I'm behind on posting here my weekly meal prep! I made this -----> Healthy Turkey + Sausage + Spinach + White Bean Soup ----> https://cleanfoodcrush.com/turkey-sausage-white-bean-soup/ . Sorry, no picture - this was last week. This week is ----> Copycat Zuppa Tuscana (one of my favorites!) with extra cauliflower and added chopped celery. In addition, 1 pd. of hot Italian Sausage and 1 pd. of ground turkey. https://www.galonamission.com/slow-cooker-low-carb-zuppa-toscana-soup-keto-friendly/?fbclid=IwY2xjawNsZc1leHRuA2FlbQIxMQABHihW2L2zHWqvbTEuzwPPwKpLXszlmNV2A7TcM6yGPTaa-_bufVtZJGsMtljf_aem_vLPhoxjQRE59LrUIGTwQRg#wprm-recipe-container-7502

Okay - Week 7 of Food Prep Self Challenge is here! I used an entire onion and 1 green pepper instead of the green chilis. Also, 1 pd. of hot Italian Sausage and 1 pd. of mild Italian Sausage. Hopefully, next week I'll be more creative and try something else - been super busy with home repairs and such!

Week 6 of consecutive meal prep!!! I made the same recipe as last week but used 2 cans of diced green chilis, 1 can of black olives chopped in half and added 1 tps. of cumin. Again, used one pound of Italian sausage instead of half. AI Overview For a flourless hatch chili casserole made in an 8x8 pan with 2 eggs and half an onion, you can adapt recipes that use a 9x13 pan by halving the ingredients . The 8x8 pan is about half the size of a 9x13 pan in volume, making conversion simple. Ingredients 1/2 pound cooked breakfast sausage (optional) 1/2 medium onion, chopped 1 (7-ounce) can diced Hatch green chiles 1 1/2 cups shredded cheese (Monterey Jack or cheddar), divided 2 large eggs 1/6 cup milk or half-and-half Salt and black pepper to taste Instructions Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish. If using sausage, cook it in a skillet until browned. Add the chopped onion and continue to cook until the onion is softened, about 5 minutes. Spread the cooked sausage and onion mixture (or just the onion mixture if omitting the sausage) evenly in the bottom of the prepared baking dish. Sprinkle 1 cup of the shredded cheese over the onion and sausage mixture. Distribute the drained green chiles evenly over the cheese layer. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the contents of the baking dish and top with the remaining 1/2 cup of shredded cheese. Bake for 30–35 minutes, or until the top is golden and the casserole is set. Since this is a smaller pan than most casserole recipes, check for doneness after 30 minutes, and add more time as needed. Let the casserole rest for 5–10 minutes before slicing and serving.

Here's my meal prep for this week - a little behind since today is Tuesday! I used the regular diced chilis in a can but you could use fresh hatch green chilis that are popular now. I also used one pound of Italian sausage instead of half and added black olives. Next time I'll add more black olives and cumin. This is my 5th week of consecutive meal prepping! AI Overview For a flourless hatch chili casserole made in an 8x8 pan with 2 eggs and half an onion, you can adapt recipes that use a 9x13 pan by halving the ingredients . The 8x8 pan is about half the size of a 9x13 pan in volume, making conversion simple. Ingredients - 1/2 pound cooked breakfast sausage (optional) - 1/2 medium onion, chopped - 1 (7-ounce) can diced Hatch green chiles - 1 1/2 cups shredded cheese (Monterey Jack or cheddar), divided - 2 large eggs - 1/6 cup milk or half-and-half - Salt and black pepper to taste  Instructions 1. Preheat your oven to 375°F. Lightly grease an 8x8-inch baking dish. 2. If using sausage, cook it in a skillet until browned. Add the chopped onion and continue to cook until the onion is softened, about 5 minutes. 3. Spread the cooked sausage and onion mixture (or just the onion mixture if omitting the sausage) evenly in the bottom of the prepared baking dish. 4. Sprinkle 1 cup of the shredded cheese over the onion and sausage mixture. 5. Distribute the drained green chiles evenly over the cheese layer. 6. In a bowl, whisk together the eggs, milk, salt, and pepper. 7. Pour the egg mixture over the contents of the baking dish and top with the remaining 1/2 cup of shredded cheese. 8. Bake for 30–35 minutes, or until the top is golden and the casserole is set. Since this is a smaller pan than most casserole recipes, check for doneness after 30 minutes, and add more time as needed. 9. Let the casserole rest for 5–10 minutes before slicing and serving. 

No slow cooker food prepping this week! PIcture soon! 4th consecutive week of weekly meal plannning. This is AI's version of Broccoli Chicken Bake ---> AI Overview To make a low-carb chicken and broccoli bake with frozen chicken breast, you can combine the ingredients in a casserole dish and cook it in the oven. The frozen chicken will bake in the dish along with the frozen broccoli and a creamy, cheesy sauce . Recipe for low-carb chicken and broccoli bake Ingredients: - 1 lb frozen boneless, skinless chicken breasts - 1 bag (about 12–16 oz) frozen broccoli florets - 1/2 cup mayonnaise (check label for low-sugar) - 1/2 cup sour cream or cream cheese, softened - 1 cup shredded cheddar cheese, divided - 1/4 cup Parmesan cheese, shredded - 1/2 tsp garlic powder - 1/2 tsp onion powder - Salt and pepper, to taste  Instructions: 1. Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9x13 inch casserole dish or another oven-safe baking dish. 2. Combine ingredients: In a large bowl, mix the mayonnaise, sour cream (or softened cream cheese), half of the cheddar cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. 3. Arrange the bake: Place the frozen chicken breasts in the bottom of the prepared dish. Top them with the frozen broccoli florets. 4. Add the sauce: Spread the creamy cheese mixture evenly over the chicken and broccoli. 5. Bake: Place the casserole dish in the preheated oven. Bake for 35–45 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Cooking time may vary depending on the thickness of the chicken breasts. 6. Add final cheese: Sprinkle the remaining cheddar cheese over the top and return to the oven for about 5 minutes, or until the cheese is melted and golden brown. 7. Serve: Let the dish cool for a few minutes before serving.