Meal Prep, vol. 3

Background:

Teachers are some of the busiest people I know and frequently sacrifice doing things for their own well-being (like making home-cooked meals) in order to make the best lessons and classroom environment for their students.  In an attempt to manage my work-life balance, force myself to get better at cooking and also eat a proper meal each night, I’ve decided I’m committing myself to cook 3 meals each Saturday morning to last me through the week.  Each evening, I’ll quickly make a side to go with it (steamer veggies, minute rice, fruit, etc.).  I hope that posting these compilations of recipes will help other busy people of the world.

The Recipes:
Total Active Time = 1 hr, 15 min

Recipe #1: Crockpot Potato Soup
Difficulty Level: 0/5
Time: 4:05 on high or 8:05 on low (3 min prep, 4-8 hr cook, 2 min to blend).

This recipe was modified from the one found on StatTeacher blog.

Crock Pot Potato Soup
Ingredients:

  1. 1 32-oz box of low sodium chicken broth
  2. 1 28-oz package of frozen Potatoes O’Brian from Orieda (diced potatoes with onions and peppers)
  3. 1 18.5-oz can of  Progresso’s Chicken & Cheese Enchilada Soup
  4. 1 8-oz package of cream cheese
  5. (optional) 1 crock pot liner, so you don’t have to clean up!

Directions:

  1. Dice the cream cheese into small cubes.
  2. Dump all ingredients into a crock pot.
  3. Mix together.
  4. Cook on high for 4 hours or low for 8 hours.
  5. (optional) Use an immersion blender to lightly blend the soup to give it a creamier consistency.  I like to leave a few potato chunks in it.

Recipe #2: Chicken Parmesan Stuffed Bell Peppers 
Difficulty Level: 1/5
Time: 1 hr and 15 min (15 min prep, 60 min cooking).

Easy to make and tasty! I will probably make this again.

Recipe #3: Egg Roll Bowls
Difficulty Level: 2/5
Time: 45 min (25 min prep, 20 min cook).

An edit I made was to use about 1-1.5 Tbsp of honey into the mix.  I also used pre-shredded “angle hair” cut green cabbage, which made this recipe even easier!

I LOVED this recipe! I wish I made a double  batch!  I served it over rice and it was SO good!

 

 

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