Simplify Mealtime with A New Approach to Dinner Prep
You simply put all of the ingredients into a Dutch oven and keep in the fridge till ready to cook. I’ll do this first thing in the morning, as well as placing the toppings into small serving bowls and readying some yellow rice as I did above. As this dish takes 2 hours to cook, I’ll pop it in the oven after school, before we run out for the afternoon’s activities. All I need to when I get home is put the rice in the microwave. Dinner is served!
After just a few times cooking this way you’ll look at all of your recipes with a new eye. What can be done in advance? What can be doubled up – for use later in the week?
Chili Chicken Tacos
adapted from Martha Stewart
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon chili powder
- 1 chopped canned chipotle chile in adobo
- ½ cup salsa
- 4 garlic cloves, thinly sliced
- 1 teaspoon kosher salt
- freshly ground black pepper
- 2 cups water
accompaniments: hard or soft taco shells, chopped fresh cilantro, shredded cheddar, salsa, sour cream, yellow rice
Preheat oven to 350. Place all ingredients into a Dutch oven. Cook for 2 hours. Transfer chicken to a medium bowl and – using 2 forks – shred into small pieces. Serve immediately with accompaniments.