Our Weekly Prep Staples

Tip top of the morning to you, wholesome friend!

Upon chatting with a group of close friends, I was inspired to share our “must haves” when it comes to preparing for the week. I have found that meal prepping is different to many people. Some folks prep by chopping all of their ingredients for the week, some spend hours on Sundays cooking and storing each meal Monday- Friday, and some just try to get a little ahead.

I try not to get too carried away with “Meal Prep Monday” because frankly, I’m easily grossed out by fridge food by the end of the week. Of course, to every rule, there’s an exception. Although we do not completely prep our meals I cannot deny that we do, however, take advantage of two head start ingredients- Crockpot Chicken and Spaghetti Squash. With the season, the vegetable may change but you truly can’t fail when you have a protein and veggie waiting for you. Plus, these are two that I’m able to stomach come Friday morning. These two ingredients save us so much time throughout the week as we are often many steps ahead for breakfast, lunch, and dinner.


Crockpot Chicken

1 Full package of fresh chicken breast

1/2 Cup of low sodium chicken stock or water

Salt and Pepper

Place your chicken in your crockpot, season with salt and pepper. Pour 1/2C of your liquid over the breast and cook on low for 8 hours or high for 4.

Shred chicken and store in an air tight container for up to a week in your fridge.


Basic Spaghetti Squash

1 Three-five pound spaghetti squash

2 Tablespoons Olive Oil

Salt and Pepper

Preheat oven to 375F.

Using a knife, cut the top of the squash off and slice down the center opening your vegetable. Use a spoon to scoop out the seeds, setting aside to bake later or discard.

In a separate bowl, combine olive oil, salt and pepper. Using a brush, coat the inside of your squash with the oil mixture. Place face down on a foil lined baking sheet. Bake for 45 minutes or until soft. Rotate and continue cooking for 5 minutes.
Once cooled, use a fork to pull the natural shredded strands from the vegetable and store in an airtight container for up to one week in your fridge.



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