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.
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
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!