Meal Prep: Turkey Meatball Bulgar Wheat Veggie Bowls

If you follow me on Instagram and watch my stories, you may have noticed that I’ve been doing meal prep lately! I’ve never been one to prepare meals for the week in advance (I usually just plan my meals and shop in advance) but with twins and a toddler, it has become essential for me to cook when I have the time so that I can eat the meals later when I don’t. I have also been doing 21 Day Fix and trying to follow the portion fix the best I can, and it’s really nice having meals already prepared with a container count!

I generally prepare the food in two different stages because I just don’t have time to do it all at once. Since I get bored easily if my food is too plain, I’m not the type to just put together a plain chicken breast with quinoa and broccoli. I like my food to taste good! And it’s not sustainable in the long term if I’m not enjoying what I eat.

I want to start sharing my meal prep with you in a short post each week (or each week that I do something new, I will likely rotate some of these each week) to get inspiration too! Since I have been doing the 21 Day Fix lately and using my portion fix containers and I’ll include the container count as well for those who want to track containers for 21 Day Fix, 21 Day Fix Extreme, 80 Day Obsession or the new LIIFT4.

Meal Prep: Turkey Meatball Bulgar Wheat Veggie Bowls

Turkey Meatballs: From the Fixate cookbook.

ingredients:

• 1/3 cup whole wheat bread crumbs
• 1/4 cup 2% milk or almond milk
• 2 tsp. olive oil
• 1 medium onion finely chopped
• 3 cloves garlic finely chopped
• 2 lbs raw ground 93% lean ground turkey breast
• 2 large eggs
• 1/4 cup finely chopped fresh parsley
• 2 Tbsp. grated Parmesan cheese (optional)
• 1 tsp. dried oregano leaves
• 1/2 tsp. sea salt/Himalayan salt
• 1/2 tsp ground black peppers

Steps:

1. Preheat oven to 425 degrees
2. Line large baking sheet with parchment paper, lightly coated with spray
3. Place bread crumbs and milk in a small bowl, set aside, soak for 10 minutes
4. Heat oil in medium skillet over medium-low heat
5. Add onion; cook, stirring frequently for 5 to 6 minutes, or until onion is translucent
6. Add garlic; cook, stirring frequently for 1 minute
7. Combine onion mixture, turkey, eggs, parsley, cheese, oregano, salt, pepper, and bread crumb mixture in a large bowl; mix well with clean hands or wooden spoon. Refrigerate covered for 1 hour
8. With clean hands form turkey mixture into approximately 42 1″-inch meatballs; arrange onto prepared baking sheet.
9. Bake 13-18 minutes or until browned and cooked through.

2. Bulgur Wheat and Chickpea Salad

Recipe here!

3. Steamed Butternut Squash Zig Zags (Trader Joes)

Simply steam these for 5-7 minutes!

4. Mixed Sautéed Veggies

I sautéed a little onion in olive oil and then added yellow squash, zucchini squash, asparagus and tomatoes. Because there was so much flavor in the bulgur wheat salad, I simply flavored these with salt and pepper.

Portion Fix Container Count

When I portioned these out for myself I gave myself one yellow container of the bulgar salad, 3 turkey meatballs (I make mine larger than the recipe) to count as 1 red, and mix the squash and sautéed veggies together for 1.5 green plus estimate a tsp for the oil. I put them in these meal prep containers (affiliate link) I got on Amazon (they’re super affordable!) and I give my husband slightly large portions (for example I gave him two yellow containers of the bulgar wheat salad and an extra meatball).

Do you do meal prep weekly? If so, what is your go-to meal?