I would not classify my life as super busy or slammed. I have an awesome job with amazing hours. I have the freedom to workout in the morning or evening and I have free weekends (for the most part). My husband he is a teacher and coach so he often walks out the door at 6 AM and gets home close to 8 PM or 10 PM if he has a baseball game. He also dedicates himself, at 4 AM every morning, to our treadmill (a true champion and also certifiably insane.) With his schedule it’s sometimes difficult to squeeze in quality time together during the week. As much as I we would love to try and stay awake until 10 or 10:30 each evening, 4 AM alarms make it near impossible.
We spend our time together during the week at dinner. It makes it so much easier to enjoy our time together when I don’t have to prep a whole dinner or clean tons of dishes afterwards, so we meal prep about 4 nights worth of dinners. The other night is usually a game night so I tend to grab dinner with a friend or get something to-go and Netflix with my pups.
Meal prepping dinner also gives us some time to cook together on Sundays. Every Sunday we take about two hours cooking and cleaning. Sounds miserable but when you do it with some wine and your best friend, there is nothing I would rather do on a Sunday evening.
One of our favorite meal preps for the week is ‘Enchilada Rice.’ The recipe below makes about 4 servings but we usually double it because 1) It is SO FREAKING GOOD and 2) we technically need 6 to 8 meals for our meal prep. I top my rice with avocado and low-fat plain greek yogurt (a sour cream substitute) and hubby likes to fry up an egg real quick to top his. As for additional protein, we brown ground turkey with taco seasoning and add it to our rice, but it’s not necessary as the rice itself is a great meal.
1 tbsp oil
2 tbsp minced garlic
½ cup chopped onion (we like sweet yellow)
1 cup chopped bell peppers
1 can stewed tomatoes
3 cups water
1 ½ cups brown rice
1 cup black beans (optional)
1 cup tomato sauce
Taco seasoning packet
½ cup low fat cheddar cheese
1. Saute onions in oil for about 2 minutes.
2. Add garlic and bell peppers cook for another 2 minutes on medium to medium-high
3. Add the can of stewed tomatoes and cook for another minute
4. Remove the veggie mixture from the pan and add 3 cups of water and bring to a boil
5. Add the rice to the boiling water, stir occasionally (every 2 to 3 minutes) until the rice has cooked and absorbed all the water.
6. Once rice is cooked add the veggie mixture and cook on medium-high for another couple of minutes
7. Add the tomato sauce, black beans, and seasoning and cook on medium for about 8 minutes.
8. If using a cast iron or other oven safe skillet top the rice mixture with cheese and bake for 20 minutes at 400 degrees Fahrenheit. (If you do not have an oven safe skillet transfer to a cooking sprayed baking dish).