This was an awesome week! We did not eat out at all. There were several nights that we came home late and normally would have grabbed something at Zips. Knowing that dinner was almost ready before I even stepped foot in the kitchen was so encouraging that Zips didn't even tempt me! I have a whole new week of meals planned to cook for tomorrow.
This recipe is a weekly favorite at our house. I had it for lunch one day with Kellie and made it for dinner that same night. It’s SO good.
This was a simple prep. I just made the sauce in a Tupperware and stored in the fridge. I cut the chicken breasts into thin strips and froze in a Ziploc with lemon slices and ginger. On the night that we ate this I made cucumber salad. I just cut an English cucumber and marinated it in rice vinegar with a little Sriarcha. (you can also add onion but I don’t like raw onions!)
Another favorite at our house. I do a few things differently with this recipe. I add a clove of grated garlic to the dressing/marinade and I buy the tzatziki from Costco. (So you don’t need the yogurt and cucumber). I also add cucumber to the greek salad.
To prepare ahead I reserved a small amount of dressing for the salad and added the rest to a bag of thinly sliced chicken strips. On the night we ate this I made the greek salad.
*If you wanted to make this “semi-homemade” you could just use bottled Italian dressing. This one is pretty easy to make though.
Absolutely delicious! And the blog attached to this recipe is nothing short of inspiring. To prep this meal ahead I just stuffed the chicken breasts, wrapped in saran and wrap and froze. The day I cooked the chicken I cut paper thin slices of lemon to top the chicken before I baked it. I also drizzled a little EVOO and of course, added salt, pepper and parsley. I served this with my homemade brown rice pilaf and green beans. I’ve never baked chicken before so it was a bit dry…I need to practice this cooking technique because it was so easy
Yummy doesn’t even begin to describe this recipe. I cooked it according to the recipe except I added a clove of garlic to the filling. I used a microplane (fine grater) and grated the garlic right in. That way you don’t bite into a raw chunk of garlic. I served this with couscous and green beans. (Can you tell Steve and I aren’t too adventurous with our veggies?)
My favorite steak marinade! We had this at a friends house years ago and have loved it ever since. To prepare ahead just make the marinade put it in a Ziploc with the steak and throw it in the fridge or freezer.
I prefer to BBQ the steak because you get the best flavor but you can also broil it. (About 7 min per side for a perfect medium rare)
I served this with baby red potatoes and yes you guessed it….green beans!
* I read in a Cooking Light magazine a few years ago that the trick to keeping flank steak tender is cutting it against the grain. I cut thin strips against the grain so each bite is tender and delicious!
Fajita Flank Steak
I made this one up, so no real recipe. I bought a marinade at the store that sounded fajita-y. The one we had was garlic lime and it was delicious. To prepare ahead I just dumped half the marinade in a Ziploc with the steak and put it into the freezer. I also cut up a red bell pepper and onion in advance and stored in the produce drawer. We BBQed the steak, cut it into thin strips (against the grain) sautéed the peppers and onions and served in tortillas. Simple and yummy!
A million years ago I bought a Weight Watchers cookbook featuring take out recipes. This is one of my favorites. To prepare ahead I just made the sauce and stored in a Tupperware. I also prepared the snow peas by cutting the ends off and stored in a Ziploc. I always serve this with white rice because my husband refuses to eat brown rice with Asian food.
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