Meal Prepping healthy meals for BUSY nights!

Curry Chicken (about half the size I make)

3 chicken breasts
Frozen vegetables
1 large can crushed tomatoes
2 cans coconut milk
1 heaping tablespoon curry powder
1 teaspoon salt

Cook on low for 4 hours or high for 8 hours in a slow cooker. Shred chicken and serve!
“Nigerian” Peanut Butter Chicken (half of what I made)

Coconut oil
2-3 pounds chicken breasts, chopped
1 large onion
1 heaping teaspoon minced garlic
1 1/2 cans tomato sauce
1 1/2 cans water
1/4 or less teaspoon cayenne pepper
1 teaspoon salt
1/2 cup peanut butter
Cilantro optional

Cook the chopped chicken in coconut oil and remove from pan. In more coconut oil cook the chopped onion and garlic until onion is soft. Return chicken to pan, add tomato sauce, water, and peanut butter. Cook until peanut butter is melted through pan. Add cilantro and serve!
Paprika Chicken (half of what I made)

2 pounds boneless, skinless chicken thighs
Paprika
Salt
Pepper
1/4 cup butter
1 cup sliced mushrooms
2 teaspoons minced garlic
1 cup broth
1 cup heavy whipping cream
1/4 cream cheese
5 ounces or more of fresh spinach

Season chicken with paprika, salt, and pepper. Brown the chicken in butter on both sides. Set aside. Add mushrooms and garlic to skillet and cook until soft. Add broth, cream, and cream cheese to skillet and cook until cream cheese is melted. Add chicken back in pan and stir in spinach. Cook in oven for 20 minutes at 400 degrees.
Bacon Sloppy Joes (half of what I made, of course)

2 pounds ground beef
4 slices bacon, chopped
minced dried onion
seasoned salt
mustard
ketchup
pizza or marinara sauce
Allll those to taste!
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