Yup, that's me -- Single white female. No babies, not pets, no significant other. I'm free as a bird! Well... Sort of. I still have to feed myself. And when you grow up in a family of 6, always cooking with leftovers in mind. Yeah. Sometimes you forget what portions really are suppose to look like.
So I'm doing an experiment. It's called food prepping. It's suppose to make dinner faster and already portioned out and is suppose to be fantastic for those who have busy schedules. And what's even better -- you can prep for one person or a whole army! Great, isn't it? Also, it works right into my 21 Day Fix program. As I've already pointed out... Single Lady, here, so this is prepping for one person. I'm sure Jess is going to have something sometime about prepping for your family. She's got all the nommy chicken recipes anyway. ;-)
This last week I had chicken and a Normandy vegetable medley. I marinated the chicken two ways: stone-ground mustard with honey and red wine vinegar, and lemon, pepper, and garlic. The mustard is by far my favorite one. I usually do it with real maple syrup and dijon mustard but I didn't have either of those and they're expensive. So, yeah. I'm cheap -- sue me. The vegetables, if you're not familiar with a Normandy medley, were frozen broccoli, cauliflower, and carrots. Easy-peasy, no? They weren't dressed with anything.
Here's how I prepped...
(Mustard Chicken; Normandy Medley. Next time, I'll take the leftover marinade and spoon it over the top of both the chicken breast and the vegetables. It'll make an amazing sauce!)
(Wrap it up, yo! I used the bread pan just to make it easier to fold into itself.)
(Freeze! The top is the Mustard Chicken, the bottom is the Lemon Pepper Chicken.)
(Defrost in the fridge overnight; preheat the oven to 350F [if it's still a bit frozen when you're going to bake it, stick it in while the oven is preheating; it won't hurt!]; bake for 25 to 30 minutes, until chicken is cooked through.)
(Remove from oven. When opening, be careful of the steam!)
(Serve it up on a pretty plate and stuff your face. I ended up putting a bit of red wine vinegar on the top of my veg, just to add a little flavoring. I love how the chicken cooks nice and moist but the vegetables are a perfect al dente. Om NOM NOM NOM!)
And since this post is coming to you from Oahu... Here's a picture from this morning. The mornings are getting lighter earlier and earlier, I swear! Which, I guess is a good thing since we're moving toward spring and all...
Aloha from Oahu!
LC
You should label them in your freezer, so you know which is which and then you don't have to remember! Looks yummy!
ReplyDeleteI labelled them on the bottom, where you can't see. I wrote on them with a Sharpie. It's really not helpful because then I still can't see what they are in the freezer. I could lump them all in the same gallon-sized Ziplock baggy though... That'd keep them separate.
DeleteI'm actually thinking of buying something different, so I don't have to deal with wrapping the foil JUST SO. I'm going to innovate on them and maybe even color code them. ;-)