Meal Prep Week 2!

Monday: Fajitas! (because it was right after Cinco De Mayo!)
Prep time- 30-45 minutes 
Serves: 5

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- Fajita seasoned chicken from HEB or 2 
chicken breasts 
- McCormick Fajita seasoning (if not already 
seasoned)
- 2 bell peppers, any color
- Half a white onion 
- Flour Tortillas
- 1 tbs water

Toppings 
- Avocado
- Pico
- Cheese 

1. Marinate chicken for 20 minutes if required
2. Cut peppers and onions into strips and place into pan with 1 tbsp 
water and cover, place on medium heat
3. We grill our chicken, or else cook chicken breasts on stove until
no longer pink 
4. While veggies simmer, remove chicken and cut into long strips 
5. Once veggies are cooked and no longer tough (about 20-25 minutes)
remove from heat
6. Serve with desired toppings

* We use the left over chicken and peppers/onion to throw into a salad 
the following day, with some quinoa, or by themselves for an 
easy and healthy lunch! 


Tuesday: Costco Asian Chicken Salad
Prep time: 5 minutes (cook time- 15 minutes)
Serves: 5-6

- 1 bag of Costco Asian Chopped Salad 
- 2 Chicken Breasts
- 2 tsp soy sauce
- Sesame seeds
- 1 tsp minced garlic
- Sesame/coconut/or olive oil

1. Cook chicken in oil and cut into cubes
2. About 5 minutes in, add soy sauce, sesame 
seeds, and garlic. 
3. Add chicken to salad mix and it's done!

* We usually cook the chicken ahead of time on the weekend, then throw
it in the salad after work. It's SO EASY! 

Wednesday: Thai curry Spaghetti Squash and chicken
Prep time: 30 minutes
Serves: 5
- 2 chicken breasts
- 1/2 spaghetti squash
- 2 cups of desired frozen vegetables (we use lima beans, peas, 
carrots) 
- 1 can of water chestnuts (optional)
- 1 can bamboo shoots (optional)
- 1 tbsp of tumeric
- 2 tsp of ginger
- 1 tbsp of minced garlic
- 2 tsp of salt
- 1 can full fat coconut milk
- 1 4oz jar of curry paste (we use red) 
- 2 tbsp of coconut oil

1. Cook spaghetti squash in microwave for 10 minutes
2. Cut squash in half, cook in oven for 10 minutes on 350
3. While squash is cooking, cook chicken in large pan or Wok
in coconut oil 
4. Once chicken is cooked, remove from heat. Scrape noodles from 
squash, they should be easy to remove. If not try microwaving 
for another 2 minutes.
5. Add noodles, veggies, bamboo shoots, and water chestnuts to 
the pan.
6. Add coconut milk and curry paste, and spices and simmer for 5 
minutes
7. Add chicken to the pan, simmer for an additional 10 minutes 

Thursday: Pesto Chicken and spaghetti Squash Noodles 
Prep time: 10 minutes
Serves: 4-5

- 2 chicken breasts 
- 1/2 spaghetti squash
- 1/4 - 1/2 cup Pesto 
- 2 tbsp olive oil 
- 1 cup of halved cherry tomatoes or 1 whole tomato, diced
1. Cook spaghetti squash in microwave for 10 minutes
2. Cut squash in half, cook in oven for 10 minutes on 350
3. While squash is cooking, cook chicken in large pan or Wok
in olive oil 
4. Once chicken is cooked, remove from heat. Scrape noodles from 
squash, they should be easy to remove. If not try microwaving 
for another 2 minutes.
5. Add squash and chicken into pan with pesto
6. Mix well and cook for 5-10 minutes 


Friday: Left overs!

 

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