Wednesday, September 28, 2011

Real Food Planning

I'm all about planning.

I'm a firm believer in looking ahead.

At the beginning of the week I usually have a pretty good idea about what is in store for the coming days.  I know what nights I have to use the crock pot, what nights I'll have more time to really cook, what days I'll have at home and what days will be more of the run around variety.

And when you're trying to eat/cook only real foods...well planning is doubly important.

At this is all good...except of course when life happens...

We've all heard John Lennon's quote that "life is what happens when you're busy making other plans".

And it's true...

Because sometimes the power goes out...for a long period of time...twice in as many weeks...and ruins what you have started in the crock pot...

And the dog gets really sick...and throws up on the carpet in the middle of the night...and causes much worry for her humans as they pull an all nighter by her side...and because of this she needs several unexpected trips to the vet...

And then the internet goes down...on the day you plan to do lots of blogging work...and it is down for most of the day...

That as been my world for the last couple of weeks.

And that is when you realize how important it is to be flexible.

Yes, as important as planning is so is being flexible.

Because how about when you have a plan to try a new recipe in the crock pot...a peanut chicken over rice...and then you can't fine the recipe anywhere!!  You just had it an hour ago and now it's gone...
And you have to figure out something to do with the chicken you've already thawed on a night that there will be no time to spare...and you want it to be real...

Well...that's where flexibility comes in...

First take inventory...thawed boneless chicken thighs in the fridge, leftover coleslaw mix in the crisper drawer, corn and bacon in the freezer, tomatoes on the counter...buns in the freezer...barbecue sauce in the fridge...I'm getting an idea...

Barbecue Chicken Sandwiches with Coleslaw
Fried Corn with Bacon
Sliced Tomatoes

And here's how...

1. Liberally season the boneless chicken thighs with dry rub seasoning mix.
2. Stick in the crock pot on low, for all day, or high, for 4-6 hours.
3. Pull the buns and bacon out of the freeezer.
4. Make a quick cole slaw dressing with 3 tablespoons mayonnaise, 1 tablespoon vinegar, and 1 tablespoon honey; toss with the cole slaw and keep in fridge until dinner.
5. One half hour before dinner fry up 2 slices of chopped bacon, drain most of the grease and add a 1 pound package of frozen corn.  Cook and stir until heated through.
6. Toast the buns.
7. Shred the chicken meat.
8. Slice and salt the tomatoes.
9. To assemble the sandwiches place some of the chicken on a bun, add some barbecue sauce, and a good size portion of the coleslaw.  Serve with the corn and the sliced tomatoes.

See...flexibility is a good thing!!

This post is linked to:
Real Food Wednesday
Works For Me Wednesday
Naptime Creations
Tuesdays at the Table
Fat Tuesday
Monday Mania
Freaky Friday
Fresh Bites Friday
Fight Back Friday
Living Well Blog Hop

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