Christina K Fitness

I decided that cooking meals for the week in an hour is great challenge for me sooo this week my son went down for a nap right after grocery shopping and as much as I really wanted to nap with him I knew what was more important. So I got to cooking... on the menu

 

 

mini turkey meatloaves

smashed pesto cauliflower

salad

and tacos for the hubby

 

So first things first get the taco meat in the pan.

Then cut up the cauliflower and bam into a pot with water and on the stove to boil.

Next I chopped up my onion in the vadillia chopper (check this thing out it's great and save SOOOOOO much time!) and popped it in another pan to saute. (this is for the mini meatloaf) keep mixing the taco meat too during all this.

 

Then I started to prepare my salad. I had pre mixed greens so I tossed some into separate tupperware containers. I chopped up peppers, celery and red onion in the chopper again. divided it all up into the tupperwares and topped it with about an ounce of walnuts. I also had some leftover chicken breast from this weekend and threw that in there as well. Bingo salads done!!

 

The taco meat should be done by now. drain and follow directions on seasoning packet.

 

In a bowl mix together a pound of ground turkey, seasoning, a few squirts of ketchup, a quarter cup of bread crumbs, and the sauteed onions. Mix it together and measure out 4.25 ounces for each mini loaf. For those following WW this recipe comes out to 4PPV each. make them into mini loaf shapes and pop in the oven at 375 for 45 minutes.

 

Now remove your cauliflower from boiled water and smash it! mix in 3 TBSP of reduced fat pesto and form into 5 round patties shapes on a non stick cookie sheet or one lined with non stick foil. pop these in the oven along with meatloaf. This is where the little bit of cooking time comes into play.

Everything can come out of the oven at the same time. Portion them out into tupperwares and VIOLA! DONE!