Friday night meal + ingredient prep
I like my prep together in one container but my husband likes his separate so this is how we do it.
Pork belly pan fried in soy sauce and sesame oil. On a bed of rice with sauteed nappa cabbage, carrots, green onions, and ginger. I threw in some leftover snow white mushrooms
Soup is miroe poix (onion, celery, carrot) in your heavy bottom pot with a table soon of butter and medium low heat. Stir until softened. Season with S+p, powdered chicken bouillon, garlic powder, onion powder, and Mrs Dash. Now Create a slurry of flour, stock, and milk. Slowly add to your pot and stir consistently. Wait until it's thickened and add more stock until you're desired consistency. Then I added shredded/cooked turkey, canned corn, frozen chopped spinach, and raw diced broccoli stems. I covered the pot on low heat for about 20 minutes so everything got soft. Stir every few minutes and adjust seasoning to taste.
Roasted turkey thighs and veg on a cast iron skillet.
- cold pan method on your turkey thighs-skin side down. I season with S+p, garlic powder, onion powder, and a little paprika. Once the skin will release from the pan, flip over and add your quarter chopped carrot, brussel sprouts, and mini potatoes. Pop in the oven at 350F for 30-40 minutes. Stir the veggies periodically so they are coated in the drippings for maximum flavor and browning.
- Shrimp is lightly pan sauteed with s+p, butter and chopped garlic cloves
5)This is BL/SL chicken breasts in my instant pot, filled with just enough water to almost cover and 3 chicken bouillon cubes. Set the instant pot to pressure cook high for 1 hour. When finished, vent, and remove from the pot - leave the liquid. I start breaking the chicken up and then add seasoning s+p, garlic+onion powders. I save the liquid in mason jars in my fridge or plastic containers in the freezer for later use.
The last container is extra rice. I use 2 cup rice with 3 cup water. Instant pot rice setting for 12 minutes.
Hope you like it ❤️