Cobb Salad in a Jar

This is a specific meal prep recipe for Cobb salad.  It’s from the book Keto Meal Prep by Liz Williams, which is available for Kindle and also as a paperback.  I like putting it in a jar.

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Cobb Salad in a Jar

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Ingredients
  • 2 heads romaine lettuce, chopped
  • 2 cups chopped cooked chicken (dark meat is juicier)
  • 1 cup grape tomatoes
  • 2 cucumbers, diced
  • 1/2 c chopped red onion
  • 4 slices bacon, cooked and chopped or crumbled
  • 1/2 c crumbled blue cheese
  • 4 hard-cooked eggs, sliced
  • 1/2 c ranch dressing
Method
  1. Layer as follows, using one fourth in each of four 1-quart mason jars:
    • dressing
    • tomatoes
    • cucumbers
    • onion
    • chicken
    • bacon
    • eggs
    • blue cheese
    • lettuce
  2. Cover and refrigerate.

Cheesy Baked Spaghetti Squash

Fall is the season for pumpkins, to be sure, but don’t neglect the other family members. Spaghetti squash is named for the way the flesh looks when you apply a fork to it after it’s cooked properly. This Cheesy Baked Spaghetti Squash recipe from Delish.com gets its cheesiness from a jar of Alfredo sauce in addition to the cheeses.  And since it doesn’t use pasta, it is good for those with dietary restrictions.  As always, check the label to make sure it conforms and, if the brand called for in the recipe doesn’t meet your specific needs or goals, find one that does.

Pineapple Meatballs

I love freezer meals. This one cooks up in the oven so you can do white rice in the cooker or brown on the stove while it bakes.

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Pineapple Meatballs

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Nutrition per portion

Ingredients
  • 20 small meatballs
  • 3/4 c barbecue sauce
  • 3/4 c orange juice
  • 1/2 c packed dark brown sugar
  • 2 Tbsp cornstarch
  • 1 8-oz can crushed pineapple
Method

To Freeze

  1. Label gallon zipper bag.
  2. Place ingredients in the bag and freeze flat.

To Cook

  1. Thaw overnight in fridge.
  2. Place in greased baking dish.
  3. Cover. Bake at 375″ for 1 hour.

Slow Cooker Rotisserie Chicken

This is better than any I’ve bought.  It also tends to be a larger meal as the chickens in the poultry section tend to be larger than the ones in the deli.  The note about the potatoes is spot on.  They’re tasty but not fully-cooked.

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Slow Cooker Rotisserie Chicken

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Ingredients
  • 1 whole chicken
  • 1 Tbsp smoked paprika
  • 2 tsp salt
  • 1 tsp ground back pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 4 large baking potatoes or enough to fill bottom of slow cooker
Method
  1. Individually wrap potatoes in foil. Place in bottom of slow cooker.
  2. Remove giblets from chicken and discard or save for other use.  Pat chicken dry with paper towels.
  3. Combine seasonings.
  4. Rub chicken with seasoning blend.
  5. Place on top of potatoes in crock, cover, and cook on high for 4 hours. DO NOT ADD ANY LIQUID.

Note: The potatoes will not be cooked after this time, but may have absorbed some of the liquid from the process.  They can be unwrapped and microwaved until cooked if desired.

Beer Brined Roast Chicken

If you’re a skeptic, all I gotta say is, try it once.  Use bottled beer that you’d actually drink and chill it to make this a fair trial.  You may not like it even so, but most folks who drink beer, do. This is a good weekend thing because of the overnight investment in brining and the roasting and drying time.

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Beer Brined Roast Chicken

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Nutrition per portion

Ingredients
  • 2 c water
  • 1/4 c kosher salt
  • 1/4 c packed dark brown sugar
  • 2 12-oz bottles beer (chilled, NOT room temperature)
  • 1 whole chicken (3 - 3.5 lbs)
  • 1 Tbsp paprika
  • 1/2 tsp seasoned salt
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp ground black pepper
  • 2 Tbsp vegetable oil
Method
  1. Place jumbo zipper bag in large bowl.
  2. Combine water, salt, and brown sugar.
  3. Stir until salt and sugar dissolve. Add beer.
  4. Add chicken. Seal bag and refrigerate up to 24 hours.
  5. Line 13″ x 9″ pan with foil.
  6. Remove chicken from brine and rinse under cold water.
  7. Pat dry with paper towels.
  8. Place chicken in foil-lined pan, breast side up.
  9. Refrigerate 1 hour to let skin dry.
  10. In small bowl, mix remaining ingredients except oil. Set aside.
  11. Heat oven to 400.
  12. Brush oil over chicken, sprinkle with rub and rub in.
  13. Bake 1 hour and 15 minutes or until breast is 170 degrees.