Happy New Year friends, I hope this finds you well and in good spirits. I’ve taken a few extra days to rest this week. I worked a 12-hour shift on New Year’s Eve and I’m realizing that those 8-hour shifts have made me soft. If I’m honest I can’t think of a freaking thing to write about; I’ve cooked a few things that haven’t turned out right, so I think this week we’re going to talk about some meal preparations for a productive week.
We went to Sams today and stocked up on all kinds of meats, snacks, drinks, and breakfasts. Unloading the car with all the pets running around is always a challenge but somehow it always gets done. Once the car is unloaded the real work begins, the freezer gets stocked first since that’s the most perishable item. We got some fried rice, chicken nuggets, and pizza rolls that go for snacks this time. Then I portion out all the meat we bought for dinners for the next 2 weeks. We got pork tenderloin, pork chops, ground beef, steaks, chicken breasts and thighs. I put in tonight’s pulled pork and Alex put the rest in the freezer. Then I move to the refrigerator to put the hummus, dill pickle dip, and eggs away. We found some adorable baby nan breads for the hummus a few loaves of bread and tortillas are a big staple in our house.
The meal prep comes in when I make breakfast burritos, breaking down the meats, and making dips and sauces for snacks. I also made some Asian slaw and soy sauce marinated chicken thighs. It’s very easy to make. Slice your cabbage, baby bell peppers, and portabella mushrooms. That’s what I had on hand when making the slaw. The cabbage is the base but you can put in any vegetables you want. The sauce was Dijon mustard, soy sauce, mirin, rice wine vinegar, and vegetable oil. Mix and leave in the refrigerator for at least 12 hours.
I hope this helps yall prepare for the year that just started. If you have any questions comments or concerns, please comment below or email us and well get back to you as soon as we can.
Be Blessed!!
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