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Easy Meal Prep
Hi Everyone!
Today, I am sharing an easy meal prep idea with you. My husband and I have been working on eating the healthiest that we can, while also trying to find ways to make it easy. I think that making healthy eating easy is one of the best things we can do for ourselves. How many times have you just been too hungry to cook so you either grabbed an unhealthy snack or got some fast food? I know that I am guilty of doing this at times.
Last week, I made dinners for five nights on Sunday. I put together some simple chicken and rice bowls. I baked seven chicken breasts (olive oil and lemon pepper seasoned), four cups of rice (brown, white, or jasmine), a bundle of asparagus, a can of green beans, and two crowns of broccoli. I cut up the chicken into bite sized pieces. I separated the rice and chicken evenly into ten meal prep containers into the 2 cup side. I then added vegetables to the 1 cup side. I like to switch it up each night or else I risk getting sick of eating the same thing. This way I can have a different vegetable each night. Another way I switch it up each night is eating my chicken with something different. I’ve done teriyaki sauce, ranch, salsa, lemon juice/ lemon pepper, and thousand island. This way it may be the same thing but it tastes different.
These are the containers that I like to use.
We have loved discovering more meal prep recipes. I hope you like this meal prep idea as much as I do. Please let me know in the comments below, if you do. If you are interested in more healthy recipes please subscribe below.
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Pineapple Teriyaki Chicken
Hey Everyone!
Today’s post is a recipe for pineapple teriyaki chicken. It’s pretty easy and fast to make. I make it start to finish in about 45 minutes. I have been testing out some new recipes to help with meal prep that I plan to start soon. Shane and I have been really busy lately and we haven’t been eating as well as we should because of that. This is one that we have enjoyed.
Ingredients:
1 Tbsp Cornstarch
1 Tbsp Water
¾ Cup Teriyaki Marinade & Sauce
1 Clove Garlic
1 tsp Ginger
2 Chicken Breasts (Cut into bite-sized pieces)
1 Cup Pineapple Chunks (Fresh or Canned)
1 ½ Cup of Uncooked Rice
Recipe:
- Preheat your oven to 400 degrees fahrenheit.
- Mix your cornstarch and water in a small bowl. Add this mixture, along with the teriyaki sauce, garlic, and ginger into a small saucepan over low heat. Whisk for a minute and then remove from heat and set aside. Sauce should thicken.
- Add your chicken and pineapple into a pan. (I like to use the Pyrex 8”X8” I have linked it below) Pour your sauce over and stir to coat all sides of your chicken and pineapple.
- Bake for 30-35 minutes. Ensure chicken is cooked through.
- Cook rice according to the package.
- Add chicken and pineapple mixture to rice.
- Enjoy.
I have loved discovering more recipes that can be used for meal prep. I hope you like this recipe as much as I do. Please let me know in the comments below, if you do. If you are interested in more healthy recipes please subscribe below.
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Easy Egg Muffins
Hi Everyone!
Today, I am sharing a new recipe with you that I have been loving. It is super easy and helpful for busy mornings. Shane and I love to go snowboarding on the weekends, so we are always in a rush to get out the door. However, we want to make sure that we won’t be hungry for several hours as food at the resorts is way too overpriced. For example, a slice of pizza at the lodge is currently $12, for ONE slice. You can make this recipe once a week and have breakfast for the whole week.
Ingredients
8 Eggs
Bacon Bits
Onion
Mushrooms
Cheese
Salsa
Salt
Pepper
Recipe
- Preheat your oven to 400 degrees fahrenheit.
- Crack 4 eggs into a 2-cup measuring cup along with a dash of salt and pepper and whisk together. (Enough for 6 muffins)
- Stir in desired ingredients from above. (My favorites are bacon, onion, mushrooms and sharp cheddar cheese) (Shane likes bacon, mushrooms, mexican blend cheese, and salsa).
- Fill 6 muffin tins about ⅔ of the way full, dividing equally.
- Repeat steps 2-4 one more time, changing ingredients if desired.
- Bake for about 15-20 minutes.
We have been loving this breakfast recipe. Once your egg muffins are cooked you can save them in a tupperware in your fridge and continue to eat them for up to a week. I just pop two into the microwave and cook them for 35 seconds. They are perfect for if you are on the go.
I have learned that using a silicone muffin pan works the best with this recipe. That way you can just pop the muffins out when you are done with almost no mess. I have also learned that you need to set it on top of a baking sheet before you pour in your mixtures. It is almost impossible to move your silicone muffin pan otherwise.
This is the one that I ordered.
I hope that you love this recipe as much as we do. Let me know in the comments below if you try it out. As always, thanks for reading and supporting my blog. I really appreciate all of the love.
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