Do you have a busy day sitting at your desk all day working on O365, Sharepoint, or Skype for Business?  Meal prepping is great for anyone with a busy work schedule not matter what they are working on during the day. All it takes is some light cooking on Sunday night and you have lunch for the whole week. This concept of meal prepping is easier said than done and it’s easy to get stuck into making the same broccoli and chicken recipes you normally make. Look at these 2 incredibly easy and delicious meal prep recipes. Turkey taco lunch bowls contain turkey taco meat, corn, brown rice, and a simple pico de gallo. Tons of flavor for little effort! The best part about these turkey taco lunch bowls is that they are so versatile and filling- you won’t be hungry an hour after lunch. If you’re looking to pack a low- maintenance lunch for the week? The garlic chicken and veggie pasta can be meal prepped on Sunday for the week and only requires one plastic container. This is a tasty alternative to the boring sandwich lunch. Enjoy!

Turkey Taco Lunch Bowls

Ingredients

Rice

• 3/4 cup uncooked brown rice
• 1/8 tsp salt
• zest of 1 lime

Turkey

• 3/4 lb lean ground turkey
• 2 tablespoons taco seasoning of choice

Salsa

• 1 pint cherry tomatoes quartered
• 1 jalapeno minced
• 1/4 cup red onion minced
• juice from 1/2 a lime
• 1/8 tsp salt

Other:

• one 12 oz/341 mL can corn kernels drained & rinsed
• 1/4 cup shredded cheese cheddar or mozzarella

Instructions

1. Cook brown rice according to package directions, adding the lime zest and salt to the cooking water.
2. Cook turkey over medium heat, tossing in the taco seasoning and breaking it up as you cook. Cook for 10 or so minutes, until cooked through.
3. Combine all salsa ingredients and toss together.
4. To assemble lunch bowls:
5. -1/4 portion of cooked rice (roughly ½ cup)
6. -1/2 cup corn kernels
7. -1/2 cup cooked taco meat
8. -1/4 portion of salsa (just over ½ cup

Garlic Chicken & Veggie Pasta

Preparation

1. Heat a large skillet with 2 tablespoons of olive oil on medium-high heat.
2. Add in diced chicken breast, followed by 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon oregano. Cook until no longer pink. Remove chicken from skillet and set aside.
3. Add carrots to skillet and sauté for 2-3 minutes until tender.
4. Add in zucchini and yellow squash, and sauté for an additional minute until they become slightly translucent.
5. Add in the kale, followed by 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Sauté until kale begins to wilt.
6. Move veggies aside with spatula and add in garlic. Sauté for about 30 seconds and then combine with the veggies. (This works best if you add garlic to the center of the skillet where there is more heat.)
7. Add in the cooked rotini pasta and chicken, followed by 1 teaspoon oregano and mix until evenly incorporated. Remove skillet from heat.
8. If using plastic Tupperware for your weekday meal prep, allow pasta to cool for about 10 minutes before filling the containers. Refrigerate up to 4 days. 

Ingredients

• 4 tablespoons olive oil, divided
• 1 lb (455 g) chicken breast, diced
• 2 carrots, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 4 cups (270 g) kale, chopped
• 2 cloves garlic, minced
• 3 cups (600 g) whole grain whole wheat rotini pasta, cooked al dente according to package instructions
• 2 teaspoons oregano, divided
• 2 teaspoons salt, divided and 2 teaspoons pepper, divided