Recipes for Week 3

Day1 – Portabello Sandwiches with Spicy Goat Cheese Spread

Prep – 5 minutes / Cook – 10-15 minutes


2 Portabello Mushrooms
1 Yellow Squash or Zucchini (thinly sliced)
1 Red Onion (thinly sliced)
2oz Goat Cheese
Cherry Peppers
Ciabatta Bread
**Arrange all vegetables on a baking sheet or cutting board and drizzle with oil, salt and pepper. Grill, bake or cook in a frying pan until all vegetables are soft and cooked through. Meanwhile, blend goat cheese and peppers in a food processor until most of the peppers are chopped up and well incorporated. Toast bread. Spread goat cheese on bread and top with vegetables. (makes 1 sandwich)

sunday meal prep: slice vegetables, make goat cheese spread
Day2 – Sausage Stuffed Squash

DSC_0566Prep – 5 minutes / Cook – 35 minutes


2 Yellow Squash (or zucchini)
2 Italian Sausage (turkey or chicken)
Diced Tomatoes (or salsa)
Crushed Red Pepper
**Remove casing from sausage and cook through completely (chop up to make small pieces). Drain if sausage looks too greasy. Cut squash and scoop out insides with a spoon. Mix the insides with the sausage and then add the “stuffing” back in the squash boat. Top with sauce and cheese or mix inside also. Bake for 20-25 at 375 minutes until squash is soft..

sunday meal prep: cut/scoop squash, cook/drain sausage
Breakfast – Protein Granola

Prep – 5 minutes / Cook – 0 minutes


Granola (try for low sugar options)
Almond/Coconut Milk
**Mix in a bowl and enjoy

sunday meal prep: wash and chop fruit
Breakfast – Egg Cups

Prep – 15 minutes / Cook – 25-30 minutes


6 Eggs
1c Egg Whites
1/4c Milk / heavy cream / half + half
Bacon/Ham/Sausage  (cooked and chopped)
**Arrange Bacon on a rack over baking sheet lined with foil and bake 375 for 10-15 minutes. Chop vegetables and cook until soft and translucent, allow to cool. While bacon and vegetables are cooking, crack eggs into a dish, add egg white, milk and beat. Once vegetables and meat are cooked and semi-cooled, add everything to the beaten eggs and mix. Spray a muffin pan generously with coconut oil and fill each cup 3/4 of the way with egg mixture (I use 1/2c measuring up so there’s less mess). Top with cheese of choice. Bake 375 for 20-25 minutes until egg is cooked through. Remove egg immediately from pan to help from sticking. Egg cups can be stored for 7-10 days in refrigerator.

sunday meal prep: chop and cook vegetables and bacon, make cups
Lunch – English Muffin Pizza

Prep – 5 minutes / Cook – 10 minutes


1 English Muffin
2 Sauce Cubes (Ice Cube Post)
1 Slice Mozzarella
6-8 Pepperoni (any topping you want)
**Thaw sauce. Top each muffin half with sauce, cheese and pepperoni. Put in toaster oven for 5-8 minutes until cheese melts. (i throw sauce, cheese and toppings all in one bowl for easy transport to work)

sunday meal prep: freeze sauce
Lunch / Dinner – Cajun Shrimp Salad

Prep – 5 minutes – Cook – 5 minutes


Cajun Seasoning (or any spices you like)Salad Makings and Toppings
Homemade Dijon Dressing (see below)
**Peel shrimp, toss in seasonings of choice and cook 2-3 minutes on each side until pink. Make salad and top with shrimp, feta and dressing. (can easily be thrown into a tortilla or wrap).
Homemade Dijon Vinaigrette


Good Seasons Bottle (or any glass bottle with tight fitting lid or mason jar)
1/4c Vegetable Oil
1/8c Water
1/4c Red Wine or Cider Vinegar
1T Shallot
1 clove Garlic
1.5T (heaping) Dijon Mustard
1T Lemon Juice
1tsp Agave Syrup
Basil / Parsley
**(If you have the Good Seasons Bottle, follow the measurements for O, W and V). Add all ingredients into the bottle and shake vigorously until well blended. Store in fridge. When ready to use, let sit at room temperature for 5-10 minutes to allow oil to blend back in easily. (seasonings and measurements are at your own level of taste)


3 thoughts on “Recipes for Week 3

  1. Agnes

    With all the summer squash coming in the CSA I will surely have to make stuffed squash! I always forget there are tons of things you can stuff them with! Brilliant meal planning, going to try those pizza muffins. What’s your sauce recipe, message me that on fb if you can! I’m going to try the freezer method too!


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