Meal Prep: January 8th
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!
What You’ll Need:
1 1/2 lbs chicken thighs or breasts
1 tbsp avocado oil
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
2 cups cooked brown rice
1 small bag broccoli
1/2 cup roasted unsalted peanuts
Freshly chopped cilantro (for garnish)
Peanut Sauce
1/4 cup peanut butter
1/3 cup coconut milk
2 tbsp coconut aminos
2 tbsp rice vinegar
1 tbsp sriracha
1 tbsp minced garlic
2 tsp ginger powder
1 tsp toasted sesame oil
Instructions:
1. Cut the chicken into cubes and season with salt, pepper, and garlic powder.
2. Preheat a large pan to medium heat and add the avocado oil. Once hot add the chicken and cook for about 10 minutes stirring occasionally until the chicken is fully cooked.
3. Meanwhile make the peanut sauce. To a blender add all the sauce ingredients and blend until smooth. If you like a runnier consistency then feel free to add a tiny bit of cold water until you’ve reached your desired consistency.
4. Once the chicken is cooked, turn the heat to low and pour about 1/2 of the peanut sauce over the chicken and mix well. Set the rest of the sauce aside for later. Finally, add the roasted peanuts and incorporate.
5. To each container add some rice, peanut chicken, and broccoli. Top the chicken with a drizzle of the peanut sauce as well as some freshly chopped cilantro (optional). Enjoy!
*store in an airtight container in the fridge and enjoy within 4 days.
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! :)
Find the recipe here: Jenn Eats Goood High Protein Cheesy Breakfast biscuits
WHAT you’ll need:
1lb ground beef
1 small yellow onion
1 green bell pepper
1 red bell pepper
4oz sliced mushrooms
6-7 slices of provolone cheese
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp italian seasoning
For the Chipotle Sauce
1/3 cup mayo
2 tbsp sour cream
1 tbsp chipotle seasoning
1 tsp honey
1/2 tbsp sriracha
INSTRUCTIONS:
1. Preheat a large oven safe skillet to medium heat. Once hot, add the ground beef and cook about 7-10 minutes until fully cooked.
2. Meanwhile, slice all the veggies into thin strips and preheat the oven to 400 degrees.
3. Next, make the chipotle sauce by combining all the sauce ingredients into a bowl and mixing well. Set aside in the fridge until it’s time to assemble.
4. Once the meat is cooked, add the veggies and seasoning and saute about 5-7 minutes until the veggies are soft.
5. Top the meat and veggie mixture with the sliced provolone cheese and place in the oven about 4-5 minutes until the cheese has melted and it’s started to brown.
6. Into each container add some of the philly cheesesteak skillet and a drizzle of the chipotle sauce. Enjoy!
*Store in an airtight container in the fridge and enjoy within 4 days. I like to reheat mine in the microwave even with the sauce on top!
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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