Whole chicken in the Crock Pot. This is such an easy way to cook a whole chicken, especially if you need to cook it around 2pm before heading to carpool and doing afternoon sports-tutoring-nutritionist appointment carpool. You can crisp up the chicken skin under the broiler before you serve it, or just dish up the meat without the skin. On the side, we’ll have quinoa with currants and pistachios. The leftover quinoa is delicious for lunch during the week. Especially when it’s tossed with this kale salad! I’ll roast the chicken bones and make 20-hour slow cooker chicken stock Monday night.
Coconut-curry pork skewers. I’m tweaking this recipe a little. I’m sure the condensed milk and fat back are delicious and all, but my family doesn’t need it. I’ll marinate pork tenderloin strips in the coconut milk, fish sauce, coconut aminos, salt, pepper, curry and turmeric. We may throw caution to the wind and add some lime juice… We’ll have these grilled skewers over jasmine rice and steamed spinach.
Heather Christo’s chicken zoodle soup. Looks incredible!
Poké salmon bowls. I’m using my favorite recipe for tuna tartare but subbing sushi-grade salmon (with pine nuts, jalapeño, ginger and green onions). On the side, we’ll have cucumber slices, avocado, seaweed, edamame, red pepper and green onions for a make-your-own-bowl bar.
It’s officially spring break. Enough said…