I don’t know about you, but when it comes to meal prep, I am not one who wants to eat the same thing over and over again. BUT, I also want to make sure to have my meals and snacks easy and convenient with as little cooking time as possible. I find that listening to what my body wants and eating what sounds good to me, is helping my relationship with food.

So, I came up with a way to meal prep, but just a little differently.
I have two staple proteins that I cook and have prepared for the week ahead. I almost always have these two different proteins in my fridge so that I only have to “cook” one day per week. The flexibility that this style of “meal prep” gives me and allows me to have whatever meal I feel like each day is really benefiting my relationship with food.

I have found using this meal prepping technique is helping me to enjoy food again. Being someone who works 3 jobs…I have NO time for cooking a complete meal every day to enjoy that variety of meals. The reason this style of meal prep works is because after these different proteins are prepared they can be used in a wide variety of different meals so that I don’t get bored or tired of eating the same food every single meal. I wanted to share these “recipes” because they are so easy and delicious. I say “recipes” because I am not sure you can call them that. However, they still deserve all the love. Now it’s time to share the stars of the show. Jacqueline With tacos

Here comes Salsa chicken to save the day.

I use this stuff to make tacos, burritos, stir fry, salad, sandwiches, pizza, quesadillas, or pasta. I also love having it with a side of potatoes, french fries, or making nachos. By doing one quick prep meal of chicken (the hard part) I use that chicken to create a large variety of recipes throughout the week. Also having your vegetbles washed and cut saves a lot of time as well.

If you want pasta, cook up some pasta, add some sauce throw some veggies, and some chicken…boom. Easy, quick, and delicious.
Want a spicy chicken sandwich? Get your favorite bread, add some pickles, lettuce, and tomato, add some hot sauce to the chicken, and there you go. You get the idea, the chicken can be used however you feel like enjoying it.

Shredded Salsa Chicken “recipe”

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Author: Jacqueline

Shredded Salsa Chicken “recipe”

Ingredients

Salsa Chicken-
2-4 chicken breasts
Salsa of your choice (I like the Salsa Verde from Trader Joes or Pace Chunky Medium Salsa )
salt and pepper to taste

Instructions

I line the slow cooker with a disposable liner, place the chicken in the slow cooker and add salt and pepper.
Pour the salsa over the chicken- enough to cover the chicken. (Usually about 1 cup or so depending on how many chicken breasts you have or how big they are.)
I usually cook it on low for at least 6 hours.
After the chicken is cooked use a wooden spoon and stir around the chicken. The chicken will begin to shred right away.
Do not save the excess liquid or your chicken will be come soupy and soggy.
Put the chicken in a container and it's ready to be used for a week of different meals.

https://www.jacquelineadan.com/food/meal-prep-recipes/

If you do not have a slow cooker, you can always use an insapot and you can also always bake the chicken breasts and shred/cut them yourself and the same recipes and meals apply.

The salsa you use depends on your preference. I have used green salsa, chunky restaurant salsa, and homemade salsa. So just pick your favorite and have fun playing around. The possibilities are endless.

Ground Turkey or Chicken Taco Meat Coming in as the SideKick.

Lean ground turkey and ground chicken are the other protein I have weekly. I like to make a big batch, and have it for different meals throughout the week for both lunch and or dinner. I use both of these types of prepared proteins in the same way.

Typically I use this taco meat for pasta, tacos, shepherd’s pie, salads, sloppy joes, zucchini boats, stuffed peppers, lasagna…there are so many options.

If I want zucchini boats, I hollow zucchini, add in veggies and meat, top with cheese, and throw them in the oven. If I want some pasta, cook the pasta, add in tomato sauce, veggies, and meat. Done. I can add the protein and a few other ingredients and have such a wide variety of meals so that I am never eating the same meal two days in a row unless I really want that same meal.

You get the idea of how this flexibility is really helping me and my relationship with food.

Here is the second super simple “recipe” to help with cutting down cooking time and to have a variety of meals throughout the week.