Over the last few weeks things have gotten very busy on the home front. We have had Berkley in dance on Tuesdays for some time. On Tuesdays my oldest daughter, Kisnie, also leads a bible study after school. Kinsie also started up softball about a week ago and Charlie started playing tee ball two weeks ago. This has limited my writing over the last couple of weeks. Last week, I didn't write a meal prep blog because I repeated a recipe I had already written about. When things get very busy, it is easy to start slacking off in other areas, but in reality this is time to get more organized to ensure that the nutrition and fitness doesn't take a hit. It is important to not only the kids of the family to have fun with activities, but the parents need to ensure that they can stay up with their health and activities. I am supper proud of my wife and will praise her for a second. About 2-3 weeks as things started to get very busy family, she also really started to pick up her fitness. She likes to run, and even as a I write this, she just finished running 10 miles. This is a big deal because she is normally the first to sacrifice her activities for the benefit of the entire family. She truly is a rock start in our family.
For my breakfast this week, I made another man scramble. This was one I just made up on the fly, but from experience these type of dishes are all about the same. I had some beef Chorizo, in the freezer, so I had the idea to cook this up and make a man scramble. I really just looked at what I had available this week and below is what I came up with.
Ingredients- 12 oz Beef Chorizo
- 15 large eggs
- 1/2 bag of frozen hash browns
- 2 bell peppers
- 1/3 cup whole Milk
- Cajon Seasoning
- 1/2 Cup Cheddar Cheese
Most days when I meal, I will sacrifice the optimal cooking technique needed to obtain the best flavors to make the prep easy and less time consuming. I am OK with a little less flavor because in most recipes I really can't tell the difference. I took the 1/2 bag of frozen hash brown and spread on the bottom of the baking pan. I spread the cooked chorizo on the top of the hash browns. Poured a mix of the eggs, milk, and Cajon season in the the pan and topped with Cheddar cheese. I then baked on 375 degrees for 1 hour.
I found a new recipe on pintrest that is Instant Pot Roast with carrots. This turned more into a stew for me. Again, I decided to cut a few steps to make this as easy as possible and save some time. The recipe wanted me to cut the meat and saute in the three batches and then saute the onion and garlic before cooking in the pressure cooker. I know this would lead to better flavor, but I am more about the nutrition.
Ingredients - 3 # London Broil Cubed
- 3 large Potatos
- 1# of carrots
- 1 1/2 Cups of Beef Bone broth
- 1/2 cup of red wine
- 1 Onion
- 2 TBsp tomato paste
- 1 Can dice tomatos
- 1 1/2 tsp black pepper
- 3 tsp of salts
- 1 1/2 tsp thyme
- 2 Tbsp Corn starch
- 1/2 cup water
- 4 clove garlic
Most of the work with this recipe was just peeling and chopping the veggies and meat. To make this recipe a supper easy recipe I just mixed everything in the Instant pot and cooked on high pressure for 15 min and let natural release for 20 min then quick release valve. After I used a little water and cornstarch the thicken the sauce. This is a picture of the finished product and I will say this smelled amazing, but kind of looks like some slop. This taste as good as it smelled so I am not worried about how it looks in the bowl. 
Calories on this one are little lower than I would have thought. London Broil is very low fat content beef and none of the ingredients have much fat, so this ends up being a protien and carbohydrate meal. This is great for someone that is cutting calories by watching their fat content. I will have to supplement this week a little more. I will probability have full fat yogurt for dessert this week or a an extra protien shake.
I hope you are enjoying seeing how I am eating, and it is motivating to take the time to start thinking about you weekly meals.
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