As promised, I am sharing the process I go through to prepare the meat we will eat through the week. The pictures posted are of what I did, but I will also comment on what I WISH I had done, and what I will do in the future.
Photo 1 in the gallery is of my roasting pan sectioned in two with foil. I generally like to season the meat two different ways for a little variety. In this particular case, I did white and dark meat instead. I prefer white meat and my husband and child prefer dark meat, so it worked.
In the photo, I just laid out boneless, skinless thighs to be seasoned. I seasoned them well, then I rolled each one up and topped them with fresh Vidalia onions and closed up the foil. They fit on one side. Then I did the same for boneless, skinless, thinly sliced chicken breast. I topped them with fresh asparagus, ghee, and salt for the asparagus. Salt well, or the asparagus will taste as if there’s no salt.
Cover and bake at 400 for approximately 30-40 minutes. If you’re dealing with less meat, you’ll reduce the time by 10 minutes or so. My rule is, if you can smell it, it’s generally done, but don’t play with chicken, always check to be sure they cooked all the way through, but don’t overcook them and dry them out. If you’re working with thin sliced like I was, it shouldn’t be a problem, but if you have those big ole’ honking ones, then it will obviously take longer, and never mix thinly sliced with thick in the same dish. The thin will get too done, or the thick will be raw in the middle.
After cooking, I let them rest for a while, then I put all of thighs in one large zip lock bag for the fellas, and the breasts I put one per sandwich bag with a few stalks of asparagus. This makes it SO easy to grab and go when I’m in a hurry in the a.m. If I don’t have time to supplement the meal, I go to Subway and order a green salad with oil and vinegar, and I add my chicken to it. Generally, I do take time to supplement the meal though.
Things I WISH I had done are:
1. Browned each side, quickly, in a pan with olive oil, THEN rolled them.
2. Stuffed each with something like a slice of apple, or sweet potato. You can get all gourmet and come up with some type of stuffing to put in the middle. If you do that, just lay it flat, spread the filling on thinly, then roll it up. You can use tooth picks to keep it together if necessary.
So when you are preparing a week’s worth of meat, you can use this method to prepare everything. Do you prepare anything for lunch in advance? What works for you? See the comment button at the top right of this post.