My food prep on Sundays is coming to an end with the school year and it has become incredible simple. Wondering how to start or how I do it? I make a list with Matt either Saturday night or Sunday morning- what are the 3-4-ish things we making for dinners/lunches? What needs replacing in the pantry? Etc. I grocery shop early on Sunday, 7-8am, because there are no crowds and we are awake anyway.
The actual prepping takes 1-3 hours depending on what's being made- and that's not all hands on time. Matt usually mans the grill and will cook all of the meat, I throw things in the crockpot, get things in the oven and set timers. Charlie can easily help with this process, even though it makes things slower. Then lunches go in portions and containers as stuff is ready, dinners get put tupperware to be heated later and we are done!
Carrot Cake Muffins- this week's sweet treat
Staples made every week- roasted sweet potatoes for lunch and breakfast, rice, grilled chicken (8+ breasts)
Dinners this week I decided to make at night and they were hits with Matt and Charlie. She pretty much likes anything with soy sauce and rice so that's a great place to start for us.
Chicken Fried RiceLots of options here- the quickest thing is to not cut more than you have to- so chicken prepped for cooking on your prep day and omitting everything else or using dried/powdered spices. Charlie loves peas and corn so we add a lot of that- if your family doesn't, then omit them... this is also fantastic with pineapple tid-bits if you have those in the pantry!
- 2 Tbsp Oil (I recommend Sesame or Avocado)
- 3 Cups Cooked Rice, using day-old+, cold rice is best
- 2 Boneless, Skinless Chicken Breasts, cut in 1/2" pieces
- 1/2 Sweet Onion, minced (Charlie HATES onion so we leave it out)
- 1/2-1 Cup Frozen Peas
- 2 Carrots, peeled and small dice
- 1/2-1 Cup Frozen Corn
- 2 Eggs
- 1/4 Cup Coconut Aminos (or Soy Sauce)
- 1/2 tsp Fresh Grated Ginger (optional)
- 1 Garlic Clove, minced (optional)
- Siracha (optional)
- 2 Green Onions (optional)
1. In a wok or large skillet, heat 1 Tablespoon of oil. Add the chicken and cook through. Remove from the pan.
2. Add the remaining oil, onion (if using) and carrot. Saute until slightly softened, about 3 minutes. Add the rice and stir frequently. Make a "well" and add the eggs. Once the eggs are cooked, stir everything together, add the chicken back, the soy sauce, peas and corn (and anything else you are adding). Toss.
When everything is combined and heated through, turn off the heat and enjoy. :)
Mongolian Beef and Broccoli-2 teaspoons + 2 tablespoons oil (sesame or olive)
- 1 teaspoon Fresh Ginger, grated
- 4 cloves garlic, finely minced
- 1/2 cup Coconut Aminos (or soy sauce low sodium is best)
- 1/4 cup water
- 1/2 cup packed brown sugar
- 1.5 lb flank steak (or skirt steak)
- 1/3 cup Arrowroot Powder (or cornstarch)
- 2 green onions, sliced
- 2 Cups Broccoli Crowns
- 2 Carrots, peeled with a vegetable peeler* optional
- 1 Small Onion, thinly sliced* optional
1. Slice the flank steak into 1/4" slices, against the grain, and toss with arrowroot (or cornstarch). Gently shake off any excess.
2. Place 1 tablespoon at a time of oil in a pan or wok and heat over medium-high heat. Cook the beef in small batches for about 2 minutes until browned (It doesn't need to cook all of the way through, it will cook completely when combined with the sauce). Remove the steak from the pan.
3. Heat remaining oil over medium low. Add ginger and garlic and stir just until fragrant (about 1 minute). Add the vegetables and turn the heat back up to medium high. Cook 3-5. Add soy sauce, water and brown sugar and bring to a boil. Let boil 3-5 minutes or until slightly thickened.
Thai Chicken Stir-FryNot the prettiest, but it sure was tasty! This was the only one Charlie was not a fan of, too spicy and she hates noodles... but Matt and I liked it!
- 1/4 Cup Coconut Aminos (or soy sauce)
- 1/4 Cup Water
- 2 Tbsp Honey
- 3 tsp Red Curry Paste
- 1 Tbsp Rice Wine Vinegar (or Apple Cider or White)
- 1 tsp Fresh, Grated Ginger
- 2 Garlic Cloves, minced
- 1 Small, Sweet Onion Finely Diced
- 12-oz Button Mushrooms, thinly sliced
- 2 Carrots, chopped in a small dice
- 2 Boneless, Skinless Chicken Breasts, cut into bite-sized pieces
- Siracha* optional
- Green Onion* optional
1. Cook the noodle according to their directions. Whisk the coconut aminos, vinegar, water, ginger, and honey together. Set aside.
2. In a large skillet or wok over medium-high heat, add a drizzle of oil and cook the onion, garlic and carrots until they start to soften, 3-4 minutes. Add the mushrooms and cook another 2 minutes until they soften.
3. Add the chicken and cook through. Add the noodles and sauce, toss to combine. Turn off the heat and add the green onions and a drizzle of siracha- enjoy!