It’s no secret that many (most?… ALL???) successful people plan.
Whether you are a teacher planning your lessons, a coach planning a workout, a manager planning an agenda or a mom planning meals, a plan helps you operate with intention and efficiency, and in the instance where stressful situations or unplanned bumps in the road arise, having a plan takes the mental effort out of figuring out what needs to be done.
Busy weeknights are made so much easier when you have a plan in place for what you are going to eat so you don’t need to devote any brain power to meals in the midst of the chaos on a Wednesday night.
But for many of us, the thought of meal prep and planning is overwhelming.
For a lot of us, that’s because we think we need to go from no planning or prep at all to a month’s worth of meals made from scratch using only organic ingredients.
Yesterday’s post was about leveling up.
You don’t have to go from meal planning Level 0 to meal planning Level 27 overnight.
If you want to start planning and prepping and are at a zero right now, meet yourself where you are and level up to a one.
You can use precooked and bagged ingredients as a part of your meal planning and prep.
And you never need to get to a Level 27.
Even moving from Level 1 to Level 3 will help you out a little bit. And every little bit helps!
Rotisserie chickens are a great way to level up gradually.
They are already cooked, and you can “repurpose” them into so many meals.
If roasting a chicken is not where you are right now, start with one that is already cooked.
One of my new favorites is this Asian Chicken Salad.
This is a version of a bagged Asian salad kit Costco has.
It’s easy to make and Number 4 and Number 7 also love it.
I prepped this on Sunday, and I had it for lunch on Monday, Tuesday, and Wednesday.
Here’s what you need:
A couple heads of romaine lettuce and a bag of coleslaw mix.
Rotisserie chicken (I bought three and used the other two for other things):
Salad dressing and sesame seeds
You don’t have to make your own salad dressing.
You don’t even have to buy fancy, expensive salad dressing.
It got the generic store brand.
To make the salad, I washed two heads of romaine and then chopped it up.
I roughly chopped the cilantro.
Then I mixed the cilantro, romaine, and cole slaw mix together in a large bowl.
When I’m preparing this for myself, I mix everything together. But when the kids are eating it also, I put everything on the side because Number 5 has recently made the decision to become a vegetarian, so no chicken for her.
I had a bunch prepped for myself in the fridge so all I have to do during the day is grab my containers and make my salad.
One day this week I was running behind and didn’t eat until after we got to swim practice. But since I was already planned and prepped, all I had to do was grab my containers out of the fridge and bring them with me.
Super easy and I didn’t have to spend any time figuring out what I was going to eat or make any stupid food choices because I didn’t have anything readily available.
Not only did I eat this for lunch this week, but I put it out on the table when the kids came home from school so they had a healthy option available as soon as they got off the bus. It was as easy as putting a bowl of chips on the table but healthier, and prep time was minimal for this.
If you want to start prepping or planning, this is one small step you can take.
Make a salad using some rotisserie chicken. Bottled dressing is fine. You don’t have to start making your own salad dressing. Maybe one day you level up to that.
Or maybe you don’t.!
I used the rest of the chicken for a different recipe. That’s coming next week.
Until then, try this one out!
Asian Chicken Salad
Quick and easy and fairly healthy. This salad travels well and stores well and is ideal for make ahead lunches or "salad bars" in your fridge!
- 1 bag cole slaw mix
- 1-2 heads romaine lettuce
- 1/2-1 cup cilantro
- 1 cup cashews
- 1 cup wonton noodles
- 1-1 1/2 tbsp sesame seeds
- asian dressing
Wash and chop romaine lettuce and cilantro.
Mix all greens together.
Roughly chop cashews and chicken.
Add cashews and chicken to greens. Toss.
Sprinkle with sesame seeds and top with wontons. Drizzle with desired amount of dressing.