Meal Prep 9/24/18

We found ourselves with about 45 minutes of extra time between breakfast and leaving for church yesterday morning, so we decided to see how fast we could get lunch made.  This left us the entire rest of the day with nothing on the to-do list but to run.  It was so nice to have the whole afternoon and evening to just spend time together!

Boneless chicken thighs (8) : season to taste and bake at 425 for 30 minutes

Pasta (1 lb) : cook according to directions on box, mix with olive oil and about 3 tbsp of pesto

Broccoli (2 lbs) : steam in a large pot

Sweet onion (1/4, chopped) : saute until turning brown then add...

Carrots (5, large, chopped) : add to brown onion, saute until cooked through then add...

 12 oz frozen artichoke hearts, 12 oz frozen peas : steam/saute until done.

We used a 1/2 c measuring cup to portion out the meals, each meal got 1/2 c each of pasta, broccoli, and veggie mix, plus a little bit more.  8 meals got chicken, 1 of those also got a little bit of salmon because the piece of chicken was tiny, and 2 meals each got a big hunk of salmon.

We got all that done and made it to church on time.  Might have to see if we can get lunches done before church on Sunday more often... They were too hot to put in the fridge, but we put them in the garage fridge with no lids so that they wouldn't sit out on the counter the whole time we were gone.  (There is nothing in the garage fridge that we had to worry about if the food raised the temperature too much.)