Weeknight Meals

We all do it. Work all day, come home take out the dog, and look in the fridge and seriously see nothing except for what you need to make a meal. After working all day the last thing I want to do is come home and cook but, with all the unhealthy fast food out there I also find it hard to eat naughty things. No matter how convenient they are. Here are a few very quick late night meals that I made last week. With a little prep you can do it too!

4 chicken breast½ Cup Stir fry

-Take the chicken breast and butterfly making thinner pieces. Season with salt and pepper and add to a 1 gallon zip lock bag. Add all the ingredients besides the veggies and rice to the bag and let marinate overnight.

-When you get home take the chicken out of the fridge and allow to come to room temp. Turn on the oven to 400 degrees. Line a baking sheet with foil and layout the chicken on the pan and put in the oven for 20min or until done (do not overcook, it is already tenderized and will not take as long)

-Meanwhile heat a skillet with vegetable oil and chop the veggies into bite size pieces. I cut my veggies into spears. Stir fry the veggies with garlic salt and pepper. Cook the brown rice.

-Load your bowl with the sliced chicken, veggies, and brown rice.

-I live with one other person and this was enough food for us to also have a healthy lunch for two days.

4 chicken breast½ Cup Stir fry (1)

-Take the chopped veggies and can of chopped tomatoes to a pan and sauté in vegetable oil until the onions are translucent. Add veggies and chicken stock to the crock pot and cook overnight on low.

-Take the chilies and adobe out of the can and add some of the sauce to the blender along with ½ of the veggie chicken stock mix. Add three chilies with the seeds removed to the blender and blend until smooth. Add to a large pot and turn on medium. Blend the rest of the mix and add to the rest (it’s a lot so you’ll need to do two batches)

-Meanwhile butterfly the chicken into two pieces and season with cayenne pepper, salt, and garlic salt. Preheat a pan with vegetable oil and heavily brown both sides of the chicken. They chicken will not be completely done but will finish cooking in the soup. Chop the chicken into bite size pieces and add to the soup. Add the beans with some of the liquid to thicken up the soup.

-Serve with toppings and any other things you may like. Some fresh avocado or grilled corn would be great additions. Use your noggin and whatever you may have laying around in the kitchen. This meal was enough for a second dinner and a day of lunches.

Stay tuned all week for more recipes! What do you make for a quick week night fix?


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