Preppin’

Two weeks ago I joined a fitness challenge online. It’s a 12 week program to kick start my metabolism. The only way I’ll be successful is to prep all my meals ahead of time.

Sunday was prep day. I made easy lunches of cod seasoned with Old Bay Seasoning or Cajun seasoning with a side of asparagus.

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I planned out several low carb dinners that are either heat and eat or little to do to get them on the table. Below are my two favs.

Cabbage creole was first on the list. Easy to make and then just heat and eat.

Brown 2 lbs of ground beef with 1 small onion and then drain. Chop up 1 medium cabbage and add to the beef. Cook until slightly wilted. Add a 10 oz can of Rotel and cook until cabbage is tender.
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Finally add in 1/2 lb Velveeta and cook until melted. Stir in garlic powder, salt and pepper to taste. It’s delicious!
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To get my pizza fix I found a recipe for pepperoni stuffed peppers.

Buy large green peppers, slice in half and bake on a foil lined pan for 20 minutes at 350°.
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Then add a small amount of pizza sauce to each pepper and fill with mozzarella cheese and your favorite pizza toppings.

I used pepperoni and black olives.
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These will be baked for 20 minutes when we’re ready to use them for dinner.

Tonight I’m making a honey butter pork loin roast. I’ll post about it later and let you know how it turns out.

I think it’s going to be good because my daughter came running downstairs when I was browning the roast yelling “what smells so good”-good sign from the girl who typically doesn’t like meats!

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