Wednesday, 27 November 2013

#WIAW - Cook x1 and Eat x4



It is WIAW and things have been busy around here, as per usual. My schedule has been all over the place – between my two jobs, school, finals, and just life in general – things have been moving a mile a minute. I have also been working a lot of nights. So it has been difficult to find the time to prep and make proper meals. I have been working hard not to fall back on convenience food and takeout, so I have been looking for food prep shortcuts. 

I typically have Sundays off, so that is when I try to get my major food prep done. AKA I have been looking for ways to cook once and get a whole bunch of meals. A whole Roast Chicken has been one of one of my meal prep favourites. I can usually get two dinners and two lunches out of one large chicken. The dinners are listed below. I usually use the additional leftover chicken in a salad or combine it with black beans and roasted sweet potato for lunch.


Sunday Prep:

Roasted Chicken
1.       Coat Whole Chicken with 3 tbsp of Olive Oil, Squeeze/Juice Whole Lemon, season with salt, pepper, thyme, and oregano.
2.       Line the Roasting Pan with 1 Onion quartered, and the 3 whole Carrots halved.
3.       Place the seasoned chicken on top of the veggies and Roast in a preheated oven for at 375F for 75 minutes.

Sunday's Dinner
Serve up the two Chicken Thighs/Leg with a side green salad of your choice. This makes enough to serve two adults. Set aside and refrigerate the leftover chicken, roasted onions, and carrots for Monday’s Dinner.

Monday Prep:
Chicken-Veggie and Rice Soup
1.       Chop up the leftover chicken, onions, and carrots
2.       In a large pot add 2 cups of Bone Broth (or regular chicken stock), 2 cups of water, 2 cloves of garlic, and sprig of thyme. Bring to a boil and allow stock to simmer for 30 minutes
3.       At the same time cook one cup of brown rice in a separate pot.
4.       When the rice is ready and the stock has been simmering combine the stock, rice, chicken, onions, and carrots in one pot.
5.       Remove the garlic and the thyme. Add 2 large handfuls of spinach to the mixture, and allow everything to cook for an additional 5 minutes.
6.       And Serve.

      Monday’s Dinner
A hearty bowl of Chicken-Veggie and Rice Soup. This recipe makes 4 serving portions. So our in house that means we have enough for dinner, and enough for both my Hubby and I to have for lunch the next day as well.

That is one day of meal prep and 4 different meals. That is what I call meal prep success! Hope this help with your busy holiday schedules as well.
Love Your Favourite Darwinian Fail,
Krysten

8 comments:

  1. Sundays are my favorite food prep day!

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  2. Great job on the meal prep Krysten! I'm a fan of roasting whole chickens too because it's so much cheaper than buying the (more convenient) boneless skinless chicken breasts. The trick for me though, is remembering to pull the meat off of the bones before it cools completely because it's so much easier when it's warm!

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  3. I've never tried roasting my own chicken. But, after reading about the fillers in the grocery store pre-made ones, I just might have to do it. I love Sunday food prep too. Makes me feel so accomplished.

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  4. SuperFit's fave dinner is a whole chicken. Well, not the whole thing but you get what I mean ;) Looks tasty! I love adding lemon and thyme too! So tasty.

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  5. I'm just finding your blog through WIAW and love the concept! I work in healthcare, ultrasound to be exact, and see a lot of breast cancer so I love that you are sending a positive message about preventative practices. :)

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  6. oh wow, the soup! im craving it all. Warmth! haha

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  7. Wow, you've inspired me to roast up a full chicken- I've been lazy and buying them..and using them all week!

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  8. I love this! I haven't been meal prepping lately but I always like seeing what other come up with.

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