By Theresa Albert-Ratchford
Read Online or Download Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your Suppertime Circus into Relaxing Family Time PDF
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Additional info for Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your Suppertime Circus into Relaxing Family Time
Thaw before cooking. Transfer pork to roasting pan; roast in 450°F (230°C) oven for 30 to 40 minutes until meat thermometer registers 160°F (70°C). Let stand for 5 minutes before cutting. Grab and Go Jamaican Roti: Slice leftover pork into thin strips and toss with any remaining bean salad. Serve over remaining rice on a roti or other flatbread with hot sauce.
Grab and Go 2 Better Nachos: Freeze sauce in ½ cup (125 mL) sizes. Reheat in microwave. Place a package of low-salt corn chips on a plate, top with warmed sauce then shredded Cheddar cheese. Broil for 1 to 2 minutes to melt cheese and you have a quickie nacho meal to serve with carrot and celery sticks. Roasted Chicken to Please Everybody SERVES 4+2 PREPARATION TIME 15 MINUTES Tips Remove all leftover meat from bones and store in fridge up to 3 days or freeze up to 3 weeks. 5 L) water with 1 chopped onion (skin on for colour) to make stock or frozen for 3 weeks.
Place roast and as much almond mixture as possible, fat side up, in shallow roasting pan. Roast potatoes on upper rack and pork on lower rack of 375°F (190°C) oven for 60 to 90 minutes or until meat thermometer reaches 160°F (70°C), adding ¼ cup (50 mL) more wine if pan starts to burn. Grab and Go: Pork and Spinach Roll-Up: Even a little bit of pork is great chopped and mixed with balsamic vinaigrette then rolled into burrito wraps with some baby spinach. These can be refrigerated up to 24 hours and served cold.
Cook Once a Week, Eat Well Every Day: Make-Ahead Meals that Transform Your Suppertime Circus into Relaxing Family Time by Theresa Albert-Ratchford