Meal Prep: February 27th
Overview
Chickpea Chopped Salad with Green Goddess Dressing
Greek Yogurt Parfaits with Homemade Chia Jam
Southwest Chicken Salad
Welcome to My Meal Prep Series!
Before you dive in, let me share a couple of insights to give you a better grasp of my meal prep process. My mission is simple: to make your weekdays stress-free and your meals delicious. Currently, I make meal planned lunches for both my husband and me. We exclusively plan meals from Monday through Thursday. Wondering why? Well, it's a shared sentiment between my husband and me that by Friday, leftovers lose a bit of their charm. Who wants day 5 leftovers? Certainly not us. To keep things interesting, we adopt a two-and-two approach. Each of us enjoys two days of one recipe and two days of another. This way, we avoid the monotony of eating the same lunch throughout the week. As far as the meal prepped breakfasts those usually last us 3-4 mornings. Feel free to customize each recipe batch to suit your needs – whether you want to scale it down or amp it up! Happy prepping!
Chickpea Chopped Salad with Green Goddess Dressing
Makes 4 Servings
What You’ll Need:
1 can of chickpeas
1 red bell pepper, chopped
1/4 red onion, chopped
1 cup Persian cucumbers, chopped
1/3 cup chopped green onion, chopped
1/2 cup grape tomatoes, chopped
For the green goddess dressing
1/4 cup coconut milk
2 avocados
1 handful of spinach
1 handful of basil
1 handful of parsley
Juice of 1/2 lemon
1 tbsp minced garlic
1 stalk of green onion
2 tbsp olive oil
Pinch of salt
Instructions:
1. To a bowl add chopped the bell pepper, red onion, grape tomatoes, persian cucumbers, green onion & 1 can of chickpeas and set aside.
2. In a blender or food processor add all the green goddess dressing ingredients and blend until smooth. If you like the sauce a little thinner you can add 1 tbs or so of water to thin it out! I personally like it a bit thicker.
3. Pour the sauce over over the chickpea salad mixture and mix well. Add to your Tupperware and store in the fridge. Enjoy!
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
Greek Yogurt Parfaits with Homemade Chia Jam
Makes 6 servings
WHAT you’ll need:
Ingredients per parfait
1 cup plain greek yogurt
Granola of choice
2 tbsp Chia jam
Fresh blueberries
Drizzle of peanut butter
FOr the chia jam
2 cups frozen berries of choice
2 tbsp maple syrup
4 tbsp chia seeds
INSTRUCTIONS for the jam:
Add the frozen berries to a small pot on low heat. Leave on the heat for about 5-7 minutes stirring occasionally until the berries are warm.
Smash the berries with the bottom of a fork then stir in the maple syrup.
Remove from the heat and add the chia seeds and mix well. Let it sit on the counter or the fridge until the jam has set and thickened from the chia seeds.
Once it’s cooled add to your yogurt parfaits and enjoy!
Southwest Chicken Salad
Makes 4 Servings
WHAT you’ll need:
4 cups shredded rotisserie chicken
1 cup corn
1/4 cup red onion, chopped
1 cup black beans
1/2 cup diced tomatoes, chopped
1/4 cup cilantro
2 avocados, diced
1/3 cup Greek yogurt
1/4 cup sour cream
2 tbsp taco seasoning
Juice of 1 lime
INSTRUCTIONS:
1. In a large bowl, add the chicken, black beans, corn, red onion, tomatoes, and cilantro.
2. In a small bowl add the greek yogurt, sour cream, taco seasoning, and lime juice. Mix well. Give it a taste and add more taco seasoning if necessary.
3. Add the greek yogurt mixture to the large bowl and gently mix everything together.
4. Add a couple scoops to each tupperware container and top with some hot sauce of choice and 1/2 chopped avocado. Enjoy!
My absolute favorite tupperware for meal prepping can be found here on my amazon storefront! *I do make a commision on purchases from my storefront. Thank you for your support! :)
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