This week for meal prep, we ventured to St Jacobs Market in Woolwich for most of our ingredients! I love going to the market because you get fresh materials at a fantastic price. Plus you get to check out all the delicious goodies that the market has to offer. If you ever are in Waterloo, it should be on your list of places to visit.
Our meal prep for the week featured turkey breast, quinoa, zucchini, broccoli, and sweet peppers. So much deliciousness! The added bonus was that the turkey breast cooked in the slow cooker and the rest was pretty easy to throw together so it made for a very easy meal prep.
Ingredients
- 1 turkey breast (4-6 lbs)
- 3 cups of coconut milk
- 2 tbsp green curry paste
- lime juice (optional)
- 2 cups quinoa
- 4 cups water
- 4 large zucchinis
- 4 heads of broccoli
- 3 sweet peppers
- salt and pepper to taste
Process
In the morning, get the turkey into the slow cooker. Start with the coconut milk in a mixing bowl. Add green curry paste and lime juice and whisk to blend. Put the turkey breast in the slow cooker and pour the coconut mix over it. Put the crock pot on for 8 hrs LOW or 6 hrs HIGH depending how much time you have. (I find this is very dependent on how much meat you are using and the strength of your slow cooker so always check meat before consuming) I like to cut the turkey breast into smaller pieces about half way through the cooking process to make sure it cooks fully.
Once the turkey is ready, put on the quinoa. We rinse the quinoa for 2 – 3 minutes before adding it to the water. Bring the mixture to a boil then simmer for 7 – 10 minutes.
While the quinoa is cooking, you can get the veggies done. I start by steaming the broccoli either on the stove or in the microwave. Then add the rest of the veggies to a large pot or frying pan and cook on MEDIUM for about 15 minutes. Be sure to stir occasionally to avoid burning your veggies! If you want, you can add some of the sauce from the slow cooker to the veggies for some seasoning. Alternatively, you can add whichever spices your are into at the moment! Once everything is ready, divide it up in your food containers and enjoy a full meal each day of the week. Happy eating!
Kathleen Read 