Hi Pongo family!

As promised from Brie’s last blog, here are a few simple and healthy recipes to get you started with meal prep!

brierecipes

All recipes are simple and contain 5 – 8 ingredients. They consist of 4 – 6oz of lean meat, green vegetables, 1 complex carbohydrate, 1tbs. Fat. K.I.S.S. (Keep.It.Simple.Silly).

You will need several basic kitchen items if you’d like to try preparing meals ahead of time.
  • 3 cup Pyrex Tupperware containers
  • Spiralizer
  • Blender or food processor
  • Small scale to weigh meat
  • Various baking dishes and sheets
  • Pots and pans

#1 Not Your Grandma’s Meatballs

Prep time: 20 minutes. Cook time: 1 hour

Ingredients:
  • 2lbs ground bison meat
  • 1 cup diced onion (red, white or green)
  • 1 tbs chopped garlic
  • 1 tbs chopped fresh basil, oregano or thyme
  • 1 tea salt
  • 1 tbs olive oil
  • 4 cups green beans
  • 6 medium sized sweet potatoes (Korean or American, I prefer Korean)
  • 4 Avocados (2 ripe, 2 unripe)
Directions
  1. Pre-heat Oven to 365 degrees
  2. Rinse and poke fork holes in sweet potatoes. Set sweet potatoes on baking sheet and put in oven. Set timer for 1 hour.
  3. Rinse green beans and pinch off tops. Place beans in steamer tray inside pot with just enough water to steam. Cover and cook. Turn flame to medium high, until water begins to boil. Once it boils, shut stove off and keep cover on. (If you prefer vegetables crunchy take lid off)
  4. In a large mixing bowl, mix bison, onion, garlic, herbs of choice, olive oil, and salt. Mix well, but not too well, and form 4oz meatballs. This should equate to 10-12 meatballs. Also the size and weight will shrink once cooked. You will need 2-3 meatballs for meal. Place in oven with sweet potatoes. (Timer will most likely be down to 40-35 minutes now, which is PERFECT because this is how long the balls need to cook)
  1. Once timer goes off, set aside Tupperware of choice, I prefer Pyrex 3 cup containers, and set everything aside. Slice 1/4inch discs of sweet potato and slice quarters of avocado. Dish out food to each Tupperware consisting of, 1 cup cooked green beans, 4-6oz of meatballs (2-3), 1 sweet potato, ¼ avocado, hand full of greens.
  2. Set aside meal for breakfast, lunch, or dinner!

#2: Legs for days

Prep time: 15 minutes. Cook time: 45 minutes

Ingredients
  • 12 Boneless skinless Chicken Thighs rinsed with fat trimmed
  • 4 medium sized green zucchinis
  • ¼ cup sunflower seeds
  • 1 bunch kale
  • 2 tbs olive oil
  • 2 tea salt
  • 1 tbs dried or fresh thyme
  • 2 tbs chopped garlic
  • 6 medium sized sweet potatoes (Korean or American, I prefer Korean)
  • 4 Avocados (2 ripe, 2 unripe)
Directions
  1. Pre-heat Oven to 365 degrees
  2. Rinse and poke fork holes in Sweet Potatoes. Set S Potatoes on baking sheet and put in oven. Set timer for 1 hour.
  3. Rinse Chicken thighs and trim excess fat with scissors or knife. Place thighs in 2 inch glass baking pan.
  4. Rub thighs with thyme, 1 tbs garlic, and 1 tbs salt, and 1 tbs olive oil. Cover with aluminum foil to keep moist and set in oven with sweet potatoes for 45 minutes.
  5. Rinse zucchini and slice off tops. Spiralize them thick into a bowl.

Make Pesto:

  1. Rinse kale and de-vein, tearing kale leaves into 1-2 inch pieces. Place them directly in food processor or blender.
  2. Add 1 tbs olive oil, 1 tbs garlic, sunflower seeds
  3. Pulse until desired texture

Add it all together:

  1.  Heat up a large frying pan on medium heat. Add zucchini until it begins to brown. Add pesto.
  2. Once timer goes off, set aside Tupperware of choice. Slice 1/4inch discs of sweet potato and slice quarters of avocado. Dish out food to each Tupperware consisting of, 1 cup zucchini ribbons, 4-6oz of chicken (about 1.5 or 2), 1 sweet potato, ¼ avocado, hand full of green beans.
  3. Set aside meal for breakfast, lunch, or dinner!

#3: Ground Turkey “Burritos”

Prep time: 15 minutes. Cook time: 15 minutes

Ingredients
  • 2lb ground Turkey or Chicken
  • ½ red onion diced
  • 1 tbs chopped garlic
  • 1 tbs chopped fresh oregano
  • 1 cup pitted green olives
  • 1 tbs olive oil
  • 1 tbs coconut oil
  • 1 bunch large Chard leaves
  • 6 medium sized sweet potatoes (Korean or American, I prefer Korean)
  • 4 Avocados (2 ripe, 2 unripe)
 Directions
  1. Pre-heat Oven to 365 degrees
  2. Rinse and poke fork holes in Sweet Potatoes. Set S Potatoes on baking sheet and put in oven. Set timer for 1 hour.
  3. In a large mixing bowl, mix ground turkey or chicken , onion, garlic, oregano, olive oil, and olives. Mix well, but not too well. Set aside.
  4. Rinse chard and cut down stems, so all that is left is the large leaf. Set in large pot with steamer, above ¼ inch water. Turn on medium heat and remove from heat once water is boiling. Keep covered until soft.
  5. Heat up large frying pan and add coconut oil, followed by ground meat mixture. Stir often and cook until it is no longer pink.
  6. Once meat is cooked and chard is steamed, lay chard leaves face down on a cutting board.
  7. Weigh out meat to 4.5-6oz (weigh a little over to include olive weight) and spoon into chard leaves and roll up into burritos.
  8. Set burritos into Tupperware.
  9. Once potatoes are done slice 1/4inch discs of sweet potato and slice quarters of avocado. Dish out food to each Tupperware consisting of, 1 burrito, 1 sweet potato, ¼ avocado, hand full of greens.
  10. Set aside meal for breakfast, lunch, or dinner!

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Voila! There you have it. A few easy recipes to get you started. Feel free to write in to AskPongo@PongoPower.com with any questions!

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