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!

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!!****