In Airdrie, Alberta it is an epic deep freeze and my motivation to leave the house is slim to none.
I figured I could spend a few hours and get some lunches prepped for back to work next week. I get a strange amount of satisfaction about filling up my freezer to make my work week a bit more organized.
I love all of these recipes as the ingredient lists are quite small and I have most of these things on hand most of the time.
When turning recipes into pre made lunch prep bowls, I use a few tricks to make things easier:
Batch cook your carb and use it in all of your bowls.
For me, this time, I used rice. Quinoa is another go to for me.
Use frozen veggies to round out your meals.
Zero prep required to get the veggies ready.
If you use fresh veggies – par boil them so they freeze better.
I actually use a microwave steamer and cook them so they are still a bit crunchy because I know they will cook a bit more on re heat.
I promise you won’t remember what everything is. Label it all.
I use this freezer tape – it doesn’t fall off once frozen!
Invest in good freezer storage containers.
I am loving these glass divided containers that have a great seal! I have to admit, they are pricey to get in Canada so I waited for a sale, but they have been worth it.
So for this prep day, I batch cooked rice – which you can do in you Instant Pot. For white rice, measure rice and water with a 1:1 ratio and select the rice button. For brown rice, also use 1:1 ratio, but use the manual button and set for 22 minutes. Both should have a 10-minute natural release.
As for the recipes I used for this prep day:
I added boneless skinless chicken thighs and increased the time to 10 minutes. I pulled the chicken out, then blended the soup, shredded the chicken and added it back in.
I didn’t want to mess around with skewers so I just added whole boneless skinless chicken thighs and increased the time to 10 minutes.
All of these recipes are freezer friendly to make lunches as simple as grab and go for a busy week!
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