Meal planning has definitely changed my life and the way my family and I eat! After doing it for some time now, it has just become easier and easier. Most of our breakfasts, snacks, and lunches are similar throughout the week. So Robb and I sit down sometime on the weekend to come up with our dinners for the week and make our grocery list. It’s a team effort and works well for our family. Then we know we are planned and set for the week!
Another important part of being set for the week is having some of our foods prepped for the week as well! This might include nuts measured out in correct portions, veggies and fruits cut up, eggs boiled, quinoa and/or brown rice cooked, chicken grilled, etc. This makes it SO easy to grab your food throughout the week and stay on track with your health and fitness goals. When you come home after a long day and don’t have much time before you have to run to your child’s baseball game, it is a LIFESAVER to have food prepared. You are way less likely to grab something quick and often unhealthy.
Here are two super EASY recipes to use for dinners or lunches for the week (portioned out into containers) or for the whole family at once!
Roasted Chicken and Vegetables
2-3 chicken breasts, chopped
3 cups of veggies, chopped (broccoli, peppers, carrots, tomatoes, onion, zucchini, etc.)
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Italian seasoning (or another salt-free seasoning of your choice)
Toss all the ingredients together in a bowl. Place the chicken and veggies in a roasting dish or sheet pan. Bake for 20 minutes at 500 degrees until veggies are charred and chicken is cooked. You can enjoy alone or with rice or quinoa.
Crunchy Chicken Salads – 21-Day Fix Portions (5 salads)
1 rotisserie chicken, chopped (white meat)
1 red pepper, chopped
10 Tablespoons sunflower seeds (unsalted)
Greek yogurt dressing of your choice
Each salad contains one red container (3/4 c.) of chopped chicken, one green container (1 c.) half filled with broccoli slaw and the other half with carrots and red peppers, one orange container (2 T.) of sunflower seeds, and one Tablespoon of Greek dressing. Keep each salad in its own container and mix. Chill in refrigerator until you are ready to eat.