Saturday, June 28, 2008

A follow up re: this week's food

So, last Sunday night I posted about what I had done to get ready for this week and how I hoped it would help me to have a better week, food-wise and stress-level-wise. I had made meatballs and sauce in the slow cooker, roasted some skin-on chicken quarters, and prepped some low carb snacks and a nice big salad to help me for the week.

As a result, I think it was a pretty good week -- much better than the week before. I had dinner for Sunday night and three weeknights basically done - I only added some veggies or a salad to the what I had. Lunches at work were not an issue; I had everything on hand to make what I wanted each day.

Then, one night we had salmon fillets that I had picked up at Sam's. They're seasoned in sort of a "blackened" rub and frozen into individual shrink-wrapped packages, so I just put a couple down in the frig the night before to thaw, added a drizzle of olive oil on top, and popped them into the microwave for a couple minutes. So easy and really good, too. Costco also sells their version of seasoned salmon fillets, which I like even more.

So, all things considered, it was a good plan to cook ahead and avoid having to turn on the oven this week. I hope I can do the same thing this weekend, but it's shaping up to be a busy one, so I'm not sure. I got some Walden Farms sugar-free barbecue sauce the other day, so I'd like to try barbecued chicken in the slow cooker, and see how that works... Then, my creative friend Vikki ( has a recipe for Mexican-style chicken in the Crockpot that sounds so yummy, and I really want to try it too. So...I need to get cracking!


Vikki said...

Hey girl,
I hope you find the time to get a little prep done. It sure does make life simplier when you get some prep done.
Have a good weekend and thanks for the link

Patty said...

I did! I made your Mexican-style chicken in the Crockpot (yum), cooked some fresh snap beans with bacon, sauteed some cabbage and onion in EVOO, and diced/fried a jicama in coconut oil and butter. So I've got a head start on the week.

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