Meal Prep: A first try success story!

So as part of my organization February link up, I decided to try my hand at “prepping”. I don’t mean doomsday prepping if that’s what you’re thinking   PS. I mean meal prepping. So I set out on Sunday afternoon to get my butt ready for dinners this week.

FullSizeRenderThis is a picture of my Erin Condren meal plan insert. These were the meals I wanted to make for dinner this week.

I started out by making the white chicken chili. I found the recipe on Pinterest here:  https://www.pinterest.com/pin/119063983871934379/

I figured as a soup option without noodles I could make the entire soup and all we would have to do is heat it up for dinner! I added avocado to the top, which was a nice fresh touch.

My first week went fantastic. I loved getting home each night and just popping something into a pan, warming it up and going! I picked a lot of easy things to prep for my first week- things that I could just literally put in a pan and the meal was done. This week I am going to do mostly meals that don’t need prep. (We decided to play in the snow on Sunday instead of cook (:)

While I was making the white chicken chili, I also made my spaghetti sauce as well as the stuffing for my stuffed peppers. I changed up my normal sauce to add meat this week. The recipe for my sauce is just out of my own head but I have typed it up below. I apologize for the shoddy measuring- I don’t do well with exact.

The stuffed pepper recipe is just my spaghetti sauce with cooked rice! I added a few more peppers and then just put it inside the pepper, cooked in the oven on 375 for around 25 mins. 

Emma’s Spaghetti Sauce
1 onion
1 pepper
A couple cloves of garlic
2 16oz cans of Tomato Sauce
1 small can of tomato paste
Mushrooms- fresh or canned (as many or as little as you like)
I used ½ pd ground beef and ½ pd sausage (get creative, if you like pork- add pork)
Salt, pepper, basil

I browned the meat, set aside. Then I chopped my onion and pepper and sautéed them with a few turns of olive oil. I added some salt and pepper here. Right before you add the tomato sauce, I pressed a few garlic cloves in and let them cook for about a minute. Not too long or you can burn it. Add the cans of sauce. (I usually rinse out my cans with water and throw that in the pot as well) Add a few spoonful’s of the tomato paste here. Sometimes I use the whole can, depends on how long I am simmering. The longer you simmer, the thicker it becomes, letting me use less paste. I throw the mushrooms in now as well. If you used fresh, you can cook them up before but again-if you’re simmering for a while, they are going to cook! Throw back in the meat, add some more salt and pepper and let it cook away! It’s a pretty standard sauce; feel free to customize it as you wish!!

Does anyone else out there prep? Do you have any advice for a new meal “prepper” or maybe some awesome recipes! Feel free to share them with me!

Chicken Marsala Bake

I just wanted to pop in quick and tell you about a recipe that I found on Twitter from @smittenkitten.

I decided to add chicken to her recipe, but otherwise it was the same. I forgot to snap a pic because of course, we wolfed it down 🙂 It was delicious, although it did take some time as you needed to prep it and then still bake it. I didn’t bake it for the full thirty minutes, I made my sauce a bit thicker in the pan itself so it didn’t have to bake as long. But none the less, a wonderful way to shake up dinner and not just have chicken! I used the veggie pasta by Barilla to add that little punch of veggie to the meal and it was delicious!

Let me know if any of you tried the recipe, or if you have any other ideas to shake up a normal recipe!

Yummy Peanut Butter Cookie Recipe

I wanted to share the easiest cookie recipe ever for right before the holidays. They are for Gluten Free peanut butter cookies. Now I am not gluten free but some people in my family are and we found this recipe to be amazing- Gluten or not!

1 cup Peanut Butter (any kind, I have used Jif, Wegmans brand, and Peter Pan)

1 cup brown sugar (I prefer the light, but have used dark and its ok too)

1 egg

375 degrees for 7-10 minutes.

Genius. Pure Genius. They are gooey, yummy, rich and wonderful. I have added peanut butter mm’s to the top, or thumbprinted them and added a Hershey kiss and both are equally yummy!

This is the recipe link from my Pinterest, but there are a ton of them out there!

http://www.pbs.org/parents/kitchenexplorers/2012/05/28/4-ingredients-flourless-peanut-butter-cookies/

**I nixed the vanilla because I didn’t think it added anything and why waste the vanilla if you don’t taste it anyways!!****