Our Weekly Meal Prep Staples

Tip top of the morning to you, wholesome friend!

Upon chatting with a group of close friends, I was inspired to share our “must haves” when it comes to preparing for the week. I have found that meal prepping is different to many people. Some folks prep by chopping all of their ingredients for the week, some spend hours on Sundays cooking and storing each meal Monday- Friday, and some just try to get a little ahead.

I try not to get too carried away with “Meal Prep Monday” because frankly, I’m easily grossed out by fridge food by the end of the week. Of course, to every rule, there’s an exception. Although we do not completely prep our meals I cannot deny that we do, however, take advantage of two head start ingredients- Crockpot Chicken and Spaghetti Squash. With the season, the vegetable may change but you truly can’t fail when you have a protein and veggie waiting for you. Plus, these are two that I’m able to stomach come Friday morning. These two ingredients save us so much time throughout the week as we are often many steps ahead for breakfast, lunch, and dinner.

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Slow Cooker Chicken Breast

• 1 package chicken breast, thawed
• 1/2 cup chicken stock
• 1 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Place chicken in a crockpot and season with salt and pepper.
2. Pour chicken stock over chicken.
3. Cook on low for 8 hours or high for 4.
4. Shred chicken and store in an air tight container for up to a week in your fridge.

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Basic Spaghetti Squash

• 1, 3-5 pound spaghetti squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• Parchment paper

Directions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Using a knife, cut the top of the squash off and slice down the center of the squash opening it vertically. Use a spoon to scoop out the seeds, setting aside to bake later or discard.
3. In a separate bowl, combine olive oil, salt, and pepper. Using a brush, coat the inside of your squash with the oil mixture.
4. Place face down on the baking sheet and bake for 45 minutes or until the sides begin to give a little. Flip the squash over and continue cooking for 5 minutes.
5. Remove and let the squash cool. Use a fork to pull the natural shredded strands from the vegetable and store in an airtight container for up to one week in your fridge.