Weekend Meal Prep 7/29
This was a busy weekend. We had not one but 2 showers for my sister! So I was VERY happy I had my plan in place and some easy recipes to follow. Here is what all I did!
I started out early with putting my brown rice in my instant pot and letting it go. Seriously, this thing makes the best rice! While the rice was cooking I placed all my chicken in baking dishes. Yes plural, I cook at least 6 lbs of chicken a week. We are already almost out of chicken as I type this, so I think I will have to up that to 9 or 10 lbs. I liberally added salt, pepper, and garlic powder to the chicken and placed in a 450 degree oven. I then baked the chicken thighs for 45 minutes.
Once done I removed them from the oven and then placed them on cookie sheets. I do cover my cookie sheets with either aluminum foil or parchment paper. This way it allows for easy cleanup! You can now cover the chicken with a sauce if you like. My family likes Terriyaki sauce and this one is our favorite!
I then placed the cookie sheets in the oven and broiled for 7 min. Since I had two cookie sheets I then swapped them in the oven and broiled for 7 more minutes. You can broil as long or as little as you like. We prefer to have the chicken look almost golden brown. And don't worry if you don't want to add a sauce. My kids like to eat it either way.
If you are wondering why do I cook the chicken thighs so much, and also why do I do it with 2 different cooking methods. Well, when I bake them in the oven they are getting cooked. I pull them out and place them on the baking sheet to help render the fat. This will make it so the chicken isn't rubbery or fatty. Its a chicken thigh. Even when they remove the skin and bones there is still a lot of fat there. And I cant stand to eat baked chicken fat. Ugh. I just shuddered. SO, if you do like eating baked chicken fat, you can probably skip broiling the chicken. Just make sure the chicken is cooked to temperature in the oven. :)
For the chicken, I made the Asian style green beans. Started with cooking the beans whole. Then in a separate skillet, I sauteed some garlic in oil. You place the green beans in with the oil and toss.
Once it is fully coated, I add in a bit of soy sauce. I add it slowly and stir until I get enough to flavor the beans. I dont' want to add too much because even with using Low sodium soy sauce it can get too salty.
Since my rice was done, I cleaned out the instant pot and started on the Pork roast. I followed the instructions exactly from the recipe except I left out celery. This is vegetable everyone in my family dislikes. It didn't make a difference.
I placed all the veggies in the pot.
Placed the roast on top and Voila! Cooking in the instant pot! Once the instant pot had completed cooking I pulled the roast out and placed it in the oven to bake. This helps render the fat and also crisp up the edges.
Then I took all the cooked veggies and placed them in a blender and turned it on until smooth.
In the instant pot, I then sauteed the mushrooms with a little bit of coconut oil.
And poured the gravy into the mushroom mixture and let it simmer for a bit to thicken up a little.
The gravy was flavorful and delicious! And my husband was surprised at how great it tasted. While the instant pot was doing its magic I steamed some extra cauliflower for a side.
Now lets talk Egg muffins. :) THIS is super easy! I make two different batches. I have to because i prefer veggies in mine, but my husband wants sausage and cheese.
First Batch: I start by browning up some sausage and setting it aside to cool.
In a large bowl I crack 11 Eggs and add in some salt and pepper and whisk. After this, I add in the sausage and at least 1 cup of cheese. Add more if you like! I place this mixture into a greased muffin pan. I bake this at 350 for at least 25 minutes. You may want to check after 25 minutes to make sure they are done.
Second Batch: I add some chopped zucchini, onions, and mushrooms to a skillet (use the one you cooked the sausage in!) and saute until soft.
I place this to the side to cool. In a large bowl I crack 11 eggs and add in salt, pepper, and garlic powder, I place this mixture into a greased muffin pan. I bake this at 350 for at least 25 minutes. As with the first batch, check to make sure they are done!
So for a running tally here are the meals we have:
Meal 1 - Roasted Chicken with Sauteed Green beans
Meal 2 - Pork roast with Gravy and Cauliflower
Meal 3 - Egg Muffins and Brown Rice
I hope everyone has a fantastic week!!!
I started out early with putting my brown rice in my instant pot and letting it go. Seriously, this thing makes the best rice! While the rice was cooking I placed all my chicken in baking dishes. Yes plural, I cook at least 6 lbs of chicken a week. We are already almost out of chicken as I type this, so I think I will have to up that to 9 or 10 lbs. I liberally added salt, pepper, and garlic powder to the chicken and placed in a 450 degree oven. I then baked the chicken thighs for 45 minutes.
Once done I removed them from the oven and then placed them on cookie sheets. I do cover my cookie sheets with either aluminum foil or parchment paper. This way it allows for easy cleanup! You can now cover the chicken with a sauce if you like. My family likes Terriyaki sauce and this one is our favorite!
I then placed the cookie sheets in the oven and broiled for 7 min. Since I had two cookie sheets I then swapped them in the oven and broiled for 7 more minutes. You can broil as long or as little as you like. We prefer to have the chicken look almost golden brown. And don't worry if you don't want to add a sauce. My kids like to eat it either way.
If you are wondering why do I cook the chicken thighs so much, and also why do I do it with 2 different cooking methods. Well, when I bake them in the oven they are getting cooked. I pull them out and place them on the baking sheet to help render the fat. This will make it so the chicken isn't rubbery or fatty. Its a chicken thigh. Even when they remove the skin and bones there is still a lot of fat there. And I cant stand to eat baked chicken fat. Ugh. I just shuddered. SO, if you do like eating baked chicken fat, you can probably skip broiling the chicken. Just make sure the chicken is cooked to temperature in the oven. :)
For the chicken, I made the Asian style green beans. Started with cooking the beans whole. Then in a separate skillet, I sauteed some garlic in oil. You place the green beans in with the oil and toss.
Once it is fully coated, I add in a bit of soy sauce. I add it slowly and stir until I get enough to flavor the beans. I dont' want to add too much because even with using Low sodium soy sauce it can get too salty.
Since my rice was done, I cleaned out the instant pot and started on the Pork roast. I followed the instructions exactly from the recipe except I left out celery. This is vegetable everyone in my family dislikes. It didn't make a difference.
I placed all the veggies in the pot.
Placed the roast on top and Voila! Cooking in the instant pot! Once the instant pot had completed cooking I pulled the roast out and placed it in the oven to bake. This helps render the fat and also crisp up the edges.
Then I took all the cooked veggies and placed them in a blender and turned it on until smooth.
In the instant pot, I then sauteed the mushrooms with a little bit of coconut oil.
And poured the gravy into the mushroom mixture and let it simmer for a bit to thicken up a little.
The gravy was flavorful and delicious! And my husband was surprised at how great it tasted. While the instant pot was doing its magic I steamed some extra cauliflower for a side.
Now lets talk Egg muffins. :) THIS is super easy! I make two different batches. I have to because i prefer veggies in mine, but my husband wants sausage and cheese.
First Batch: I start by browning up some sausage and setting it aside to cool.
In a large bowl I crack 11 Eggs and add in some salt and pepper and whisk. After this, I add in the sausage and at least 1 cup of cheese. Add more if you like! I place this mixture into a greased muffin pan. I bake this at 350 for at least 25 minutes. You may want to check after 25 minutes to make sure they are done.
Second Batch: I add some chopped zucchini, onions, and mushrooms to a skillet (use the one you cooked the sausage in!) and saute until soft.
I place this to the side to cool. In a large bowl I crack 11 eggs and add in salt, pepper, and garlic powder, I place this mixture into a greased muffin pan. I bake this at 350 for at least 25 minutes. As with the first batch, check to make sure they are done!
So for a running tally here are the meals we have:
Meal 1 - Roasted Chicken with Sauteed Green beans
Meal 2 - Pork roast with Gravy and Cauliflower
Meal 3 - Egg Muffins and Brown Rice
I hope everyone has a fantastic week!!!
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