Our little one finally decided to show up. After 26 hours of labor, Baby girl aka Jellybean graced us with her presence. After a week off of meal planning and sorting back through our lives (aka getting used to having a newborn around), I feel the urge to come back here and blog about meal prep. Some may think I am crazy but I am only making lunch this week. We have been blessed by different people in our church who have brought us meals after Jellybean was born. I also wasn’t sure when she would come so our freezer is completely stocked with crockpot meals and easy to go meals.
Freezer go to:
- Trader Joes: Brown rice, veggie and/or steak burritos, veggie stir fry
- Crock pot meals: chicken Fajitas, Lemon pepper chicken, orange ginger chicken, honey lime chicken, Hawaiian chicken
- remember when I bought all that chicken at Aldi’s for super cheap, well that was the chicken I used to make all these freezer meals. Each bag has 4-6 portioned controlled servings to feed us for 2-3 days.
- you take a bag out of the freezer the night before, place it in your crock pot and cook it on high for 4-6 hours.
- Schnucks or any grocery store: Freezer veggies
Anyways, this weeks lunch is about Chili. Chili is something I make on the regular (seems like an oxymoron, its 94 degrees out today), but my chili isn’t thick and heavy. Its pretty light since it is a vegetable broth base.
Here’s the recipe, remember you can modify it however you would please to.
Making chili (serves 8 at 1 cup each):
- 1 lb ground beef
- low sodium black beans
- dark red kidney beans
- chili beans
- light red kidney beans
- petite diced tomatoes with green chilies
- vegetable broth
- spices: sea salt, chili powder, paprika, ground pepper
- garlic, 2 tbsp
I added 1 tbsp of sour cream and 1/8 cup of shredded cheese.
- brown meat and add spices
- strain out fat (important!!)
- add garlic
- next in a strainer/colander, strain your beans and tomatoes. The chili beans I add straight into my pot without straining. make sure you rinse your tomatoes and beans.
- add vegetable broth
- cook on low for 10 minutes
Next, grab your measuring cup and measure about 1 cup of chili into bowls or mason jars. Then add your toppings, I added 1 tbsp of sour cream and 1/8 cup of shredded cheese. For a side, mixed fruit in its own container!
YUM!! below you will find the nutritional information! Enjoy your week everyone and to all the Fathers and Father figures, Happy Father’s Day!