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Easy, affordable, and perfect for busy families 
This meal prep is all about keeping things simple while still putting real food on the table all week long.
Ingredients
1. Crockpot Cowboy Casserole
1 pound lean ground beef
1 cup sweet yellow onions, finely diced
1 tablespoon minced garlic
16 ounces dark red kidney beans, un-drained
14.5 ounces petite diced tomatoes, with juice
10 ounces diced tomatoes and fire roasted hatch chilies, with juice
1 cup frozen corn
1 teaspoon kosher salt
½ teaspoon fresh cracked black pepper
¼ teaspoon Chipotle powder
1 ½ lbs Yukon gold potatoes, sliced about ⅛ inch thick
1 ¼ cup Colby and Monterey Jack cheese, freshly shredded
2. Chicken Stuffed Peppers
½ cup water
3 large bell peppers (cut in half with stem, veins, and seeds removed)
2 tablespoons olive oil
1 pound ground chicken
½ cup yellow onion, small diced
½ teaspoon salt
¼ teaspoon black pepper
0.85 ounce chicken taco seasoning
½ cup jarred mild salsa
1 cup prepared white rice, Minute Rice
8 ounces Colby jack cheese, shredded
1 tablespoon chopped fresh parsley or cilantro, optional garnish
3. Chicken Salad without Mayo
Salad Dressing
¼ cup olive oil, extra virgin
2 tablespoons white wine vinegar
1 tablespoon fresh squeezed lemon juice
2 teaspoons Dijon mustard
1 teaspoon minced garlic
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
½ teaspoon fresh cracked black pepper
Chicken Salad
2 cups boneless skinless chicken breast, cooked and shredded
1 cup celery, thinly sliced
½ cup red onion, diced
3 tablespoons fresh parsley, chopped
4. Meal Prep Freezer Enchiladas
1 tablespoon unsalted butter
¾ cup small diced sweet yellow onion, vidalia
1 tablespoon minced garlic
4 ounce can diced mild green chilis
1- ounce packet taco seasoning
¾ cup sour cream
3 cups shredded rotisserie chicken meat, white and dark meat from a 2 pound cooked and cooled rotisserie chicken
3 cups shredded colby-jack cheese, divided (1 cup for the chicken filling and ½ cup per pan for a total of 2 cups)
12 6-inch fajita size flour tortillas
19 ounces red enchilada sauce, divided ½ cup sauce per pan (approximately 2 cups)
2 tablespoons chopped fresh cilantro, optional garnish
5. Slow Cooker Queso Chicken Tacos
2 pounds boneless skinless chicken breasts, 4 medium-sized chicken breasts
1 ounces mild taco seasoning, or use homemade taco seasoning
½ teaspoon cracked black pepper
1 teaspoon kosher salt
10 ounces mild diced tomatoes and green chilies, with juice
4 ounces diced green chiles
15 ounces salsa con queso
street taco size flour tortillas
shredded lettuce, sour cream, diced tomatoes and chopped cilantro (optional garnish)
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