This weekend, we celebrated my Grandpa’s 80th birthday! It involved a lot of food, a lot of family, and a ton of fun! My grandpa was so pleased, surrounded by friends and family. That was Saturday. Sunday was back to the regular grind! Sundays are normally spent with my husband’s family enjoying each other’s company and brunch, and then we go our separate ways. I normally run errands, clean house and work on meal prep afterwards. Meal prep is so much more difficult when you have a little one wanting attention too! She is now 10 weeks old and absolutely loves cuddles.
Meal prep is a fantastic way to make sure food gets used and to lose weight! I am currently trying to lose the baby weight (slowly!) and my husband is trying to lose the sympathy weight 😉 We both have quite a few pounds to lose, so having food portioned out in advance works out really well for us.
We use a combination of glass pyrex and the glass IKEA containers to pack food in to use the least amount of plastic. This week I tried something new, and I’m pretty pleased with it. I labelled each of the containers with the day they should be taken by, so that we take the older food first. I also labelled each container with who it belonged to. Each container is supposed to have between 400-600 calories in them. This week I tried several new recipes, and I’m so pleased to say that they all worked out fantastically. As usual, here they are below!
Chicken-Katsu – I had gotten chicken thighs at 1.77/# the other week and froze a couple thighs in pickle brine, two more in salt brine, and the last two in buttermilk. They’re on sale again this week, and I think I’ll have to freeze brine a few more for meal prep like this! Since Chicken-katsu and Donkatsu (pork cutlet) is typically served with some pickles on the side, I thought the pickle brined chicken would work best, and they were great!
Veggie Fried Rice – We had a whole bunch of cold rice in the fridge from burrito bowls last week that I was able to use up. I spread the batch of fried rice thinly over a dinner plate to cool off and then put them in their containers!
Blistered Green Beans – So yummy! Blanching and then blistering these on the stove gave these green beans a wonderful flavour. I have had the problem of not getting them cooked all the way through with cooking them just in a pan, so blanching definitely helped get rid of that problem and also bloomed that beautiful green. Since they’re also in season currently, I got them for 1$/#!
“Vietnamese” Chicken – I used the marinade from this recipe for the chicken and paired it with roasted broccoli and fried rice. It’s a really pleasant sweetness without being overly so. Side note – this recipe is also fantastic in its whole too 🙂
Roasted Broccoli – easy peasy, roasted with olive oil, salt and pepper until crispy.
Simple Rolled Egg Omelette – seasoned with a little soy sauce, sugar and furikake. Rolled, cut and placed in my husband’s lunches (I don’t enjoy omelettes).
We are still eating leftover burrito bowls, peroshki, and have some leftovers from Saturday’s party to eat!
Laughter and Cooking 