Make-ahead meals are a great way to ensure everyone stays on track throughout the week. Cooking poultry, meat, or tofu ahead of time, then storing in the refrigerator in air-tight containers for several days, allows for a quick, yet healthy meal for busy schedules!
The chicken, pictured above, is an easy fix, either a day or so before you need it, or prepared in a spare hour in the morning.
I cooked a package of chicken breasts covered in water in a large skillet, with a salt-free veggie seasoning (to taste), for a total of an hour. For extra flavor, I also added several sliced carrots and an onion sliced into quarters. Salt and pepper to taste. You can get creative with this according to your personal taste, adding garlic, garlic powder, celery, basil, or whatever seasoning you prefer. I made sure there was a bit of water in the skillet throughout the majority of cooking time, then let it slowly cook out, until the onion was caramelized and the carrots were tender. Served over rice, quinoa, or a salad, this is a delicious make-ahead dish!
The other day I cooked chicken tenders, then everyone chose a different way to customize them. I added quartered artichoke hearts and parmesan cheese for myself, which was gluten-free. There was just plain with a veggie for one and another over a salad with cheese and hardboiled eggs. And delicious sautéed tofu over a salad for another, to meet her Vegan needs. It's up to your imagination!
The other day I cooked chicken tenders, then everyone chose a different way to customize them. I added quartered artichoke hearts and parmesan cheese for myself, which was gluten-free. There was just plain with a veggie for one and another over a salad with cheese and hardboiled eggs. And delicious sautéed tofu over a salad for another, to meet her Vegan needs. It's up to your imagination!
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