Meal prepping is a great way to save time and money. It is also a great way to eat healthy. All of these reasons is very appealing to me as a college student. I know first hand how busy my every day schedule is between work, school, and homework, so having to go int0 the kitchen to cook after a long day is the last thing I want to do. 

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Often, I want to cave into convenience and pick up fast food because it's fast and easy. This can also get pricey! However, meal prepping can be a great way to stay on budget and make healthier choices!

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Meal prepping in advance has allowed me to stay on track. It can help you do the same.

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Meal prepping can be many things. It can be using your slow cooker so that your food is ready when you get home. It can be cooking meals and dividing it up to make meals for the whole week. No matter how you meal prep, it is extremely helpful to utilize as a college student!

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When thinking about meal prepping there a few things to take into consideration: time, money, and taste. 

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Time:

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When planning meals in advance it is important to think about when you will be prepping the meals and what your schedule looks like for that week. Thinking about time will help you decide what kind of meal prep you will do and when to do it.

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Money:

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To stay on budget when meal prepping, make a grocery list in advance of everything you need for each meal. Making a compiled list will allow you to see if you already have an ingredient or if you can use an ingredient in more than one dish (this is a great way to save money!) After making a list, looking for coupons or weekly deals is an easy tip to sticking to your budget.

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Taste:

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Taste is probably the most important to me! When meal prepping you have to think of how your food will taste after a couple days. Thinking of meals that will hold it's flavor and textures is key. 

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Here are a couple of my easy, go-to, and healthy meals I always keep as staples in my meal prep rotation!

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Crock Pot Taco Chicken:

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Ingredients: 

• 4 boneless, skinless chicken breasts (can use other chicken, whatever is on sale at your grocery store is best!)

• one packet low sodium taco seasoning 

• 1 10 ounce can rotel 

• 1 sliced onion

• 1 sliced bell pepper 

• corn tortillas 

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*Optional toppings- avocado, fresh onions, or pic de gallo

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Directions:

1. Put all ingrdients into crock pot and stir to combine.

2. Cook on high for 4-5 hours. 

3. Shred chicken with a fork.

4. Fill torillas with chicken and your toppings of choice and enjoy!

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This recipe is a healthy alternative to your typical taco fast food restaurant. Put it on before you leave for school and it'll be ready when you get home!

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Veggie Egg Cups:

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Ingredients:

• 6 eggs 

• salt and pepper to taste

• 1/2 cup chopped spinach

• 1/2 cup chopped bell peppers

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*Can substitute vegetables with whatever you have or like!

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Directions:

1. Preheat oven to 350 degrees.

2. Whisk eggs, salt, and pepper until combined.

3. Spray muffing tin with non stick cooking spray.

4. Sprinkle in chopped veggies into each muffin cup. 

5. Evenly divide egg mixture and pour over veggie filled cups. 

6. Bake for 15-20 min. 

7. Enjoy right away or cool and refrigerate for later!

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This recipe is a great grab and go breakfast on a busy morning. It's packed with protein and vegetables to give you the boost you need in the morning!

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Meal prepping delicious, healthy meals that won't break the bank is the way to go as a college student!

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