Can You Really Cook 5 Meals in One Day?

5 Meals, Ready in a Day

 

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Grilled chicken Caesar pasta salad

 

Marinated London broil

 

Mediterranean Orzo salad

 

Roasted chicken

 

Chicken enchiladas

Shopping List:

Whole chicken (already cooked, or raw to take home and cook)

3 chicken breasts

London broil

Romaine lettuce

Small red or yellow potatoes

Salad mix (of your choice)

Seedless cucumber

Olives

2 roma tomatoes

Tortillas (soft taco size)

Sr. cream

Cheese (cheddar, feta, and parmesan)

Greek vinaigrette dressing

Caesar dressing

Cream of chicken soup

Orzo pasta

Penne pasta

 

Ok, first things first…. Let's get the meat ready, it will take the longest.

*prep whole chicken for roasting (wash, season, and put in pan)

*marinate London broil

*season chicken breasts (just with salt and pepper)

 

Roast whole chicken in oven for about an hour to hour and a half (depending on size) or until juices are clear when poked in the breast. (Pick the leftover chicken off the bones and store in a Ziploc plastic baggie to use for the chicken enchiladas.)

 

Next let's get the London broil ready. My favorite is to rub it with salt and spices, put it in a 9x13 pan, and dump a can of coke over it. Let it marinate for a few hours…the longer the better and the more tender it will get. You can grill it today, or just get it ready to grill on the day you are ready for it. After it is grilled, make sure you save about 1/3 of it to use for the Mediterranean Orzo Salad. Slice the rest and serve with roasted potatoes. {Scrub the roasting potatoes and cut (if needed) into bite size pieces. Place in a 3 quart baking dish. Toss with extra virgin olive oil, 1 TBSP of butter, 1 tsp. of garlic powder, 1 tsp of onion powder, salt and pepper, and ¼ cup fresh parsley (or 2 TBSP. dried). Place in a 375 degree oven for 25-30 minutes or until fork tender.}

 

Now, let's grill the chicken breasts for the Chicken Caesar Pasta Salad. You can grill inside or out, which ever you prefer. While they are cooking, wash and chop romaine lettuce into bite size pieces. Put in a Ziploc plastic baggie with a slightly damp paper towel and refrigerate. Now, you can either cook the pasta now, or wait until the day you want the salad. If you do cook the pasta, only cook it until it is al dente. Cool it completely and place in a Ziploc plastic baggie. When you are ready to put the salad together, you can put the pasta back into boiling water for about 1-2 minutes, then drain, and assemble salad.

 

Let's see, we know have the left-over chicken for enchiladas, and the steak set aside for the Orzo Salad. Let's start with the Mediterranean Orzo Salad… Once again, you can either cook the orzo, or leave it until the day you are ready to eat this. Chop the leftover steak into bite sized pieces and place in a small Ziploc plastic baggie, or in a refrigerator safe container with a lid. Then you will need to chop the veggies and store in a container as well. Then it will be all ready for you to assemble with the cheese and dressing.

 

Now for the enchiladas…..I just put some chicken in the middle of the tortilla, sprinkle it with cheese, and roll up. (Continue until chicken is gone, or the pan is full) Put them in a greased 9x13 pan and when the pan is full cover and refrigerate. When you are ready to heat these babies up, mix together 1 can of cream of chicken soup with ½ can of milk, ½ c. sr. cream, ½ tsp. garlic powder, ½ tsp. onion powder, and ½ tsp. pepper. Pour over enchiladas, sprinkle with a little more cheese and bake @ 375 degrees for 30-40 minutes or until bubbly.

 

This has been super easy for me to do; I hope that it helps with getting dinner on the table!!

Enjoy!