12 Easy Meal Prep Recipes
Hey there, SIS!
With the 12 Days of Christmas wrapping up (seriously, did you know they are AFTER Christmas and not BEFORE?!) it's easy to feel a post-holiday slump. What even is that wonky week between Christmas and New Years? What day even is it? Amiright?
I thought you might need a hand at some decent meal prep, so I've wrapped 12 easy meal preps into a neat little printable package for you.
If you're new to meal prepping (Hello! Welcome! Glad to have you!), this collection is a sampler of all my secrets.
Freezer-friendly, portable breakfasts
Adult Lunchables (ahem, bistro boxes)
Big batch soups
Slowcooker
Sheet pan meals
Healthier versions of kid-friendly favorites
I love a good salad, but this collection doesn't have a lettuce leaf in sight. It's COLD in January! Stick around the SISterhood and I'll share some green come spring, but 'tis the season for comfort food.
Scroll to the bottom for your recipe collection. In the meantime, you've gotta try sheet pan-fried rice. Who knew even this could be sheet-pan-ified?
Sheet Pan Chicken Fried Rice
Ingredients
1 1/2 pounds boneless skinless chicken breast, diced into bite-sized pieces
2 tablespoons olive oil
1/2 teaspoon freshly ground black pepper, or to taste
three 8.5-ounce packets prepared brown rice, cooked according to package directions (about 6 cups cooked rice) (I used the brand Uncle Ben’s 90 second brown rice)
1 cup frozen peas and carrots blend
1/3 cup lite soy sauce, or as desired
2 large eggs, scrambled
2 to 3 tablespoons green onions, diced into thin rounds
Directions
Preheat oven to 400F, line a sheet pan with aluminum foil for easier cleanup, evenly scatter the chicken, drizzle with oil, season with pepper, toss to evenly coat the chicken, and bake for about 10 minutes, or until chicken is just cooked through.
Remove sheet pan from the oven, add the rice, peas and carrots (I added straight from the freezer and didn't thaw), soy sauce, toss to mix and coat evenly, return the pan to the oven, and bake for 2 to 3 minutes.
While the chicken and rice cook, scramble the eggs on the stovetop.
Remove the sheet pan from the oven, add the scrambled eggs, and stir to combine. Tip - If the rice seems dry at all, add a touch more soy sauce as necessary and stir to combine.
Add the green onions, stir to combine, and serve immediately. Extra will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
For the rice, I used three 8.5-ounce packets Uncle Ben's Ready Rice, (brown rice) that I cooked for 90 seconds in my microwave before adding to the sheet pan and baking it briefly. I use Ready Rice to save time.
Honestly the only difficult thing about the recipe is getting it off the pan neatly.
Get your 12 Easy Meal Prep Recipes at the link below.