$35 & 10 INGREDIENT Meal Prep for the Week CHALLENGE! - Mind Over Munch

Hey Munchies! Welcome to the channel! If you're new, I'm Alyssia. Most of you know I am a fan of meal prep, and I LOVE a challenge! I've done anything from budget meal preps, to 1 hour meal preps, to prepping different meals every day meal preps, so today I'm taking the challenge to a new level! Use only 10 ingredients for the week! Say what?! 10 ingredients for breakfast, lunch, and dinner for 5 days, Monday through Friday? Yep! I'm gonna talk about those 10 ingredients as we go, and show you how I can reuse them in different dishes, but just so you know, I did not include items like salt and pepper, spices, or basic pantry items like olive oil, because I don't need to buy those things every week. Also, for items like bell peppers or beans, I used different variations of the ingredient, like red and green bell peppers, etc, to keep things interesting, but you do you! First meal of the day is breakfast, and this week we are making freezer breakfast burritos. I share a version of these in my meal prep ebook, but I'm switching up the recipe just a bit to make them even more fun and flavorful. Start by making the filling. Whisk your eggs, season with salt and pep, and set aside. In a saucepan, add a bit of olive oil and saute some bell peppers for a minute to soften, and then add salsa for flavor. If you weren't limiting yourself to ingredients for this prep, I'd add onions too, but I just didn't have room, so it is what it is. Then I add my whisked eggs and scramble that up. Then I can stir in some drained and rinsed beans—I chose black beans, but you could use anything. And season with whatever spices you like—I used garlic salt. Allow the mixture to cool, and then we can assemble! Place a tortilla on plastic wrap. Add some of your mixture to the tortilla. Roll it up burrito-style in the plastic wrap. And then it's ready to freeze! You can freeze these for up to 3 months. To reheat, microwave for 60-90 seconds until heated through, and feel free to serve with extra salsa for dipping. For breakfast, I've also allocated one of our ingredients as fruit—whatever you prefer. I chose clementines because I could eat those all day long, but remember, the 10-ingredient parameter is just a challenge to prove that it can be done—you don't need to stick to one type of fruit per day. For lunch, we've got a salsa chicken rice bowl. So the first thing we need to do is make our salsa chicken, and you only need two ingredients. Can you guess what they are? Simply add chicken breast and salsa to a slow cooker, and I recommend seasoning it. I used this Trader Joe's Chili Lime Seasoning and some salt and pep. I am also making a good amount of this so I can use it at my dinner meal, too. Cook it low and slow for 5-6 hours, or on high for 3 hours. When it's done, shred the chicken and return to the salsa sauce to toss. Serve as-is, refrigerate, or freeze! If you're enjoying this episode, I hope you'll subscribe and hit the bell so you can be notified of new videos each week! To assemble the rice bowl, I'm using this frozen brown rice. I often DO meal prep my rice because it's pretty easy to do, but these freezer packs also keep life simple with even less prep—I just microwave the bag and it's ready to go. I layer in that rice with some additional beans—I chose pinto this time—and the salsa chicken. I'm topping it off with our next ingredient—avocado! As a dressing or topping for this bowl, I'm using some additional avocado, and I'm mashing that up, and then mixing in some salsa, garlic powder, and salt. So easy but super tasty! Great on top or on the side of my rice bowl for added volume, nutrition, and flavor. For dinner, I've got the easiest broccoli soup ever, and stuffed peppers. For the soup, I boil my broccoli until fork tender, and then transfer the broccoli to a blender and add beans. I went with white this time so it would stay light in color. I also reserved the green water from boiling and added that to the blender—why not get the extra flavor?—and I add enough to cover the broccoli about halfway. Blend until smooth and creamy, and season to taste with your favorite seasonings. Enjoy, refrigerate, or freeze! So easy! Thumbs up for two ingredient recipes! For my stuffed peppers, I prep my peppers by cutting off a third of the pepper from the side. You could also stuff them through the top if you want, I just prefer the side because it's easier to eat. Then I parboil them for a few quick minutes so they'll be nice and soft out of the oven. Instead of wasting the pepper tops, I'm dicing them up to add back into my filling to add volume and nutrition. For the filling, I mix together some of the salsa chicken, black beans, rice, extra bell pepper pieces, additional salsa, garlic powder, oregano, and cumin as my filling. Remember, for stuffed peppers, you can really add anything, don't get too hung up on a recipe. Stuff it into the peppers, and I add a bit of water to the bottom of the dish to keep them from drying out. Then bake at 350 degrees Fahrenheit for about 30 minutes. This one is ready to serve, refrigerate, or freeze! You can actually freeze these before baking or after! Pretty cool! Now let's throw together some snacks with some of the same ingredients we've already used today. I'm boiling some additional eggs for on-the-go nutritious protein. I've already got that tasty salsa guac as a dip, so I'm making up some tortilla chips with my tortillas from the breakfast burritos. Simply cut into chip pieces or wedges, I used a circle cookie cutter for circle chips, add to a baking rack, spray them down, and season. I used that garlic salt again. Then they're ready to bake! Cool before enjoying, they are SO crispy and delicious. They'll last about 3 days, but are so easy to whip up whenever you need. I'm also cutting up some bell pepper strips and broccoli, so I can enjoy those with the delicious dip as well. Not a bad spread, eh? With only 10 ingredients, we made a versatile daily menu. Pretty cool. And it was affordable because it was less ingredients. This prep for one cost me about $35. Now if you don't want to eat the same thing every day, check out my video where I share how to switch it up and get creative. Remember that all of these meals I've shown today can also be frozen, so you don't have to eat them all right when you make them, you can always save them for later. Also, if you haven't heard, I have another YouTube channel that Christian and I run together. It is not health related, but it is about food, more specifically, pizza! It's called Eat The Pizza, and every week we make fun flavored pizzas and pizza flavored things. We already have 5 episodes up, so I hope you'll come check it out and subscribe. The link is in the description. I hope you enjoyed this meal prep challenge. Be sure to leave any challenge ideas that you have in the comments, and if you found this video helpful, I hope you'll share it on social media. Thanks so much for watching, I'll see you next week, and remember, it's all a matter of Mind Over Munch.