Meal Prep This Week: Chicken Stock for Soup and Indonesian Chicken Congee, Soya Chicken for Indonesian Fried Noodle, Vietnamese Inspired Meatball for Vermicelli Salad and Turkey and Vegetable Potato Bake.

This week we were lucky enough to get a tray of chicken breast after a few weeks of empty poultry section in the store. So for my meal prep this week I'm stretching these 2 pieces of breast to make 3 dishes. The minced meat that we managed to get this week is Turkey mince. I'm going to use this 1 tray of minced meat to cook up 2 dishes.

We also have a birthday coming up. So, I set aside a small portion of the chicken breast to make soy chicken which will go into the traditional staple Indonesian Birthday fried noodles.

This goes into the freezer to be cooked with noodle and lots of vegetable later on this week.

The remaining of the chicken breast was used in clear chicken stock. Half will be the base of chicken and vegetable soup during the week. I diced the chicken breast before freezing them.

The other half of the chicken breast was shredded to make Indonesian Chicken Congee.

I used a third of the Turkey mince to make a bake dish inspired by Indonesian Pastel Tutup and the sausage, meat and rice bake by KidsCookBest.

I parboiled the sliced potato to reduce the oven cooking time of the dish.

We had this for our lunch 🤗.

The remaining turkey minced went into Vietnamese inspired meatball to be served with vermicelli salad mid week.