Run and Eat Simply: One Day of Work for a Few Days of Prepped Meals

Cold, winterish weather is coming, so I decided to make some soup. Recognizing that some days during the week are much tighter than others (getting in a run after work and preparing dinner with a deadline), I went to an new standard. Taking what I learned from a previous post about soup, I prepared for two nights of bean and chicken soup for dinner, at least one if not two days of chicken sandwiches, and at least one more night of chicken... we'll be chickened out by the time this week is over.

First, I slow cooked a whole chicken in a crock pot on the low setting for 6 hours. I seasoned the chicken with salt, pepper, and garlic coated in olive oil. I put the contents of the package that they always include in the chicken cavity (the chitlins? Usually heart(?), liver and neck). I put it all in the slow cooker with 2 cups of water... then I left it alone.

When the chicken was done, I removed all the meat and placed all the bones, skin, and everything else in a pot with water. I made sure to include all the liquid from the slow cooker. I simmered it for a few hours, then strained the liquid into another pot and discarded the chicken parts (voila- stock!)

I prepped two 1 quart containers with the following. 1/2 cup of dry beans (one with black beans, the other with black eyed peas), chicken, diced celery, diced carrots, diced onions, minced garlic, salt, pepper, cumin, chili powder, a dash of oregano, and a dash of cayenne pepper for a kick.

(I made sandwiches with some of the chicken and then put the leftover chicken in a container and in the fridge)

Then I ladled the broth into the containers with the soup mixture and stirred a little- I put a lid on them and put them in the fridge. From experience, I've learned that the dry beans will absorb the liquid and soften, and the seasonings will combine really well over night. Tomorrow, when I want to cook the soup, I'll only need to simmer it for a little bit and it will be good.

I put the remaining stock in two more quarts and put them in the fridge. Stock/broth can be useful in many ways. It's good if you warm it up and just sip it for easily digestible nutrients if you're sick or in the need of something warm or nutritious. It can be used to make rice, quinoa, beans, or other soups. Broth/stock is a good substitute for water in savory dishes if you want to add a little more nutrition.