After being out of town, I was ready to get back in the kitchen last week. I had missed my meal prep and, with the Fall weather rolling in, it seemed like the perfect time for a slow cooker roast. (Roast leftovers are the best!) So, first things first, I seared my roast and got it in the slow cooker.
It was a rainy and chilly Sunday which made for the best afternoon in the kitchen.I had some gorgeous mushrooms and I cooked them for a long time, getting all of the water out and ready for my breakfast scrambles. Topped the scrambles off with the last of the salsa verde that my girl friend, Tara, made for my birthday. (I’d been portioning out the frozen cubes and I feel a little panicked now that it’s all gone.)
Next, I moved on to the food for the week.
~ Not pictured, green beans seasoned in the bag with prepped and dried chicken drumsticks.
After a long day of cooking, the roast was perfect and had a great flavor.
Plenty of leftovers for great lunches and even a couple meals I portioned away in the freezer for later.
The chopping paid off. Dinner took under half an hour to get from fridge to plate. (Or rather, bowl.) The hubs loves these “fried rice” meals and love that they’re low carb. (I eat carbs, don’t get me wrong, but like to keep it down at dinner.) And more great leftovers! (Also, I just love using my griddle pan.)
The crisp evening air made for a perfect night to grill. Easy cooking for me since the hubs handles heating up the grill. And easy to clean up too since I aluminum-foil-packet everything.
It doesn’t get much easier – prep-wise – than this meal.
The hubs put it in while I was at the gym so I came home to a hot & ready meal.
We had plenty of leftovers so on Thursday we rested.
I am such a fan of food prep on the weekend to make for an easy week. On to planning the next round… Oh, and how could I almost forget? Happy Halloween!