Well, friends. It’s almost time to start a brand new year again.
I don’t quite feel like 2016 is already gone, but 2017 is literally right around the corner. This year flew by, and I’m still not any better at meal prep than I was on day 1! One of my goals is to get back into a good routine with meal prep and planning and this time of year seems like the perfect time to get back into the practice.
A few years ago, I had a great weekly routine of prepping dishes and snacks on the weekends so we were stocked during the week, especially for busy weeknights or mornings.
But over the past few years (and after having a baby), I fell out of the habit. And every weekend, I kind of plan out some things, but I’d love to really get back into the routine. I see posts from other bloggers and friends and am so jealous of their weekend set ups and all the things they’re able have ready and waiting during the week.
So, we’re starting small.
I’ve never been good about jumping into new habits cold turkey and going all-in from day one, so I’m going to start working on doing at least one thing per week and adding on as I go. Seems like the best way for me to ease back into it without feeling overwhelmed. I mean, I love to-do lists, but I don’t need to double my normal one in one week.
First things first? Cooking a batch of lean protein on a weekend for lunch or dinner and using it in lots of ways during the week.
Lucky for me (and you!), I’m working with Shady Brook Farms and Honeysuckle White again this coming year and I’m so excited to bring some new, fun ideas for cooking with turkey all through the year. About 2 years ago, I had the chance to visit one of the many turkey farms here in Virginia and I’m so excited to be working with them again this year! Shady Brook Farms and Honeysuckle White are our local brands, and all their turkeys are raised on 700 independent family farms, which is pretty cool. These families are doing important work to help feed mine and yours – and working to provide not only a healthy option, but also one that is affordable. Check out 700Reasons.com for more info on the farms, the farmers, and the turkeys – you can even thank a farmer!
I love using these turkey tenderloins, especially for quick weekend or weeknight meals. They cook in about 30 minutes, and are so tender and flavorful. I decided to take this one, add a little extra spice to the marinade, and bake it for an easy lunch one weekend. And then I’ve got big plans for the rest!
- Hearty whole grain bread topped with thin slices of the turkey tenderloin, thinly sliced avocado, colby jack cheese (or pepper jack if you like it spicy!), lettuce, and tomato. With a side of fruit, baked chips or pretzels, and yogurt, you’re set for lunch!
- Chop up the turkey into bite size pieces and mix into a combination of plain yogurt and mayonnaise, along with fresh chopped parsley and green onions, finely diced apple, and a teaspoon of dijon mustard for a quick turkey salad. Fold this up in your favorite wrap or tortilla with fresh veggies and crunchy lettuce or peppery arugula.
- For a spin on a classic pasta salad, toss a short whole grain pasta with diced turkey, corn, black beans, diced avocado, and use a little of your favorite salsa or taco sauce to tie everything together.
- One of my favorite lunches or easy dinners is a great snacking plate or antipasto plate. Make your own with slices of turkey tenderloin, pitted olives, marinated artichoke hearts, crackers or pita chips, cubes of feta or mozzarella, and a scoop of hummus with sliced carrots, celery, and peppers for dipping.
For quick and easy meal prep and planning, one of the easiest things to do is to make some sort of lean protein in a large batch and using it in a handful of ways later in the week. I can’t wait to shake up some more ideas!
Spiced Roasted Turkey Tenderloins
- 1 package Shady Brook Farms Rotisserie Turkey Tenderloins
- 2 tsp paprika
- 2 tsp dried oregano
- 2 Tbsp olive oil
- Preheat oven to 350 degrees.
- Sprinkle the paprika and oregano on all sides of the tenderloins, then place on a foil or parchment-lined baking sheet. Drizzle with the olive oil, as evenly as possible.
- Roast at 350 for 30-35 minutes or until the internal temperature is reading 140 degrees.
- Remove from the oven and let rest for 5-10 minutes before slicing.
I’m excited to be working with Shady Brook Farms and Honeysuckle White as a brand ambassador again this year. As always, all recipes and opinions are my own. Thank you for supporting brands that support us!