Do you meal plan? Up until a few years ago I never did but now that I do I’m never going to stop! Meal planning not only saves me the hassle of wondering what’s for dinner, it also allows me to shop once for 7 days worth of meals!
While I often sit down for several hours on Saturday, find recipes, and make a grocery list, I recently found a company that does the work for me! eMeals is a great company that provides over 50 weekly menu plans each week based on the preference of their customers. I’ve been receiving eMeals for over 6 months now and it has really cut down on my menu planning time.
Each week a meal plan is sent to your inbox customized to your food style, size of my household, and even by grocery stores in my area. I can choose from the following plans: classic, clean eating, simple gourmet, low fat, low carb, paleo, portion control, organic, vegetarian and gluten-free meals. In addition to receiving 7 complete dinner recipes each week, including entrees and sides, each customer also receives a complete grocery list organized by sections and coordinated to weekly sales at stores in your area. It also sends you coupons for your local grocery stores.
Since each meal plan is based on the number of people in your household it is designed to ensure you do not have any food waste. This means no wasted money, no wasted food storage, and more money in your pockets! On the average, eMeals customers save $1,000/year because of smart meal planning and coupons! Who couldn’t use more money during the holidays?
Wondering about what type of recipes come with eMeals? I just happen to have one to share with you! This recipe came from the Thanksgiving edition of eMeals, the paleo version, and we enjoyed these green beans during our Thanksgiving Day celebration.
Slow Cooker Southwest Chicken (recipe from eMeals)
14 oz. can black beans, rinsed and drained
14 oz. can chicken broth
10 oz. can diced tomatoes with green chilis
2 boneless, skinless chicken breasts
1/2 c. salsa
1/2 c. frozen yellow corn, thawed
1/2 t. dried parsley
1/2 t. ground cumin
1 c. uncooked rice
1. Combine the beans, broth, tomatoes, chicken, salsa, corn, parsley, and cumin in a slow cooker. Season with pepper to taste.
2. Cover and cook on low for 6 hours or until chicken shreds easily with a fork.
3. Shred chicken and return to slow cooker. Mix well and heat through.
4. Cook rice according to package directions. Serve chicken over top of rice.
My husband and I really enjoyed this meal. The best part is we had it for dinner over rice one night then turned the leftovers into chicken quesadillas the second night! One night of cooking for two delicious meals is perfect for us!
Thinking about signing up for eMeals? Sign up now and get 35% off using the code: cyber35 Remember, planning save money!
This is a sponsored post written on behalf of Markerley. All opinions published are 100% my own.