Meal Prepping- Weekly Recipes

It has been a hot minute since I have given you guys a recipe update thanks to our 10 day vacation to end summer! These recipes that I have included this week are simple and cost effective for almost any budget! They are also hubby and kid approved! I've also thrown in some of our favorite veggies to have in the house at the bottom.

Potato & Ham Soup

Potatoes of your choice about 3 cups worth. We did red potatoes cubed  with the skin still on; you could peel and cube instead.
2-4 cups of cooked honey ham depending on how much meat you want 1/2 cup celery diced
1/2 cup onion diced
1/2 cup carrots cut
2 cups spinach
4 cups chicken broth I did 1/2 of my 32oz box
5 tablespoons butter
1/4 cup and 1 tablespoon flour
2 cups milk
1/4 teaspoon black pepper & Salt
-In a large pot, combine potatoes, ham, celery, onions, and chicken broth. Bring to a low boil and cook over medium heat until vegetables are fork-tender, 10 to 15 minutes.
-In a medium saucepan, melt butter over medium heat and whisk in flour. Cook, stirring constantly until flour is golden, about one minute. Slowly add in milk, continuing to stir so that no lumps form and cook until mixture is thick, about 5 minutes.
-Pour flour and milk mixture into the soup and stir. Add salt and pepper to taste. You can also add cheese on top if you would like.

Pumpkin Spice Latte At Home

If I’m being 10000% honest with you guys I didn’t love this recipe but I also didn’t hate it, so I figured I should still share it!

Cup coffee
3 Tbsp pumpkin puree
4-8 oz milk of your choice I used unsweetened almond
1 1/4 tsp pumpkin spice Seasoning
1/2 tsp vanilla extract
sweetener of your choice – stevia, cane sugar, or maple syrup (1-2 tsp) I used maple syrup
-Make the cup of coffee
-In a pot place the pumpkin puree and milk choice on low heat until combined
add vanilla, pumpkin spice seasoning & coffee for an additional 5 minutes
-Serve

Spinach Artichoke Chicken Pasta (instapot recipe)

Kai LOVED this recipe! 

4 chicken tenderloin pieces (I use the frozen ones from Aldi)
1 can drained of artichoke hearts
1/2 cup chicken broth
1/4 cup red onion chopped
Garlic powder, salt, and pepper to taste
1 belle pepper chopped
2 cups spinach
1 block creams cheese
2 cups mozzarella cheese
Pasta of choice (we used elbow)
-Get pot to boil pasta; follow pasta package directions.
-Add chicken, chicken broth, drained artichoke hearts, onion, and seasonings to instapot and set to poultry setting for 15 minutes then release pressure.
-Cut up chicken and stir, add belle pepper and creams cheese on simmer in instapot, stir until cream cheese is melted
-Then add spinach and mozzarella cheese and stir until melted
-Serve over cooked pasta

Breaded Chicken With Salad Kit

This recipe took about 25 minutes to make and was super cost efficient!

3 Chicken Thighs (I bought a bag from Aldi)
1 Egg
Salt, Pepper, & Garlic Powder to liking
Panko Whole Wheat Breadcrumbs
Salad Kit
Oil
-In a pan heat the oil
-Add seasoning to egg wash
-Bread the chicken with egg wash and panko bread crumbs then add to the oil
-Cook chicken for 15ish minutes flipping once or twice
-Assemble salad kit
-Add chicken to salad and enjoy

I also wanted to share some of our staple veggies in our house! Spinach is great and cost efficient! We also almost always have carrots and some type of salad it! Cauliflower & Broccoli (not pictures as we don't have any at the moment) are also great filler veggies! Onion we don't always have but needed for recipes this week! Allen & Kai love celery with PB! I hope you guys enjoy these recipes this week!

If you are looking for more info on how I learned to eat veggies most, and water first check out more information about the 2B Mindset Here!