*~Low Spoons Lunch Prep~*
As someone who deals with low spoons, works full time, and is also in graduate schools, I have taken to prepping meals every Sunday. I love to do make ahead salads/pasta salads, but I was craving something warm this week and came up with this after visiting the farmer’s market. I love using Rubbermaid’s Lunchblox for everything I take to work because they’re compact, easy to stack and store together, microwave safe, and dishwasher safe. Below are the three recipes I combined for this week’s make ahead meal:
Honey Garlic Slow Cooker Chicken Thighs
I love this recipe from AllRecipes because it’s so. freaking. easy! Here’s what you need:
4-5 skinless chicken thighs (recipe calls for boneless but it really doesn’t make a difference)
3 garlic cloves (I used pre-minced from the jar)
Place the chicken thighs in the bottom of your slow cooker.
Whisk together all other ingredients and then pour over your chicken.
Allow chicken to cook for 5-6 hours. The original recipe calls for 6, but I found the chicken to be slightly overcooked when I waited that long. Just use your best judgement.
That’s it! So easy! The next recipe is one I made up based on ingredients I had at home after purchasing some cauliflower at the farmer’s market.
White Cheddar Cauliflower Mash
3 tablespoons cottage cheese
3 tablespoons greek yogurt
3 tablespoons grated white cheddar cheese (or any other kind of cheese that melts well, or more cheese if you want because, well, cheese)
You’ll need something to blend the cauliflower with. I would recommend an immersion blender - it’s super easy to use and super easy to clean. But you can also use a blender (more clean up) or even a potato masher (more work). How you make it:
Get a pot of water heating. While you wait for it to boil, clean your cauliflower and then chop into large chunks.
Once the water is boiling, toss in your cauliflower and boil it for 15 minutes. Drain the cauliflower and place back into the pot (or into the blender if that’s what you’re using).
Add cottage cheese, yogurt, butter, and cheese. Blend everything together. Salt to taste.
This turned out seriously so, so good. I know cottage cheese and yogurt sounds weird, but it makes everything really creamy and the tang of the yogurt with the sharp cheddar is so yummy! The last component is the easiest to prepare of all.
Greens of your choice (I used mustard greens and spinach, but collard greens would work great as well)
Wash your greens thoroughly. Place greens on a paper towel and pat dry.
Pour 1 tablespoon olive oil into a pan. Heat to medium high and toss in greens.
Cook for 1-2 minutes. Don’t let the leaves wilt completely!
Salt and pepper to taste.
The reason not to let the leaves wilt completely is that, when you reheat everything together, the leaves will cook a little more since they’re os delicate. This will keep them from cooking too much and becoming complete mush.
And that’s it! You’ll have a filling lunch for every day of the week that won’t make you sleepy and is packed full of nutrients. Enjoy, and make sure to submit your make ahead meals to No More Ramen!
