Prepped for the week

Last night I got my cooking on and cranked out 12 coconut flour, bacon, egg, and cheese muffins, 12 coconut flour blueberry muffins, 12 apple, buffalo, pork meat muffins plus a mini loaf and a giant pot of chili for the Hubs.
This is what it looked like by the end of it at oh, 1045pm.

I packaged 1/2 the muffins up to travel to my in-laws for the next 3 days.  I shared the rest with the Hubs so he has some options for the next 3 days (he's not practiced at cooking for himself after 7 years of marriage :-)  )  Before I began packing and collecting everything to load into the car, we had a blueberry muffin and BEC muffin each along with coffee.  Then I started the descaling process for the coffee maker as it is acting up frequently as of late.  The Charlet's cannot go without their coffee so addressing the mechanical issues of the coffee maker was a high priority this morning.
So, my plan is to pack muffins to take with me to school every day for breakfast and lunch.  I'll probably hit Whole Foods hot bar for dinner Monday and Tuesday.
Well, hope you have a good week and thanks for taking the time to read my blog :-)

*BEC and Blueberry muffin recipes are from Cheeseslave's blog www.cheeseslave.com and the recipe for the meat muffins is:

2 lb. meat
1 medium onion, chopped
1 medium, firm apple, cored and chopped
1/2 tsp. Worchestershire sauce
1/2 tsp. salt
1/2 tsp. pepper
1 c. bread crumbs ( I used 3/4 c. almond meal and 1/4 c. flax seed meal)
2 eggs
Organic ketchup
Brown Sugar (I used coconut palm sugar)

Preheat oven to 350
In a bowl combine all ingredients and mix with your hands
Portion out into muffin tins, mini loaf pans or a large loaf pan
Squeeze ketchup on top of muffins/loaves and then sprinkle with brown sugar.  Add sliced apple to the top for a pretty presentation and more apple flavor if you'd like.
Bake for 20-30 minutes for the muffins/mini loaf and 50-60 for the large loaf