Monday, November 14, 2016

Comfort food meal prep

This week's meal prep only took 1.5 hours. It was so simple and made a TON of servings. The best part, I spent $64.431 & that includes organic chicken breasts & produce. When you PLAN, you SAVE. :)

First, I threw everything into the slow cooker.

Slow Cooker Chicken Pot Pie 
Recipe HERE

  • 1 pound boneless, skinless chicken breasts
  • 1 small onion, diced
  • 3½ celery stalks, diced
  • 2 (10.5-ounce) cans Campbell's® Healthy Request condensed cream of chicken soup
  • 1 cup fat-free milk
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 (16-ounce) bag frozen mixed vegetables, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 (12-ounce) can Pillsbury® Grands!® Jr. Golden Layers Flaky Biscuits

** instead of using Grands biscuits, I made dumplings :) **

Next, I started this skillet meal. It was actually very quick!

Basil Pesto Chicken Pasta 
Recipe HERE

  • 2 cups dried orecchiette pasta
  • 1/4 cup sundried tomatoes in olive oil, julienned
  • 2 garlic cloves, thinly sliced
  • 1/2 large onion, diced
  • 1/2 teaspoon crushed red pepper flakes (if you're sensitive to spice, you might want to start out with 1/4 teaspoon)
  • 1 chicken breast, cubed
  • 4 tablespoons basil pesto (homemade or store-bought) - see note below
  • 1 cup broccoli, blanched
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
** Feel free to use whole grain or veggie noodles**

Lastly, I made this meal. While the meatloaf muffins were cooking, I used that time to clean up all my dishes. 

Turkey meatloaf muffins 


  • 1½ pounds lean ground turkey
  • 1 egg
  • 2 egg whites
  • ½ cup Italian breadcrumbs
  • ½ cup onion, diced
  • ½ cup green pepper, diced
  • ½ cup carrot, grated
  • ½ cup low sugar tomato ketchup
  • 1 teaspoon Dijon mustard
  • 2 teaspoons minced garlic
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
I paired mine with broccoli & red skinned mashed potatoes! 

Since I'm just cooking for my husband and I, these recipes made PLENTY to last the week. Snacks consist of side salads, apples, grape fruits, AdvoBars, mixed nuts, & Greek yogurt.

I'm so chilly here in Texas. Theses dishes will be the ultimate HEALTHY comfort foods. Happy Prepping!  

1 week meal prep for 2!

Meal Replacement
Zucchini Casserole  (6)

Turkey Meatloaf (6)

Meal Replacement
Turkey Meatloaf (6)
BBQ chicken stuffed sweet potatoes (6)

Meal Replacement
Slow Cooker Enchiladas (6)

Zucchini Casserole  (6)

Meal Replacement
Slow Cooker Enchiladas (6)
BBQ chicken stuffed sweet potatoes (6)
Meal Replacement
Zucchini Casserole  (6)

Slow Cooker Enchiladas (6)
Meal Replacement
BBQ chicken stuffed sweet potatoes (6)
Turkey Meatloaf (6)
Meal Replacement
Out of town
Out of town
*We are going out of town, but find a meal with 4 servings and plug into 2 remaining slots!*

Cheesy Zucchini and Turkey Casserole

                     2 tablespoons olive oil
                     1 lb ground turkey
                     ½ cup diced onion
                     2 cloves garlic, minced
                     1½lbs of zucchini, diced
                     2 cups prepared groats (or brown rice, quinoa, etc.)
                     1 can diced tomatoes
                     ½ teaspoon dried oregano
                     ½ teaspoon smoked paprika
                     ½ cup finely chopped fresh basil
                     7 oz Kerrygold aged cheddar, shredded

** I used brown rice** 

Fool Proof Turkey Meatloaf

                     1 pound extra-lean ground turkey breast
                     ¼ cup plus 2 tablespoons ketchup
                     1 teaspoon Worcestershire sauce
                     2 garlic cloves, minced (1 tablespoon)
                     1 large egg
                     1/3 cup plain breadcrumbs
                     2 tablespoons grated Parmesan cheese
                     1 teaspoon dried thyme
                     1 teaspoon dried oregano
                     ½ teaspoon salt
                     ¼ teaspoon freshly ground black pepper

BBQ chicken stuffed sweet potatoes (6)


For The Barbecue Chicken:
  • ·         2 lbs boneless, skinless chicken thighs or breasts
  • ·         ½ cup water or chicken broth
  • ·         ½ teaspoon sea salt
  • ·         ¼ teaspoon black pepper
  • ·         2 cups Smoky Spicy Barbecue Sauce from Get Sauced (you can also substitute the Sweet Barbecue Sauce if you prefer)

For the Sweet Potatoes:
  • ·         6 medium sized sweet potatoes or yams

For the Garnish (optional):
  • ·         Chopped red onion
  • ·         Chopped cilantro
  • ·         Avocado

Slow Cooker Enchiladas (6)

  • ·         2 half chicken breasts on the bone with skin (remove skin before adding to enchiladas)
  • ·         1 (16 ounce) jar red enchilada sauce (no sugar added) (Quick & Easy Enchilada Sauce recipe)
  • ·         1 (4 ounce) can green chile peppers
  • ·         1/2 teaspoon garlic powder
  • ·         1 teaspoon cumin
  • ·         1 teaspoon chili powder
  • ·         1/2 teaspoon black pepper
  • ·         1 1/2 cups shredded cheddar cheese, reduced fat
  • ·         1 (8 oz.) container sour cream, fat free
  • ·         6 medium whole wheat tortillas, low sodium if possible (corn tortillas are not recommended as they tend to fall apart) Homemade Whole Grain Tortillas Recipe

Sunday, October 30, 2016

7 day meal prep for 2!

Hey friends! Tomorrow starts day 1 of my 24 Day Challenge and so I will be LASER FOCUSED with prepping. I decided to share with you my meal plan & grocery guide over the course of the next 24 days. This blog contains the first week (cleanse approved meals).

Like every week, I search online to find well balanced recipes, and then I plug them into a calendar. I'm a visual person, so this really helps me figure out how many meals I need.

From there I created my grocery list. 


  1. ¾ cup freshly grated Parmesan cheese
  2.  2 teaspoons paprika
  3. 1 tablespoon chopped fresh parsley
  4. ¼ teaspoon sea salt
  5. 1 tablespoon extra virgin olive oil
  6. 4 cod filets (about 6 oz. each)
  7. lemon, cut into wedges
  8. Broccoli 

  1. 10 Oz Fresh Spinach (or frozen Spinach, defrosted and excess water removed)
  2. 1.25 lbs 93/7 Ground Turkey
  3. 1 Large Egg, beaten
  4. 1/2 Cup Oat Flour or Breadcrumbs
  5. 3/4 Cup Onions or Green Onions, finely chopped
  6. 1 Tbsp Garlic, finely chopped
  7. 1/2 Tbsp Dried Parsley (or 1.5 Tbsp of Fresh Parsely, chopped)
  8. 2 Tsp Olive Oil
  9. 1/2 Tsp Oregano
  10. 1/4 Tsp Red Pepper Flakes
  11. Salt & Black Pepper to taste
  12. Cooking Spray
  13. Optional: 1/2 Tbsp Brown Sugar or Honey (recommended if using oat flour)
  14. Frozen/Fresh veggie as side (I used broccoli)
  15. Whole grain pasta (make sure to measure portion size! :) ) 
  16. Low sugar/low sodium pasta sauce 

  1. 2 1/2 (14.5 oz) cans low-sodium chicken broth (4 1/2 cups)
  2. 1 (14.5 oz) can petite diced tomatoes
  3. 1 1/4 cups finely chopped yellow onion
  4. 3 cloves garlic, minced
  5. 1 Tbsp chili powder
  6. 2 tsp ground cumin
  7. 3/4 tsp paprika
  8. 1/2 tsp ground coriander
  9. Salt and freshly ground black pepper, to taste
  10. 1 1/2 lbs boneless skinless chicken breasts
  11. 1 (14.5 oz) can black beans, drained and rinsed
  12. 1 1/2 cups frozen corn
  13. 1 Tbsp fresh lime juice
  14. 1/4 cup chopped fresh cilantro

For serving:
  1. Tortilla strips or tortilla chips **OMIT IF ON CLEANSE**
  2.  Shredded cheddar or monterey jack cheese **OMIT IF ON CLEANSE**
  3. Diced avocado, diced roma tomatoes, sour cream/plain greek yogurt (optional)


Layer bottom to top:Bolthouse Farms Greek yogurt dressing or vinaigrette of choice. 
Chopped Veggies of Choice (I did tomatoes, peppers, onions, carrots)
Romaine/Green leaf/Spring mix (Whatever is on sale. I got a head of Organic Green leaf lettuce for $1.50)


1. 2 tablespoons olive oil
2. 1 pound chicken thighs, boneless and skinless, sliced into strips
3. 1/3 cup sun-dried tomatoes, drained of oil, chopped
4. 1 pound asparagus, ends trimmed, cut in half, if large
5. 1/4 cup basil pesto
6. 1 cup cherry tomatoes, yellow and red, halved

  1. 1 pound ground chicken
  2.  1 1/2 cups uncooked quinoa, rinsed
  3. 1 can (15-ounce) black beans, drained and rinsed
  4. 1 cup frozen corn
  5.   1 can (15-ounce) diced fire roasted tomatoes
  6.  2 cloves garlic, minced
  7. 1 medium onion, chopped
  8. 1 or 2 jalapeno peppers, finely chopped (depending o the heat level you want)
  9. 1 cup water
  10. 1 can (10-ounces) enchilada sauce
  11.  2 tablespoons Mexican chili powder
  12. 1 tablespoon cumin
  13. 2 teaspoons ground coriander
  14. 1 cup shredded Mexican blend cheese
  15. 3 green onions, chopped
  16. 1/4 cup fresh cilantro, chopped

I compared grocery list to what I had in my pantry/freezer, and went shopping. Here was my grocery haul. All of this food for $77!

To start, I put the ingredients to the Tortilla soup in the slow cooker.

This is a picture when its done 

Next, I started the Parmesan crusted cod with broccoli and put it in the oven.

Finished! I sampled a piece, its sooooo gooooood! 
While that was cooking, I threw some brown rice & frozen veggies (peas and carrrots) in my rice cooker with chicken broth. I am following the 24DC guide, and so I am trying to eat a veggie, protein, and complex carb with every meal. If you dont have a rice cooker, you can do the same in a pot on the stove. 

While the fish, broccoli and rice cooked, I started prepping for my turkey spinach meatballs. 

Finished product! 
The cod only took 15-20 mins to cook, and so I was able to throw the meatballs in the oven right after. Boil your water for pasta, add your sauce to cooked & drained noodles, and then throw your food in containers.

**Meal prep hack** Put frozen veggies in your container as a side. When you microwave your food, it will steam your veggies. 

Next up : One pan chicken pesto. This was extremely easy to make! 

Lastly, I made the enchilada quinoa slow cooker meal. In hindsight, I should have started this at the beginning with my other slow cooker meal and had them both cooking at the same time. 

And there you have it! 7 days of meals for 2!

If you'd like, you can also buy the grocery list and cook each meal before dinner and have the left overs for lunch. With Clint working 24H shifts at the fire station and with me working 10s at the urgent care, that is not feasible. 

Well, we are prepped and ready for this challenge! Tune in next week for another meal plan. 

Tuesday, October 11, 2016

Full meal prep with snacks!

Sometimes I am laser focused when I meal prep, and other times I need to just chug a Spark, remind myself of why I need to do this, and get to work. I NEVER want to be the old Jessie again. The always tired, always sick, frumpy, fluffy, Jessie. You'll realize your journey is mostly a mindset shift, followed by a little motivation & a lot of discipline. Just the other day, I was talking to one of my good friends that finished a challenge, and she was shocked at how easy this transition has been. Again, mindset. When you FEEL good, and you see results, you're going to stick with it.

So with a new challenge group launching, I wanted to do a step by step blog of this weeks prep.

Step 1. I looked in my freezer. I had lots of chicken, and a container of turkey burger. I also looked in my fridge and found cauliflower, carrots, and zucchini. Pantry is always stocked with black beans, brown rice, and whole grain noodles.

Step 2. Look at ads. What's on sale? Stock up on things you can put in your freezer and pantry, and any household items. Buy produce that is on sale. Sometimes frozen is cheaper (just buy plain frozen veggies, no added sauces).

Step 3. Recipes. Endless options. My first go-to is Pinterest. Look up recipes utilizing your ingredients. "Black bean and brown rice recipe", "easy healthy chicken recipe" "healthy 20 minute meal", Etc. write them down & create grocery list

Step 4. Store, home, prep.

My Menu:
Buffalo chicken mason jar salad
Taco salad mason jar
Fattoush mason jar
Baked chicken and veggies.
Cilantro lime skillet meal
Protein bites!

Before I left for the store, I threw the buffalo chicken in the pressure cooker and started marinating the chicken for my Fattoush. (To make this buffalo chicken recipe easier, follow this link and use a Pre-Cooked rotisserie chicken. It is more expensive this way if you purchased chicken on sale like I did. To cook the chicken like I did-  I placed 3-4 normal sized chicken, 1 cup buffalo sauce, 1/2c chicken broth, some minced garlic, and cooked until done. Then I shredded the pieces. You can follow this same recipe in a slow cooker.) If you don't have a pressure cooker, you can cook basically anything insanely fast and it is still super juicy.  For time sake, I used the pressure cooker. Threw the finished chicken in the fridge, and went to the store.

Marinated Chicken

Buffalo Chicken

**Mealprep money saving tip: since salads are on the menu, buy the heads of green lettuce or romaine vs prewashed lettuce I'm a tub. You'll save $3-4 right there!

Before I started on my meals, I washed my lettuce. I always let it soak in a sink full of water and a cup of vinegar (apple cider or white). Soak for 10 mins and then rinse.  I clean all my fruits and veggies this way. When it's done, I place them on towels and layer with paper towel. It'll dry as I prep my meals.

Next up, baked chicken and veggies. Preheat oven to 400. As my lettuce was soaking, I was chopping veggies. I used cauliflower, zucchini, onion, and sweet potato. Use whatever veggies are in SEASON or on sale.  Place chopped veggies in a ziploc an with a little olive oil/grape seed oil, shake until evenly coated. Placed veggies around chicken and season. I used Mrs Dash salt free herb seasoning. Bake for 20-25 mins until done. At this same time, I also put my marinated chicken in the oven for the same amount of time. (Kill 2 birds with 1 stone, right!?)

As those were baking, the skillet meal was up next! I followed this recipe, and it turned out really well!

Oven is done! The chicken and veggies were placed in Tupperware dishes, as well as the skillet meal.

Chicken & Veggies

Skillet meal

 Bring on the Salad Station! I started the quinoa for the second salad in my lineup.

For the Fattoush salad, I layered Fattoush dressing (basically a lemony vinaigrette), chicken, onion, cucumbers, tomatoes, and then the lettuce. I use the big quart size jars, but if you want to use pint size, make sure you have something else to eat for lunch. (Great place to add in some fruit!)

Next up! Those buffalo salads. Layer quinoa, buffalo chicken, red onion, tomato, green pepper, and lettuce. You can see I changed the recipe a bit. I went with what I had or what ingredients were cheapest.

Last salad, taco salad in a jar. I don't follow a particular recipe for this. First layer is salsa, second layer is ground turkey with taco seasoning, next is toppings of your choice (I used tomato, green pepper, onion, and corn), lettuce, and then crushed tortilla chips.

Ordinarily my husband and I drink meal replacement shakes every morning, but this week we had a house full of guys laying flooring. I decided to give this  frittatta recipe a try to give them some breakfast. I used 10 eggs, 1/4c Almond milk, spicy turkey breakfast sausage, onion, peppers, and kale. It was actually DELICIOUS!

And here you have it! My finished product.

Snacks this week are mixed nuts, tuna packets, Gingerbread bars, AdvoGreens snack shake, hummus and veggies, Greek yogurt, fruit, and pumpkin protein bites!

Well there you have it! A successful meal prep.I am always running challenge groups to teaching others healthy habits & how to incorporate meal prep in your life. What are you waiting for?! It took one friend saying "let me help you" for me to quickly change from restrictive eating to balanced habits. In less than 1 month I felt better, and 4 years later I am still on track.  All it takes is one friend.. and your life can forever change.

Sunday, September 18, 2016

Foil Pack Dinners (& bonus recipes)

Alright preppers! This week my meal prep went so smoothly, it was almost scary. I cooked a slow cooker meal, 2 foil packet meals in the oven, and 2 skillet meals simultaneously. If my husband had been home to help me chop veggies, this wouldn't only been 1.5 hours from start to finish. Since I only have 2 hands, it took 2.5 hours. 

Grocery list: 
- 3lb bag red skinned potatoes 
- 2 summer squash 
- 2 zucchini 
- 4 onions 
- 1 large or 2 small heads of broccoli 
- 5-7 large carrots 
- 2 cobs of corn, cut in halves 
- fish ( I used 2 cod, 2 salmon) 
- 7-8 chicken breasts (large ones (>6oz) I would fillet in half 
- 2 steaks (I used NY strip) 
- brown rice 
- pork tenderloin 

Slow cooker pork loin

Add carrots, onion, and red skinned potatoes in the bottom of slow cooker. Drizzle with olive oil and season to taste. I used Mrs Dash's herb and garlic seasoning. Place pork loin on top of veggies. Season to taste (I used a pork rub I have, you could also marinate it). Cook on low 6-8H. YUM! 

Stir Fry Skillet Meal 
Add cubed chicken to skillet with olive oil and freshly minced garlic. I used 3 small chicken breasts (you can use 2 large). Once cooked thoroughly, add chopped broccoli ( 1/2 large head or 1 small head), mushrooms, peppers, and onion. You can also add other veggies of your choice! Add about 6 tablespoons of liquid aminos (soy sauce alternative). I seasoned with a salt free seasoning, but you're welcome to season with pepper, red pepper flakes, more garlic, etc. Liquid Aminos is salty so don't add more salt. Cook until veggies are steamed. Serve on 1/4c brown rice!
(I was cooking simultaneously on rice cooker). 

Steak Fajita Skilet 
Cut 2 steaks into bite size chunks. Cook in skillet with olive oil. Once edges are brown, add in peppers & onion. (Optional: add jalapenos). Add 1/4c water and fajita seasoning and then to low-medium to cook thoroughly. Served on 1/4c brown rice OR you could serve on salad. :) 

My new rice cooker!! Bought this bad boy yesterday and I love it! 

Worth every penny. 😍

Foil dinners 

Ok, so now foil dinners. Y'all, I have no idea why I haven't done these every week. They are SO good!! I remember growing up and making these on the camp fire. We would use ground beef and veggies, but this is the exact same concept. 

Simply place veggies and your choice of meat on a square of aluminum foil. Season to taste and wrap up. Bake or grill until cooked. 

The first meal I used BBQ chicken, corn, red skinned potatoes, zucchini and squash. 

The second meal I used cod and salmon, and broccoli. 

Chicken was seasoned with pepper & smothered in BBQ sauce. The veggies were drizzled in olive oil and seasoned with Mrs Dash herb & garlic seasoning (salt free!). For the fish, I used lemon juice and lemon pepper. 

After seasoning is added, wrap up your packs and bake or grill. 

I baked chicken at 400 degrees for 25-30
Mins. Fish was baked at 350 for 20-25 mins.

Finish product! 

There's so many options you can do. Like I mentioned before, you can use burger. You can also make steak/chicken fajitas with onion and peppers, salsa smothered chicken that's perfect for taco salad!, and many more. :) Enjoy! 

Before I go, I wanted to give a shoutout to my current meal prep challengers participating in my family challenge! Ya'll are doing so amazing and I am SO proud of you for picking up some healthier eating habits. The truth is, we are approaching the season in which people gain the MOST weight, but not you. You have a plan in place and will be on track. :) This makes me SO HAPPY. 

If you're interested in joining our challenge, you're always welcome to join at any time! We are focusing on healthy eating, exercising, and also gaining energy/ losing weight for those that have that personal goal. 💪🏼 Message me on FB or email ! 

Happy Sunday! ♥️

- Jessie 

Friday, September 2, 2016

Mason Jars Salads!!

I'll admit.. I saw the posts about salads in jars and I thought it was absolutely ridiculous... and then I gave it a whirl. Ya'll- it stays fresh all week! Try prepping a salad in a plastic or glass storage container and it does NOT work. I hate soggy lettuce! I also hate toting around dressing bottles with me.

Behold - some of my favorite recipes in jars.

Ingredients: layer bottom to top 
-Bolthouse farms Caesar dressing
- Rotisserie Chicken 
- Grated Parmesan Cheese
-Romaine Lettuce 

Ingredients: layer bottom to top 

-Chicken Salad: (2c rotisserie shredded chicken, 1/2c plain Greek yogurts, 1/2c red onion, 1/2c grapes, 1/4c celery, 1tsp garlic powder & pepper, 1tbsp lemon juice) 
- lettuce of your choice 

Ingredients: (layer bottom to top) 
-Poppyseed salad dressing 
-Chopped chicken (can use rotisserie chicken) 
-almonds slices 
-Chopped apples (squirt with lemon juice to prevent it turning brown)
- Cranberry 
-Lettuce (50/50 Blend) 

Ingredients: layer bottom to top
-Turkey burger with low sodium taco seasoning 
-Low Sodium black beans 
-Chopped red onions 
- Corn
-  Shredded cheese
- Chopped peppers
- Romaine lettuce