10 meals

this here, is my kitchen on "meal prep day"

I've been making a list of 6-7 meals on my grocery list and making the big run on a day off every two weeks. After I get home from the store, I make all the meals at one time, store them in ziploc bags or foil tins and pop them in the freezer for easy go-to meals for the next 2+ weeks! Yay! This has worked SO good for us... with me working at night and Cody working a full time schedule as well, it was getting hard to actually enjoy the 45 min/day we get to see each other instead of standing over the stove that whole time. Not to mention, if I slacked and didn't put the meat in the fridge the night before or whatever to prep for dinner, it was a Sonic night... again.. wah wah. So, this meal prepping business has 1) saved so much time cooking by doing it all one day then it.is.done 2) saved so much money! I went to the store once/2 weeks and was actually under our allotted grocery budget! 3) allowed us to eat  substantial meals at home instead of the constant out to eat nights

So, here's a list of the meals we've been eating for weeks now!

BBQ Chicken and Veggies

2 green peppers, 1 red pepper, 1 zuchini, 3 onions, 6 red potoatoes-all chopped

4 garlic cloves

4 chicken breasts (can be uncooked)

1 15oz. can tomato sauce

1 bottle BBQ sauce

southwestern 2 bean chicken

4 chicken breasts

1 15oz can pinto beans

1 15oz. can black beans

1 28oz. can diced tomatoes

1 lb. frozen corn

1 12oz. jar salsa

teriyaki chicken

1lb. bag baby carrotts

1 red onion, chunked

2 cans of pineapple chunks, undrained

4 garlic cloves

6 chicken breasts

1 cup teriyaki sauce

2 cups rice, uncooked

fajitas

1 large onion, 1 green bell pepper, 1 red bell pepper-all sliced

2 lbs. boneless sirlion steaks

3/4 cups water, 2 tbsp. vinegar, 1 tbsp. lime juice, 1 tbsp. ground cumin, 1 tsp. chili powder, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder

**store the above meals in double-bagged ziploc baggies then freeze. throw in refrigerator the night before to thaw. place in crock pot on day of use and cook for 6-8 hours on low

baked ziti

1 lb. dry ziti pasta

1 onion, chopped

1 lb. lean ground beef

2 26oz. jars spaghetti sauce

6 oz. mozerella cheese

fajita bake

2 cups cooked rice

1 green pepper, 1 red bell pepper, 1 onion-all chopped

1 handful of tortilla chips-crushed up

1 cup shredded cheese

1 can Rotel

2 tbsp. sour cream

mix all together, top with cheese, store in foil casserole tin and freeze

brocoli beef bake

cook 1 lb. ground beef-then place in foil casserole tin and top with 1 bad frozen brocoli

add 1 bag frozen hashbrowns then top with shredded cheese

stuffed pasta shells

large pasta shells-cooked

at the same time, cook ground beef in skillet, add 1 pkg. cream cheese

once pasta is cooked, stuff shells with beef and cream cheese mixture

place close together in foil tin, top with 1 jar. red enchilada sauce and shredded cheese

chicken and rice

2 cups cooked rice, mix with 1 can cream of chicken soup

2 bags frozen peas and carrots

top with 4 uncooked chicken breasts

finish off with shredded cheese

tater tot casserole

cook 1lb. ground beef and season accordingly

add 1/2 cup sour cream and 1 bag frozen corn

add to foil casserole tin

top with 1 bag frozen tater tots

**store the above meals in foil casserole tins ($1/each) and place in freezer. place in refrigerator night before use. place in oven at 450 degrees for 1 hour when ready to cook