I am a total foodie and love cooking, so for the duration of our marriage I have shopped for and cooked (from scratch) three meals a day, seven days a week. It was easy to do for the first few months of our marriage when I was only working part time. But then I got a full time job with an hour long one way commute, and it obviously became much more difficult to carve out the time. However out of principle I refused to resort to takeout, or even worse, TV dinners. So in order to balance my lack of time with my desire to make gourmet meals with fresh, organic ingredients, I became a big fan of meal prepping. Now be aware: I prep for convenience, not for fitness. I am not a beach body guru or dietician, I just want to be able to eat a delicious meal on my lunch break.
My first meal prep, and all time favorite, is Truffle Oil Chicken. The ingredients are affordable, it makes several portions, is quick and easy to make, and delicious reheated.
1 Small Rotissierie Chicken
1-2 Bags of Microwaveable Brown Rice
1 Container of Grape Tomatoes
1 Small Red Onion
Break out 4 storage containers. Halve the tomatoes and dice the red onion. Mix together equal parts tomato and onion, and mix with a light drizzle of truffle oil and sprinkle in some sea salt (truffle oil is strong so be light handed and taste as you go). Put in the fridge to marinate. Microwave the brown rice and portion into the storage containers, sprinkling lightly with sea salt. Remove the meat (both white and dark) from the rotisserie chicken and portion on top of rice. Get the tomato and onion mixture from the fridge and layer it over the chicken. Store for up to 4 days in the fridge.
Voila! Quick and easy and you don’t have to worry about lunch for days.