Fact: Real Simple Magazine Recipe as experienced by the
Naked IM Professional
Buy:
·
1 lb new potatoes
·
2 carrots
·
2 small zucchini (or some other veg)
·
Olive oil
·
Whole grain mustard
·
1 bunch rosemary
·
Kosher salt and pepper
·
4 – 6 ounce boneless, skinless chicken breasts
·
4 1 quart resealable plastic freezer bags
Freeze
·
Quarter potatoes
·
Peel carrots
·
Cut carrots and zucchini into 2 inch sticks
·
Mix in a bowl with 2 tbsp olive oil, 2 tbsp
mustard, 1 tbsp rosemary, ½ teaspoon salt and ¼ teas-spoon pepper.
·
Season the chicken with 1 teaspoon salt and ¼
teaspoon pepper.
·
Divide everything among 4 bags. Freeze until
ready to cook – for up to 3 months.
Cook
·
Rush
in house, dump coat on floor and leave work bags at the door – you aren’t doing
any homework.
·
Race
to kitchen and heat oven to 400F
·
Kick
off your work shoes (careful not to nail the cat with them), rip off pantyhose
and stretch toes.
·
Dig
bag(s) of frozen chicken zucchini stuff out of freezer (ignore bag of peas you
just ripped open)
·
Note:
1 bag is 1 human serving.
·
Get
bottle of wine out of fridge at same time. Pour large glass – take first deep
swig.
·
Dump
contents of bag(s) into a baking dish. Jam into the oven (bugger whether it is
at temperature or not)
·
Set
timer and roast for 25 minutes (while lying on the couch getting gently and
privately sauced – place work-related or self-help book on your lap to provide
illusion that you are doing something worthwhile)
·
When
timer rings, ask husband or child (6 or older) to toss the veggies and turn the
chicken. Set timer for another 20 minutes or so – until chicken is cooked
through.
·
Enjoy
eaten from a plate on your lap, on the couch, while watching Downtown Abbey or
Red Dwarf with the family.
·
(Note:
children will be eating pepperoni sticks, grapes and cheese flavoured popcorn
as they will not eat “mixed-up” food)
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