We’ve received a lot of questions about what our main meals are and how to make them as well as how we meal prep each week. This post should answer most of those questions ?
If you haven’t read our post about eating healthy for cheap, go check it out! (“You Eat Healthy and It’s Cheap?!”)
Ground Turkey:
We make about 3 lbs of this every Saturday and use it for our meal prep for the rest of the week.
Instead of just the boring ‘ground turkey and rice’ for every meal we like to experiment with our ground turkey. Sometimes we throw it into burrito’s with whole grain tortilla’s, or we’ll have it with potatoes or veggies. (really this can be used in place of ground beef in any way)
“Tell me how to make it already!!” Ok ok, here we go!
1 lb lean ground turkey (Jenny-O 95% lean) (thawed)
Optional:
Chili powder
Taco Seasoning
Garlic Salt
Cumin
Onion Flakes
Bell Peppers
Onions
- Throw that sucker into the frying pan and cook on med/high until its all browned (“Wow this is just like ground beef!”)
- Once its browned you can either remove the juices, or cook them out completely (I let ’em cook out cause it’s easy ?).
- Now is when you’re creative juices can start to flow. Want some fancy meals this week? Dice those veggies and throw them in! Are you drained and don’t care to make it elaborate? Throw in some spices and call it a day. The entire optional section is ‘to taste.’ I like chili powder (a lot) so I usually add way more than necessary, but hey we each have our vice.
Our next gem
Chicken Tenderloins. These will become your best friend (until they aren’t). Ok, I’ll explain; Back when I was living the bachelor life I literally lived off of these. Weeks on end with the same lunch and dinner: chicken and rice with BBQ sauce. That day finally came when I got tired of them, it was a sad day not gonna lie, but then I realized I’d been neglecting ground turkey (these are best used in a balance so you don’t get too tired of one or the other). Problem solved ? Anyways Sarah is a pro at making these (mostly because when they’re not made “properly” it grosses her out) so without further ado:
1 bag frozen chicken breast tenderloins (2.5 lbs)
Drizzle of coconut/olive oil
Optional:
Any dry rub chicken seasonings (our favorite is any bbq or mojito lime)
BBQ Sauce (Stubbs is healthy and tasty)
Garlic salt
- Preheat oven to 375°
- Thaw the chicken
- Note: if you want the harder but tastier way (the way Sarah makes it) continue with the next steps. If you want the easier but less tasty way (how Austin makes it) skip to the smiley.
- Prepare for some chicken juiced hands
- Using Kitchen scissors cut off the fatty white pieces and remove the tendons
?
- Place chicken (rough side down) on nonstick cookie sheet (or nonstick aluminum foil for easy clean up)
- Use a basting brush and lightly coat the chicken with olive oil (or drizzle oil over chicken)
- Now have some fun and apply your favorite sauce or seasoning to the chicken. Use as much or as little as you’d like.
- Place sheet on middle rack of oven for 30-35 minutes (or until at least 170°)
- Remove and enjoy with rice, shred it in a burrito, or a bit fancier with some veggies.
Now you can put it all in a container and you’re set for the week! It’s seriously so easy! It saves so much time and money throughout the week because we don’t have to worry about our lunches or dinners at all!
We hope this helps with those of you wondering more about our meal prepping and what we use for our staples!
