Hello!
Happy Monday!
(wait, is there such a thing?)
So, did you have a good weekend? What did you do?
After Saturday’s long run, I went and got myself a new do!
Sometimes, a girl just needs to be sassy. 😉
Then, I pretty much watched the CrossFit games all weekend.
Those athletes are amaze-balls. Every. Single. One. of. Them.
I actually (briefly) considered, after this 50k, just training and seeing how I could do in 2016.
I’d be in a whole new age group category!
Yes, that means I’m old. Old enough to be in the Masters grouping, that is.
I don’t know. We’ll see. I picked 2016 because there are still so many things I have to work on.
It might be fun! 😉
Anyway, on Sunday, while watching the Games, I food prepped all day.
With me at the 6pm CrossFit classes these days, I’m not usually home until 7:45 – 8:00pm and that’s just too late to cook dinner.
I was setting things up for my sailor to cook but his work life has gotten busier and last week, sometimes I beat him home! Plus, he doesn’t always remember to pack a lunch so he’s eating fast food or not eating at all. That will not do!
I figured if we discussed it all and food prepped together, then he would know what we have and be more prepared to take a lunch AND we’d have things we could toss together for dinner in a hurry.
So, here are some things that went down in our kitchen yesterday:
one whole cut-up chicken, roasted.
This was SUPER easy. I would have purchased a whole chicken but I didn’t get to the Farmer’s Market on Saturday and the Harris Teeter only had organic chickens cut-up. So, I bought it.
Here’s what you do:
Preheat the oven to 400 degrees. Put the chicken pieces in a pan (I used 9×13), rub all over with olive oil and season liberally with salt and pepper. Roast for 30 minutes. Turn the heat down to 350 degrees and roast 10-40 minutes more, depending on the size of the chicken pieces. I took the wings, thighs and drumsticks out after 50 total minutes but the breasts had longer to go.
Once cooled, shred and use on sandwiches, salads, in pasta sauces, whatever. 🙂
(you can shred it when it’s hot, if you want to. just don’t be mad at me when you burn your fingers.)
Then, we got some chili going in the crockpot!
I used this recipe from PaleoGrubs but I left out the adobo sauce and added some Chipotle chili pepper for some smoky heat.
Chili is perfect on top of a sweet tater with some avocado (that may or may not have been my lunch today), or just heated up and served with cheese and Fritos or whatever you choose.
Of course, I had to make some of my triple chocolate avocado brownies. 🙂
Left the chia seeds out this time.
Okay, honestly, I needed to save them for my overnight oats in a jar. 🙂
And, for quick breakfasts (I’m the only one who doesn’t forget to eat breakfast. How a person can FORGET to eat breakfast is beyond me!! Umm..doesn’t your stomach tell you it’s hungry?!?!) and/or snacks, I decided to make some of Lindsay’s Peanut Butter Banana Oat Muffins.
Holy YUM!
As you can see, I had one to sustain me while I was cooking. 😉
I have one today for my pm snack. Also have some fresh cherries. Om nom nom!
Not pictured are the overnight oats and the chopped veggies for lunches (mostly mine).
And last night, after all that, I made some “deconstructed enchiladas” with this green chili enchilada sauce.
I used a can of black beans, added some of the chicken we had roasted, and poured in the sauce. Heat over low heat about 10-15 minutes. Serve over rice.
So. Stinkin’. Delicious!
Too good for pictures, obviously. What can I say – we were hungry!!
And, the bonus is, there’s at least one serving left for a lunch or dinner later in the week! #winning
I’ve done food prep before but then, I’ve gotten lazy and fallen off the wagon.
It was definitely better with help!
And, the benefit is, everyone is invested and knows what’s in the fridge so there will be less uneaten food.
Pretty sure we’re going to make this a habit. 🙂
Talk to me: Do you food prep? What are your go-to recipe choices? Do you prep more for lunches or dinners?
– jennifer
A Hungry Runner 