Meal prep has been incredibly useful in our busy schedules! M and I typically meal prep on Sundays so that our lunches are ready to go for the week. We normally put the first three days in the fridge and the rest in the freezer so that they stay fresh. As for containers, we just use a mix of Tupperware. Hopefully we’ll get some nice glass ones soon!
Two weeks ago we made this AMAZING southwest-style chicken with quinoa and mixed veggies – it was a delicious week of lunches! We didn’t use a recipe but I’m trying to write them down here to keep track. If you try it, let me know what you think!
Chicken
- 6 boneless skinless chicken breasts
- 2 tablespoons of chilli powder
- 1 tablespoon crushed garlic
- 1 teaspoon ground cumin
- 1 tablespoon smoked paprika
- salt and pepper to taste
Quinoa
- 2 cups quinoa (should make enough for 10 meals)
- 4 cups of water
Mixed Veggies
- 1 cup edamame
- 1 can beans (your choice! we used black beans)
- 1 large zucchini
- 1 small can of tomatoes
- 1 red onion
- 1 cup diced mushrooms
- 3 – 4 sliced sweet peppers
- 1 teaspoon crushed garlic
- salt and pepper to taste
Process
Start with the chicken. Put it in a slow cooker for 6 – 8 hours on low, high if it is still a bit frozen. Add your spices and garlic, and go enjoy your day!
Once the chicken is nearly ready, put on the quinoa. We rinse the quinoa for 2 – 3 minutes before adding it to the water. Bring the mixture to a boil then simmer for 7 – 10 minutes.
While the quinoa is cooking, you can get the veggies done. I normally start with the garlic and onions, then add the peppers, zucchini, and mushrooms and let simmer for a few minutes. Once those have softened, add the beans, edamame, and crushed tomatoes. Add any spices you wish, cover, and let simmer.
While the veggies and quinoa finish cooking, shred the chicken using two forks. Now you can start filling up your containers! I like to start with 1/3 cup of quinoa on the base and then add chicken and about 1/2 a cup of veggies.
Enjoy!
Kathleen Read 
Make this at home