I know from being a mom myself that it can be so hard to find time to cook meals during the day or even just fix yourself a quick snack to eat. Some days I have even gone without eating until my fiance got home from work, which can turn me in to one hangry mama. We all know that eating seriously changes your overall mood, and gives you that extra boost. I wanted to share with you ladies some recipes that are quick and easy so that you won't have to worry about finding the time during the day to cook meals that take too long.
BAKED EGGS IN AVOCADO
A muffin tray works perfect for these! Preheat your oven to 425 Degrees Fahrenheit. Cut your avocados in half, and scoop a little extra out of the avocado so that there is enough room for the egg. Crack your egg into the avocado, and then just add whatever toppings you'd like! I love to add bacon to mine, and then after I take it out of the oven I add chives, cheddar cheese, salt, and pepper. These just need to bake in the oven for 15-20 minutes and they are done! Easy peasy!
APPLE SANDWICHES WITH PEANUT BUTTER AND GRANOLA
Use an apple corer and remove the core of the apple. No need to peel, just leave the skin on! Slice the apple thinly, and create a sandwich with the slices using peanut butter and granola in the middle. It is that easy!! This is always good with a glass of milk on the side. What isn't?
One other thing I love to do for both breakfast and lunches is boil a whole dozen of eggs in the evening, and then I have them for the whole week. That way, if I am hungry and want a snack, I can quickly grab a couple of eggs, peel them, and viola! P.S. Hard boiled eggs last a whole week in the fridge before going bad.
PESTO CHICKEN AND VEGGIES
This is a great meal-prep recipe to make in the evening so that you are set for the next few days. For this recipe, you just need 4 boneless, skinless chicken thighs, olive oil, salt & pepper, cherry tomatoes, basil pesto, and your choice of fresh green beans or asparagus.
Start off by seasoning your chicken with salt & pepper.
Then begin cooking your chicken thighs in 2 tablespoons of olive oil.
Once the chicken is finished cooking, remove from the pan and cut into strips, then set off to the side. Cook your green beans or asparagus in the same pan for about 10 minutes on medium heat.
Return the chicken strips to the pan with the veggies, then add 2 cups of cherry tomatoes (halved) and a half cup of pesto.
Stir together and cook for about 5 minutes, and then it is done!!
This is a very simple recipe, and once it is cooked, you have a few days worth of lunches that you can just heat up in the microwave!!
I will add to this post as I find more easy recipes that I like!