So quick one today. I am bogged down with school work (and it's only the second week!), tons of stuff going on with work, and trying to have a life (CrossFit, picking up delicious CSA goodies, cooking, taking Momma out for her birthday...). And when things get crazy is when it's the easiest to loose control. It's the easiest to slip up and have that scoop of ice cream (guilty!), grab that bag of potato chips, snack on the candy bar from the convenience store. But this is when you need to be strongest. You might think it's quicker to grab this stuff from the store than to cook at home, but it doesn't have to be.
How about a salad? Grab a bag of salad from the grocery store, a pint of cherry tomatoes, presliced carrots, a jar of roasted red peppers, maybe some artichoke hearts... Buy pre-cooked sliced chicken, top it all with olive oil, balsamic vinegar, fresh cracked pepper, and some dried oregano. Takes less than 5 minutes to throw together. And the stuff you buy to make it will last at least three meals.
Every walk down the freezer aisle at the grocery store? $1 bags of frozen veggies are hard to miss. Fire up the George Foreman grill and throw on a seasoned chicken tenderloin. Dinner in 5 minutes flat, and for less than $5. Nice.
Better yet, find a dish you like. I mean really like. Then buy enough to cook some for dinner and freeze at least three servings. Do that twice a week and you're set for dinner all week. Do it four times a week (or four times in one day) and you're set for lunch and dinner all week.
Excuses stop here.
Garlicky Dandelion Greens
- 2 bunches Italian Dandelion Greens
- 4 cloves garlic, minced
- Olive oil
- Sea salt
Heat 2 tbs olive oil over medium heat in a saute pan
Add about 1/2 of the garlic before pan reaches full heat
When garlic starts to brown, add greens a handful at a time (so a thin layer covers, not stacked)
Sprinkle with salt
Repeat until first bunch is done, adding oil as necessary
When the first bunch is done, add more oil and the rest of the garlic
Repeat above until finished
Serve hot along a nice flaky white fish, garlic marinated steak, roasted chicken... you get the idea!
This post is part of The Nourishing Gourmet's Pennywise Platter Thursday.