Like I mentioned in my post the other week, the last time I did a big cooking day, I had a big ah-ha moment.
Although, I had a blast with Lauren, it was logistically very difficult to accomplish. Between the juggling of cooking and childcare, the prep work, organization and scheduling, it can be overwhelming.
So on this big cooking day, I did it by myself and only did slow cooker recipes.
Basically, all I was did was chop vegetables and assemble ingredients.
Even with doing it this way, it was still a 3 hour affair, but during this time I was able to finish all the cooking AND the cleaning. Most importantly my feet didn’t ache at the end like they normally do. I also didn’t have any sort of panic or anxiety leading up to the big cooking day like I normally do. HUGE.
I chopped all the vegetables with Penelope in her Learning Tower before nap, which was really fun. I went through all the colors of the vegetables with her and talked about rainbows and made it a fun learning experience).
Then I assembled everything during her nap (thank you Jesus, I can now skip a pump session here and there and can do other things at nap time than sit in front of a computer) and finished cleaning up after nap, again with her in her Learning Tower.
This time she played independently with a bowl of soapy water, she made a huge mess, but the rags I used to clean up her mess where the same rags I used to clean up my mess so it wasn’t that bad.
I just dumped the veggies into the gallon sized ziploc bags, then added the meat, then added the spices.
Once I was done and cleaned everything up, I felt like I had invented electricity! I thought I was such a genius for finally (it took me over a year, people) getting once a month cooking down to an efficient and easy art form.
I am telling you it will change your life! Give it a try and tell me how it went!
Here are my recipes. I use a ton of vegetables in each meal because I don’t tend to eat a lot of veggies throughout the day, so I try and get them all in at dinner. And Peter is more apt to eat veggies if they taste like barbecue or curry than as a plain side dish.
Healthy BBQ Chicken Recipe
- 3 medium unpeeled sweet potatoes, cut into 1/2 inch pieces, about 2 cups
- 2 large green pepper, cut into strips or cubes, about 2 cups
- 1 large red pepper, cut into strips or cubes, about 1 cup
- 2 zucchini, chopped, about 2 cups
- 2 cups chopped onion
- 2 tablespoon quick cooking tapioca (or flour, or some other thickening agent)
- 2 pounds chicken thighs or drumsticks
- 2 15oz cans of tomato sauce
- 4 tablespoons packed brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoon ground yellow mustard
- 2 clove garlic, finely minced, about 2 tablespoons
- 1 teaspoon salt
- Divide everything into two separate one gallon freezer bags, shake it up, seal, label and put in the freezer
- On the day of cooking, dump it into your slow cooker and cook on high for 4 to 6 hours, or low 6-8 hours, depending on your specific slow cooker
- If you want, you can add 1/2 cup of chicken stock to have more sauce, but the liquid from the frozen meat and vegetables melting should give you enough liquid to work with
- Every slow cooker is different, so just watch yours the first time you make it.
If you love this idea, buy my Cookbook! 150 freezer recipes and it is also a complete beginner’s guide to real food and transforming your eating habits. ***It is now only available in print format, the ebook version is only available to women in my healing summer program. To buy a print version click here.***