Meal prep. It's all the rage and yet some of you are asking yourself now, "What is it?" Meal prepping is basically the process of planning and preparing meals for the week. Sometimes meals are planned and prepared around a specific diet (hello low carb, paleo, whole 30). Some people buy fancy, reusable containers to make meal prepping easier. Either way, it can be time consuming and sometimes overwhelming, until now. 


I LOVE to cook. It's part of how I show love to others. Having a baby? You're going to find a casserole from me on your front porch. Sick? You'll find me in the kitchen making homemade chicken soup for you. I LOVE to cook. But, life is crazy and sometimes I need something quick and easy... 'cause I ain't got the time!  Before I prepared this meal, we had been visiting family the week before. My mother-in-law is a great cook and her specialty: desserts. At her house, there is an endless amount of sugar and all twelve of us (yep, I said 12) Eat. It. Up. So, when we came back to Nashville after our visit, I knew I wanted to clean up my diet and stick to really simple, whole foods: Chicken and Kale Salad with a Lemon Honey Dijon dressing.


I try to only buy organic meat and luckily these days, lots of people of jumping on the organic train too. Therefore, companies are making it more easily available AND more affordable. Now, I'm not a huge fan of chicken. I'm a red meat kinda girl. But, I LOVE these chicken breasts by Harvestland. For just $7, you'll get a bag of five individually sealed, thin chicken breasts. The best part? They're all natural with no antibiotics, or hormones.

To prepare the chicken, all I did was marinate the breasts for a few minutes in a Balsamic dressing by Kraft. Then, I grilled the breasts on an indoor griddle for 12-15 minutes on each side at 350 degrees. That's it, you're done.


This kale salad looks like I carefully selected each ingredient and concocted the perfect mix. But, I didn't. Y'all - this stuff comes out of a bag! ReadyPac makes a great Kale Cranberry Pecan salad mix. I did add a few extra cranberries and slivered almonds to the mix but only because I already had them on hand in the cabinet. When you first open the bag, you'll find two little bags: one with crunchy croutons and toppings and another with pre-made dressing. I threw these out, #1: Because I can't eat croutons, I'm allergic. #2: Those pre-made dressings can sometimes have weird preservatives in them and I prefer to make a really simple dressing myself. Which brings me to the Lemon Dijon salad dressing... y'all you're going to feel like Martha Stewart after you make this and it's SO EASY!



  • 1/4 c. lemon juice
  • 1/4 c. extra virgin olive oil
  • 1 tbs. Dijon
  • 1 tbs. honey ** I didn't have honey, so I just added a splash of orange juice to taste. You just want a little something sweet to cut the tangy lemon & mustard.
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Empty your salad contents into a large bowl then pour the dressing over the kale a little at a time - I put a lid on the bowl and shake the heck out of it. That's it, you're all done. I ate this for lunch every day this week and it was delicious. It was filling yet light. If you're needing a little something extra with it, like some carbohydrates, I LOVE these 90 second quinoa bags by Seeds of Change. They're delicious, easy and again - organic. Now you have a simple meal prep plan that's super easy and affordable! 

Did you enjoy this meal plan? Think of something that could make it even better? COMMENT below.