Food Prep – Easy Ideas & Recipes

I have never been great at planning out meals. Even though I no longer teach & am a stay at home mom now, I still struggle figuring out what’s for dinner. I’ve food prepped occasionally on my own, but recently my mom and one of my sisters joined in. Here’s what I prepped and put in my freezer:

  • 2 frozen lasagnas
  • 2 cheesy chicken & rice casseroles

Here’s what I put in my fridge:

  • Chicken fajita rice bowls for the week’s lunches
  • Egg breakfast muffins for the week’s breakfasts

Scroll down for the recipes we came up with!

Lasagna – for your freezer

You will need:

  • 4 disposable foil bread loaf pans or 2 larger disposable foil pans
  • 2 pounds of hamburger
  • 2 pounds of Italian sausage
  • 2 bottles of pasta sauce (I like the Roasted Garlic & Herb from Prego)
  • Large bag of shredded mozzarella cheese
  • 1 box of lasagna noodles (I like to use whole grain)
  • Fresh sweet onion
  • Fresh garlic (if you want – I don’t add garlic because I use a pasta sauce that has lots of garlic already)
  • Italian seasoning of your choice (I like to use The Gourmet Collection Pasta Herbs Spice Blend. I get mine from Meijer & use about 1/3 of the bottle when I prep these lasagnas.)

Here’s how you make it:

  • Brown your hamburger meat & Italian sausage.
  • Saute your chopped sweet onion and add your seasoning to them.
  • Put your meat and onions together in a large bowl & then add your sauce and some shredded mozzarella cheese. Your mixture should be rather dry and not a “wet” sauce mixture.
  • Put a small spoonful of pasta sauce in the bottom of your pan. Break one uncooked lasagna noodle in pieces and lay it down on the bottom. I break mine in 3 pieces for my small loaf pan. This just helps the lasagna cook better because you don’t have one giant noodle!
  • Add a couple big spoons of your sauce mixture and then repeat a layer of noodle, until your pan is almost full. When your pan is almost full, add a thick layer of mozzarella cheese on top of your final layer of the sauce mixture.
  • Freeze this pan and pull it out for dinner! If you plan ahead well, you can put the frozen lasagna in your fridge the night before you make it & then bake it at 400 for about an hour and half. If you pull it from straight from the freezer to oven, you’ll bake it for about an hour covered and then another hour uncovered.

1 frozen loaf pan is the perfect size for Mike & I to share. You should be able to make 4 lasagnas of that size from this recipe.

Cheesy Chicken & Rice Casserole – for your freezer

You will need:

  • 4 disposable foil bread loaf pans or 2 larger disposable foil pans
  • 2 packages of boneless skinless chicken breasts
  • 1 package of white rice (you can use minute rice or regular long grain white rice)
  • 3 cream soups (I like cream of chicken and cream of celery)
  • milk
  • large bag of shredded cheese of your choice (I like cheddar jack or Colby jack)
  • seasonings of your choice (I like Weber’s Salt-Free Chicken seasoning & Chicken Bouillon powder)
  • frozen vegetable medley (optional)

Here’s how you make it:

  • Cook your rice according to its instructions (you’ll want about 8-10 servings for this size recipe)
  • Chop your chicken into small chunks and cook it on your stove.
  • Mix your cream soups with enough milk just to make them smooth.
  • Add a couple servings of rice and chunks of chicken to your pan. Pour enough cream soup mixture to coat everything & a layer of shredded cheese. You’ll want to mix everything together really well, along with any seasonings you want to add.
  • You can also add a frozen vegetable medley to your casserole now, or leave it be. I don’t add the vegetables to mine. Instead, I make some sort of veggie when my casserole is baking.
  • Freeze this pan and pull it out for dinner! If you plan ahead well, you can put the frozen lasagna in your fridge the night before you make it & then bake it at 400 for about an hour and half. If you pull it from straight from the freezer to oven, you’ll bake it for about an hour covered and then another hour uncovered.

1 frozen loaf pan is the perfect size for Mike & I to share. You should be able to make 4 casseroles of that size from this recipe.

Chicken fajita rice bowls – for your fridge

I love this recipe because you decide what you want more of. If you want more protein, use more chicken. If you want more grain, use more rice!

You will need:

  • Tupperware or food prep lunch containers
  • 2-3 packages of boneless skinless chicken breasts
  • fresh onions & bell peppers
  • large bag of shredded cheese (I like to use Mexican or Monterrey Jack)
  • 2-3 boxes of Spanish rice (I like Goya’s yellow rice)
  • seasoning of your choice (I like to use The Gourmet Collection’s Adobo Ole spice blend. I get mine at Meijer & will use about 1/4 of the bottle on this recipe.)
  • Lime juice (optional)

Here’s how you make it:

  • Cook your rice according to its instructions.
  • Cook your chicken & veggies however you prefer! I cook my chicken in smaller chunks and dice the veggies. I like to add juice from 2 whole limes and my seasoning to my chicken. I leave the veggies pretty plain, but will use lime juice when sauteing instead of any oil.
  • Put rice in the bottom of your bowl. Add chicken, veggies, and cheese on top. It’s that easy! You just heat it up for a couple minutes in the microwave before you eat.

You should be able to make 5-6 lunches from this recipe.

Egg breakfast muffins – for your fridge

You will need:

  • 2 pounds of breakfast meat (I like to use bacon and sausage)
  • fresh onions & bell peppers
  • large bag of shredded cheese (I like to use cheddar jack or Colby jack)
  • 1 and 1/2 English muffins
  • milk
  • 10 eggs
  • seasoning of your choice (I usually make these a little spicy and use the same seasoning from my fajita bowls.)

Here’s how you make it:

  • Cook your breakfast meats & saute your veggies. Add whatever seasonings you want while you’re cooking those.
  • Beat your eggs in a large bowl and add just a little milk (just for smoothness).
  • Cut your English muffins in small chunks.
  • Add your meats, veggies, English muffins, and some shredded cheese to your egg mixture.
  • Spray a muffin pan with Pam or something similar. Scoop your mixture into each slot. Put a layer of shredded cheese on top and bake until everything is nice & brown (it will take about 20 minutes).

You should be able to make about 2 dozen egg muffins from this recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s