When I’m busy, I feel like one of the first things that suffers is the quality of food I allow in my body. Despite the fact that I love to cook, one of the last things I want to do at the end of a long day (like today) is cook a nutritious meal.

So I end up stopping for $5 worth of pizza, a 6-inch sandwich at Subway, or a lamb over rice from a halal cart. While none of these are terrible for you in moderation, the cost adds up. Plus, there’s nothing more satisfying than a home cooked meal when you’ve worked hard all day. Meal prep is, in its own way, a way to give myself a break and reduce stress now and then.

I always forget how easy and how little extra time it takes to have extra meals on hand. It’s literally a matter of doubling something you’re already making (as long as it’s freezer-friendly). You do have to think ahead a bit, but the true time commitment is minor.

I knew going into this week that I was going to be very busy at work and not just a little stressed. Plus, my husband (who often makes delicious meals when I’m busy) is working and away most of the week. So I spent a couple of hours on Sunday making some meals I could just throw in the oven when I get home. (This also makes my night easier if I go to the gym after work. There’s nothing worse than being starving post workout with no dinner on the horizon.)

 

On Sunday I made these three things:

Very easy breakfast sandwiches:

I Fried a few eggs with salt and pepper and combined that with sliced deli ham and cheddar cheese on English muffins. From frozen I wrap them in a paper towel and microwave them for approximately 30 seconds on each side.

Chicken Pot Pie:

This is so easy and makes enough for two pot pies. I made one for Sunday night and one for the future. I don’t know that I’d change anything, other than maybe attempting to wait a little longer before cutting into it. It was so hot it fell apart (my bad). But soooo yummy.

Enchiladas:

I just finished eating this for dinner, and it’s so easy and good! I will say that I added a can of black beans to this mix and another can of enchilada sauce. I like my enchiladas a bit bulkier and saucier. And if you’re making this from frozen like I did, you’re looking at like 30-45 minutes at 350 degrees. Super delish.

By meal prepping, I’ve done a few beneficial things for my health:

• I’ve decreased my stress level knowing there’s food available when I need it.
• I’ve made it possible for me to go to the gym after work without also losing sleep.
• I’m more likely to eat something homemade and healthy vs. fast food.

 

And I’m sure there are other benefits too (like being able to provide for my husband even when I not around), but you get the picture. Next time you’re making something that you can double, do it! It’ll save you a lot of time and angst at some point, guaranteed.