Today, I’m excited! Why? Because of what I call Meal-Prep Sundays! And it’s exactly what you think it is…
On Meal-Prep Sundays, in our house we cook. Or at least prepare food for the week. Each Sunday may look different, but the end result is the same. We have healthy snacks and meals ready to go for the week. The meal being prepped this weekend is Kick ‘n Chili. And before I give you the recipe, I want to give you some reasons why you should instill Meal-Prep Sundays in your house.
First and foremost, it takes away all the stress of figuring out what to eat every night. By taking a little bit of time to plan and write out a menu the week before, you already know what you’ll be eating. I like to deal my meal planning on Wednesday and my shopping on Friday. By spacing out the actions, it’s less stressful. And it can actually feel like it’s fun.
Secondly, by planning your meals, you get to experiment with new recipes. Challenge yourself to try at least one new recipe each week. This will help you experiment with new foods and flavors and see what you and your family likes. And maybe, what they don’t like. You may even find a few of your favorites that you like to repeat regularly.
Lastly, you’ll create a habit and may even find you love to cook. Before I started meal planning, I was the last person you thought would cook. I always felt like it was a chore. After starting to meal plan, I found a creative outlet that I never knew I had. I found it enjoyable and fun to try new recipes and put different flavors together. Now, Meal-Prep Sunday is something I look forward to.
As promised, and to help you get started, I’m going to give you my Crockpot Chili recipe. It’s something I do at least three or four times in the Fall and Winter because it’s a simple recipe and one that’s healthy and satisfying for you and your family. Enjoy!
Kick ‘n Chili
2lbs. ground turkey
1 tablespoon each: salt, cumin, chili powder, paprika, dried oregano and black pepper
2 cloves garlic, minced
1/4 teaspoon ground red pepper
1 tablespoon olive oil
3 cans (10.5oz.) diced tomatoes with green chilies
1 jar (160z.) salsa
1 large onion, chopped
2 teaspoons red pepper flakes (optional)
- Combine ground beef, salt, cumin, chili powder, paprika, oregano, black pepper, garlic and ground red pepper in large bowl.
- Heat oil in large skillet over medium-high heat. Brown beef, stirring to separate meat. Drain and discard fat. Add tomatoes, salsa and onion, mix well. Transfer mixture to Crock Pot slow cooker.
- Cover, cook on LOW 4-6 hours.