Meal Prep Sunday For Two!

Happy meal prep day! 🌮

Today I prepared 2 meals for the next 4 days for my husband and I. Here’s what I made:

Chicken Veggie Stir Fry

Ingredients:

• 1.5 lb chicken tenderloins, cubed

• salt and pepper to taste

• 1 tbsp olive oil

• 1 bag frozen “asian seasoned medley” veggies

• Rice or noodles

Stir Fry Sauce:

• 1 tbsp corn starch

• 2 tbsp cold water

• 1/4 cup low sodium chicken broth

• 3 tbsp low sodium soy sauce

• 1/4 cup honey

• 1 tbsp toasted sesame oil

• 1/2 tsp crushed red pepper flakes

Steps:

1. Stir the corn starch & water together in a bowl to form a slurry. Then add the rest of the sauce ingredients & whisk together

2. Heat olive oil over medium heat, sauté frozen veggies until tender. Remove from pan and set aside.

3. Add chicken to pan with some salt & pepper. Once cooked through, add the veggies and the sauce into the pan and simmer until sauce thickens.

4. Serve over rice or noodles!

Crockpot Shredded Chicken Tacos

Ingredients:

• 2 lbs chicken tenderloins

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp ground cumin

• 1/4 tsp salt

• 1/4 tsp pepper

• 16 oz jar chunky salsa

• 15 oz low sodium chicken broth

• 12 tortillas + desired toppings

• 1 bag frozen corn for the side (optional ofc)

Steps:

1. Coat 6 qt slow cooker with cooking spray.

2. Add chicken in a single layer, coat with seasonings, pour the salsa on top, and then pour the chicken broth around the chicken.

3. Place lid on & cook on low for 6 hours or until chicken reaches 165°f internal temp.

4. Shred chicken in pot and mix everything together. Serve as tacos with desired toppings!

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I was super excited to bust out my crockpot since I haven’t used it in ages! I forgot how effortless it is to make meals in a slow cooker and can’t wait to use it more often!

I hope these meals inspired someone today!

Happy meal prepping 💛