by Heather Schmitt-Gonzalez / Sunday, August 26, 2012
Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté
- Cooking up a large batch of meat and/or beans on Sunday. Make a big batch of pulled pork or beef in the crockpot, and divide it into smaller portions. Keep some in the fridge and some in the freezer. Same goes for chicken, though I like to poach large batches of breasts and then store them in their cooking broth in the fridge. Make a pound or two of beans and divide those into smaller portions, as well. Throughout the week, use the meat and beans to make quick meals like tacos, quesadillas, sandwiches, omelets, salads, etc.
- Cleaning and cutting vegetables and storing them (ready-to-eat) in the vegetable bin of the refrigerator. Pull out veggies for snacking on raw, or add them to stir-fries or soups. Sometimes I'll cut a few different shapes (matchsticks, coins, diced) if I'm thinking far enough ahead for certain "applications" I want to use them in.
- Cooking large batches of grains to eat throughout the week. From rice (for fried rice or to heat up and serve with a stir-fry or other dish) to barley (soups, salads) to couscous or quinoa. Cook, cool, and store in smaller portions in the fridge.
- Make a couple pitchers of different Agua Frescas. Since it's still hot out, the kids always go straight for the fridge when they get home in search of a cold drink.
- Bake a batch of cookies, bars, and bread. Store them in airtight containers to add to lunches or use for after-school snacks for the week. If you make a large batch of bread (up to 3 loaves), use one for toast and sandwiches right away. Wrap one tight and freeze it for the end of the week. Cut the other one into cubes for bread budding, croutons and bread crumbs, or to make a strata (put in fridge night before and bake in the morning for breakfasts).
- Make a batch of either breakfast burritos or beans & greens burritos and freeze them. This will make quick breakfasts and dinners for the week.
- 2 large Roma tomatoes, cored
- 2 scant cups roasted peanuts (unsalted or lightly salted)
- 1 Tbs. peanut butter
- 1 chipotle en adobo + 2 Tbs. of the adobo sauce
- ~1½ c. chicken stock or broth
- freshly ground pepper
- ~3 c. cooked, shredded chicken
- corn tortillas, warmed
- 4 strips bacon, cut into ¼" strips
- ~½ c. red onion, ¼" dice
- 3 cloves garlic, minced
- 2 medium tomatoes, cored, seeded, & chopped
- 2 c. (from ~2 ears) fresh sweet corn, kernels cut from cob
- ~1 lb. small zucchini, ¼" dice
- small handful cilantro, chopped
- freshly ground pepper
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.