Here’s this week’s lineup! The feature food is tomatoes!
I love how versatile tomatoes are: you can eat them raw, roasted, salsa’ed, pasta sauced, souped, or marinated!
Do you ever forget that tomatoes count as a vegetable? The other day I made an Instant Pot (ie: small) lasagna and used 2 cups of marinara sauce! Marinara sauce is basically just really tasty tomatoes! So in addition to the roasted veggies I layered in between the noodles and cottage cheese, I doused it all with a tomato sauce.
One of the top nutritional values tomatoes have going for them is their lycopene content, which actually increases when cooked! But the downside of cooked tomatoes is that most of their Vitamin C is destroyed. This is why I recommend eating a mix of both raw and cooked veggies: there are nutritional perks to both! One isn’t necessarily better than the other.
KITCHEN TIP: Ever find yourself low on fridge space? Whole, fresh tomatoes can live on the counter instead!
Grocery Shopping List
This Week’s Lineup!
If you have an hour or two on the weekend to take some time to prep parts of your meals, then you can get dinner on the table so much faster during the week! Here are some meal prep ideas:
1. Chop your veggies
Chop your veggies and then place each meal’s worth of veggies in a ziploc bag.
One Dish Balsamic Chicken: Slice the asparagus, red onion, and cherry or grape tomatoes.
Quinoa Stuffed Pizza Peppers: Chop the mushrooms and onion. Pop the stems off the bell peppers and cut in half lengthwise. Remove the seeds.
Ratatouille Baked Eggs: Dice the eggplant, zucchini, red pepper, and onion. Slice the mushrooms.
2. Prepare your sauces
Mix together the dressing for the Balsamic Chicken.
3. Prepare your protein
Cut the pepperoni.
Happy meal prepping!
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