Quote:
Originally Posted by chiffonade  Chicken breasts: cook in pan 5 minutes a side on medium high heat. Serve w/ mustard and lemon juice.
Ribeye steak: cook in pan 5 minutes a side on high heat in olive oil and garlic.
Skirt steak: cook in pan 3 minutes a side on high heat. Serve with chimichurri or salsa.
Pork chop: cook both sides medium high heat until 145 internal temp. Serve with salsa.
Rack of lamb: sear in pan 5 minutes a side, bake at 350 for 30 minutes.
Chicken drumsticks: put 4 on a baking sheet and bake them at 350 for 50 minutes.
Tofu: cut into square slices, sear 5 minutes a side. Serve with soy sauce and sesame oil and chili peppers.
Broccoli/Cauliflower: put in hot pan, dump a few ounces of water in, cover. Steam for 2-3 minutes and they're done. This can be done in the same pan you cooked your meat in.
Spinach/leafy greens: just sautee in olive oil until they are just wilted.
Don't forget to season everything with plenty of salt and pepper.
None of these things should take more than 5 minutes of prep and cleanup. Are you butchering your own meat or something?
Also, learn to use your freezer. Individually freeze cuts of meat and put them in the fridge before you leave for work. When you get home they will be ready to cook. You shouldn't leave meat in your fridge for days. |
Simple, almost obvious, sounds tasty thanks chiffonade!
I agree-unless you buy it daily your freezer is your best friend.