Gotta say, I've made it awfully easy on you all this month! I wish I could say I'd planned it that way, but when I began my own "Sunday Prep," testing this month's plan, I was surprised to realize there was hardly anything to do. Just a little slicing, dicing, stuffing, and boiling, and that's it! The part that takes the most time is the marinating you'll do for one recipe--but the marinade does all the heavy lifting, not you.
I think this worked out nicely, though--hopefully you're enjoying as much sun as I've been enjoying (in Seattle--go figure!) and you will be able to revolve your Sunday around outdoor fun rather than meal prep. Although, I really have nothing against slicing and dicing, but I always prefer to take advantage of the weather if I have the choice between the two.
Happy June!
Prep and Freeze
Jalapeno Chicken II: Oh my, these are good. And I mean good. Instead of using toothpicks (they will pierce the plastic wrap--not good), wrap each rolled chicken breast tightly in plastic (it might be a little awkward, but it can be done), then store in your freezer in a resealable plastic bag.
To cook, allow to defrost at least 24 hours (36 hours is better), unwrap, and then secure with toothpicks before putting chicken in the oven. Use a meat thermometer to test for doneness--chicken should reach 165 degrees F (74 degrees C).
Cook Once, Eat Twice
Cajun Chicken Pasta: This dish has a great little kick to it! Instead of buying Cajun seasoning, you can just make your own with this recipe, and here are a couple tips for making this dish healthier:
- I skipped the pasta altogether and added just a half a cup of regular milk instead of all that half and half. It was a little on the soupy side, so in retrospect, I think adding just a dollop of sour cream just before serving would taste great.
- There is enough flavor in this dish that I think you could do without the crème sauce. Skip the half and half and just toss the chicken and veggies with the pasta (maybe toss the pasta with a drizzle of olive oil first to loosen it up), and top with parmesan.
- Use whole wheat pasta--it does a better job of filling you up. And, as always, the more vegetables the better.
Two Easy Meal--No Leftovers!
Vietnamese Sandwich: There's a restaurant close to our offices that serves the best Vietnamese sandwiches, and this one was pretty darn close. The only thing I changed about the recipe was to use a few, thin slices of a jalapeño pepper instead of using the chili sauce.
NOTE: Change number of servings to one.
Serve with Cilantro Cucumber Salad. (Make just half of the recipe.)
Baked Salmon Fillets Dijon: This is one of the easiest meals I've ever made--and so good. I just used about a teaspoon of butter, and I'm thinking you could probably get away without using it at all. Serve with a side salad.
NOTE: Change number of servings to one.
And For Dessert...
Berry Yogurt Crunch: This is a nice, light dessert--perfect for summer. And it's one that's easy to make just a serving or two at a time.
Sunday Prep
You will need no more than two hours to get yourself ready for the week.
- For Jalapeno Chicken II, pound chicken breasts to ¼ inch thickness, then do step one in the directions, getting the marinating underway.
- Slice vegetables for Cajun Chicken Pasta--refrigerate in plastic resealable bag.
- Make pasta for Cajun Chicken Pasta--refrigerate in covered container.
- Measure out basil, lemon pepper, salt, garlic powder and ground black pepper for Cajun Chicken Pasta--combine and store in resealable plastic bag.
- Make Cilantro Cucumber Salad--refrigerate in covered container (it tastes better after marinating overnight).
- Roll marinated chicken around cream cheese stuffed jalapenos for Jalapeno Chicken II and freeze.
What's this?