Meal Prep : 2/19/18

White Bean & Chicken Mac n Cheese

Peas with Zucchini

The mac stuff : 2 B/S chicken breasts, poached and shredded .  1/2 pound of navy beans, simmered til soft. 1/2 lb elbow macaroni, cooked and drained.  2 carrots, grated. 

The mac sauce : 2 tbsp butter, 2 oz cream cheese, 1+ c milk, 1/4 c flour, some garlic powder, 1 cup chopped swiss cheese, 1 cup chopped monterey cheese. Melt all ingredients together in a small saucepan. 

Building the mac : Layer the shredded chicken on the bottom of a glass dish.  Mix the beans, macaroni, carrots, and cheese sauce together, and then pour the mixture over the chicken.  Add a few slices of cheese on top.  Bake at 375 for 30 minutes. 

The veggies : 1/4 onion, chopped and sauteed in olive oil.  2 large zucchini, chopped.  2 bags of frozen peas.  Add the zucchini to the pan when the onions are translucent, cook for a minute or two, then add the frozen peas, cover the pan, and cook til done. 

Makes 8 lunches.