Simple Supper Solutions

One of the biggest barriers to cooking meals at home is lack of time. A simple time-saver solution is to do a bit of prepping on the weekend.

Here are three of my favourite plan-ahead tips:
1. Big batch it! Make a big batch of whole grains such as barley, brown rice, whole grain pasta or quinoa, refrigerate and reheat what you need during the week. * This Quinoa Salad with Grilled Vegetables and Cottage Cheese is the perfect recipe for any big batch grains.

2. Chop to it! Wash, peel, slice and dice a few days worth of veggies. Keep them the fridge so you can add them to dishes as needed.

3. Double up! Plan to make extras so you can reinvent leftovers into another meal. Roast a slightly larger cut of beef on Sunday to use for lunchbox sandwiches or quesadillas during the week. Cook up extra veggies to add to soups or stir-fries. 

I love this Spice Rubbed Flattened Roast Chicken recipe. It’s great for a Sunday night dinner. Or, if you’re making it during the week, prepare all the veggies and the butter/spice mixture the night before, then just add the chicken and pop it in the oven when you get home from work. I roast an extra pan of veggies while this is cooking so I’ve got a quick side dish ready for another meal. And an added bonus: it cooks in one pan so there’s less clean up after dinner!
* Most leftovers last about 3 days in the fridge.

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