Hey, we know the holidays are coming “ready-or-not” and your family is going to be around the table wanting to be fed. Why not make things a little less stressful? Here are my go-to simple holiday meal prep guidelines to help reduce the stress of hosting.
Meal Prep & Holiday Guests…
Yep, we all know it’s coming.
Every year we promise ourselves we will be more prepared and this year is no different. Are you searching for ways to simplify the hectic days BEFORE the big event? If so, why not cook, prep (and do your wrapping) ahead of time so you can enjoy the season. Want to jump straight to the Holiday Stress Busters guide for my best 10 tips and tricks to get through the holiday? Click here
Breakfast:
One way to simplify is to meal prep a healthy breakfast and ensure your family is not back in your kitchen before lunch. According to medisys.com, starting your day with a protein source will:
1. Provide energy to keep you motivated and engaged in what you are doing.
2. Increase focus and improve memory.
3. Reduce sugar cravings, unhealthy binges, and overeating throughout the day.
4. Provides better insulin and glucose control.
EGG CUPS
Serves 6
Double to ensure you have more than one breakfast covered. They reheat super quickly.
- 16 oz lean turkey sausage (Applegate, Bob Evans, and Jennie-O all make a leaner sausage version)
- 600g Liquid egg whites or beaten whole eggs
- Spinach
- Salt & Pepper to taste
**Shredded Cheese, bell peppers, sautéed mushrooms, etc. can all be additions)
- Preheat oven to 385°F
- Heat your skillet to med/high heat & spray with non-stick cooking spray if needed.
- Spray your 12 ct muffin tray with non-stick cooking spray.
- Chop & brown sausage until cooked through. Remove from heat and drain excess fat.
- Add spinach into pan, reheat for a few minutes to wilt.
- Evenly divide the sausage/spinach mix into the muffin cups and pour eggs over (about 50g each)
- Add any other custom ingredients keeping in mind the size of the cups. (In other words, chop items small & add sparingly.)
- Top with salt and pepper and bake for 20-25 min. Remove from oven and let cool before storing in an airtight container in the refrigerator.
Lunch:
If your family and guests are anything like mine, they will likely come and go all weekend long. Reduce your stress by choosing something that is easily served in shifts (anything that is prepped ahead can be fair game for a mid-day meal.)
In keeping with the healthy protein & fats concept, I typically chose a chicken salad served on simple, fresh homemade bread, low carb wraps, or romaine lettuce leaves with a side of fruit. (Don’t be fooled, the thick, hearty, kettle-cooked chips will likely make an appearance too!)
AVOCADO CHICKEN SALAD
- 2 cups shredded chicken
- 2 ripe avocados-hardest part is getting these soft but not too ripe
- 1/4 cup vegan mayo or your choice
- 1/4 cup diced red onion
- 1 T fresh cilantro
- 2 t fresh lime juice
- 1 t garlic powder
- 1/2 t sea salt
Serves 6
Prep all ingredients head except for cutting the avocado. Day of, mix all items together until avocados are smooth and all is well blended.
**Need to store?
Press plastic wrap tightly onto the surface of the salad to keep the avocado from browning. Store in the refrigerator for 1-2 days
**STAY TUNED…BONUS RECIPE BELOW**
Dinner:
I am a big believer that the days leading up to the holiday don’t need to be filled with big heavy meals. Serving lighter meals with a veggie platter, salad or other simple, healthy addition is perfect and fills up bellies.
How do you cut down on time in the kitchen?
Get comfortable using your kitchen gadgets especially during times of high volume…lol. So let’s, pull out the crockpot (doesn’t matter that it’s a vintage color), confirm it works, and let’s fill it and forget it!
Not only am I sharing one of our favorite dinner soups (sure to please a crowd), but I am also linking a 2nd BONUS RECIPE here as well.
BEAN-LESS CHILI
- 2T Avocado or Olive Oil
- 1 cup Celery , diced
- 1 cup Carrots, diced
- 1 cup Mushrooms, diced
- 2 pounds organic ground beef (85 or 90% lean)
- 2 packs Organic Chili Seasoning (2-3 oz)
- 2 cups Bell Peppers, chopped
- 2 cups Zucchini, chopped
- 1 cans (28oz)Fire-roasted Tomatoes
- 1 can Green Chilis, chopped
- 1/2-1 cup organic Chicken Broth, as needed
Serves 8
In a skillet, heat oil and add the celery and carrots. Sauté for 3-4 minutes over med heat, or until softened. Add the mushrooms and sauté for another 3-4 minutes. Brown the beef and drain any excess fat.
Dump the skillet contents into the slow cooker, add the seasoning, bell peppers, zucchini, canned tomatoes, green chilis and 1/2 cup broth. Stir well and heat on low 7-8 hours or on high 4 hours. Add more broth if needed to reach the desired consistency.
Serve with all your favorite toppings: shredded cheese, tortilla chips, salsa, avocado and sour cream.
Don’t forget to grab your copy of the Holiday Stress Buster so you can sit back and enjoy the merriment a bit more this year!
with strength, focus and simplicity,
