Easiest Weekday Meal Prep by Elie Cantrell

January 27, 2021

Hi everyone, I’m Elie! I’m a wife, a mom, a daughter, and a crazy-compulsive planner.

Before baby, I worked in various trades from business strategy consulting to romantic events planning to running a small college’s performing arts department.


Now that I’m a mom, I use the skills I’ve refined from my business career to help other mommas make the most of their homes. I have a passion for organization, planning, and finding the joy in the chaos.


Today, Lindsay has asked that I share some easy weekday recipes with y’all. I feel like I need to start off with a little disclaimer though… I’m by no means a chef, I don’t have the time (or perhaps, just don’t want to create the time) for lavish meals. I want something easy, pretty healthy, and extra yummy for my family! One of the tricks I’ve found in cooking weeknight meals is batching. For example, you will notice that all of these recipes have chicken breast in them. Which means on Sunday during naptime, I boil 4 – 5 chicken breasts, then I shred them and put them in a big glass Tupperware and use them for all the meals below throughout the week.

Meal 1: Chicken Curry


  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 1 tablespoon ground ginger
  • 4 cloves of minced garlic
  • 1 1/2 tablespoons curry powder
  • 1 cup almond milk
  • 1 (13-ounce) can of full-fat coconut milk
  • juice of 1 fresh lemon
  • 1 – 2 lbs of chicken breast, cooked and shredded
  • Salt & pepper to taste



  1. Sauté the sweet onion in olive oil in a large soup pot until translucent. Add the ginger, curry powder and garlic then sauté for another minute, stirring occasionally.
  1. Add the almond milk, coconut milk, and lemon juice stir to combine.  Continue cooking until the mixture reaches a low simmer.
  2. Reduce heat to medium-low and add the cooked, shredded chicken breast.
  3. Continue cooking the uncovered, stirring occasionally for about 10 minutes.
  4. Serve warm over rice and garnish (we do raisins, boiled eggs, peanuts, shredded coconut, celery, hot sauce, red onion, cilantro, etc etc – the opportunities are endless).


*I snagged this Sweet Potato Chickpea Coconut Curry Recipe from Gimme Some Oven, and then adjusted to do chicken instead of chickpeas.


Meal 2: Chicken Cowboy Taters


  • 2 large sweet potatoes
  • 1 tablespoon olive oil

1 large white onion, diced

  • 4 ounces white mushrooms, diced
  • 2 cloves garlic, minced
  • 1 pound of chicken breast, cooked and shredded
  • Barbeque Sauce to taste
  • Salt & pepper to taste



  1. Wash the sweet potatoes and wrap in foil. Bake at 450 until soft (typically about an hour).
  2. While the potatoes are baking, sauté the onion, garlic and mushrooms in olive oil in a skillet.
  3. Once the onions are translucent, add in the shredded chicken breast.
  4. Serve the meat and veggie mix over the baked potato and add barbeque sauce of your choice!


*Note: this makes two servings


Meal 3: Chicken Dumpling Soup


  • 32 oz low sodium chicken broth
  • 1 can cream of chicken soup
  • 1 can of refrigerated biscuits (we use the 4 oz can of Pillsbury Crescent Rolls)
  • 6 Ounces of frozen peas, carrots, corn vegetable mix
  • 1 -2 pounds chicken, cooked and shredded
  • Salt and Pepper to taste



  1. Combine chicken broth and cream of chicken soup in large soup pot
  1. Cut the biscuits into fourths (or rip into small pieces) and add one at a time to the broth
  2. Stir well while simmering for 10 minutes
  3. Add frozen veggies and continue to stir until vegetables are cooked through
  4. Add chicken and continue to stir for another 5 minutes
  5. Serve hot and season with salt/pepper to your liking!


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Lindsay Davenport is a newborn and motherhood photographer + educator based in Dallas and available for travel worldwide.

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