Meal Prep: Taco Salad and Chicken

I may have mentioned before that I am a big fan of meal prep. I usually work all my nights in a row, it seems easier with night shift. However, that means all I do is really eat, work, and sleep. I usually get a shower or two in 😉 and if I’m feeling really ambitious I might get a little workout in. That being said, to make sure I’m nourishing my body I cook my meals in advance and usually even put them in pre-portioned containers to make it an easy grab and go to pack my lunch. I’ve learned that I usually run out of food for my stretches of days are over, so this time around I cooked two different meals and will have both to eat throughout the week. I like to keep my meals simple, and I try to make them Whole 30 compliant. When I’m eating those whole, good for you foods, I feel so much better and have found it to be really helpful to use those recipes in my meal preparation.

That being said, here are my recipes for this week:

Taco Salad:

1lb ground meat of your choice (beef, chicken or turkey) I used beef.
2 zucchini
2 bell peppers (I used one orange and one yellow)
1 onion (I used sweet onion, but you could use red too)
1 can of diced tomatoes with green chilis
Taco seasoning
3 cups salad mix (I bought baby spinach and mixed greens)

 

Directions:

Brown ground beef, and drain off extra fat
Add diced veggies (peppers, onions, zucchini) and saute until soft and browned.
Next add canned tomatoes
Mix in taco seasoning (you can add water if you need to, but I had plenty of liquid to mix).
Once well mixed add taco goodies to a bed of greens and enjoy!




Grilled Chicken with Roasted Brussel Sprouts and Sweet potatoes:
1lb chicken breast
Extra Virgin Olive Oil
Salt
Pepper
Italian Seasoning
Cumin
Garlic Powder
1 sweet potato
1lb brussel sprouts
2 garlic pieces

 

Chicken
Coat chicken with Extra Virgin Olive Oil (EVOO)
Season with salt, pepper, and italian seasoning
Grill to preferred doneness

Veggies
Dice sweet potatoes to 1-2 inch piece
Take off extra leaves on brussel sprouts, cut in half
Mash 2 garlic pieces
Throw veggies in bowl and coat in EVOO
Season with salt, pepper, garlic powder, and cumin
Bake in the oven at 400 degrees for 40 mins (I stir mine about half-way through. My oven gets really hot, and mine were done prior to the 40 mins but all recipes I referenced said to bake 40-45 mins, just make sure you’re checking your veggies)

 

Side note, if you don’t like brussel sprouts feel free to exchange them for green beans or asparagus.

 

And that’s it!
It took me a couple of hours, but I have my food cooked and dished out for the week. I ate the taco salad for dinner last night and it was delicious.

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