Day 1, Spring Chicken Pot Pie
This is our most hands-on recipe of the week, so we will just get it out of the way on #mealprepmonday and let it bake away while we prep the rest of the week’s ingredients.
The tarragon and asparagus couple together to create classic spring flavors!
In a large sauté pan, melt butter and cook onion for about 5 minutes. Add veggies (except asparagus). Sauté over medium heat for about 10 minutes. Season with salt, pepper and thyme.
Stir in stock and mustard and stir until it gently boils. Slowly whisk in flour to avoid clumping. Turn heat off and stir in cream. Add cooked potatoes, chopped asparagus, tarragon, and rotisserie chicken. Add more salt and pepper if desired.
Heat oven to 375.
Place one piecrust in bottom of a 9inch glass or ceramic pie plate. Spoon veggie/chicken mixture into crust-lined pan. Top with second crust; seal edge and crimp with fork. Cut slits in several places in top crust.
Bake 30 to 40 minutes or until crust is golden brown.
Use some of the chopped romaine and 365 salad dressing as a side salad.
Day 2, Sausage + Sweet Potato Hash
This is a favorite dish, and is really more of a philosophy than a recipe (fresh made sausage + roasted vegetables = delicious). Serves 4
Preheat oven to 375. Place all veggies in a large bowl and drizzle with oil and season with salt and pepper. Roast on a baking pan for approximately 20 minutes (stirring halfway through) depending on size of the veggies.
Meanwhile, pop sausage out of their casings and crumble and cook in a sauté pan.
Serve sausage over roasted veggies.
Day 3, Black Bean, Rotisserie Chicken Tostadas
Warm refried beans in a small pot on stove.
Build tostadas with beans, chicken, cheese, lettuce, and top with diced avocado and 365 Salsa.
Day 4, Stuffed Bell Peppers w/ Bacon
Don’t let the idea of stuffing peppers deter you – it’s quite simple, especially with all your veggies and meat prepped in advance. These little peppers were a hit among everyone in our home and there were a few leftover for easy lunches the next day. Serves 4-6
Preheat the oven to 350°F. Place bell pepper halves on a baking sheet. Sprinkle peppers with 1/4 teaspoon salt and bake until peppers just begin to soften, about 15 minutes.
Fry bacon in a large skillet over medium heat until browned, about 5 minutes. Add onion and cook until golden, about 5 minutes more. Stir in cooked rice and frozen spinach and cook until hot and any excess liquid from the spinach has evaporated, 5 to 6 minutes.
Stir in cheese, and season with salt and pepper.
Spoon mixture into bell pepper halves. Sprinkle tops with bread crumbs and bake, uncovered, until peppers are soft and bread crumbs brown, about 25 minutes.
Serve with 365 Salsa and tortilla chips.
Day 5, Coconut Peanut Chickpea Stir-fry
Warm up rice on stovetop or in microwave.
Sauté veggies in sauté pan.
Drain chickpeas and add them to sauté pan with the Peanut Coconut Sauce. Serve veggies and chickpeas over rice!