I made this entire meal in only two minutes. No, it was not purchased in the pre-packed, frozen food section of the supermarket.
I made the chicken and wild rice from scratch…last weekend. I simply froze the leftovers. Last night, I took out the portions that I wanted for tonight’s dinner and then let them thaw in the fridge.
My great grandmother always said, “you need a system [in the kitchen].” She used to cook the Thanksgiving turkey, slice it up, and freeze it all BEFORE Thanksgiving. I guess I take after her; however, I prefer to store much smaller quantities of food. In this respect, there is much less room to be wasteful.
You know that saying, “fail to plan, plan to fail?” Well, when I went away to college —roughly five years ago—I learned how to meal prep for the week. If I failed to plan and prep my Deanna-friendly foods accordingly, then I prepared to be hungry. Nonetheless, my ability to meal prep has only helped me in the long run.
-3.5 oz grilled chicken, thawed
-1/2 cup wild rice, thawed
-2 cups field greens
-1 tsp olive oil
-thick balsamic vinegar
-*optional: approximately 10 dried cranberries (careful about unnecessary added sugar—omit if your sugar intake is already high)
Toss salad. Enjoy immediately.