I love the weekends. I generally get to relax, move at a slower pace, and reconnect with myself and my family and friends. I never really prepared for the week ahead, and I think that only created more chaos and problems.
When I started my journey to be the best me, I realized that I had to really think about what I am eating for lunch throughout the week and our dinners. I could no longer just throw something together the morning of and have it be healthy, nutritious, and most importantly easy. To help solve my problem, I slowly started to get into meal prepping.
Now, I am not claiming to be perfect at this in the slightest. Last weekend we were at Tough Mudder and by the time we got home, I had no energy to grocery shop, let alone meal prep. I always have ingredients on hand for a quick salad with chicken, carrots, tomatoes, and black beans, so I just relied on that for lunch.
I try my best to think ahead for most dinners during the week. We tend to keep fish, shrimp, turkey burgers, and chicken in the freezer for protein options. We also have a lot of frozen vegetables. Having some healthy options in the freezer makes it easy when you need a quick, simple dinner.
When it comes to lunches, I find one recipe and make a big batch. I make enough for 5 lunches for me, and when my husband wants what I am cooking, I made 4-5 servings for him! I don’t mind eating the same thing everyday. On Sunday I will prep my lunch and then put it in containers so it is an easy grab and go in the mornings. It makes it foolproof and simple to stay on track!
This week I am making burrito bowls for my husband and I! He wants beef, and I am opting for chicken. I am loading these bowls with brown rice, black beans, peppers, broccoli, corn, and salsa.
I got my inspiration for this recipe from http://www.spendwithpennies.com/fajita-meal-prep-bowls/ The seasoning is delicious! I strayed a little bit to add more veggies, but for the most part I followed the recipe above! I made it more of a burrito bowl instead of fajita bowls (I don’t like peppers, but my husband does). You can really take this recipe and change it for your taste preference. You could add more veggies, use tofu, sub out quinoa instead of rice…the possibilities are endless!
3 cups cooked rice (white or brown)
2 lbs chicken breast or steak
2 -4 bell peppers, any color
¼ cup olive oil
½ cup salsa (any kind)
2 ½ cups of corn
2 ½ cups of broccoli
1 can black beans
1 tablespoon chili powder
½ teaspoon cumin
1 teaspoon garlic powder
½ teaspoon oregano
¼ teaspoon black pepper
1 teaspoon seasoning salt
- Combine olive oil and all seasonings into a medium bowl.
- Cut your protein into 1” pieces and then toss in the olive oil and seasonings.
- Cook protein on medium heat until done (remember chicken needs to cook until it has reached 165 degrees). While the protein is cooking, cut onion and bell peppers.
- Once the protein is finished cooking, remove from pan and place to the side
- With the leftover olive oil and seasoning that is in the pan, cook onions and peppers, coating with the seasoning, until tender. Once the onions and peppers are done, put into a bowl and place to the side
- Steam corn and broccoli (it is easy to use frozen corn and broccoli in the steamer bags). Cook rice according to package instructions.
- Once all ingredients are cooked, combine and enjoy!
- ½- 1 cup rice
- ¼- ½ cup black beans
- ¾-1 cup protein
- 1 cup + veggies (broccoli, peppers, onions, corn)
- Salsa depending on preference!
For those using 21 Day Fix containers:
You can really customize to your tastes! This is just what I did.
- 1 yellow container of rice
- 1 red container of protein
- split 1 green container between corn and broccoli and/or split 1 green between peppers and onion
- 1 yellow (or less) of black beans (I used about ¼ cup of black beans so I wouldn’t use all my yellows!)
- Split salsa between servings (I used about 2 tablespoons)