Post by @hayleyjcl

Mini meal prep to help the week run a little smoother. Here are this week’s recipes! 🥗 Mediterranean Quinoa Salad Ingredients: * 2 cups dry quinoa, cooked & cooled * 1 cucumber, diced * 1 pint cherry tomatoes, halved * ½ red onion, diced * ½ cup crumbled feta * ¼ cup chopped parsley * 2–3 tbsp fresh dill Dressing: * ¼ cup extra virgin olive oil * Juice of 1 lemon * 1 garlic clove, minced * Salt & pepper Directions: Cook quinoa according to package directions and let cool. Chop the vegetables and herbs. Whisk together the dressing, then toss everything together. Storage: Airtight container in the fridge for up to 4 days. ⸻ 🥩 Veggie Loaded Meatballs Ingredients: * 3 lbs ground beef * 1½ cups chopped mushrooms * ¾–1 cup diced white onion * 1½ cups grated yellow squash (squeezed dry) * 1 cup chopped spinach * ¾ cup chopped parsley * 2 eggs * 1½–2 cups breadcrumbs * 1 tbsp garlic powder * 1 tbsp onion powder * 1 tbsp Italian seasoning * Salt & pepper Directions: Mix all ingredients until just combined. Roll into meatballs and bake at 400°F for 18–22 minutes, or until cooked through. Storage: Fridge for up to 4 days or freeze for up to 3 months. ⸻ 🥚 Egg Bites Ingredients: * 10 eggs * Splash of milk * Bell peppers * Red onion * Spinach * Cottage cheese * Chicken sausage * Garlic powder * Onion powder * Salt & pepper Directions: Whisk together the eggs, milk and seasonings. Stir in the remaining ingredients, pour into a greased muffin tin and bake at 350°F for 20–25 minutes, or until set. * saute veggies first if preferred Storage: Fridge for up to 4 days or freeze for up to 2 months. ⸻ 🍫 Veggie Loaded Chocolate Muffins Ingredients: * 1 zucchini * 1 cup spinach * 1 banana * 2 eggs * ¼ cup avocado oil * ¼ cup milk * ½ cup honey or maple syrup * 1 tsp vanilla * 1¼ cups oat flour or gluten-free flour * ½ tsp baking soda * 1 tsp baking powder * ⅓ cup cocoa powder * ¼ tsp salt * ½ cup dark chocolate chips Directions: Blend the zucchini, spinach, banana, eggs, oil, milk, honey and vanilla until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients, fold in the chocolate chips, and bake at 350°F for 18–22 minutes. Storage: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 1 week, or freeze for up to 3 months. 🤍 #mealprep #toddlermeals #mealprepideas