Healthy Family Meal Prep for the Week! - Mind Over Munch

Heres a healthy meal prep for the week for a family of 4! Get creative with slow cooker meals, sheet pan dinners, freezer sandwiches, and bulk overnight oats!
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STUFF From this video:
8 OZ MASON JARS: http://amzn.to/2lEDel2
4 OZ MASON JARS: http://amzn.to/2mpNsG4
32 OZ MASON JARS: http://amzn.to/2pP7oAT
SMALL FOOD SAVER: http://amzn.to/2pPAdgJ
LARGE FOOD SAVER: http://amzn.to/2q8Ayhv
POP TOP TUPPERWARE (FOR OATS): http://amzn.to/2pPq5Em
SPACE LUNCHBOX: http://amzn.to/2pPgj5a
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7 QT RUBBERMAID TUPPERWARE: http://amzn.to/2qMAnEH
AIR POPPER: http://amzn.to/2q8nFnE
SLOW COOKER: http://amzn.to/2pPkmyD

RECIPES:
TUNA SALAD SANDWICH: http://bit.ly/2q6UtMi

OVERNIGHT OATS:
1/2 cup oats
1 tsp chia seeds
1/2 tsp cinnamon
1 tsp coconut sugar
1 Tbsp raisins
1 Tbsp sliced almonds
(yields 1 serving, multiply recipe for # servings you need!)

Mix dry ingredients together and store.
To prepare, add a heaping 1/2 cup mixture with 1/2 cup milk (or more, to taste). Mix together and set in the fridge overnight.

SLOW COOKER CHILI: http://bit.ly/2r5J9hU
2 lbs chicken breast, cut into 1 cubes
1.5 cup chopped onion
1 can black beans, drained & rinsed (15 oz)
1 can great northern beans, drained & rinsed (15 oz)
1 can red kidney beans, drained & rinsed (15 oz)
2 cans diced tomatoes (29 oz)
1 can diced green chiles (7 oz)
5 cloves garlic, minced
1 Tbsp paprika
1 Tbsp chili powder
1 Tbsp cumin
2 tsp dried oregano
tsp salt
tsp pepper

Add at Time of Cooking:
16oz frozen corn
2 cups frozen bell peppers (or fresh)

Combine ingredients (besides corn & bell peppers) into large freezer bag. Remove air from the bag, seal, and freeze.
The night before cooking, transfer bag to refrigerator to thaw.
After thawing, pour bag into slow cooker with frozen corn and bell peppers. Cook on low 6 to 8 hours, or on high 2 to 3 hours.

Per 1 cup, yields 12
252 cal | 1F | 35C | 26P

BBQ CHICKEN SHEET PAN DINNER: http://bit.ly/2pBqOr2
lb chicken breasts
1 cups butternut squash cubes [or sweet potato]
1 cups brussels sprouts, halved
2 Tbsp low-sugar BBQ sauce (enough to cover)
drizzle of oil
chili powder, salt, & pepper, to taste

Preheat oven to 425F (220C).
Place chicken & veggies on a baking sheet lined with parchment.
Brush chicken breasts with barbeque sauce.
Drizzle veggies with oil. Season squash with chili powder & salt, and Brussels sprouts with salt & pepper. Toss to coat.
Bake 30 minutes, until chicken reaches 160F (70C).

Per serving, yields 2
273 cal | 10F | 21C | 27P

SLOW COOKER BLACK BEAN FAJITAS:
6 bell peppers, sliced thick
1 can (14.5 oz) diced tomatoes
2 cans (15 oz ea.) black beans, drained & rinsed
2 cups onion, thinly sliced, or less
2 Tbsp chili powder
1 Tbsp cumin
2 tsp paprika
tsp red pepper flakes
tsp salt
tsp black pepper

Combine all ingredients in large freezer bag. Remove air from the bag, seal, and freeze.
The night before cooking, transfer bag to refrigerator to thaw.
After thawing, pour bag into slow cooker. Cook on low for 6 to 8 hours, or on high for 2 to 3 hours.
Yields 6 cups (4 servings).

Per 1 cups serving:
291 cals | 0F | 60C | 15P

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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.