Do you prep for the week ahead? The last few weeks at work were crazy. My schedule’s been packed from morning to night with little chance to breathe in between. I know that’s the status quo for many. Trying to balance work and family and a tiny bit of me time is often a challenge. Wasn’t there an old advertisement where the Mom worked all day and came home to “fry it up in a pan”? We could have it all – right? My Pollyanna alter-ego says yes we can! The part of me who is flat on the sofa says maybe not.
I’ve finally come to the conclusion that if I’m going to have a shot at doing it all, prep is my only hope. I’ve gotten into the habit of cooking for the week ahead. That way I have homemade and healthy dinners already done when I get home on a week night.
I tried two new recipes last weekend. Both new recipes are instagram inspired – chicken chili and stuffed peppers. Best yet, both freeze. This gives me dinner for the week and variety for another week.
Chicken chili-
- One block low fat cream cheese
- two chicken breasts
- 1 carton chicken stock
- one can black beans
- one can rotes tomatoes
- one package frozen corn
- 1 tsp cumin
- 1 tbs chili powder
- 1 package Hidden Valley Ranch dressing mix
- salt and pepper to taste
Place chicken in the bottom of the crockpot with beans, corn, tomatoes, stock, and spices next and cream cheese on top.
Stuffed peppers –
- one pound sausage (chicken)
- one can rotes tomatoes
- one block low fat cream cheese
- salt and pepper to taste
- 4 bell peppers cut in half
Cut peppers in half, clean out and place on baking sheet. Fry sausage out till done. Add to sausage tomatoes and cream cheese. Stuff pepper halves. Bake for thirty minutes in oven.