Pork Carnitas for Lunch and Pineapple BBQ Chicken for Dinner. The lunch recipe is included in The Meal Prep Manual-2nd Edition and the dinner recipe is included below 😎
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I don’t make the Carnitas all that often because it is a tad bit more indulgent than my other recipes but when I get tired of making chicken and beef each week, I’ll give it a ride. It is the most flavorful recipe I have developed and there isn’t a close second. The flavors you can create by slow cooking the pork and pairing it with a homemade salsa verde will make you question if you should become a professional chef. Homemade corn tortillas would elevate this dish even farther. The best part about using pork is that it is insanely cheap and it seems to go on sale more than other meats do. Last time I made this dish, pork shoulder was under $2 a pound. .
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The Pineapple BBQ Chicken is best made with fresh pineapple but if that isn’t available frozen or canned should work. Here is the recipe:

Ingredients

2.5lbs chicken thighs
1/4 cup Vinegar based BBQ sauce
2 large sweet potatoes
2.5 cups frozen broccoli
3 cups of pineapple
2-3 tbsp olive oil
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Preparation:
Lightly coat the chicken thighs in a little olive oil and grilled them using a cast iron grill pan.
When they have cooked through, cut it into one inch pieces and put it back in the pan and add about 1/4 cup of a vinegar based BBQ sauce.
The broccoli is just frozen chopped broccoli and pineapple is a fresh pineapple.
Chop the potatoes into a small to medium size and roast at 400F in some olive oil and flipped halfway through. .
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