3 Kid-Friendly Ways to Meal Prep for the Week

All across Michigan, people spend Sundays preparing meals for the coming week. It takes some effort, but it really is the best way to avoid grabbing unhealthy fast food when life gets hectic. But while meal prep is a great way to stay on track with your health goals and budget, some pre-prepped meals can seem boring—especially to kids. That’s where these recipes come in—they’re all easy to prep ahead of time and tasty enough to appeal to the whole family:

Do you have a favorite meal that you prepare ahead of time for the week? Tell us about it in the comments below!

Ingredients

Rice:

  • 3/4 cup uncooked brown rice
  • 1/8 teaspoon salt
  • Zest of lime

Turkey:

  • 3/4 pound lean ground turkey
  • 2 tablespoons taco seasoning of choice

Salsa:

  • 1 pint cherry tomatoes, quartered
  • 1 jalapeno, seeded and minced
  • 1/4 cup red onion, minced
  • Juice from 1/2 lime
  • 1/8 teaspoon salt

Other:

  • One 12-ounce can of corn kernels, drained & rinsed
  • 1/4 cup shredded cheese (cheddar or mozzarella)

Turkey Taco Lunch Bowls

Instructions
Cook 3/4 cup of brown rice and mix with salt and lime zest. Brown ground turkey meat in a pan over medium heat and sprinkle on taco seasoning. In a separate bowl, combine cherry tomatoes, jalapeno, red onion, lime and salt. Take out four lunch containers and in each one add ½ cup cooked rice, ½ cup taco meat, canned corn, salsa and cheese.

Sweet Peas and Saffron

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Ingredients

  • 4 boneless, skinless chicken breasts (about 2 pounds total)
  • 2 cups of your favorite salsa
  • Salt and pepper
  • Optional: fresh lime wedges for serving

Slow Cooker Salsa Chicken

Instructions
• Place chicken breasts in a slow cooker and cover with salsa. Toss until the chicken is covered.
• Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork.
• Shred the chicken in the slow cooker and toss with the remaining salsa and juices until well-mixed.
• Serve immediately, or refrigerate in an airtight container for up to 5 days (this chicken also freezes well).


Gimme Some Oven

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Ingredients

Honey Sesame Sauce:

  • 1/4 cup chicken stock or water
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1 tablespoon sesame oil
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cornstarch

Chicken Lunch Bowls:

  • 3/4 cup uncooked rice
  • 1 tablespoon olive oil
  • 3 cups broccoli, chopped into small pieces
  • 3 cups snap peas, cut into small pieces
  • 2 large chicken breasts, cut into small pieces
  • Salt and pepper to taste
  • Red pepper flakes (optional)
  • Sesame seeds (garnish)

Honey Sesame Chicken Bowls

Instructions
Shake together ingredients for the honey sesame sauce and set aside. Cook rice according to package directions and divide between four storage containers. Heat olive oil in a large pan and add broccoli, snap peas and chicken. Cook for seven minutes or until chicken is cooked through. Add the sauce to the pan and simmer for two minutes. Divide chicken and vegetable mixture between the lunch containers and drizzle remaining sauce on top.

Sweet Peas and Saffron

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