Meal Prep Lunches… Spaghetti Squash and Chicken Not Pasta, and Sweet Potatoe Coins

I often meal prep just for our lunches. I make our breakfasts and Dinners a la minute. This is a fancy schmancy way of saying, prepared to order, or not made in advance. (Gotta use my fancy degree for something. =) ) I just meal prep our lunches. Lunches are the hardest meals to get in, and I will often just not eat if I am to busy. So here is a lunch I prepped for this week, for me and my husband.

This weeks lunch is gluten free, nut free, but has animal protein and dairy.

If you have never had spaghetti squash before you are in for a treat. The flesh is mild in flavor, but pulls apart in strings, much like spaghetti. I am guessing that is where the name comes from. (said tongue in cheek =) )

Everything in this recipe is roasted. Also people season your food! I get a lot of my friends saying oh I don’t like X, or I don’t like Y. Then I get a hold of them, cook for them, and their tune changes. Why you might ask?… 99% of the time people don’t know how to season their food, and don’t know how to prepare their food. Eat well, eat healthy, and make your pallet happy as well as your body.

Enough talking/writing on to the recipe.

Spaghetti Squash and Chicken Not Pasta
(yeild – 6 portions, or 3 meals for two adults)

Ingredients:

  1. 10 lbs or two good sized Spaghetti Squash
  2. 3 large chicken breasts, cut in half width wise
  3. 1 jar of pasta sauce you like, or a can of tomato sauce works as well ( I used pre canned sauce to make my prep a little easier)
  4. Parmesan shredded
  5. 3 large sweet potatoes pealed and cut in to coins for roasting
  6. Olive oil for roasting
  7. Salt and Pepper to taste
  8. Seasoning you like for your chicken ( I used the Mrs. Dash original, salt free seasoning we have here in the states. I like salt free cause I can control the salt in my food better that way.)

Directions:

  1. Pre heat oven to 425 degrees F, or 218.33 degrees C
  2. Cut the squash in half, scoop out seeds, drizzle cut side with olive oil, sprinkle salt and pepper, and place them cut side down on a pan prepared with parchment paper. Be sure to oil the skin of the squash so it does not burn in the oven. No need to salt the skin of the squash.
  3. Cut each breast in half, drizzle oil on breasts, add salt and pepper, sprinkle with other seasonings, and place in a oven proof pan.
  4. Peel and cut sweet potatoes into coins, drizzle with oil, salt and pepper, and sprinkle with cinnamon.
  5. Place each of these in the oven, and cook for 45 minutes to an hour.
  6. For the chicken I cut one open to see if it is cooked. For the squash I poke it with a fork and see if it is soft and done cooking. For the sweet potatoes I poke with a fork and see if they are soft to the touch.
  7. Portion out and save for the week days and enjoy.

Thanks for reading and I hope you have a great weekend. Let me know if you tried this and how you liked it.

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