Yesterday, I walked outside for lunch and I wasn’t instantly hit with extreme heat and humidity. We are over the hump of Summer and on the downward path to Fall. I am back into my routine of preparing meals on Sunday to enjoy over the week. Note: not leftovers! This dish evolved as I was creating it, but I ended up with an healthy shepherd’s pie and I was pretty excited.
When I entered the working world, I had literally no idea how to work a full-time job and balance life with it. It didn’t help that I traveled, but I found myself nine months into my career and very unhappy with how I felt. I spent a solid four months working to un-do what I had done to myself and I learned how to do a few things smarter along the way. Stretching meals is one of them. I feel like I lame when I put it that way, but think of it like doing almost all the prep work for a week of eating, just in 1 night.
When eating a home cooked meal is the most convenient option, I tend to go that route and thus, save money and eat healthier in the process Anyone read The Power of Habit by Charles Duhigg? I just realized this is a direct application of one of his theories.
This week I threw together my classic “base protein” of shredded chicken (previously mentioned for Chilaquiles). It is super easy and only 3 ingredients: chicken breasts, taco seasoning, and Ro-Tel. A couple of hours in the slow cooker (3-4 on high or 6-8 on low) and it is ready to go for the week. From there I use the chicken to make 2 different meals: tacos, soup, and enchiladas. All of these are relatively simple preparation and 1 pot/pan meals.