Page 57 - South Mississippi Living - November, 2017

remainder for next time.
“I’ve been doing this for about a
year now, and by planning out a menu for the week together we’re really able to get excited about what we’re going to eat,” Jacobs said. “We make a grocery list and stick to it! We’ve started to save an average of $300 a month by cooking at home versus being unprepared and having to grab takeout two to three times a week.”
The healthy eating aspect of meal prepping can be broken down into two parts: healthy ingredients and portion control. When you prep your food in advance, it’s a sure way of knowing what you are consuming. Preparing your own meals will also give you the ability to control portion sizes. By paying attention to your own food when cooking, you will be less likely to overeat.
“It takes a little thought and a commitment to stay with it, but it isn’t rocket science,” said Foto. “If you’re eating the right things in
the right combinations, you can eat substantial proportions that do fill you up and satisfy you. The objective should be to find that balance that allows us to enjoy the bounty that
we have and not feel guilty about it, but do it with a healthy outlook and balance.”
Nick Foto (bottom left) and Brittany Jacobs (left) enjoy weekly meal prepping for their families to save time and money.
Nick’s Banana Oatmeal Waffles
Ingredients:
• 1 1/2 cups of oatmeal
• 1/2 cups all purpose flour
• 1 teaspoon vanilla extract
• 2 tablespoons turbinado sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 2 eggs
• 1 medium banana
• 1 1/4 cups unsweetened almond
milk
• 1/2 cup light Greek yogurt,
vanilla
Directions:
• Add oatmeal to a blender or food processor and mill down to a fine flour.
• Add remaining dry ingredients to the blender and mix.
• Add the remaining ingredients to the blender and mix until the contents are smooth, about 30 seconds.
• Add batter to a preheated waffle iron and allow waffles to cook to your preference. They will get a nice crisp texture if you let them brown.
Brittany’s One Pan Salsa Chicken & Veggies
Ingredients:
• 2 tablespoons extra-virgin olive oil • 4 boneless, skinless chicken
breasts
• 1/2 packet taco seasoning
• 4 bell peppers, sliced (ideally one
green, orange, red and yellow but
any will do)
• 1/2 large red onion, chopped
• 1/3 cup salsa
• 1/2 cup shredded Mexican-blend
cheese
• 1/4 cup chopped cilantro Sour cream, for topping.
Directions:
• Preheat oven to 400F.
• Place chicken breasts on a large
sheet pan. Sprinkle evenly with
taco seasoning.
• Place bell peppers and onions
around chicken on sheet pan. Drizzle chicken and vegetables with extra-virgin olive oil. Top chicken evenly with salsa.
• Bake for 30 minutes or until chicken is almost completely cooked through. Top chicken with shredded cheese and continue baking 3-5 minutes longer, or until cheese is melted and chicken is thoroughly cooked.
• Remove from oven and sprinkle chicken with chopped cilantro.
• Place one chicken breast and some veggies on each of four serving plates.
• Garnish with sour cream and serve immediately.
• Optional: Serve with brown rice
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November 2017 • SOUTH MISSISSIPPI Living 57