Here are three of my go-to recipes for a quick Sunday or mid-week meal prep.
Consider yourself warned: I’m a SERIOUS crock-pot fan, and two of these three recipes are crock-pot dependent (kinda like me more often than not). These meals are well-suited and easy to pack up as leftovers for lunch (or dinner again) the next day.
MISSISSIPPI CHICKEN
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Ingredients
◇ 3 lbs boneless, skinless chicken breasts
◇ 1 stick grass-fed butter
◇ 10 pepperoncini peppers (more if you like an extra kick)
◇ 1 packet ranch dressing seasoning
◇ 1 packet au jus mix
TOOLS
◇ Crock Pot
◆
Instructions
{ 1 }
Trim chicken breasts (as needed) and place in lined crock- pot.
{ 2 }
Sprinkle au jus and ranch packets to cover chicken in crock-pot; place stick of butter on top of chicken; and add pepperoncini peppers to crock-pot.
{ 3 }
Cook on low for 6-8 hours or on high for 4-6 hours.
{ 4 }
Use 2 forks to shred chicken. It will absorb the liquid in the crock pot.
{ 5 }
For meal prep, weigh and separate according to any macros you’re tracking, and divide into individual containers to refrigerate and enjoy both now and later! This usually keeps up to 4 days in the fridge and heats up nicely in the microwave.
If you’re on a lower fat meal plan, you can cut the butter in 1/2 and add some juice from the pepperoncini jar in its place. This dish pairs well with roasted sweet potatoes, green beans or lime cilantro coleslaw.
SIMPLE TUNA SALAD
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Ingredients
◇ 2 cans tuna | here’s my personal fave
◇ 6 slices tamed jalapeño peppers | or more to taste
◇ 2T yellow mustard
◇ 1T avocado mayo
◇ 1/4 tsp Pink Himalayan salt
◇ avocado (set aside)
◆
Instructions
{ 1 }
Drain water from tuna.
{ 2 }
Mix mustard, mayo, jalapeños and salt together.
{ 3 }
Cut avocado into chunks to add just prior to serving/eating.
This can be eaten plain, paired with crackers or Melba toast, or on a sandwich, & usually lasts up to three days in the fridge. Just be sure to cut & add your avocado anew each time you take a new serving out of the fridge!
CROCK-POT TACO SOUP
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Ingredients
◇ 1 lb. ground beef (browned & drained)
◇ 14.5 oz. beef broth (1 can)
◇ 16 oz. kidney beans (1 can) drained
◇ 15 oz. black beans (1 can)rinsed and drained
◇ 14.5 oz. petite diced tomatoes + liquid from can (1 can)
◇ 15 oz. corn (1 can), do not drain
◇ 10 oz. Rotel – Diced Tomatoes & Green Chilies (1 can)
◇ 1 oz. (1 packet) Hidden Valley Ranch Seasoning Mix
◇ 1 oz. (1 packet) Taco Seasoning Mix packet
◇ salt to taste
◆
OPTIONAL GARNISHES
◇ sour cream
◇ avocado
◇ shredded cheddar cheese
◇ cilantro
◇ tortilla strips
TOOLS
◇ Crock-Pot
Instructions
{ 1 }
Add all ingredients (except garnishes) to crock pot.
{ 2 }
Cook on high for 2-3 hours or on low for 4-5 hours.
{ 3 }
Garnish with your desired toppings.
Taco soup lasts for about 4 days in the fridge and microwaves really nicely. If I’m taking this to work, I’ll pack my garnishes separately in a small tupperware (or two).
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