the fridge for 3 days or freeze for up to 3 months.


Ingredients:

Salt & Vinegar Roasted Potatoes:

2lbs red potatoes, cut into wedges
2 tbsp olive oil
1-2 tsp garlic powder
salt and pepper to taste
2-3 tbsp apple cider vinegar
2 tbsp fresh rosemary, chopped


Directions:

1.In a large bowl, toss potatoes with olive oil, garlic powder, salt, and pepper and then transfer them to a large baking sheet.

2.Roast potatoes at 375ºF for 30 minutes, tossing once during the cooking process. After 30 minutes, remove the potatoes from the oven and season with apple cider vinegar and rosemary.

3.Return to oven and continue to roast for another 10 minutes or until potatoes are cooked through and golden brown.

4.Enjoy immediately or store in the fridge for up to 5 days.