In the first few months after Aiden arrived we really struggled with dinner time. We scrambled pretty much every day to figure out what we were going to eat, and then how we would cook it with our crazy schedules. Often this forced us not to make the best food choices.
We started meal “prepping” about a month ago and it has been a real life saver. Most of the meals we prepare are crock pot meals, so they are super easy to cook, and we a spend a lot less money on food.
On Friday, Dan goes shopping to get all the supplies. He prepares the meals for the week on Friday or Saturday. Everything he prepares goes into the freezer (except for Saturday’s dinner). We also buy salad, vegetables and rice/quinoa for side dishes. We defrost whatever we will eat the evening before it is to be cooked.
Dan works the night shift, so when he comes home in the morning, he takes the defrosted meal from the refrigerator and puts it in the crock pot. It cooks all day and is ready by dinner time. Then we just put together some brown rice or quinoa and a salad or vegetable to round out our dinner. The best part is there are always leftovers, so those get split between two containers and we take those to work for lunch! We usually have enough during the week to do one night of leftovers for dinner too.
We get a lot of the recipes from Pinterest. I was worried that crock pot meals would be too heavy for the summer months, but we have found that the crock pot meals are really versatile and can be eaten any time. You can find all our Pinterest recipes here.
Here are our meals for this week, all recipes by New Leaf Wellness :
White Wine Chicken with Artichokes: We paired this with whole grain spaghetti and a salad.
Cool Ranch Chicken Taco: We used corn tortillas and fresh guacamole on top.
Asian Lettuce Wrap with Turkey: We added ground turkey instead of chicken in this recipe.
Peach and Ginger Chicken: Served with quinoa and green beans.
Shredded BBQ Chicken: Served over brown rice.