The Easiest Dinner (With Leftovers)

by | Dec 4, 2018 | Recipes | 0 comments

Meal prep is very important to me. It is what keeps our family on track. I will talk about my tips for meal planning in a later post, but besides the planning stage, it is so imperative you do some prep work to make sure you always have food on hand for quick dinners and snacks.

I typically do this on the weekend, because I have usually just stocked up on food and have a little extra time, but just pick a day that you can consistently spend a little time dedicated in the kitchen.

Our weekly meal prep has a few components and varies some each week, but there are two I want to talk about today that take little to no effort to set you up for a successful week. And we all need some quick meals, especially during this holiday season right?!

First up, Slow Cooker Chicken

Simply place an entire chicken in your slower cooker and set on low. No need to add liquid, because as the chicken cooks it will produce its own broth. At 5.5 hours, check the chicken temperature. The goal is 180 degrees and usually mine takes about 5.5-6 hours. Don’t overcook it because it will dry out.  That’s it! I can’t even call this a recipe.

After it is cooked, I let it cool, then remove the chicken from the bone and store in a container for the week. I usually pour a little broth over it to keep it moist.

You can of course fancy yours up by adding citrus, garlic, onion or herbs and spices but that is completely optional.


**Instant Pot option: 8 minutes per pound on manual if fresh (I can do a whole frozen Costco chicken in about one hour)

Next up, Roasted Veggies

For the veggies, pick your favorites and either buy frozen or buy fresh and chop up. Lay out on a pan – lining it with parchment paper makes for easy clean up. (Here is my favorite because it is huge!) Drizzle with a high cooking temperature oil like avocado oil, coconut oil, butter, or ghee. Sprinkle with salt and pepper and roast at 425 for 20-40 minutes, depending on your oven and how crispy you like them. I like them crispy!

My weekly must haves are: cauliflower and brussel sprouts. Others that get rotated in: broccoli, peppers, onions, carrots, asparagus, squash.  

I hope this sets you up for some easy meals and you realize how easy it really is to have home cooked options all week long!      

Do you have any other tips for food you can make once and eat multiple times throughout the week? I would love to hear more ideas! Share in the comments.

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