When you’re a busy adult with many important things to do it can be hard to make sure you have a homemade meal and not too much fast food for lunch every day. I used to try and meal plan so that there would be enough from every meal for leftovers……and that plan ended with way too many casseroles. I do enjoy a good casserole every now and then, but almost every day is just way too much.
So I started this whole meal prep thing. I’ve discovered some really good Crockpot and one pot recipes and of course just a few casseroles. That way I can just spend a little time every Sunday making enough lunch to last the whole week. And then that free’s up dinner time for something simple on busy days like steamed veggies and rice or chicken salads.
What is your favorite thing to make for lunch?
- 16 oz Macaroni Elbows, cooked according to package directions
- 6 Johnsonville Hatch Green Chile Sausage, cut into bite size pieces and fully cooked
- 1/4 Cup Butter
- 1/4 Cup Flour
- 3 Cloves Garlic, minced
- 2 Cups Milk
- 30 oz Tomato Sauce
- 12 oz can Seasoned Black Beans, rinsed
- 7 oz Chopped Green Chiles, hot or mild depending on your preference
- 2 Cup Colby Jack Shredded Cheese
Boil the pasta according to package directions. Once it’s cooked to your liking drain the pasta and toss with 1 tbsp butter. In a medium skillet over medium high heat add 1 Tbsp cooking oil to a medium skillet and add the sausage and cook about 3-5 minutes until well done.
In a 6 quart pot over medium heat melt the butter. Add the garlic and cook for 2 minutes. Whisk in the flour, you should have a thick paste texture. Add the milk 1/2 cup at a time whisking thoroughly. Whisk in the tomato sauce and green chiles, bring to a low boil. Lower heat and simmer until your sauce starts to thicken, stirring occasionally about 5 minutes.
Once the sauce will coat the back of a spoon add the cheese and black beans. Stir until cheese is melted. Remove from heat and add the macaroni and sausage.
I’ve been on somewhat of a meal prep kick lately. In an effort to try and save some money we’ve been taking lunch to work for quite some time now. We started out just taking leftovers from dinner the night before. The problem with this is that I have to plan a dinner every night that is going to have enough for 2 meals. This proved to be a challenge week in and week out. Thus enter the idea of meal prep.
I’ve done different crockpot meals and those work out really well! I like the idea of making a lot of food with very little effort. So a one pot meal is right up my alley. This dish was quick to put together while I was cleaning the kitchen and starting my gardening chores. This turned out really yummy and you can really just throw in whatever veggies you feel like! This is just a nice comfort food, but the fresh veggies won’t make you feel guilty about it!
- 8 pieces Thick cut Bacon, chopped into 1 inch squares
- 6 Johnsonville Sausages…pick your favorite flavor (I like Italian), sliced
- 1 Green Pepper, finely diced
- 1 Yellow Onion, finely diced
- 2 Tomatoes, diced
- 3 cloves Garlic, minced
- 24 oz Jar pasta sauce
- 24 oz Water
- 1 Tbsp Rosemary
- 1 tsp Oregano
- 16 oz Bowtie Pasta
- 1 Bag Kraft Italian Blend Cheese
In a large skillet brown the bacon over medium heat. Once it starts to get crispy add the sausage. Cook until lightly browned. Add the green peppers, onions and tomatoes, saute for about 5 minutes until veggies are tender. Add garlic, rosemary and oregano, saute for another minute.
Add the pasta sauce and water. Bring to a low boil. Add the pasta and cover. Simmer for 12 minutes stirring occasionally. Remove from heat. If you’re eating it now then go ahead and add the cheese and cover for another minute until the cheese it nice and melted.
If you are prepping lunches then let it cool for 20 minutes. Place in tupperware and top with cheese. Store in the fridge. It will take about 2.5 minutes to heat up in a microwave.
When we go my favorite Mexican restaurant I look over and over the menu and always go back to my favorite Chile Verde Burrito. And I seriously can't get enough of their salsa verde! So I decided it was time to try making it for myself.
I have no idea why I never tried this before. I've been making my own salsa verde for over a year now. All you have to do is add the salsa and some pork into your crockpot and boom! Deliciousness! It's incredibly tender and full of flavor! As soon as Levi had his bite he just said "Wow! That is so good!" When I accomplish that statement it's one of my favorite parts of life! He is still a relatively picky eater and so it's so gratifying when he really enjoys trying something totally new!
There is just a little prep work. You can make the salsa ahead of time and store in your fridge until ready to use.
You can use the Chile Verde for a smothered burrito, enchilada topping or just eat it with some sides of rice and beans.
This version is a little more meaty than what I usually see. And it's enough to feed 2 people for at least 3 meals. So it's also a great idea for lunchtime meal prep.
- 10 Tomatillos, husks removed
- 1 Large Onion, quartered
- 3 Jalepenos
- 6 Cloves Garlic
- 1/2 Lime, juiced
- 1/2 Cup Cilantro
- 5 lb Smithfield Pork Shoulder Seasoned Carnitas
- Butter and oil
- 7 oz Roasted and chopped Green Chiles
Preheat oven to 450.
On a large baking sheet spray with cooking spray. Place the Tomatillos, jalapeños, onions, and garlic cloves. Bake for 10 minutes, turn over and bake an additional 10 minutes. Let cool for a few minutes. Chop the tops off the jalapeños and add everything to a food processor. Add the lime juice, salt and cilantro. Blend completely.
Chop the pork into 1 inch cubes. Heat a pan to medium high. Add 2 Tbsp butter and 1 Tbsp oil. Quickly sear all sides of the meat, add more butter and oil as needed. I had to do this in about 5 batches.
Add meat, salsa verde and green chilis into your Crockpot. Cook for 4 hours on high or 8-10 hours on low.