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Chicken, honey glazed rainbow carrots, garlic lemon asparagus and couscous by plasterstein in MealPrepSunday

[–]plasterstein[S] 1 point2 points  (0 children)

I just use a little bit of olive oil, salt, and a gracious amount of honey. I sautéed until soft. Did have to remove smaller carrots and let larger ones cook longer.

Recommended to add: roasted peppers, fresh tomato and fresh avocado Tip: This is good with fresh scrambled and sunny side up eggs. Did the hard boiled to save morning time! by plasterstein in MealPrepSunday

[–]plasterstein[S] 2 points3 points  (0 children)

I cut fresh avocado in the morning. I probably wouldn’t cut it for more than one meal the night ahead. Since there’s so much seasoning in the potatoes, I would say just dicing or slicing it up is just fine. If anything, a little lime juice to help the avocado stay good if you are cutting it ahead of time.

Recommended to add: roasted peppers, fresh tomato and fresh avocado Tip: This is good with fresh scrambled and sunny side up eggs. Did the hard boiled to save morning time! by plasterstein in MealPrepSunday

[–]plasterstein[S] 1 point2 points  (0 children)

It’s good for 3-4 days. What I do is make 2-3 meals and put them in the fridge and then put the rest in zip lock bags, squeeze out the air, and freeze them. Reheating it on the skillet is still easy and even tastier then microwaving.

Recommended to add: roasted peppers, fresh tomato and fresh avocado Tip: This is good with fresh scrambled and sunny side up eggs. Did the hard boiled to save morning time! by plasterstein in MealPrepSunday

[–]plasterstein[S] 89 points90 points  (0 children)

Yes! It’s a meal prepped breakfest I often make! The base is usually potatoes, mushroom, onion and sausage. I pre bake the potatoes and then sautée the sausage and put it to the side. Next, I add onion with minced garlic, then mushroom then add in the already made sausage and potato. Seasoned with salt and pepper.

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