Meal Prep Monday: Grilling Edition

Now that grilling season is in full swing, it seems like anything would taste better grilled.  Not to mention that your house doesn’t smell like what you had been cooking afterwards.

This recipe is all about grilled chicken.  What makes it great is that,  by the way it’s marinated, the chicken is most and well flavored throughout (not just on the surface).

I started by gathering my ingredients:

  • 4 boneless, skinless chicken breasts 
  • 6 tablespoons extra virgin olive oil
  • large garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1-1/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoons lemon zest, from one lemon

I took the chicken breasts, placed them between wax paper and pounded them flat (you can use a mallet or the bottom of a pan).

Next, take a gallon sized plastic bag and place as the ingredients for the marinade inside.  Mix. Then place the chicken breasts in the bag, making sure that each side is coated well with the marinade.  Let the bag rest flat on a plate in the refrigerator for 4 to 8 hours.

Heat up your grill – the hotter it is, the nicer the grill marks on the chicken.  Heat each side for up to 2 to 3 minutes.

It smelled so delicious! Even my outdoor cats were curious to what I was doing.

Bubba was wondering what smelled so delicious!

Now you can enjoy the grilled chicken in salad,  or accompany it with grilled vegetables, or have it in a sandwich.

There you have it, I hope that you enjoy it too!

–Maeven

Recipe:

http://www.onceuponachef.com/recipes/perfectly-grilled-chicken-breasts.html

Meal Prep Monday: Pre-Marinated Bulgogi

Another busy weekend in the works and the temptation to blow it off is high.  However, while shopping I did find some pre-marinated, thinly sliced ribeye steak (also known as bulgogi). In addition, they also had pre-made vegetables to go with the bulgogi. I already had the rice, so Korean BBQ it is!

I heated up a grill pan on medium – high fire.  Spray on some canola oil and place the marinated pieces on. Cook for a few minutes on both sides until done. Transfer onto a plate. 

Continue with all the pieces are done.  Serve with rice,  pickled daikon, seasoned vegetables.  

Another quick and easy meal prep in the books!

–Maeven

EDIT:

If pre-marinated Bulgogi isn’t available by you,  the recipe can be found here: 

http://www.bonappetit.com/recipe/basic-bulgogi

Meal Prep Monday: Teriyaki Lettuce Wraps

Sometimes you need a meal that you can enjoy warm or cold – teriyaki lettuce wraps  is one of those meals.

First, I took chicken breast and cut them into cubes that were about a half-inch to an inch big.  Then I placed them in a bowl and marinated them in Trader Joe’s Soyaki marinade overnight.

In the meantime, I had prepped some bean sprouts, sliced some cucumber, onions and mushrooms.
I also made some rice noodles as well.  Boil some water, add a little bit of salt, then the noodles.  They are cooked within a few minutes.

After the chicken was done marinating, I heated up a pan and added some canola oil.  I stir fried the chicken with sliced onion until done.


When finished, take some lettuce leaves (such as butter lettuce or romaine lettuce), place some rice noodles, followed by the chicken/onions, and top with veggies.  If desired, you can add some sauce, such as this:


It was easy, quick and healthy!  I hope that you will enjoy this as much as I have!

–Maeven

Recipes:

https://www.blueapron.com/recipes/korean-chicken-lettuce-wraps-with-pickled-daikon-radish

http://allrecipes.com/recipe/214722/pickled-daikon-radish-and-carrot/

http://www.food.com/recipe/korean-bean-sprouts-137030

 

Meal Prep Monday: Bool Kogi Rice Bowl

I was shopping at Trader Joe’s and found the Bool Kogi – Korean-style marinated boneless beef ribs.  I just LOVE, LOVE LURVEEE Korean BBQ, specifically Bulgogi, so I decided to give it a try.  

It looks like this can be placed on an outdoor grill,  but after some online surfing,  some were cooking it in a grill pan or wok – I can definitely work with that!

First,  I prepared the rice.  You can pair this with any type of rice, such as brown,  wild,  or purple really.  However,  it has been a while since I made sushi rice, so I just made that.  

I heated up a grill pan and prepared the beef that way. Once the beef was finished, I placed it in the container on a layer of rice.  Then,  added sautéed spinach and pickled carrots & daikon. 

Voilà, my very own “almost bibimbop” bowl!


Did you try making Bool Kogi also?  How did it turn out? Please share in the comments below.

–Maeven 

Meal Prep Monday: Greek Lentil Salad

I once had ordered lentil salad from a restaurant.  I won’t name them, because my experience wasn’t stellar.  However, this recipe inspired me to try it on my own.

Continue reading “Meal Prep Monday: Greek Lentil Salad”

​Meal Prep Monday: Tilapia and Quinoa

So Mariano’s had this special where they take the fish fillet of your choice, they season it, and place it in an oven-ready bag for you to bake at home.  This week, they had a special on tilapia filets, so I ordered some.  They placed the filet in the oven-safe bag and added a pat of butter, parsley, lemon and rosemary garlic seasoning (there are five different seasonings to choose from).  The baking instructions are also on the bag.  My total for one package: $3.92 (awesome!) Continue reading “​Meal Prep Monday: Tilapia and Quinoa”