Winner winner, all the chicken dinner!
There’s nothing worse than putting the baby to bed after a long day at work and realising you still have to cook dinner. We’ve all been there!
Meal prepping is your answer ladies! It’s a lot cheaper than that Deliveroo and it’s healthier too.
A lot of my friends are quite daunted by the idea of meal prep so I thought I would share what I do. With just an hour you can have at least six meals worth of food for two people (and baby!), and even better it’s stuff you’re going to look forward to eating.
I adapted each recipe to feed six – eight depending on portion size to make between twelve – sixteen servings in total. For us this equates to around six meals with some leftovers the next day as The Boy’s Dad is a huge eater! I also changed the recipe to fit with what I could easily find in Sainsburys and to add some more veggies / less processed meat.
Chicken enchiladas and chicken and spinach pasta bake meal prep plan
Before you get started here is a shopping list 🙂 I grouped food by type to make it easier to find in the supermarket. Click on the image to enlarge it for printing, or hover over it to pin it.
Method to meal prep Skinny taste’s chicken enchiladas and Happy Money Saver’s Chicken Spinach Pasta Bake
- Preheat the oven to 180 degrees. While it is heating take all the ingredients out of the fridge and lay them out so you can clearly find what you need. Do not skip this step or you are at risk of burning everything while you root around in the back of the fridge.
- Put all eight chicken breasts in the oven and set a timer for 40 minutes. I find that this is a great time to pour yourself a glass of wine.
- Put the whole packet of pasta to cook (follow the packet instructions). While pasta is cooking
- Make a white sauce. Melt 3 tablespoons of butter in a pan and sprinkle on top 3 tablespoons of flour. Keep stirring until the flour is cooked and then slowly add 500ml of chicken broth. Cook until it looks like a thick-ish sauce.
- Dump the white sauce in a very large bowl along with a packet of spinach, a tin of tomatoes and 3 tablespoons of pesto. Add the grated cheese reserving two small handfuls for your enchiladas
- The pasta should now be cooked. Drain it and dump into the bowl with the other ingredients. Put to one side and pour another glass of wine.
- Next, in a medium saucepan quickly sauté garlic, chipotle chilli paste and cumin. Add chicken broth and a can of tomatoes and cook for 5 – 10 minutes until thickened. This will be your enchilada topping
- At this point your chicken will probably be done so take it out the oven. Chop four chicken breasts into small cubes and toss them into the pasta bowl. Take another four chicken breasts and shred them with a fork
- Back to the hob fry up a good handful of frozen onions with two teaspoons of lazy garlic, a couple of tablespoons of chopped coriander, a teaspoon of oregano and a teaspoon of chilli powder. Once softened add the packet of frozen peppers, a tin of tomatoes and the shredded chicken breast. Cook until the peppers are done and put to one side.
- Nearly finished! Time to portion out the pasta bake! Mix all the ingredients in the pasta bowl and put into your serving dishes. I use one large serving dish to be baked in the next few days and then the rest of the portions into individual foil dishes for the freezer.
- Finish off by making the enchiladas. Roll up the tortillas with the chicken mix inside and put seam side down in your baking dish / foil trays. Smother with your enchilada sauce and sprinkle with some cheese.
- Sit back and hope that someone else will load the dishwasher for you.
When you are ready to serve, defrost and cook covered in foil for 30 minutes on 180C.
Do you meal prep? Let us know in the comments or on Instagram how you get on with our chicken dinner meal prep plan.