I am having a seriously hard time coping with how fast time is flying by. This week went by in a flash, and the weekend went even faster. Can you believe that Christmas is only 10 weeks away? I can’t either. Luckily, my husband is there constantly reminding me. I swear he starts to get excited about Christmas in July and now, on October 11th he keeps asking what I want for Christmas. You gotta love him, but it is just too darn early to think about. Christmas means two things – empty bank account and cold, freezing, cold snow. I don’t like to think about either of those things and you know what they say, ignorance is bliss.
It was a fantastic weekend, despite being stuck at work all day Saturday. Mama Sher was in town so we enjoyed burgers and a movie on Saturday evening. We saw The Walk, it was a great movie. The narration was a bit cheesy at times, but JGL did a great job portraying Phillipe Petit and the cinematography was incredible.
Then, it was a typical Sunday which started with a workout followed by Chipotle and a movie. So many movies, one weekend! Today, we saw The Martian with a great group of friends. Arguably my favorite movie of the year. My threshold for movies is about 90 minutes. At 91 minutes, my attention span is gone – I’m checking my phone, thinking about how bad I have to pee but I don’t want to disturb the people at the end of the row by walking by then, and I just wish the movie would end. The Martian was 2 hours, 21 minutes and for the first time since I can remember, I didn’t get bored or check my phone once! It will keep you on the edge of your seat, I highly recommend it.
All of this tun packed into one weekend meant that I didn’t have as much time as usual for this evening’s meal prep. Don’t worry though, I still got it in. We have no choice but to stay fed! When I am short on time, meal prep is made a little bit more simple. Instead of new creative and complicated recipes that may or may not work out, I stick to easy to make quick eats. I had some exciting new stuff planned including Smoky Bacon Chili, but that will just have to wait until later in the week. Today, all I had time for was breakfast, chicken pot pie stew (because that is ALL my husband wants to eat) and some mix n’ match meals.
Mix n’ Match meals are the key to successful meal planning. You don’t want to eat the same thing every day, do you? I know I don’t. So I choose three proteins and three-four veggies. That way, I can pair them based on what mood I am in. This week’s selection included:
- Parmesean Crusted Salmon
- Almond Flour Crusted Tilapia
- Seasoned Chicken Thighs
- Roasted Butternut Squash
- Roasted Brusselsprouts + Cauliflower
- Steamed Snap Peas
- Garlic Mashed Potatoes (#teamwhitepotato)
This will give us lots of different grab + go options for the week and all this took less than 2 hours to prep.
But just because I didn’t have time for anything new and exciting this week, doesn’t mean you are leaving empty handed. I didn’t forget about the recipes that I promised and didn’t deliver on from last week!
Sweet Potato Enchilada Chili
What you need
2lb ground beef
3 sweet potates, sliced thin
3 cloves garlic, minced
1 small yellow onion, diced
1 bell pepper (any color), diced
1 can diced green chiles
1 can diced tomatoes
32 ounces enchilada sauce of your choice, I use Frontera all natural.
1 ½ tbs chili powder
2 tsp paprika
1 tsp onion powder
1 tsp sea salt
1 tsp pepper
1 tsp garlic powder
feta cheese, optional for garnish
What to do
Preheat oven to 400. Grease a baking sheet with olive oil spray.
Line your pre-sliced sweet potates on the baking sheet in one layer (you may need two sheets)
Bake for approximately 15-20 minutes until sweet potatoes start to soften
While the potatoes are cooking, heat 2 tbs olive oil over medium-high heat in a large saucepan.
Add ground beef to the pan along with garlic cloves and onions.
Once meat is about 75% cooked through, add spices and mix well.
Then add diced tomatoes, green chiles, and enchilada sauce (save a couple of tbs for the bottom of the casserole dish and for the top of the chili).
Let this mixture simmer for about 10 minutes.
Remove potatoes from the oven
Grease a 9×9 baking dish then pour a couple tbs enchilada sauce on the bottom
Using tongs, cover the bottom of the baking dish with one layer of sweet potatoes.
Pour the meat/tomato mixture on top of the sweet potato layer (use all of it). Then add one more layer of sweet potato slices. Top with remaining enchilada sauce and a few sprinklers of feta.
Bake for 35-40 minutes.
This recipe is unfortunately not husband approved. He doesn’t appreciate sweet potatoes quite like I do. Though he did like the chili itself. So sweet-potato-doubters beware, this recipe may not be the one for you. 😉