A Week Full of Dinners...In a Naptime or Less!

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Anything that gets done from my To-Do list almost always has to be done in a naptime or less.

Long gone are the days of cooking dinner from scratch every night. Now anything I can do to prep ahead of time is the way to go.

The best thing about meal prep is that it leaves me more precious time to spend with my family.

I love the challenge of coming up with ways to prepare food ahead of time that not only myself, but my daughter, will enjoy. One of my favorite weeknight meals is a rosemary ranch chicken that my husband makes (For this challenge, I switched up my husband’s recipe and made rosemary ranch pork!).

It always tastes better if it marinates for a day or two. So we started making a few of them at the beginning of each week to cook off on nights when we didn’t have a lot of time.

Along with the ranch chicken, there are a few other meals-in-a-bag that have become staples in our house (a recipe for my Taco Chicken is also included below!).

We prep them at the start of the week, usually during the baby’s Monday morning long nap. I can prep all five bags during her nap, which means that a week full of dinners is in the fridge and ready to go!

All of those weeknight meals can be baked in the oven, thrown on the grill, or cooked off in a skillet.

And not only can they be prepped in a naptime or less, but they can be cooked in a naptime or less as well!

The other great thing about meal prepping is that it makes me much more likely to eat healthy, and not to be tempted to eat out. More quality time with my sweet girl and hubs.

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One thing I have been trying to do lately is use more environmentally friendly items.

I have started to cycle in reusable bags like “Stasher” bags. They hold everything great, freeze well, and ensure that items don’t pick up odd smells in the fridge. 

 

Rosemary Ranch Pork with Lemon Garlic Asparagus

Rosemary Ranch Pork:

  • 1 pound pork tenderloin
  • ½ cup ranch dressing
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon salt
  • 1 tablespoon rosemary
  • ½ tablespoon pepper

Lemon Garlic Asparagus:

  • 1 bunch asparagus
  • 2 tablespoons olive oil
  • Half a lemon
  • 3 cloves garlic
  • 2 teaspoons lemon pepper

Rosemary Ranch Pork:

  1. Place the pork tenderloin in a food storage bag, then add the dressing, olive oil, apple cider vinegar, Worcestershire sauce, salt, rosemary, and pepper.
  2. Toss all ingredients well, then allow to marinate overnight, or up to 3 days.

Lemon Garlic Asparagus:

  1. Place the asparagus in a food storage bag, then add the olive oil, lemon, garlic, and lemon pepper.
  2. Toss all ingredients well, then allow to marinate overnight, or up to 3 days.

Notes:

  • Both the pork and the asparagus are great tossed on the grill!
: @bluebirdandblackberries

: @bluebirdandblackberries

Taco Chicken

Ingredients:

  • 1 pound chicken
  • 3 bell peppers, sliced in strips
  • ½ cup chicken stock
  • ¼ onion
  • 2 tablespoons apple cider vinegar
  • 1 Taco spice pack

Directions:

  1. Place the chicken in a large food storage bag or Stasher bag.
  2. Add the peppers, chicken stock, onion, apple cider vinegar, and taco spice pack.
  3. Toss the ingredients well together in the bag, then allow to marinate for at least 24 hours, and up to 3 days.

Notes:

  • I have cooked this recipe in a slow cooker, in the oven, and on the grill. Each way, it tastes fantastic, and all are done in a naptime or less!
: @bluebirdandblackberries

: @bluebirdandblackberries

See what everyone else did ♥