Do I meal prep often? Not really. Do I make extra food with the intention of having left-overs? All the time. What’s the difference? Fancy containers.
Beautiful grass-fed beef from Benton City, WA.
Egg, salt, Saveur spices (steam sterilized spice combinations blended without sugar or modified food starch).
Blend this up with a Pampered Chef Mix n’ Chop hand tool. (Not pictured. They’re not paying me.)
Seal in those juices!
Next batch. Then into the oven to bring them up to 160 degrees.
Chopped veggies, tossed with avocado oil, salt and spices.
Sprinkled with parmesan cheese and then into the oven.
Food Safety first!
Spacing between foods in the oven helps keep things from getting soggy.
Lucky me, I get all the mushrooms to myself. Maybe you would enjoy this with sugar-free ketchup? Some of the left-over meatballs went into my kids’ lunches. I turned the rest into Italian meatballs with marinara and fresh mozzarella.
