Prep For Success!
We are BUSY people.
The work-school week takes us by storm. Even our weekends are taxed with activities.
How’s a busy person expected to plan and execute well balanced meals?
Welcome to the best little scheduler ever! I have a couple of TIPS to share with you that will make meal time FUN time.
I have long maintained that setting aside a couple of hours to shop and plan will SAVE you time in the long run with the added benefit of saving a couple of dollars in the process.
Let me show you what I mean.
Food Prep Tip #1
It starts with your pantry. Organize, so that your staples are in the same place. Baking items like flour and sugar on the left…cans and jars on the right. (You get to pick the whereabouts.)
Choose a block of time for grocery shopping each week. I like Saturday mornings. But some like Sunday afternoons and hubby used to grab a kid or two and go on Friday evenings.
Whenever is good for you is good for you. But, before you go, check your pantry, and make a list of everything missing from the shelves. This way, you will spend less time in the store.
Food Prep Tip #2
When you’re in the store, choose bulk items that save you money. Family packages of chicken or ground beef, whole heads of lettuce, broccoli and cauliflower, a pound of pasta instead of individual portions. You get the idea.
Food Prep Tip #3
Once you’re back from shopping., it’s time to prep for the week. Wash and clean veggies. Package bags of lettuce for easy salad dishes. Chop and wash broccoli and cauliflower. You can even blanche these for even faster mid-week meals.
Portion chicken and other proteins for what you need for each meal. Place the rest in the freezer.
While I’m prepping, I like to cook. I’m in the kitchen, anyway, so why not get a head start? I bake a couple of chicken breasts for quick lunches. Chicken salad and chicken wraps are my go-to treats. I also make a couple of overnight oat and yogurt cups and whip up a batch of grab and go breakfast muffins. Now I have breakfast already in hand with lunch right after.
If you like to bake, do it now. Bake a loaf or two of your favorite bread. Bake cookies and brownies for the week.
These (or cakes) can be reinvented later in the week for ice cream sandwiches and whipped cream parfaits.
Food Prep Tip #4
Make more than you need for one meal and use re-purpose leftovers for extra meals.
Channel your inner Bubba Gump and think of all the ways you can repurpose main meals.
Leftover chicken or beef or pork is easily repurposed into quesadillas, enchiladas, noodle casserole, and veggie and rice stir fry.
WATCH HERE to learn how to make ravioli using your leftover chicken.
Just a bit of organization helps to save you time and money.
And don’t we all need a little more of both!
Chicken Ravioli Two Ways
Make these on a day when you have left over chicken. You can store extra wontons in a single layer in a resealable plastic bag in the freezer. To serve, bring them to room temperature before you drop them into boiling water.
Serves 4 or more
Time To Prepare
30 minutes ‘til it’s ready
Ingredients
- 2 cups cooked chicken
- 1 cup ricotta cheese
- 1 cup fresh basil leaves, plus more for garnish
- 2 ounces Parmesan cheese, grated, about ½ cup
- 1 teaspoon kosher salt
- ½ teaspoon coarse black pepper
- 1 package Wonton wrappers, about 36
For brown butter sauce:
- ½ cup butter
- 4 to 6 sage leaves
- For red sauce:
- 1 cup prepared marinara sauce
- 2 tablespoons half and half
- Toasted pine nuts for garnish
- Grated parmesan cheese for garnish
Directions
Place the chicken into the bowl of a food processor. Pulse to mince the chicken. Place the ricotta cheese, basil leaves and Parmesan cheese into the bowl and pulse to combine. Season with salt and pepper.
Spread four wonton wrappers onto your works surface. Place a spoon full of the chicken filling into the center of each square. Place a small basil leaf on top of the filling. Wet the border of the wonton square with water. Place another wonton wrapper on top. Gently press with your fingers to seal the ravioli. Use the tines of a fork to firmly seal the edges. Repeat with the remaining wonton wrappers and filling.
For the brown butter sauce, warm the butter over low heat until it begins to froth and turn golden, about 5 minutes. Toss in the sage leaves and continue cooking for two minutes more.
For the red sauce, heat marinara sauce over low heat. Stir in the cream.
Fill a deep pot with water and bring to a boil. Season the water with a generous amount of salt. Lower the ravioli into the pot, one at a time. Do this in batches so that you don’t overcrowd the pot and damage the ravioli. The ravioli will cook in just minutes. Use a slotted spoon to lift the ravioli from the pot. Transfer to the brown butter or red sauce. You pick! Garnish with grated Parmesan cheese and pine nuts.
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