meal prep with me | high protein and healthy

hi my beautiful family, i hope you enjoy this meal prep video, you can find all of the featured recipes below:

BREAKFAST POWER BOWL

ingredients: eggs, mushrooms, avocado, pickled onions, olive oil, salt, pepper

instructions
step 1: wash and slice 1/2 cup of mushrooms
step 2: slice 1/2 of a medium avocado
step 3: measure 1/4 cup of store bought or homemade pickled onions
step 4: heat a teaspoon of olive oil or butter in a skillet over medium heat
step 5: add the sliced mushrooms to the skillet, season with salt and pepper, and sauté for 5-7 minutes, or until they’re tender and golden. Remove them from the skillet and set aside
step 6: in a bowl, beat 2 large eggs
step 7: in the same skillet, add a little more oil or butter if necessary and pour in the beaten eggs
step 8: cook over medium heat, stirring gently, until the eggs are fully cooked but still soft and slightly runny, about 3-4 minutes
step 9: place the scrambled eggs at the bottom of a bowl
step 10: arrange the sautéed mushrooms, sliced avocado, and pickled onions on top of the eggs

BEEF OR CHICKEN MILANESAS

ingredients: lean beef or chicken breasts, eggs, minced garlic cloves, chopped parsley, salt and pepper, oregano, breadcrumbs, vegetable oil

instructions:
step 1: in a bowl, beat the eggs and mix in minced garlic, chopped parsley, salt, pepper, and oregano
step 2: place the breadcrumbs in a separate shallow dish
step 3: dip each slice of beef or chicken into the egg mixture, ensuring it is fully coated
step 4: then, drench it in bread crumbs, pressing down gently so the coating sticks
step 5: let the coated pieced rest for 5-10 minutes
step 6: preheat oven to 400F
step 7: lightly grease a baking sheet with 6 tbsp olive oil
step 8: place breaded meat on the sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy

KOUSA MAHSHI

ingredients: light green zucchini, minced lamb or beef, onion, tomatoes, pepper, turmeric, salt, parsley, mint leaves, olive oil, rice, tomato passata, lemons, garlic cloves

instructions:
step 1: wash the zucchini well. remove the tops and set aside if you are going to close the zucchini with themstep 2: using a corer, scrape out the insides of the zucchini leaving around a half centimetre marginstep 3: with a serrated knife, lightly score the outsides to make grooves on the zucchini skin
step 4: wash the rice and soak in some water for around half an hour. then drain the rice and add to a large mixing bowl
step 5: add the mince meat, chopped tomatoes, parsley, mint, onion, pepper, salt and oil. mix well and set aside
step 6: prepare a large pot to stack the zucchini in. take small handful of the stuffing and gently fill the zucchini leaving around an inch near the top for the cooked rice to expand step 7: stuff the ends either with the original zucchini tops. stack the zucchini in the large pot
step 8: once you have finished stuffing all the zucchini, add the carton of passata, salt, regular olive oil, juice of 1 lemon and top up with water. step 9: over with a plate that fits inside the pot and bring to the boil. then reduce the heat to a low simmerstep 10: after half an hour of cooking, remove the plate and add the garlic, dried mint and juice of another lemonstep 11: simmer for another half an hour and taste the sauce to see if it needs any seasoning, salt or lemon adjustment
step 12: taste one zucchini to ensure it is done and if you are happy turn the heat off
step 13: serve in a shallow bowl with some of the tomato sauce

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