Today between tidying, laundry, and reading bits of medical things and Anthony Doerr's All the Light We Cannot See, I spent some time preparing lunches for the week ahead. As I can't remember the last time I brought something other than a peanut butter sandwich to work, I'm inordinately excited about having time to enjoy a lunch that isn't eaten out of a ziploc bag.
I decided to make salads as I appreciate fresh vegetables more than usual at this time of year. My approach to salads is to throw in anything I have on hand: lettuce, broccoli, carrot (side note: free, thanks to the Scanning Code), sweet potato, canned kidney beans, cheddar cheese, almonds, and, for protein, chicken breast.
...almonds and cheese to be added on the day of |
that's 1.046 kg for $4.33 -- the cheapest frozen chicken breasts I've ever bought |
4 for grilling; 1 saved for omurice |
flattened chicken breast on the pre-heated grill |
waiting 6 minutes |
ready to come off the grill |
the result |
seasoning that leached out during cooking (better out than in) |
I'm not sure I'd make chicken on the grill again. As my grill has only one temperature setting (hot!), the outside of the chicken is starting to get dry and tough by the time the inside has cooked. I think next time I'll try pan-frying or return to baking.
I didn't prepare dinners for the week, as I suspect I'll be getting home at a reasonable hour on this new rotation and have time to cook on the weekdays. Failing that, I have a couple dozen eggs in the fridge that'll make for quick meals!
Do you prepare meals ahead of time?
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