Day Fifteen – Meal Prep Monday

I’ve done a lot of meal prep before, and even though I can write menus and even count macros, I feel overwhelmed at the idea of beginning to meal prep again.

I know it’s good for me. I know it makes things easier once done. But somehow, the idea of getting all the shopping done, and then coming home only to find out halfway through I forgot a key ingredient is anxiety inducing.

However, last week while perusing my favorite bloggers and vloggers, one of them mentioned an ingenious idea. Jenny Mustard had shared a My 3 Fall Dinner Obsessions video, and in it she discussed that often times she will make a big dish on Monday and then eat that every single night that week.  (Do click through to her channel, she has some splendid videos on Minimalism and excellent vegan recipes!)

I mean, how incredible is that? Instead of making 5 meals on Monday, she cooks just one. You only need one recipe, and one set of ingredients!

My husband and I are on an extremely tight budget this week, so I thought it was the perfect time to give it a try. I decided to make enchiladas, and instead of finding a complex recipe I went with my gut and put together a simple but filling recipe.

Here’s what I used:

1 pack 16 count large Mission flour tortillas
1 3lb pack of 93/7 ground beef
1 can diced green chiles
1 can sliced olives (drained)
1 can sweet golden corn (drained)
2 cups cooked white rice (2 cups before cooked)
4 cans enchilada sauce
1 lb Mexican style shredded cheese

I fried up the ground beef in a large stock pot with some garlic and added in the vegetables, cooked rice, and 1 can enchilada sauce. Then I simply wrapped up scoops of the filling into the tortillas and put it into a 13×9 baking dish that I sprayed with olive oil from my Misto. Then I topped with the remaining 3 cans of enchilada sauce, shredded cheese, and a couple olives. Finally I baked it at 400 degrees for about 25 minutes until the center temp was 160 degrees F.

Here’s the finished product:

I was amazed when this recipe, which cost roughly $40 made 3 pans worth of food!

It turned out very delicious according to my husband, which I’m happy about because when I served it into lunch containers, I had enough until Wednesday next week as well as for dinner every night this week.

I love that I was able to make a big dish of a healthy hearty meal and have enough for several days while keeping it under a tight budget.

I even got all of the dishes done soon after, and my kitchen is clean for the morning.

While I did the dishes and cared for baby boy, my husband got to work on mowing the lawn and taking care of a very big secret project that I will be writing about next week.

Finally, I finished my work today by writing out my new habit tracker for this week.

I added a few things and removed a few things. I did add watering plants and watering me. I am terrible about drinking water. I could live off of tea and coffee all the time, but I know I should be drinking water. I don’t want to use the tracker that counts ounces yet, I just want to check off drinking water which is why I’m sticking with this system this week.

Overall it’s been a busy but very productive day and I’m looking forward to what tomorrow brings. I would love to hear what your favorite meal prep tricks are in the comments. Also, how do you track your water intake?

Until tomorrow,
Mom Minimal