Cook Once, Eat Throughout the Week
It's easy to have a healthy, homemade meal every night with these make-ahead meals
“I don’t have enough time” is perhaps the most common excuse that people give for not eating healthier. As much as we know it’s important and say we will nix the fast food, when we’re heading home late after a long day at work, the drive-through is so much easier than breaking out the pots and pans, chopping up vegetables, and wondering what to substitute for the basil you forgot that you ran out of. But you can enjoy home-cooked meals every night by preparing enough servings of one or more recipes on the weekend so that you can reheat and eat several times during the week. This simple trick is a make-or-break practice for most people’s long-term weight-loss success, so here are a few recipes to help you get started.
Serves: 6
Ingredients:
2 Tbsp olive oil
2 lbs boneless skinless, chicken breast, cut into 1-inch cubes
2 tsp paprika
1 Tbsp dried rosemary
1 tsp salt (sea salt preferred)
2 tsp black pepper
3 lbs yams, cut into 1-inch cubes
1 fennel bulb, chopped
4 stalks celery
3 cloves of garlic, minced
1 medium carrots, chopped
1 cup reduced sodium chicken broth
Directions:
Place olive oil, chicken, paprika, rosemary, salt, and pepper in the bottom of a crockpot. Cover with chopped vegetables and broth. Set the crockpot on low and let cook for 8 to 10 hours. If you are around, you can stir the stew every 2 to 3 hours.
Per serving: 503 calories, 9g fat, 68g carbs, 36g protein, 11g fiber
