I love food.

Food that is good for you.
Food that is bad for you.
Sweet, savory, salty, spicy…

And I try to be good and cook at home.

To try to save money, and honestly… my waistline.

But I know as a teacher, finding the energy to cook after a long day of work (especially in the month of August)… Well, that struggle is just real.

And teacher or not, I bet you can relate.  Adulting is hard.

I know the older generations reading this are probably LOL-ing at that, but seriously.  You guys who are rocking that full-time job, with 2.5 kids, and a Pinterest worthy life must be superheros or something.

So back to that food predicament… For the past year (with the exception of a few particularly wild weeks), I have successfully meal planned/prepped.

However, the difference in myself and most people is that if I find a super yummy recipe that I like, I can eat it five nights in a row.  I cook a week’s worth on Sunday and eat on it all week…

But that’s always not usually realistic, especially if you’re feeding more than one person.

So, this summer I had some time on my hands, and figured out a slightly different but almost just as easy meal prep strategy.

**Spoiler alert: If you need elaborate and in-depth recipes, turn around now.  My fly-by-the-seat-of-her-pants instructions will not satisfy your needs.**

With that being said, here we go!

You will start out cooking enough chicken for you (plus the humans you’re responsible for feeding) for the whole week.  Yes, I said the whole week.  I know that could potentially be a large amount of chicken… But let’s not forget, Callie is only responsible for Callie.

(I usually buy a 3 lb bag of frozen bonless, skinless chicken; I prefer tenders but either tenders or breasts will do fine.)

You will season and bake/grill all of your chicken (I prefer grilled) and store it in the fridge.  You will take out what you need throughout the week.

To season my chicken, I just use salt, pepper, and Lawry’s seasoned salt.  (If you require baking instructions, I typically bake chicken breasts at 425 degrees for about 20 minutes, but you may need to alter that based on the size of your chicken.) 

Now, let’s get down to business.

Before I officially begin, I will note that most of these meals are modified versions 21 Day Fix recipes and call for whole grain/wheat items.  So with that being said, if you’re dieting, these recipes can work for you with minor tweaking and will definitely work for you using your colored 21 Day Fix containers for measuring.

Monday – Buffalo chicken wrap and raw veggies

I’ve already written a post on buffalo chicken goodness, so if this selection doesn’t tickle your fancy you can check out some alternatives here.

For this recipe, you will need:

Shred your chicken and toss it in your Frank’s sauce.  Then, add all of your ingredients to your tortilla, making cheese the last thing you add.  Fold your tortilla.

**You can fold it wrap style, or if the tortilla is too small, just fold it over like a quesadilla.**

Heat a frying pan and place your wrap in the pan.  Cook on medium heat for about 2 minutes, or until wrap is browned.  Flip and repeat.

Serve with raw veggies (carrots and broccoli are my go to’s and ranch.)

Tuesday – Blue Ridge Chicken and green beans

For this recipe, you will need:

  • Cooked chicken (a serving per person, breast or tenders), heated
  • BBQ sauce (I used this kind)
  • Shredded cheese (I prefer Monterrey Jack)
  • Bacon, cooked and crumbled (optional) – about 1 slice per chicken breast
  • Canned green beans
  • Optional – Goya seasoning

Preheat oven at 425 degrees.  Place your cooked chicken on a baking sheet (lazy girl cleaning hack, cover the sheet with aluminum foil first).  Brush the top of your chicken breast with BBQ sauce and add your bacon pieces, then cover with shredded cheese.  Place your pan in the oven and heat for approximate 5 minutes (or until cheese is melted.

Cook your green beans the way you please, but my own personal recommendations are as follows…

{Drain water from green beans and add to your pot.  Cover with water, adding a couple of tablespoons of bacon grease and a packet of Goya seasoning.  Simmer for at least 15 minutes… The longer it cooks, the more flavorful your beans will be!  *I realize not everyone keeps a container of bacon grease in their fridge like me, but if you cooked bacon for your chicken – BAM you do in fact have bacon grease on hand.*}

Wednesday – Baked/grilled chicken fingers and sweet potato fries

For this recipe, you will need:

  • Cooked chicken
  • Seasonings
  • Sweet potato fries (I prefer this brand)

Optional – Copycat Zax Sauce (mix ingredients together and chill in refrigerator)

  • 1/2 cup of mayonnaise
  • 1/4 cup of ketchup
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of Worcestershire sauce
  •  1 teaspoon of black pepper

Re-season and heat your chicken… I prefer heating in the oven, but microwaving will work too.  Prepare sweet potato fries as directed on the bag.

**If you’re feeling a little like Betty Crocker on this evening, this is an excellent recipe for homemade sweet potato fries**

Thursday – Chicken Quesadilla

This recipe is for ONE quesadilla, multiply recipe as needed.
For this recipe, you will need:

  • 1 tortilla
  • 1/2 cup shredded cooked chicken
  • 1/4 cup shredded cheddar or Monterrey jack cheese
  • 2 tbsp cream cheese, softened
  • 1/4 teaspoon garlic powder
  • 2 tbsp cup chopped cilantro
  • Salt and pepper to taste

Combine ingredients in a mixing bowl.  Place tortilla in heated pan and add your mixture. Fold tortilla and on medium heat, cook for approximately 2 minutes until brown and flip. Repeat on other side.

Serve with salsa.

Friday – Chicken Parmesan Casserole

Note: I have linked the original recipe above.  My version will be all depending on how many people you’re serving, how much chicken you have left, etc.  There will be no certain measurements, so if you need a more detailed look at things, it’s available.

For this recipe, you will need:

Preheat oven to 350 degrees and grease your casserole dish. (A smaller one such as an 8×8 is preferable)  Cover the bottom of your dish with your chicken, cover with marinara and stir. Sprinkle your mozzarella cheese over the chicken, and add grated parmesan.

In a bowl, mix bread crumbs and Italian seasoning.  Add about 1 tbsp olive oil to mixture to evenly coat bread crumbs.  (Add more if needed.)

Sprinkle bread crumbs over your cheese.  Bake in the oven for about 20 minutes or until crumbs are a golden brown.

Serve with pasta; I prefer whole wheat.  Or for a healthier, but more time consuming, dish.. ZOODLES!

Well, there you have it.  I hope you found this post helpful and useful!  Let me know if you try any of these recipes out and how you liked them.  What would you change?  Did it make your week easier?  What other meal prep hacks are you curious about?

Give me some feedback and stay tuned for more foodie posts!

Blessings,

Callie

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