Friday, June 5, 2015

Who Wants to Cook? Not I!





If you read my every Monday post this week you know I was going into the week without a meal plan fleshed out.
That is so NOT my usual modus operandi! 

But coming back from a 2 week vacation on Sunday afternoon, I just didn't "get it together" before Monday rolled around.
And add in that I still don't want to cook! lolz

Here's how the meal plan is playing out this week.

Sunday--Pizza take-out
Monday--Spaghetti and Meatballs(had balls in the freezer)
Tuesday--Smoke Sausage with Grilled Onions on rolls, mixed veggies(had sausage in the freezer)
Wednesday--Broiled Salmon, Pan Haggerty...thanks to Gill at That British Woman for the idea!(Had salmon in freezer and taters to use up in the pantry)
Thursday--take-out Chinese(no ideas, no energy to cook after a day of weeding)
Friday--Chicken something(TBD), Cauliflower Soup(got a head of cauliflower to use up, cook some of that chicken I bought on Wed.)
I've got 10lbs. of raw chicken breast I need to do something with.....any ideas?
Saturday--BLT sammiches,unless Hubs has a better idea(I bought tomatoes on Wed. too and have bacon in the fridge.)

I must confess I am having a hard time getting back into cooking mode after this trip. 8-(

What are some quick and easy(and relatively healthy)things you whip up when you don't feel like cooking a big production of a meal?
I need ideas people!!

Sluggy

9 comments:

  1. You could always make chicken salad with the chicken. I am very lazy and buy one of two varieties of pre-made chicken salad from Sam's Club. But it is WAY too rich, so I boil chicken breasts, chop them up, and add them to the salad in about a 1:1 proportion.

    ReplyDelete
  2. When I'm feeling lazy I have 3 go-to's: Making decent sandwiches (on NICE bread like a french baguette or ciabatta) w/ turkey and the usual fixings plus a fried egg which the husband loves; something in the crockpot, like chicken teriyaki which I've made a million times and is a crowd pleaser; or just whipping together whatever is in the fridge to either make a stir fry, fried rice or a hash. My husband is VERY picky and any of those three options tend to keep him satisfied and are minimal effort on my part.

    ReplyDelete
  3. Our go to meals when we need something fast and semi healthy are:

    taco ring (made with taco meat and crescent rolls) served with salsa, green salad and corn on the side
    taco pie (ground beef or turkey made into taco meat, then layered with tortillas and cheese and baked until cheese is bubbly) served with mexican rice, corn and salad
    chicken and cheese quesadillas served with green salad and fruit salad
    chef salad with veggies, boiled eggs, turkey and turkey bacon
    Sandwiches with fruit salad (like BLTs, PB&J, turkey subs)

    Hope you can get some cooking mojo going!

    ReplyDelete
  4. I got nothing. I hate to cook. I was alone for 5 days and lived on trail mix, coffee and whatever leftovers were in the fridge. An easy meal for me is when someone else makes it. The only other thing I can think of that's easy to make is chicken breasts on the grill with corn on the cob.

    ReplyDelete
  5. I put chicken breasts in the crockpot. I can freeze them or eat them different easy ways--over salad greens with tomatoes, sandwiches, in a pan of Stovetop dressing (rarely), with leftover vegetables, shredded with bbq sauce on a bun with coleslaw.

    Mavis Butterfield's taco salad is easy and freezable. Plus, the leftovers are delicious.

    ReplyDelete
  6. My healthy go-tos when I don't feel like cooking are Gyro salad (take-out) and Carnitas salad (take out). Both are paleo, within, 2 miles of the house and easy. I have been to both at least 2 times each this week.

    ReplyDelete
  7. I have difficulty being motivated to cook, too. Here's a quick way to prepare Pork Tenderloin. I purchase a package of pork tenderloins on sale. They have two long pieces of meat in the package. It is a total weight of about 3 or so pounds.

    1) Move rack to bottom third of oven. Preheat oven to 500 degrees. (Yes - 500 degrees!)

    2) Spray a 9 x 13-inch pan with cooking spray.

    3) Mix together a couple of tablespoons of olive oil, heaping teaspoon of minced garlic, about a teaspoon or so of thyme, salt and pepper. (All are to taste and other herbs and seasonings can be used.) Rub this mixture on each tenderloin all over and lay side by side, but not touching, on the baking dish.

    4) Put into heated oven. Set the timer for 5.5 minutes per pound. (Use the number of pounds on the package and divide by two, which would be the approximate weight of each piece of meat. Use the results and multiply by 5.5. For example, a 3-pound package divided by 2 equals 1.5 pounds each. 1.5 pounds at 5.5 minutes per pound is 8.25. I would cook it about 9 minutes.)

    5) Do not peek! When the timer goes off, turn off the oven. Do not peek. Leave in the oven for 1 hour. Do not peek! While the tenderloin is in this stage, you can fix whatever else you want to have with it.

    6) When the timer goes off, remove the dish from the oven and let meat rest for about 10 minutes to redistribute the juices. Also, insert a meat thermometer. It should be at 145 degrees or above to kill any bacteria.

    7) Slice across the grain into medallions to the desired thickness and serve. Spoon what little drippings there are over the meat, if desired. (The meat is pink, but at the correct temperature, there should be no risk of getting sick. This is proof that we don't have to cook the hell out of pork!)

    There are only two of us, so we eat some, save some for the next night and freeze the rest. We slice it all so preparing it the next time is easy. If you have any questions, let me know.

    If you think about it, you are probably only actively working on this part for about 10 minutes. You will probably spend more time on preparing the other things you will be serving. The meat is so juicy, that I think your family and friends will be impressed.

    ReplyDelete
  8. I won't be any help to you. My contribution to dinners is asking Hubby what he is fixing. LOL!

    Cook all the chicken breasts, in a pressure cooker, crockpot or stockpot. When cooked shred and/or cube and save in meal size portions to freeze. You can also freeze the stock. I do that when I get a really good deal on chicken. Hubby loves being able to just pull some shredded chicken out of the freezer to whip up quick meals.

    Chicken fajitas
    Chicken spaghetti
    Chicken salad
    Chicken soup
    chicken and rice casserole

    ReplyDelete

Hey there! Thanks for leaving a comment. Though I moderate it's partly to keep spam out but also partly so that I read every comment. I don't often respond to comments so if you need me to answer you please write me at my email addy posted on my "About Me" page, linked on the side bar.