Adulting Is Meal Prep, In Newfound Discovery

Healthy meal prep recipes

All opinions (and meal prep experiences) are our own. In partnership with Maytag.
Read on for meal prep recipes at the end of this post: Korean Soy Sesame Chicken Thighs and Honey Sriracha Glazed Turkey Meatballs.

Consider this the day adulthood runneth over — the secret key to adulting, found, in the wake of a meal prep session at home. Who honestly knew?

No, really… who knew and didn’t tell us?

Never mind the fact that our first time cooking in our new NYC apartment was only just three months ago. We’ve been cooking at home ever since. We even threw a pizza party at home (and here’s the kicker, very successfully) for a group of 10 friends a few weeks ago. We’ll skip the part where someone made a pizza with Marcona almonds on top, though…

Regardless, back to ‘being an adult.’

A few lessons we’ve learned in the way of ‘Adulting,’ a verb fully recognized even by Merriam Webster themself —

  1. Adulting is: using our Maytag 30-Inch Wide Double Oven Gas Range with True Convection to prepare not one, but TWO, full-scale recipes for meal prep for the week.
    • Korean Soy Sesame Chicken Thighs over brown rice and slaw;
    • Honey Sriracha Glazed Turkey Meatballs over cauliflower rice with broccoli and shredded carrots
  2. Adulting is: replacing the dozens of canned beverages (read: fizzy waters and diet sodas) we had in our Maytag 30-Inch Wide Bottom Mount Refrigerator with said meal prep items.
  3. Adulting is eating vegetables every day.

No matter how long it took us (28-ish years to be exact)… We’ve come to the full realization that being adults comes more in the form of “planning ahead” than it does in “making decisions in the heat of the moment.” Insert: lightbulb moment.

Walk with us for a moment, though…

It’s no secret that our life together has become one chaotic mess of running around from one event to another, from meeting to photoshoot to meeting again, over and over and over. It’s the hustle that we call “being our own bosses.” With that, though, comes far too often the reality of hanger at its finest. Testing the outer limits of our sanity AND our relationship.

But, a lightbulb went off this past week.

If we take ‘making a gametime decision on what to eat in the midst of panicked hanger’ out of the equation — the equation of trying to find some sort of equilibrium in the chaos of our life — we reduce the chaos by a power of 1,890,876. That’s math. And yes, we double checked it.

So, here’s what we meal-prepped, all at the same time:

  • Utilizing the Power Preheat feature of our Maytag Double Oven Gas Range to kickstart cooking the Turkey Meatballs, while we used the Power™ Burner (ranging from 15,000 to 18,000 BTUs) to evenly cook the brown rice for the Korean Soy Sesame Chicken Thighs.
  • We set the top oven to 375 degrees for the Turkey Meatballs, the bottom oven to 425 degrees for the Korean Soy Sesame Chicken Thighs.
Maytag oven
Meal prep with Maytag
meal prep ideas for lunch
Maytag 30-Inch Wide Double Oven Gas Range with True Convection
affordable lunch ideas
Maytag 30-Inch Wide Bottom Mount Refrigerator

Korean Soy Sesame Chicken Thighs Over Brown Rice With Slaw


Chicken MarinadeAsian Slaw
8 boneless skinless chicken thighs1 bag coleslaw mix
1/4 cup low-sodium soy sauce or tamari2 tbsp low sodium soy sauce
2 tbsp honey2 tbsp rice vinegar
1 tbsp sesame oil1 tbsp honey
4 cloves garlic1 tbsp sesame oil
1 tbsp fresh ginger1 tsp powdered ginger
1 tbsp sesame seeds


  • Preheat oven to 425 F. In a large bowl, mix chicken marinade ingredients together. Add chicken thighs and marinate 10-15 minutes.
  • Meanwhile, cook jasmine rice according to package directions. Mix together ingredients for Asian slaw dressing, then set aside. 
  • Bake chicken thighs on a parchment-lined baking sheet for 20 minutes or until chicken reaches 165 F in thickest part of thigh.

Honey Sriracha Glazed Turkey Meatballs Over Cauliflower Rice With Broccoli and Shredded Carrots


Turkey MeatballsHoney Sriracha Sauce
2 lb. lean ground turkey¼ cup Sriracha
1 cup whole wheat panko breadcrumbs3 Tbsp reduced soy sauce
2 eggs3 Tbsp rice vinegar
¼ cup green onions, chopped3 Tbsp honey
½ tsp. garlic powder
1 Tbsp grated fresh ginger
½ tsp. salt3 cloves garlic, minced
½ tsp. black pepper½ tsp. toasted sesame oil


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls and place on baking sheets lightly sprayed with cooking spray.
  3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
  4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
  5. Serve over brown rice or cauliflower rice.

When all is said and done, it’s more important that everything we prepped for the week stay fresh for days on end. Enter: Maytag once more, with our meal prep dishes neatly organized at a temperature control environment of ‘5’.

Happy meal-prepping, everyone!

<3 C+B



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