Once a week cooking.. yes it can be a pain and it takes a few hours, but I find that it is the only option for me. My husband and I work full time (yes, 9 to 5) jobs and we don’t have the time (or the energy) to cook after work or worse after a long gym work out. I know, weekly cooking involves a bit of prior planning but I find that it makes me a lot less stressed during the week and since I am paleo, buying takeout is not an option.
So how do I make my weekly cooking work? On Thursday’s I get all my recipes in order. I Google or look through my ipad (which is full of Paleo cookbooks recipes). Then on Thursday night I look through my pantry (so that I don’t double-up on ingredients).
Friday morning, is when I make my list. I make a list of everything I will need for all our meals. This makes things a whole lot easier when I go shopping. Friday evening is shopping time. Then on Sunday morning I cook! Since I have done this a few times, it takes me around 3 hours with help from my Husband (he has great knife skills 🙂 ).
I made these recipes last week and surprisingly, my chicken breast recipes, which can be a bit dry, came out super moist and tasty. Try these recipes to stay on track …. happy weekly cooking.
Roasted Beet and Cucumber Salad with Mayo
- 1kg Beets
- 1 English cucumber (large)
- one small red onion, sliced (about 1/2 cup)
- 300g of black olives
- 1 clove of garlic, minced
- 2 tablespoons chopped fresh mint
- 2 tablespoons Homemade mayo
- Salt and Pepper to taste
- Preheat the oven at 350 degrees
- Cut the beet in mini cubes and place on a baking dish, drizzle a bit of olive oil
- Bake for 20 minutes or until cooked. I generally bite into a piece- it should be in tacked not mushy but not firm
- Cut the cucumber in similar size cubes
- Chop the onions.
- For the dressing mix the chopped garlic, mint and mayo and stir.
- Place all beet, cucumber, onions and olives and mix with the dressing and serve.
- 4 boneless skinless chicken breast (each cut in half long way- you will get 8 pieces)
- 1/4 cup Balsamic
- 1/4 cup extra virgin olive oil
- 3 cloves of minced garlic
- 2 1/2 tablespoons spicy brown mustard
- 2 tablespoons of dry basil
- Salt and pepper to taste
- Place chicken, salt, pepper, balsamic, extra virgin olive oil, spicy brown mustard and garlic in a bowl and make sure the chicken is fully coated with the marinade. Place in the refrigerator and let marinade for 1 hour at least.
- Cooking the chicken- Use medium size sauce pan on medium high heat. Once the pan is hot, drizzle some olive oil on the pan and place a few pieces of chicken. Make sure you have sufficient space for the chicken to cook. Cook for about 20 minutes (minutes on each side)
Best Ever Chicken Breasts
- 4 boneless skinless chicken breasts (each cut in half long way- you will get 8 pieces) chopped in 1 inch size cubes.
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon sesame oil
- 1 cup of Apple juice
- Garnish with sesame seeds and sliced green onions
- Salt to taste
- In a large bowl mix together all of the marinade ingredients.
- Add the chicken to the bowl of marinade and mix well until well coated.
- Marinate for at least 1 hour in the refrigerator.
- Cooking the Chicken- Use medium size sauce pan on medium high heat (I use 2 to speed up the process). Once the pan is hot, drizzle some olive oil on the pan and place a few pieces of chicken. Make sure you have sufficient space for the chicken to cook. It should take about 3 minutes to cook both sides.
- Place cooked chicken in a bowl, sprinkle with the sesame seeds and sliced green onions.