One misconception of switching to a real food diet is that it takes a lot of time. While it may take a little more time and planning than stopping at a fast food restaurant it doesn’t have to be time consuming!
The biggest time saver is planning meals and keeping them simple.
What works best for me is to have a list of “standards” that we eat during the week. I usually try a new recipe once or twice a week, only if I have time and only on my days off work. By the time I get home for work I just dont have time to even think about a new recipe but I also don’t want to get sick of our standards so I have to work in some new recipes once in a while.
On Sundays I make a weekly meal plan which include mostly standards. Some of our dinner standards are oven fried chicken, spaghetti (using squash instead of noodles), pork chops, turkey hash, baked fish, burgers, meatloaf and chili. These are our tried and true, easy, quick, no-fail recipes.
We never tire of them, which is good! I can whip up all of these and have them on the table in about an hour with the prep time for each recipe between 5-15 minutes- the rest is cooking time! I think that is pretty good.
One of the easiest dinner standards at our house is oven baked chicken. We eat this about once a week and never tire of it!
- Any cut of chicken- legs, thighs, breasts or even a whole chicken- all with the skin on!!
- Butter- make sure you use real butter!
- Herbs de Provence seasoning from Frontier
- Wash and trim chicken. Make sure there are no extra pieces or flaps of skin that you don’t want and clean any feathers off and place in a glass baking dish.
- Preheat oven to 375.
- Put a generous amount of butter on the tops of the chicken. I usually keep my butter in the fridge so I put a nice pat right on the top.
- Sprinkle Frontier Herbs de Provence seasoning and salt all over.
- Put in oven and set timer for 45 minutes. The cooking time will vary depending on the cut. Chicken legs usually take less than 45 minutes where a whole chicken can take up to 2 hours.