Batch Cooking. I have to admit that it intimidates me. I spend a little too long getting ready to get ready to do it knowing that I’m going to be in the kitchen a looooong ass time but just like everything else, I have learned that you just have to get started and do one task at a time and get done what you get done and not get all stressy. At least that’s what I tell myself to do.
This Sunday I spent 6 hours in my kitchen making a ton of food. I am hoping that it will pay off and that I won’t have to do any cooking for at least the next 4 days.
Here’s what I made:
Cooked 3 boneless chicken breasts
Cooked 2 packages of chicken tenders
Butternut squash soup.
Cooked 2 pounds of ground turkey with an onion and then mixed some with bacon and mushrooms and tomato sauce and made 4 stuffed peppers ready to heat in the oven
I peeled and cut up a bag of carrots
By 8:30 I was ready to jump out of my kitchen window but at least now I don’t have to cook and I can just eat and relax the rest of the week. Well, I never relax but at least the food is cooked.
While I did all of that stuff, I also made a big batch of Paleo Stuffed Chicken Thighs. It was enough for my family of 4 adult sized people for dinner for 2 nights and an extra for my lunch.
Now, a week later, I am glad that I invested the time. However, the weather is absolutely gorgeous and I don’t want to spend all day in my kitchen today. Now that I have it down, I’m hoping that I’ll be able to get this all done in less time today. We shall see.
Also, instead of making a dinner for tonight that is more complicated and time consuming, I will pan sear some lamb leg and serve with a couple of veggies. You can look at this a couple of different ways. Either you decide you are going to be making a huge mess in your kitchen anyway, so you may as well just make a big dinner too, or you can make a simpler dinner and save this one for when you have a little less going on. Either way, these chicken thighs are delicious and definitely worth making!
Paleo Stuffed Chicken Thighs
2 packages of boneless chicken thighs
1 lb of thinly sliced prosciutto
2 red bell peppers, roasted and sliced into 1/4 inch strips. (Do this first).
2 eggs, beaten
24 sun dried tomatoes
1 1/2 cups almond meal
1 tbs nutritional yeast
ground black pepper
Coconut oil for frying
Pasta sauce of choice
2 cups or 2 hand fulls of baby spinach
¼ cup chopped fresh parsley
2 cloves garlic (peeled and smashed)
1 tbs nutritional yeast
¼ cup pine nuts
2 pinches of Himalayan Salt
ground pepper to taste
2 tablespoons olive oil
Add it all to your food processor except the olive oil and pulse till well-blended.
Slowly add the olive oil and pulse until a pesto paste like consistency.
First mix together the almond meal, nutritional yeast, salt and pepper in a wide shallow bowl and set aside.
Next, open up and lightly pound the chicken thighs with a meat tenderizing mallet.
Set up your assembly line: Chicken thighs, tapioca flour, pesto, prosciutto, peppers, sun dried tomatoes, salt, pepper and dried oregano, beat eggs and almond meal mixture.
Assemble each chicken thigh by opening up, spreading a tablespoon of pesto on the inside of each, laying on a slice of prosciutto, topping that with about 2 or 3 tomatoes and a couple slices of pepper, sprinkle with oregano, roll up as tightly as possible without losing the goodies inside, and place in a baking dish.
Once they are all assembled, dust each with tapioca flour, dip in egg and roll in the almond meal mixture.
Then when they are all assembled, dusted, dipped and rolled, they are ready to brown.
Bake covered on 350 degrees for 30 minutes or till chicken is no longer pink.
While that is baking you can heat up your sauce and prep a green salad. A dinner without some greens isn’t dinner as far as I’m concerned and it looks great next to the red sauce!
Serve with sauce and salad and enjoy!