I recently shared how we helped John meal prep for the first few weeks of his summer internship. Well, now that summer fraternity rush has settled down a bit, he was home for a quick 24-hour stint last weekend, and before long we were all back in the kitchen prepping meals again.
This time, we added two new dishes to the rotation, and both received rave reviews from the boys. Since we were already making the mess, we doubled both so Whit would have plenty to enjoy too.
Both came from Instagram, courtesy of John’s doom scrolling, and I’ll admit I find Instagram recipes to be a little squirrely at times. The measurements can be imprecise, cooking times don’t always line up with reality and occasionally you just have to trust your instincts. Think of these as a great starting point rather than a recipe to follow to the letter, and don’t be afraid to make adjustments as you go.
John is using these meal prep containers, which are larger than most. For Whit’s we made in our normal reusable containers.
Cajun Breakfast Scramble Bowls
This one was the surprise hit for me. I actually haven’t had the chicken meal yet, but I helped myself to one of Whit’s breakfast bowls this week and was pleasantly surprised by just how flavorful it was. AND EASY for a work day meal.
Ingredients
Potatoes
- 1 (32-ounce) bag frozen Southern-style diced hash browns
- Cajun seasoning, to taste
- Cooking spray or a light drizzle of oil, if desired
Eggs
- 1 (16-ounce) carton Egg Beaters Original
- Salt and pepper
Protein
- ½ package Hillshire Farm Turkey Polska Kielbasa, sliced
Toppings
- 1 cup shredded cheddar or Mexican blend cheese
- 1 diced onion, sautéed
- Chipotle sauce
Instructions
Season the frozen hash browns generously with Cajun seasoning and air fry at 400 degrees for 10 minutes. Shake the basket and continue cooking another 5 to 10 minutes until crispy.
Cook eggs over medium-low heat, gently pushing the eggs across the pan for soft scrambled eggs. Season with salt and pepper.
Brown the sliced turkey kielbasa in the air fryer or in a skillet.
If using onions, sauté until caramelized.
Divide the potatoes, eggs, sausage, cheese and onions among 4-5 meal prep containers. Pack the sauce separately. When ready to enjoy, microwave for about 1½ to 2 minutes and drizzle with the chipotle sauce.
Mexican Street Corn Chicken Meal Prep
The boys absolutely raved about this one. Between the grilled chicken, cilantro lime rice and creamy street corn, it made for a filling lunch that they’ll happily eat several days in a row, which is really the goal around here.
Ingredients
Chicken
- About 3 pounds boneless, skinless chicken thighs
- 2½ teaspoons salt
- 4 teaspoons paprika
- 2½ teaspoons cumin
- 4 teaspoons garlic powder
- 3 teaspoons onion powder
- 4 teaspoons dried oregano
- 1½ teaspoons chili powder
- 2 tablespoons olive oil
- Juice of 1 lime
Street Corn
- 2 cans sweet corn, drained
- ½ finely chopped red onion
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 chopped red bell pepper
- ½ to ¾ cup chopped jalapeño
- 1¼ cups plain low-fat Greek yogurt
- ⅓ cup plus 1 tablespoon light mayonnaise
- ¾ to 1 cup crumbled feta
- 2 tablespoons chopped cilantro
- 2 to 3 teaspoons Tajín
Cilantro Lime Rice
- 1¼ cups uncooked basmati rice
- ½ cup chopped cilantro
- Juice of 1 lime
- Pinch of salt
Instructions
Season the chicken with the salt, paprika, cumin, garlic powder, onion powder, oregano, chili powder, olive oil and lime juice. Let it marinate while preparing everything else.
Cook the rice according to package directions. Stir in the cilantro, lime juice and salt.
Bake the chicken on a parchment-lined sheet pan at 390 degrees for about 23 minutes, then broil for 5 to 6 minutes until lightly charred.
Using the same sheet pan, toss the corn, red onion, garlic powder and paprika with the remaining juices. Roast for about 15 minutes.
Transfer the corn mixture to a bowl and stir in the bell pepper, jalapeño, Greek yogurt, mayonnaise, feta, cilantro and Tajín.
Chop the chicken into bite-sized pieces and divide the rice, chicken and street corn mixture among six meal prep containers.
Finding meals that are easy to prepare, high in protein and enthusiastically approved by teenage boys isn’t always easy, so I’m calling this weekend’s meal prep a success.
All Recipes | Sunday Supper | School Night Supper
Happy Hour | Appetizers | Sweets & Treats
Instant Pot | Crock Pot | Grill | Sunday Brunch
Menu Plans
Dixie Delights
join me as I travel, decorate, create & celebrate
Instagram | Pinterest
Dixie Travels
perfectly planned trips & our travel adventures
Book Now | Learn More
Instagram | Facebook | Pinterest