Tag: mealprep

Posted on

What Are We Making Monday? Roasted Veggies

Whatarewemakingmondayroastedveggies

Roasted Veggies

Robin
What a brilliant way to get a healthy variety of vegetables! Make a batch and enjoy as a snack, lunch, or side to dinner all week long!
Print Recipe Pin Recipe

Ingredients
  

  • 10-15 baby potatoes, cut in half (or regular potatoes cut in chunks)
  • 1 orange Bell Pepper cut in strips
  • 1 red Bell Pepper cut in strips
  • 1 red onion quartered
  • 10-12 mushrooms thick sliced
  • 1 8 oz bag sugar snap peas de-stringed
  • 1 or 2 Beets (or package of pre-steamed beets)
  • 3-5 carrots (or half a bag of baby carrots) cut into 1 inch peieces
  • 1-2 tbsp olive oil
  • 1 tsp basil
  • 1 tsp parsley
  • 1 tsp black pepper
  • 1 tsp paprika

Instructions
 

  • Cut up all veggies and add to large bowl
  • add olive oil and spices. Mix well.
  • Place on cookie sheet lined with parchment paper (for easy clean up)
  • Bake at 425 for 30 minutes
  • Stir veggies. Check for tender soft veggies. You want them a little crisp, but soft. If needed place back in oven for 15-20 minutes more

Notes

Feel free to add or subtract any vegetables you like. Here are a few additions or substitutes: *Extra points if you include all the colors of the rainbow!
  • Zucchini
  • Acorn, butternut squash
  • garlic cloves
  • cherry tomatoes
  • celery
  • apples
  • broccoli
  • cauliflower
  • Kale
  • Brussel sprouts
Keyword delicious, dinner, food, foodgasm, foodporn, healthy, lunch, nutritious, roasted, snack, vegetables
Posted on

What Are We Making Monday? Baked Chicken

I make a lot of recipes with chicken. Baked chicken, boiled and shredded chicken, or grilled chicken. It’s nice to have chicken on hand and available to snack on, add to salads, sandwiches, and recipes, without the extra time of cooking it when you’re ready to eat.

That’s why I always cook a batch of chicken weekly and store it in the freezer until I’m ready to use it. I will either boil as many breasts as I can fit into a pot, seasoned with pepper, parsley, oregano, and turmeric or I will bake it. My husband also likes to grill chicken, but it’s so good, that doesn’t usually make it to the freezer!

So, this weeks What are we making Monday is all about baking and freezing chicken! Trust me, this will be a life saver! For those easy-to-make meals when you’re busy, tired, and only have time to just throw something together. Luckily, this makes it easier to eat a little healthier, rather than going for something quick and easy….and well…probably not as good for you.

Baked Chicken Is What Are We Making Monday

Baked Chicken

Bake a batch of chicken and store in the fridge or freezer for a quick add in to any meal. Salads, sandwiches, quesadillas, pasta dishes, tacos, burritos, the options are endless and cuts down the cooking time, when you are just ready to eat NOW!
Print Recipe Pin Recipe

Ingredients
  

  • 4-5 chicken breasts whatever you can fit in a baking pan
  • 3/4 Cup chicken broth or bone broth
  • Black pepper
  • parsley
  • oregano
  • turmeric

Instructions
 

  • lay breasts in baking dish and pour over chicken broth. You want about a 1/4 to 1/2 inches of liquid on bottom of pan. This will help chicken come out super moist and delicious!
  • season moderately with spices. Use any that you love. I like these, but feel free to be creative with your own personal taste. You could add basil, garlic, onion powder, cayenne pepper, paprika, salt, etc. etc.
  • Bake at 375 for 30 min. to an hour, depending on size of breasts and if they are fresh or frozen. Follow package directions and bake until internal temperature is 165. Don't overcook! Chicken these days seems to get pretty tough and chewy if over done.
  • Remove from oven and let cool. Slice chicken into strips and separate into freezer safe containers or ziploc bags, according to the amount you will eat for one meal, or within 3 days.
Keyword chicken