My Meal Prep Journey: From Chaos to Calm

Remember those days when your lunch was a sad sandwich and a bag of chips? Yeah, me too. But then I discovered the magic of meal prepping, and let me tell you, it's been a game-changer!

My meal prep journey started with a bit of trial and error. I'd make too much of one thing, not enough of another, and sometimes, the flavor just wasn't quite there. But with practice, I've found my rhythm.

Now, I spend a few hours on Sunday prepping my meals for the week. It's like a mini cooking marathon, but so worth it. I love knowing I have a healthy, delicious lunch waiting for me, ready to go in just a few minutes.

Meal prepping isn't just about convenience, it's about taking control of your health and well-being. It helps me stay on track with my nutrition goals, reduces food waste, and saves me time and money. Plus, it's just plain fun to see my fridge filled with colorful, ready-to-eat meals!

So, if you're thinking about giving meal prepping a try, I say go for it! You might just be surprised by how much you enjoy it. And if you're looking for some inspiration, feel free to reach out. I'm always happy to share my favorite recipes and tips!


Chicken Salad Recipe

Classic Chicken Salad Recipe

Ingredients:

  • 2 cups cooked chicken breast, shredded or diced
  • 1/2 cup mayonnaise
  • 1/4 cup plain Greek yogurt (optional for extra creaminess)
  • 1/2 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup dill pickles, finely chopped (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Fresh parsley or dill for garnish (optional)
  • Lettuce leaves, for serving (optional)
  • Bread or croissants, for serving (optional)

Instructions:


1. Prepare the Chicken: If you haven't already, cook your chicken breasts by boiling, grilling, or baking them. Once cooked, let them cool and then shred or dice the chicken into bite-sized pieces.

2. Mix the Dressing: In a large bowl, combine the mayonnaise, Greek yogurt (if using), lemon juice, and Dijon mustard. Stir until well mixed.

3. Combine Ingredients: Add the shredded chicken, celery, red onion, and pickles (if using) to the bowl with the dressing. Gently mix everything together until the chicken is well coated with the dressing.

4. Season: Add salt and pepper to taste. Adjust the seasoning if needed.

5. Chill (Optional): For best flavor, cover the bowl and refrigerate the chicken salad for at least 30 minutes before serving. This allows the flavors to meld together.

6. Serve: Serve the chicken salad on a bed of lettuce leaves, in a sandwich, or stuffed into a croissant. Garnish with fresh parsley or dill if desired.


Tips:

  • You can add other ingredients like grapes, apples, walnuts, or cranberries for extra flavor and texture.
  • For a healthier version, use more Greek yogurt and less mayonnaise.
  • This chicken salad can be stored in an airtight container in the refrigerator for up to 3 days.

Enjoy your delicious and easy-to-make chicken salad!