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: Tomato & Mushroom Beef Shortribs

There is nothing I like better than to multi-task.  So if all I need to do is throw ingredients into a pot, turn it on, and forget about it (for a short while).

I gathered my ingredients. 

I decided to try rainbow baby carrots and shitake mushrooms as substitutes. 

First,  I seasoned the short ribs with salt and pepper.  Heat the butter (or fat of choice) in the pressure cooker.   Sear the ribs on both sides until browned.  Once they are done, then transfer onto a platter. 

Place the chopped celery, onions and carrots into the pot.  Saute and season with salt and pepper until they are softened. 
Add the mushrooms, garlic…

Then the marinara sauce, broth, and 1 tablespoon of balsamic vinegar. 
Place the ribs back into the pot and combine. Increase the heat, close and lock the lid.  Continue to heat at high pressure for 35 minutes.  When finished, let the pressure come down naturally.  

Open up the pot and add the remaining balsamic vinegar and season to taste.
Smells so good, don’t be surprised if it’s all gone before long. 

Enjoy!

–Maeven

Recipe:

http://nomnompaleo.com/post/34093639615/pressure-cooker-porcini-and-tomato-beef-short-ribs