Haka House Meal Prep- Week 2: Saturday and Sunday

Alrighty... If you are following along, you have one week under your belt! Great Job!!! (Here's the link to Week 1- Part 1 and Part 2) We are going to put a lot of those new ingredients you might not have used before to good use in the coming weeks. Plus if you froze Jalapeno Burger Balls, you have the first of four freezer meals ready so that on Week 4 you do NO PREP at all. How cool is that?!?!?


Today, you are going to put in just a bit of basic prep work. We need to poach a bunch of chicken for Lemon and Rosemary Soup on Monday, Double Duty Stir Fry on Wed, and a freezer Stir Fry meal on Week 4. We also need to make another batch of homemade Mayo.

Prep Chicken

This is a REALLY simple way to prep lots of chicken super fast. I'm not a huge fan of boneless skinless chicken breasts but they prep up nicely like this, as do boneless skinless thighs. I would do breasts for the Stir Fry. When I do the poaching, I just go ahead and do a whole bunch. It freezes well and also lends itself to so many applications. I prefer the thin cut chicken but it does cost more. So you can buy the whole breast or whole thigh and pound it thin. In a large pan, put in enough water to be about an inch deep. Season the chicken on both sides with salt and pepper. I also like to put the roasted garlic powder on mine. Bring the water to a boil and lay the pieces of chicken into the pan. I let it cook 2-3 minutes on each side. Pull it out and bring the water to a boil again and repeat until all the chicken is done. Cut all the chicken into bite size pieces. Remove 1/2 of the meat and put it in a freezer bag.

Put 1/2 the chicken thighs (about 2-3 lbs unpoached) into a freezer bag with 2 heaping teaspoons lemon pepper, 1 tsp. granulated garlic, ½ tsp. sea salt, ½ tsp. dried basil, ½ tsp. dried oregano. ½ tsp. dried parsley, and ¼ c fresh squeezed lemon juice. Squeeze all the air out and place in the freezer.

Make Mayo

This week we are going to make some of this into a sriracha and lime version to flavor slaw. You could also just turn it into Awesome Sauce again which would be great, too. The slaw will go on top of our Brisket Tacos.

A Fun Yummy Treat

If you are looking for a sweet treat that everybody will love and you won't have to feel too bad about, I have you covered with this Chocolate Peanut Butter Cup recipe.... you are welcome. Keep them in the freezer for extra yumminess.


I love the Haka Grain Free Banana Bread! But sometimes, we need a change and these Pumpkin chocolate chip muffins are perfect. I use THESE chocolate chips and I like to use silicone muffin pans like THESE. I love these for a quick pre-workout meal or as an afternoon snack!

Make Brisket

Today we are going to crock pot a brisket. If you don't have a crock pot, get one! But that won't help you today.... so you can do this same thing in a cast iron skillet with a lid or oven safe pot. We will use this brisket for Sunday dinner and also for Brisket Tacos on Tuesday. Be sure to make enough for both meals. Salt and Pepper the brisket on both sides and put it in the crock pot. Pour a bottle of beer on top (any beer works and I use different ones depending on the season of the year). Cook this on low for 7-8 hours. If you do it in the oven, set the temp to 280* and cook for 5-6 hours.

Bake Sweet Potatoes/Make Sweet Potato Souffles

Wrap 8-10 big sweet potatoes in foil or place them in a glass baking dish and cover them. Bake these in the oven until soft. Do this early so that they cool. When you are ready to make the sweet potato souffles to go with your shredded brisket at dinner, see the recipe HERE. You will make these in a muffin pan and make extra to freeze for Week 4.

** I would complete the Sunday Brisket Dinner with some brussel sprouts. We have a great video on how I prepare them on our Facebook Page.... ignore my pregnant belly in the video!

Slice Veggies for the week

We need to slice 4 zucchini and 4 squash for Monday's soup and the freezer soup. Also, cut up 3 sweet onions for Monday's soup (plus the freezer one), Wednesday's Stir fry, and Thursdays Creamy Herbed Pork Chops. If you didn't buy sliced mushrooms, you'll need to slice those guys. Also slice up the peppers for the Wed Stir Fry and the freezer meal. Take half the peppers and a fourth of the onion and place it in a freezer bag. Place the freezer bag of chicken breast inside this bag. We'll make the sauce Wednesday and freeze half of it in yet another bag placed inside the same bag. Label your bag to know it is Stir Fry!! In another large freezer bag place 1/2 the zucchini and squash, another fourth of the onion, 1 C of the pre sliced carrot chips, and 1 T of avocado oil. Place your freezer bag of seasoned chicken thighs from yesterday into this bag. This all goes into the freezer for Week 4. So label it Lemon and Rosemary Soup!

** You could go ahead and make the Lemon and Rosemary Soup for Monday in a pot on the stove OR drop it all in the crock pot Monday morning!


That's it! You are ready to tackle the week and put great dinners on the table :-) See the day by day instructions HERE in Part 2