As a busy young professional it’s kind of hard to cook balanced meals at appropriate times and work long hours perfecting your craft. So this week I decided to take a stab at meal prepping. I’ve always been interested but have never tried. To start, I prepped only lunch and dinner. I baked 5 eggs in muffin tins, baked 5 slices of Canadian bacon and the assembled a cheese,egg and canadian bacon sandwich on an English muffin. I wrapped each sandwich individually in plastic wrap and placed them in the fridge. For lunch, I made chicken teriyaki, roasted vegetables, and rice.
This morning I was craving pancakes for breakfast. However, I didn’t think that the traditional buttermilk pancakes would have been conducive to my healthy eating diet. So I needed an alternative and decided to try those three ingredient pancakes I’ve been seeing on pintrest. The end result was DELICIOUS.
2 tsp of cinnamon
2 tsp of baking powder.
Instructions: place the two banana in a bowl and use a masher or a large spoon to mash the bananas. Then mix all the ingredients together in a bowel. Hit up a skillet with your choice of olive oil, coconut oil, or butter. Pour in the pancake mixture to your desired portion size. Cook for about 5-8 minutes on one side and then flip over using a spatula to cook the other side. Remove from the skillet and enjoy!
Last night, I made homemade general tso chicken, fried vegetable rice, and shrimp egg rolls. Because I somewhat care about healthy alternatives I did not heat up my deep fryer. Instead I oven baked the chicken and shrimp egg rolls.
Here’s how I did it:
Ingredients for the eggs rolls:
1. Cole slaw mix. I used one that came with carrots and other goodies.
2. Bean spouts.
3. Baby shrimp.
4. Seseme oil.
Ingredients for the general tso chicken:
1. Chicken breast
2. I cheated on the sauce: I used a pre mix from publix.
3. Two eggs for egg wash.
5. Plain breadcrumbs or smashed cornflakes
6. Salt and pepper to taste.
7. Seseme oil.
8. Seseme seeds and green onions to garnish when done.
Ingredients for the vegetable fried rice:
1. One cup of Rice.
2. Two cups of water
3. Japanese blend vegetables
4. One Onion.
5. Fried rice seasoning mix.
6. Soy sauce
7. Two eggs
8. Bean spouts
9. Seseme oil.
Directions: let’s start with the rice. First, Bring to boil two cups of water and mix in butter, salt, and pepper to taste. Once water is at a boil add in the rice. Cook rice untill finished then remove from the stove and refrigerate untill ready. I left the rice in the fridge untill I finished with the egg rolls and chicken. Heat up a sauce pan with seseme oil and sauté the onion. Next add in the bean spouts then the vegetables. Set the mixture to the side and fry the eggs. Mix in the rice, vegetables, and fried eggs. Season the mixture with the seasoning packet and soy sauce untill everything is evenly coated.
For the shimp egg rolls. Sauté the Cole slaw mix, bean spouts, and shrimp using seseme oil. Take two tsp of the mixture and place in the center of the egg roll paper. Roll up the egg roll and butter the outside. Do this untill you’ve filled the desired amount of egg rolls. Bake at 400 degrees untill golden brown.
For the chicken. After you’ve cleaned the chicken, chop up into small pieces. Season the chicken pieces with salt and pepper. Grab three small bowls. Fill one with flour, the other with egg wash, and the third with bread crumbs. Dip the chicken in flour, then egg wash, then bread crumbs. Place each finished chicken on a baking sheet. Bake the chicken at 450 degrees for about 15 -20 minutes. Heat a deep frying pan with seseme oil and sauté garlic. Transfer the chicken to the deep frying pan. Mix in the general tso sauce mix and stir untill each chicken is coated and a sauce mixture forms. Garnish with seseme seeds and green onions.
Hungry lawyer 😋
For the fish:
- Fresh cod
- Cherry Tomatos
- Fresh Basil Leaves
- White win ( I used Pinot Griot)
- Lemon Juice
- Fresh lemon lemon zest
- Idaho potatoes
- Carnation milk
- garlic powder
- fresh ground pepper
Salute the shallots in garlic in a pin over light to medium heat. Cook until the shallots are a translucent color. Slice cherry tomatos in halves then add in mixture of shallots and garlic. Pour in the lemon juice and lemon zest. Now mix in the fresh basil leaves. Lastly, stir in the white win. Add in sugar to dilute the lemony basil taste and give the sauce a sweeter flavor. Remove sauce from pan and set aside. Sear the cod for 5 minutes on each side then put in the oven for an additional 5 minutes. Pour the sauce mixture all over the cod and enjoy!
Boil potatoes until they are tender. Drain the water and leave the potatoes in the pot. Add in the butter and the carnation milk and begin mashing the potatoes. I usually leave the skin on. Once the potatoes are based season with salt, garlic powder, and pepper.