Today’s post is one I am really looking forward to sharing with you. It’s a great way to save time during a busy work week and also provides a variety of delicious, healthy meals for the entire week!
This recipe was a hit on Sunday, and I was surprised to find that only one hour prep time was required (not including cooking). It’s amazing how little food is wasted.
Here are 3 recipes that only require 7 ingredients, and only 1 hour of preparation time. This recipe will serve two people.
Three Meals in One:
- Easy Roasted Chicken & Vegetables
- Colourful Kale salad with Shredded Carrots & Chicken
- Healing Chicken & Vegetable Soup
Preparation Time:
One hour
Cook Time
6-10 hours
Total Time:
8-10 hours
Serves:
6-8
Ingredients:
The 7 Key Ingredients of
- Roast 1 whole chicken (approximately 4lbs).
- 1 bag large carrots
- Celery, 1 bunch
- One large onion or two small onions
- 1 large yam
- Brussels sprouts – 20 ways to prepare them
- 1 head kale
Ingredients you will have in your pantry:
- Other dried herbs (or poultry seasoning)
- Paprika
- One clove of garlic
- Olive oil
- apple cider vinegar
- Dijon
- 1 Lemon
- salt & pepper
Directions:
Instructions for Cooking & Preparation:
Easy Roasted Chicken and Vegetables Recipe:
- Pre-heat the oven to 350F.
- Remove the insides of the chicken if necessary.
- Place the chicken in a large roasting pan, so that you can place some vegetables around it.
- Rub 1 tsp of each paprika seasoning and poultry seasoning, along with 1 TBSP of olive oil and some salt and pepper into the chicken.
- Around the chicken, add 1/2 onion diced, 4 carrots sliced into coins and Brussel sprouts (with the ends removed).
- Add salt, pepper, and another tablespoon of olive oil to the vegetables
- Use a meat thermometer to check the internal temperature of the chicken. It should be 180F after 1.5-2 hours.
Colourful Kale Salad With Shredded Carrots and Chicken
- After you have placed the chicken in the over, remove the stems from the kale. Note: Depending on how big the head of the kale is you can save some for the soup.
- Chop up the kale and place it in a small bowl.
- Use a food processer to mince garlic. Throw a clove of peeled garlic into the processor (through the top) while the processor is running. Add 2 TBSP of olive oil, 1 tsp of apple cider vinegar and 1/2 tsp each salt, the juice from 1 lemon, as well as 1 tsp Dijon Mustard. If you don’t own a food processor then mince the garlic and whisk the ingredients together in a large bowl.
- Massage the dressing in the kale with your hands. This will help to get rid of that strong “kale flavour”.
- Add 2 carrots to the salad, using a food processor or cheese grater.
- Add 3 celery stalks diced to the salad.
- Top with any additional ingredients you may have in the house – dried cranberries or goat cheese, for example.
Chicken & Vegetable Soup for Healing:
- Next, proceed to the soup. Chop 3 more celery stalks. Dice the remaining onion and 4 carrots. Peel the yam and dice it. Add leftover kale to the vegetables. The crockpot will be used, but not right away. For now, set aside.
- After the chicken has been cooked, remove the majority of the chicken carcass.
- Add 3L of water to the slow cooker (enough to cover the chicken mainly).
- Cook on low for four hours, seasoning with salt and pepper.
- After straining the stock, remove all of the chicken bones using a sieve. If any meat has fallen off the bones, you can save it.
- Continue cooking on low for another 4 hours, adding all the vegetables you chopped.
- If it’s needed, season with salt and pepper.
Your Meals
- Serve the first meal, which is the chicken roasted with the vegetables roasted.
- Place leftover chicken in Tupperware and store for the next day’s lunch.
- Reheat the soup on the stove the next night and enjoy it.
