We've come up with a new meal prep plan! Well at least a better, more do-able time line for getting things done. Here's what we've done for the last two weeks:

  • Thursday Night: Pick the recipes and create the shopping list
  • Friday Night: Go to Aldi 
  • Saturday Morning: Start Cooking!
This has cut down on the time we spend on prepping and the blog over the weekend. We now have a little more time to just hang out and relax. I can understand that if this process becomes too daunting, it will be hard to keep up with it. Plus, this better prepares us to get our prep done, even if we are going out of town on the weekend.

Greek Chicken Bowls

http://www.eazypeazymealz.com/greek-chicken-bowls-meal-prep-easy/

Ingredients

Greek Chicken:

  • 2 pounds boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 3 Tbs garlic, minced
  • 1/3 cup fresh lemon juice
  • 1 Tbs red wine vinegar
  • 1 tablespoon dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper, to taste

Cucumber Salad

  • 2 English cucumbers, peeled and sliced
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 Tbs minced garlic
  • 1/2 teaspoon dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 1 Tbs minced garlic
  • 1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine
  • 1 Tbs fresh lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp chopped fresh mint (optional)
  • Salt and pepper to taste

The Rest

  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes, halved
  • 1/2 cup red onion slices

Directions

  1. In a large plastic zip bag, combine olive oil, garlic, lemon juice, red wine vinegar, oregano, greek yogurts and salt and pepper. Massage to mix.
  2. Add chicken into the bag.
  3. Massage to make sure chicken is full covered and marinate for at least 20 minutes, up to 12 hours.
  4. Drain the chicken from the marinade, discarding the marinade.
  5. In a skillet, heat some olive oil over medium-high heat.
  6. Add chicken when it is hot, and cook, flipping part way through. Cook approximately 3-4 minutes per side. Cooking time depends on thickness and size of the chicken. Cook until internal temp is 165 degrees.
  7. Remove from pan, and let cool.
  8. Once cool, cut into bite sized pieces. Just make sure you let it cool, or all the juice will run out.
  9. Meanwhile, make cucumber salad by chunking the cucumbers, and tossing in a bowl with the lemon juice, olive oil, red wine vinegar, garlic, and oregano. Set aside
  10. Make tzatziki sauce by combining the Greek yogurt, cucumber, garlic, dill weed, lemon juice, lemon zest in a small bowl; season with salt and pepper. And add mint (optional)
  11. Refrigerate while assembling your bowls.
  12. Cook brown rice according to package directions. When finished cooking, divide between meal prep containers, 1/2 cup in each container, halve cherry tomatoes, and mix with red onion slices. Divide amongst the bowls.
  13. Top with chicken, cucumber salad, and some tzatziki sauce.

Thai Peanut Chicken (Crock pot)

http://www.thecreativebite.com/10-healthy-chicken-recipes-in-a-pressure-cooker-or-crock-pot/

Ingredients

  • 1 Tbsp. olive oil
  • ½ onion
  • ½ red bell pepper
  • 1 c. Thai peanut sauce
  • 2 lb. chicken breasts

Directions

  1. Crock Pot - Add the chicken breasts to a sprayed or lined Crock Pot. Top the chicken with the onion, bell peppers and Thai peanut sauce. Add an additional ½ c. Thai peanut sauce.
  2. Cook on low for 4-5 hours. With 30 minutes of cooking time left, shred the chicken using two forks.

(If using frozen chicken in the Crock Pot, cook on low for 5-6 hours.)

Ground Turkey Sweet Potato

http://www.primaverakitchen.com/ground-turkey-sweet-potato-skillet/

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 lbs extra-lean ground turkey
  • 1 tsp garlic clove, minced
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cup sweet potato, diced
  • Salt and pepper
  • A pinch of red chili flakes
  • ½ cup shredded mozzarella cheese
  • Fresh parsley for garnishing

Directions

  • In an iron cast skillet, heat olive oil over medium high heat.
  • Add ground turkey and garlic. Stir occasionally and cook for about 10 minutes.
  • Add onions and yellow peppers and cook until onions are gold brown.
  • Add the sweet potato, chili pepper, salt and pepper.
  • Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato.
  • While the sweet potato is cooking pre-heat the oven to 400 degrees.
  • When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
  • When the cheese melts, remove from the oven and garnish with parsley.

Honey Sesame Chicken Lunch Bowls

http://sweetpeasandsaffron.com/2016/10/honey-sesame-chicken-lunch-bowls.html

Ingredients

Honey Sesame Sauce:

  • ¼ cup chicken stock or water
  • ¼ cup soy sauce (I use reduced sodium)
  • ¼ cup honey
  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon cornstarch

Chicken Lunch Bowls:

  • ¾ cup uncooked rice
  • 1 tablespoon olive oil
  • 3 cups broccoli, chopped into small pieces
  • 3 cups snap peas, cut into small pieces
  • 2 large chicken breasts, cut into small pieces
  • salt & pepper
  • red pepper flakes (optional)

Directions

  1. Shake together all honey sesame sauce ingredients and set aside.
  2. Cook rice according to package instructions. Divide between 4 storage containers.
  3. Heat olive oil in a large pan. Add broccoli and snap peas. Cook for 5 or so minutes, until bright green and tender. Add to the rice in the storage containers.
  4. Add additional olive oil if necessary. Add the chicken to the pan. Season with salt and pepper, and red pepper flakes (if desired). Cook for 7 or so minutes, until cooked through.
  5. Add the sauce to the pan and simmer for 2 minutes, until thickened.
  6. Add the chicken to the lunch containers and drizzle with sauce. Garnish with sesame seeds if desired.
  7. Store in the fridge for up to 4 days. Reheat to serve.

Shopping List

  • 2 pounds boneless, skinless chicken breasts
  • 2 large chicken breasts, cut into small pieces
  • 2 lb. chicken breasts
  • 1 lbs extra-lean ground turkey
  • 2/3 cup fresh lemon juice
  • 1 Tbs fresh lemon juice
  • 1 tsp lemon zest
  • 1 Tbs red wine vinegar
  • 1 tablespoon dried oregano
  • 1/3 cup plain Greek yogurt
  • 2 English cucumbers, peeled and sliced
  • 1 tablespoon red wine vinegar 
  • 1/2 teaspoon dried oregano
  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 1/2 Tbs dill weed, or 1 Tbs fresh dill, chopped fine
  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes, halved
  • 1/2 cup red onion slices
  • ½ onion
  • ½ red bell pepper
  • 1 c. Thai peanut sauce
  • ½ cup onions, diced
  • ½ cup yellow pepper, diced
  • 1 ½ cup sweet potato, diced
  • ½ cup shredded mozzarella cheese
  • ¼ cup chicken stock or water
  • ¼ cup soy sauce (I use reduced sodium)
  • ¼ cup honey
  • 1 tablespoon sesame oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon cornstarch
  • ¾ cup uncooked rice
  • 3 cups broccoli, chopped into small pieces
  • 3 cups snap peas, cut into small pieces ( we used asparagus)
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