bi-weekly chicken / vegetable recipes: BBQ, Jamaican Jerk, teryaki. no pics.

This is the meal prep I make to last me M-T-W-Th / M-T-W-Th. From paycheck to paycheck:

Recipes + Estimated Cost (all from Kroger supermarket).

4 Chicken breasts slammed and halved: $8

1 bag of frozen mixed peppers: $1.29 each

2 bags of frozen peas: $1.00 each

2 bags of frozen broccoli florets: $1.00 each

2 bags of frozen carrots: $1.00 each

1 bag of frozen mixed stir fry mix: $1.29

3 jalepenos sliced and halved: $0.40 total

1 can of black beans: $0.59

1 can of sliced pineapple rounds with juice: $1.29

1 bottle of jamaican jerk sauce: $1.00

1 bottle of teryaki sauce: $1.00

1 bottle of sweet baby rays: $2.69

Steps:

1. Get 4 3/4 cups of white rice in a rice cooker going (everyone's always got rice on hand).

2. Use tin foil to divide an oven pan up into 3 sections (also helps in easy clean up).

3. Split up frozen veggies between the 3 sections. (stir fry for teryaki side and peppers and beans for the other two.)

4. Place the chickens on top with little bit of sauce.

5. Place pineapple slices on jerk side.

6. Place jalepenos all over.

7. Throw that all in the oven till chickens done.

8. Divide cooked product on top of the rice into 8 tupperwares. ($1.99 for set of 5).

9. Freeze and before I go to work I add extra sauce and siracha.

Whatever's left over enjoy the night of I eat for dinner.

Total cost: About $24 / 8 days = $3.00 per lunch. Plus I usually get 1 or 2 nights of dinner out of it a well. So more like $2.50 a meal. Takes no more than an hour and a half of setting up, cooking and cleaning.

Submitted March 06, 2017 at 09:42PM by Funt-Case http://ift.tt/2lWrLsU