Beef Veggie Roast With Whipped Savory Sweet Potatoes – Han’s Weekly Meal Prep

Hannah's Italian Soup (5)

I love a good roast and stew in the winter!  It is filling and it makes you feel nice and cozy!  Read on for this delicious recipe!

Beef Veggie Roast With (MY) Whipped Savory Sweet Potatoes
Prep Time: 30 minutes
Cook Time: 4.5 hours

ROAST:
Ingredients:

3-4 lb Chuck roast (mine was grass fed organic)
Bag of baby carrots cut bite size
Bag of celery cut bite size
2 large onions cut into 1 inch pieces
4 stems of thyme
3 cloves garlic
1 cup unsalted beef broth
1/4 cup dry red wine (optional)
Himalayan pink sea salt and crushed black pepper

Directions:
Put salt and pepper on your raw roast. Heat up a skillet and brown your roast. Add all ingredients to crock pot, place roast on top of those ingredients. Cook on high for 4 hours. Once cooked, take apart with fork and tongs in the pot. Remove thyme twigs.

 
POTATOES:
Ingredients:

3 LARGE sweet potatoes pealed and cut into fourths
1 stick of unsalted butter
1 cup coconut milk
3 tbsp of Himalayan pink sea salt
3 tbsp crushed black pepper
2 tbsp garlic powder
1 tbsp smoked paprika
1 tbsp dried parsley

Directions:
In a large pot boil your potato fourths.
Once you can penetrate each piece fully with a fork, remove and add to food processor or bowl (if bowl you’ll need a hand mixer).
Toss in butter, it’ll melt from the heat, and the milk. Whip.
Once mixed up add the remaining spices.
Taste! You’ll be able to tell if you prefer extra of something else.

Enjoy!!

For other dinner meal prep recipes like this one, please check out these recipes!
Marinara Turkey/Beef Meatballs with Zoodles – Han’s Weekly Meal Prep

Slow Cooker Chicken Veggie Rice Soup – Han’s Weekly Meal Prep

 

Beef Veggie Roast With (MY) Whipped Savory Sweet Potatoes


5 hours
Serves 5
Ingredients:
3-4 lb of chuck roast,
bag of baby carrots,
bag of celery,
two large onions,
4 stems of thyme
3 cloves garlic
1 cup unsalted beef broth
Himalayan pink salt
black pepper
3 large sweet potatoes
unsalted butter
coconut milk
2 tbsp garlic powder
1 tbsp paprika
1 tbsp dried parsley

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Chicken Sausage Breakfast Bowls – Han’s Weekly Meal Prep

Hannah's Italian Soup (4)

Eggs are such a great source of nutrition first thing in the morning!  It always fills me up and gets me started for the day!  Here is a great healthy option to make it even more packed with protein!

 

Chicken Sausage Breakfast Bowls
Prep Time: 15 Minutes
Cook Time: 20 minutes

Ingredients:
14oz ground chicken breakfast sausage (I got it from Whole Foods – 365 brand.  It’s their cheap brand–free range chicken organic)
12 eggs (I used organic cage free)
1/2 cup shredded cheese of your choice (I used organic Mexican shredded)
1/2 cup coconut milk
4 large red potatoes diced
1 tbsp garlic powder
2 tbsp crushed red pepper flakes
Himalayan pink sea salt and fresh crushed black pepper to taste
Salsa (I used 2 spoonfuls per bowl)

Directions:

In a large skillet on medium heat put in the packet of sausage with red pepper flakes. Cook until browned and toss in a bowl, set to the side to cool.
Take your diced peppers and throw them in the same skillet with the garlic powder and salt/pepper to taste.
Cook until browned and remove (you can either set in a bowl or fill your meal prep dishes with an equal amount).
Crack your eggs in a large bowl, whisk together with coconut milk, cheese and salt/pepper to taste.
Once mixed, toss in the crumbled cook chicken sausage then throw it all in the skillet until cooked to the consistency you like your scrambled eggs.
Throw 2 spoonfuls of salsa on your potatoes, then distribute the eggs to your meal prep dishes or if you’re going to construct each morning just throw in a large Tupperware all mixed together.

ENJOY!

So tasty!  Let us know how you like it in the comments below!

Here are some other healthy breakfast meal prep options!
Breakfast Muffins – Han’s Weekly Meal Prep

 

Slow Cooker Chicken Veggie Rice Soup – Han’s Weekly Meal Prep

Hannah's Italian Soup (3)

What is better than chicken soup on a cold winter day?!  Pack it with veggies and you got a healthier choice!

 

Slow Cooker Chicken Veggie Rice Soup

Prep Time: 15 minutes
Cook Time: 5 hours

Ingredients:
3 chicken breasts, trimmed of fat and cut in half
1 cup brown rice
1 onion chopped
Half bag of baby carrots diced
celery  (entire bag diced)
1 Tbsp garlic minced
3 tsp salt Himalayan
1 tbsp of fresh crushed black pepper
1/4 cup of fresh parsley chopped fine
1 tsp thyme
1/2 tsp rosemary
1 bayleaf
2 tbsp. unsalted butter
9 cups chicken broth unsalted

Directions:
Place all ingredients in order in a slow cooker, except rice and parsley
Cook on low for 4 hours.
Add rice for the last hour
Remove the chicken from slow cooker and shred or cut into cubes.
Add parsley.
Return chicken to the slow cooker, cook for thirty more minutes, and remove bay leaf.

 

ENJOY!

Let us know if you have made this!  For other healthy soup or stew recipes, check this one out –> Veggie Packed Beef Stew – Han’s Weekly Meal Prep

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