Hellow guys, Welcome to my website, and you are watching MEAL PREP WITH ME! Healthy Make-Ahead Meal Ideas. and this vIdeo is uploaded by Brittany Vasseur at 2015-02-22T11:00:00-08:00. We are pramote this video only for entertainment and educational perpose only. So, I hop you like our website.
| Name | MEAL PREP WITH ME! Healthy Make-Ahead Meal Ideas |
| Video Uploader | Video From Brittany Vasseur |
| Upload Date | This Video Uploaded At 22-02-2015 19:00:00 |
| Video Discription | These are my favorite meals that can be made in advance and stored and they're also packable and great to take on-the-go for school or work! Includes breakfast, lunch, snack and two dinner recipes! Thumbs up this video if you'd like me to do more recipe videos in the future! Watch my other healthy recipe videos here! https://www.youtube.com/playlist?list=PLHGmd2Hq3kj0eaJbFh0hJlFIrl2E6xEg7 ✌ ✌ ✌ Find me on social media! @vasseurbeauty TWITTER: https://twitter.com/vasseurbeauty INSTAGRAM: http://instagram.com/vasseurbeauty FULL RECIPES ***Freezer Oatmeal*** 2 cups of oatmeal - this fills up approx one muffin pan 4 cups milk or milk substitute 1 tbs sweetener (optional - I use xylitol) Cook your oatmeal according to directions on the package - steel cut oats are my favorite!!! Spray muffin pan with oil (I use coconut oil) and fill with cooked oatmeal and then add your favorite toppings. Cover and place in freezer overnight and then pop out using a butter knife. I store these in freezer bags and to serve I will place 2-3 in a bowl with about a 1/4 cup milk or water to rehydrate them and pop in the microwave for 2-3 minutes, checking and stirring every minute. ***My Favorite Vegetable Soup*** Adopted from Alton Brown's recipe, but I substitute with my favorite veggies and/or what I have on hand http://www.foodnetwork.com/recipes/alton-brown/garden-vegetable-soup-recipe.print.html# 4 tablespoons olive oil 2 cups chopped leeks, white part only 2 tbs minced garlic 2 cups carrots, peeled and chopped 2 cups peeled and diced potatoes 2 quarts chicken or vegetable broth 16 oz can diced tomatoes 2 cups celery seasonings Cook veggies for 5-8 mins then add stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 30 minutes. Remove from heat and add parsley. Season, to taste. You can also add beans or meat of choice to make this even more filling/substantial. TO STORE (this works with any soup) Allow soup to come to room temperature and put into plastic cups. Cover and freeze. To serve I remove from the freezer and allow it to thaw for 5 minutes and then push on the bottom of the cup to pop it out. You can reheat on the stovetop or in the microwave. ***Corn & Bean Salad*** 1 bag frozen corn (thawed) 1 bag frozen green beans (thawed) 1 can black beans 1 can kidney beans I combine all ingredients into a tupperware container and store this in my refrigerator - when i'm ready to serve I put portion in a separate bowl and add my favorite dressing (Annie's Chile Lime) - but any dressing would work! Italian dressing is also delicious with this. ***Lemon Chicken with Asparagus*** Full recipe can be found here: https://bakebroilandblog.wordpress.com/2014/05/26/lemon-chicken-asparagus-quinoa-bowl/ ***Turkey Meatballs*** These meatballs are a mix between a meatball and a meatloaf - the rice inside makes them moist and fluffy!! 1 lb ground turkey (or meat of choice) 1/2 grated large white onion (TIP, chew a piece of gum while doing this to minimize eye irritation!) 2 cloves chopped garlic 1 egg 1/3 cup rice (if using raw rice, the cooking time will be longer, if using cooked rice the cooking time is much shorter. I use long grain brown rice. You can also use breadcrumbs for a more traditional meatball) Seasoning -- salt, pepper, Italian seasoning Combine and roll into balls (approx the size of golf balls). Place into baking dish that's been saturated in marinara sauce and cover the balls completely in the sauce. Cover with foil and bake at 350. If using cooked rice or breadcrumbs, cooking time is 20-30 mins, if cooking with raw rice cooking time is 1.5-2 hours, you will want to check on them as it may vary depending on the type of rice used. I like to eat these with spaghetti squash. I wash and puncture a whole squab wit a knife 10-15 times and place in the oven at 350 for 1-1.5 hours. These meatballs store well in the freezer or refrigerator and can be used a variety of different meals including ---with your favorite pasta ---with quinoa or other grain ---on a sandwich or sub ---wrapped in lettuce with sauce ---with a side of veggies **About Me** Hi + welcome!! My name is Brittany and my family has been in the skin care business for over 30 years. I made this channel to share my passion for skin care, beauty, health + DIYs in a fun and entertaining way! My family's skin care line is called Vasseur Skincare. Vasseur products are made with the highest concentration of active ingredients and are 100% natural: no parabens, chemical preservatives, synthetics, sulfates, toxins, dangerous chemicals or animal cruelty. If you subscribe to this channel you can use code YOUTUBE for 15% off your first order at http://www.vasseurskincare.com |
| Category | Howto & Style |
| Tags | make-ahead meals | freezer meals | to go meals | dinner meals | dinner recipes | breakfast recipes | healthy meals | healthy dinner | healthy dinner ideas | vegan meals | vegetarian meals | turkey meatballs | vegetable soup recipe | freezer oatmeal | corn bean salad | lemon chicken | healthy meals for school | healthy to go meals |
