Jillene’s Blog: Freedom Through Meal Prep

Written by on February 5, 2020

I’m not big on New Year’s Resolutions, but I did make a goal when the calendar flipped to 2020 to be more mindful of my meal/food prep priorities. As you might know, I have been following the Medithin Weight Loss Program and eating mostly Keto recipes and meals. But, the last couple months I had been eating the same thing over and over and was getting burnt out on the same foods. So, I made it a goal to try one or two new recipes each week and I’ve been doing really well with it! I’ve found some new flavors that I really like and have had fun in the kitchen, which is the most surprising part! I usually spend a Friday morning or evening going grocery shopping, and a half a day or so (4-5 hours, usually) on a Saturday or Sunday… and when it’s all said and done, I have breakfast, lunch, and dinner prepared for the following Monday through Friday! That has given me such freedom. No more grabbing for something I don’t want to eat just because I’m hungry and it’s past lunch time. I know what I’m going to eat — and most days, I really look forward to those meals!
I wanted to share some of my new favorite recipes with you so that you can try them too…
Mozzarella Stuffed Crock Pot Meatballs (a Medithin recipe!) 
You’ll need…
1/2 pound ground beef
1/2 pound Italian Sausage
2 Mozzarella string cheeses, cut in quarters
1/4 cup pork rinds
1/4 cup heavy cream
1/4 cup grated Parmesan cheese
1 egg
Jar of Marinara Sauce (12 oz., more or less to taste)
Combine all ingredients except for Marinara Sauce in large bowl until well blended. Form meat mixture into 8 meatballs. “Stuff” string cheese into center of meatball, and pull meat around it. Put meatballs in single layer in crock-pot, and cover with Marinara Sauce. Cook on low for 2-3 hours or until meatballs are fully cooked. (I love to make Zucchini Noodles, using a veggie spiraler or “zoodler” and eating the meatballs with those!)
Chili Verde Pulled Pork Fajitas
You’ll need…
Pork shoulder roast
Chili verde salsa (or make your own with a pound or so of tomatillos, cilantro, and jalapenos in a blender)
Fajita veggies like green/red/yellow peppers, jalapenos, onions (1 medium to large each, depending on your preference)
This one’s easy! Season pork roast with salt and pepper and cook in crock pot (time will depend on size of your roast. My two-pound roast took 4-5 hours on high). When cooked, shred meat with two forks, add chili verde salsa, and set to low for another 30-45 minutes. Cut fajita veggies into strips and saute with olive oil on the stove until tender. Serve on top of low-carb tortillas, lettuce, and with sour cream, guacamole, or more salsa!
Buffalo Chicken Stuffed Spaghetti Squash
Click here for the full recipe. A couple modifications I did… I love onions, so I added a whole white onion to this recipe. Before combining the chicken, squash, and other veggies, I sauteed all the veggies until soft in a frying pan with a little olive oil. I also did the ‘final bake’ in a baking dish with a little cheese on top vs. the squash shells because… well, that just seemed too messy. ?
Almond Flour Banana Muffins
You’ll need…
3 bananas
3 eggs
3 cups almond flour
1/2 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1 tsp cinnamon (more or less, to taste)
In a blender or food-processor, mix eggs and almond flour until combined, then add bananas and remaining ingredients. When fully combined, divide into 12 muffins in a greased muffin pan and bake for 15-20 minutes at 350 degrees. You can incorporate almost anything else you like with this recipe… including blueberries, chocolate chips, raspberries, extra cinnamon… the possibilities are endless! These stay fresh for up to five days, and freeze well too for a couple months.

Soon-to-be Buffalo Chicken Stuffed Spaghetti Squash

Chili Verde Pork Fajitas are ready!

Crock Pot Mozzarella Stuffed Meatballs

Almond Flour Banana Muffins with Blueberries

Steak salads are ready for lunch!

Deviled Eggs are a staple for me

Please let me know what you think when/if you try these recipes — and if you make any modifications to your taste! I’d love to hear some of your favorite Keto recipes too, since I’m not slowing down on the goal to do one to two new recipes a week! You can get a hold of me on Facebook or Instagram (that’s where I share a lot of my food-prep journey on the weekends!), or email me at Jillene@Magic98.com.
Hear Jillene Khan weekday afternoons from 3-7. To read more of her blogs, click here.

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