Make Ahead Lunch Meal Prep

Everywhere I look online and to people I know in real life who are focused on fitness and living a healthy lifestyle all always say the exact same seven words- "Failing to plan is planning to fail."

Well, there are two things I know about myself:

1. Planning is how I live my life. You think I'm a hot mess now? You have no idea. If I didn't have a to-do list at all times, I'd hate myself.
2. I don't like failing. At anything.

But, there's also something else I know about myself, that I'm not skilled in the kitchen. I've been trying to cook/bake a little more lately for a lot of reasons, healthier options at home, having leftovers that last a few more meals, feeding the manfriend, and perhaps the biggest reason, saving some $$$ (dolla dolla bills, y'all!!!). My crock-pot has become my main alliance in the kitchen, joining in with my other favorite appliance, my George Foreman. 

My eating has been horrible lately, and I can tell by the way my skin has been breaking out, how bloated and puffy I feel, the increase in frequency in my Migraines again, and the fact that the number on the scale has crept back up a bit. So, thanks to the motivational stories and photos posted on Facebook by an amazing group I belong to, I decided to finally give the meal prep thing a try. I had lofty ambitions to meal prep both lunches and breakfasts for this week on Sunday evening, but that didn't happen. So last night, lunches happened. Yes, they did.

I decided to stick to four basic ingredients. Here's how it happened:

First, I marinated the chicken in some low-sodium soy sauce for about 2 hours to add a bit of flavor and to help tenderize the meat. Then, it went on the George Foreman. This is most similar to the one I use. I love the removable plates because it makes clean-up so much easier and faster.

While the chicken was grilling, I got the rice going. I use Success Boil-in-Bag Whole Grain Brown Rice. It needed 10 minutes, so I put it on and tended to the asparagus.

I roasted the asparagus according to the recipe and directions here, on Yummy Healthy Easy. What did we EVER  do without Pinterest??!

Left: tossed, dressed, and ready for the oven. Right: freshly-roasted

Then, instead of using fresh broccoli, I usually buy a huge bag of frozen because it's cheaper. So, some broccoli out of the bag and in the microwave for a few minutes.

Then, with everything cooked, it's just time to assemble. I know some people buy special containers for food prep, but I just pulled a stack of tupperware and rubbermaid out of the cabinets.

 It was as easy as cutting the chicken breasts in half, and adding one half to each lunch, then dividing the asparagus, broccoli, and rice into thirds.

Voila! Lunches for the week! It's pretty, healthy, and will taste yummy!

I have to admit, this process was MUCH easier and faster than anticipated. I wish I had tried it months ago, but you live and you learn. I will probably try to add more variety in future weeks, but I consider this a resounding success for only about an hour of real work and cooking time.

Have you ever tried meal prep and making meals ahead? I promise, it's easy, money-saving, and calorie-saving, too!

xoxo!

Little Friday Link-Up, Y'all!

SO...today is Thursday, which makes it little Friday, and time for the linkup with Ashley from The Grits Blog! And not only is today the first day of spring, but it's also the first day all week we haven't had to bundle up in fifty layers in Raleigh to go outside. AND, perhaps even better than the first day of spring, it's the first day of March Madness! Bring on the basketball, beer, and upsets. Starting with NC State (12) playing St. Louis (5). As always, GO PACK! 

Last night, I ventured back into the world of "O, shit. Amy's cooking dinner. AND trying a new recipe for the first time so let's hope she doesn't burn down the house." Well, all is well (except my house still smells like onions and peppers this morning. Whatever.

I made these super duper smelling and tasting baked chicken fajitas from Eatin' on the Cheap. They are AMAZING! I'll admit, I didn't have all of the spices on the recipe, so I just used what I had on hand, so I can't even imagine how much better they would have been with everything.

Ingredients:

• 2 large chicken breasts (cut into strips)
• 1 (15oz) can tomatoes (I used the no salt added to cut down on sodium)
• 1 (4oz) can diced green chilies 
• 1 medium onion, sliced
• 1 large green bell pepper, seeded and sliced
• 1 T vegetable oil
• 1/2 t. garlic powder
• 1/2 t. dried oregano
• 1/4 t. salt (I personally did not use just to cut down on sodium)
• flour tortillas
• 2 t. chili powder (did not have)
• 2 t. cumin (did not have)

Pre-heat oven to 425 degrees. Mix together in 12x9 glass baking dish chicken, tomatoes (I drained most of the juice from them before pouring in the dish), chilies, peppers, and onions.

Like I said, I used the no salt added tomatoes to reduce sodium. Don't mind my snacks and wine bag in the background, I like wine.

 After onions, peppers, tomatoes, chilies, and chicken are in dish, mix together in small bowl the oil and spices. Drizzle on top and mix again to coat all ingredients.

Place in the oven uncovered to bake for 35-45 minutes, or until chicken is cooked through and veggies are tender.

Serve with warm tortillas and enjoy!

Hope you all enjoy this recipe and can put it to use for yourself. One of the amazing parts for me is that I was eating this particular meal by myself, and have 3 servings of leftovers for lunches at work and one for dinner. With my thrifty grocery shopping, it only costs about $2.50-$3 for each meal. More on money-saving grocery tips tomorrow! Please come back and let me know if you try the recipe and what you think!

xoxo, y'all!