With the highly anticipated(well, by me anyway) “back-to-school week” upon us, I decided to spend the better part of my Sunday meal-prepping. In between watching my boyfriend, Ryan Reynolds in The Proposal and the Cowboy/Chargers game~ I was able to get quite a bit accomplished.
Cooked chicken breasts~ to shred and cube for future meals(pasta, enchiladas and sandwiches). I simply baked them for 50 mins at 375 degrees. Cooled, shredded/cubed and stuck in the freezer after I labeled the bags.
Made red pasta sauce in the crock pot~I put 2 cans of tomatoes(a few fresh, too) in the blender along with a small can of tomato paste, 4 basil leaves, a 1/4 cup of EVOO, diced onions and some carrot puree. After blended, I put it in the crock pot on low for about 5 hours. Let cool and froze.
Sliced cheese(sandwiches, crackers)~ I bought a block of cheddar from Albertson’s last week for $2.50. I sliced and bagged it then put it in our “sandwich bin” in the fridge.
Cooked Rice~ We had Chicken Burritos last night, so I tripled my batch of rice in the cooker and will freeze the left-overs.
Today, I am going to boil eggs(for lunches) and pasta(for dinner later in the week). I am anticipating this prep-method will continue each week, so I cut back on processed foods and ordering take-out.
- Crock Pot French Dip Sandwich (thehappyhousewife.com)
- Crock Pots and Cooking Healthier Meals (superdoodadsblog.wordpress.com)