I’m not entirely sure how I want to write these. I guess I should look back on the 3 ways to cook leftover chicken thighs for an example. But that was probably a month ago and things have changed since then.
This is different from my recipe posts because most of the time, these things aren’t measured and it’s when I like to experiment with things I haven’t tried before.
Let’s get into it anyway. To stick to any meal plan its important to have some variety in there so you you aren’t eating the same things day in and day out.
So my strategy for my meal prep is to make two servings of two separate dishes. I find that most people are excited about that first meal, and don’t mind the leftovers for a second day.
Its when you start getting into day 3 and 4 where the problem arises. I’ve found that this works best for me and hopefully for you as well.
To start this one off, you are going to have to marinate the chicken thighs for at least 4 hours and up to overnight.
For the marinade we are using 1-1/2 cups full fat Greek yogurt, olive oil, salt, pepper, turmeric, red pepper flakes, lemon juice, garlic paste, and cilantro.
Mix that all up and drop in your chicken thighs. Make sure each thigh is coated generously.
Cover and refrigerate for 4 hours or overnight.
Take chicken out of the marinade and place onto baking sheet then into oven. These will take about 50 minutes to cook at 350°.
Next, we can start with the cheese stuffed meatballs.
I am using 2 parts (1lb) ground beef and 1 part (1/2lb) ground sausage. Season with salt, pepper, garlic powder, oregano, and smoked paprika. Grate in some parmesan cheese and drop in an egg as well. Then fold in all ingredients multiple times so that everything is well incorporated.
Section off in to 16 equal pieces.
I used low moisture mozzarella for these meatballs. Cut into 16, ½ inch cubes. Roll each section of ground meat around each cube of cheese.
In a casserole dish shred up some cabbage and drizzle in avocado oil and season with salt, pepper, garlic powder, and oregano. Place meatballs on top and cook for 20-25 minutes at the same 350°.
Lastly the eggplant. Cut into cubes or slice thin. Drizzle with avocado oil and season with salt pepper and garlic powder. Place into oven for 30-40 minutes.
At this point everything should be done. Divide into your containers for the week.
As I do more of these I will get better at the measurements and servings sizes.
