🖊️🗒️MENU PLANNING TIPS + COOKING UP 4 MEALS TOGETHER!🙌🏻

Описание: MEAL PLANNING AND FOOD PREP ARE THINGS THAT CAN PAY OFF ALL WEEK AND MAKE COOKING DINNER EASIER! I'M GOING TO SHARE MY MEAL PLANNING TIPS WITH YOU SO NO FOOD GOES TO WASTE, IT FEELS A LITTLE MORE ENJOYABLE AND GIVE YOU SOME FRESH DINNER INSPIRATION! **TIME STAMPS BELOW AS WELL AS THE RECIPES!**

TIME STAMPS:
00:00 INTRO
00:40 GETTING THE MENU TOGETHER
05:17 GROCERY HAUL + PUTTING THEM AWAY
16:12 SAUSAGE, PASTA + BROCCOLI
19:21 HOMEMADE CHICKEN SOUP (PERUVIAN STYLE)
24:02 GREEN RICE + CHICKEN (PERUVIAN ARROZ VERDE CON POLLO)
27:55 PERUVIAN TORTILLAS W/ RICE (EGG + VEGGIES)

RECIPES:

Sausage, Pasta + Broccoli (Makes about 6 servings)
1 lb- Mild Italian Sausge
1 lb- Penne Pasta
About 2 Lrg Crowns Broccoli, sliced into bite-sized pieces
3 cloves Garlic, freshly minced
Pinch Chili Flakes (or more to taste)
Salt to taste
Pepper to taste
1/4 c. Freshly grated Parmesan Cheese (or more to taste)

Steam Broccoli until al dente and bright green about 3-4 minutes. Set aside.
Cook Pasta according to package instructions.
While pasta is cooking, remove casings from sausages. Heat a pan to med-high heat with good quality EVOO. Once pan and oil are warm, place sausages into the pan and begin breaking them up and browning them like you would ground beef. Once it is browned, add in the fressh garlic and chili flakes and mix into the meat just until fragrant, about 30-45 seconds. You don't want to burn the garlic. Once fragrant, turn off heat.

When pasta is done cooking, reserve about 1 c. of the cooking liquid and save off to the side. Drain pasta but do not rinse! Place pasta back into the large pot it was cooking in, add cooked broccoli and sausage into the same pot. Salt and pepper to taste, add parmesan cheese and reserved pasta water. Mix thoroughly

Chicken Soup (makes about 10-12 servings)
Soup Ingredients:
2 chicken breast, cut into 3-4 chunks each
5-6 chicken thigh bones
4- carrots, diced to your preference
6 stalks Celery, sliced bite-size
2 spoonfuls fresh ginger root juice or about 1" fresh ginger root peeled and chopped into large piece (these should be fished out at the end of cooking)
1/4 bunch Cilantro tied into a knot (will be fished out at the end)
1-7oz. bag Alphabet pasta (linked below) or about 1/2 lb of pasta of choice
3 Large russet potatoes, peeled and diced into small bite size pieces
Garnish:
1/2 bunch Cilantro, finely diced/ minced
1 bunch Green Onion, sliced thinly
2 Juicy Limes, cut into quarters

Fill an extra large pot of water and turn heat to high. Add Chicken breast and thigh bones and start to bring water to a boil. As it tries to come to a boil, skim off foam that comes to the top of the water. This will keep soup from boiling over during the cooking process. This may take about 5 or more minutes to be patient with it!

Once you skim off all the foam, chop the carrots, celery and ginger and prep cilantro into a knot. Place all of these into the pot. Once soup is boiling, turn down heat to medium low and place a cracked lid on top of soup. Make sure it is cooled down enough to cook it with the lid on and not have it boil over. Let cook for 1 1/2-2 hours.

While soup is cooking, chop the potatoes. Set aside. Next, slice onions, cut limes and coarsely mince fresh cilantro. Set aside in seperate bowls. During the last 20-30 minutes of cooking, fish out the breast meat and bones and place on a plate to cool. Turn heat back up to bring to a boil. Once boiling, add in the potatoes and pasta. Cook until pasta and potatoes are cooked through. Serve up in bowls and garnish with a pinch of onions and cilantro and a good squeeze of lime.

Arroz Verde con Pollo (Green Rice with Chicken) (about 6-8 servings)
6 Chicken Breast
1 onion, chopped
5 garlic cloves, minced
1 Bunch Fresh Cilantro
4 c cups Bone Broth (1 box is about 4 cups)
1 1/2 c. Water
1/4 tsp Cumin
1/4 tsp Salt
1/4 tsp Pepper
6 Tbsp Avocado Oil
3 cups Raw Rice
1 cup Frozen Peas

Blend cilantro leaves, bone broth, cumin, salt and pepper. Set aside. In a large pot, fry chicken breast pieces in 6 tbsp oil until lightly browned. Take out and set aside. Add diced onions into the same pot and deglaze the pot as they saute on medium heat. Once onion is softened, add in the garlic and saute for another minute or so. Add in the raw rice and peas and stir to combine. Add in blended cilantro, rinsing down the sides with any excess bone broth or water to try and get all of the cilantro bits of the sides of the blender cup. Next, place the browned chicken back into the pot on top of the rice and liquid. Bring to a boil. Once boiling, turn heat down to a gentle simmer for 20 min. Remove from heat and let sit with lid still on for another 20-30 to let the rice become fluffy and fully absorb the liquid. Fluff with a fork and serve!

Links:
Graza Oil: https://amzn.to/46KOH7i
Alphabet Pasta: https://amzn.to/3VVCvul
Menu Planner Pad Paper: https://amzn.to/4nwIotI
Pilot Pens: https://amzn.to/4nYcsPp