We Tried Home Chef

For our fourth meal kit service, we tried Home Chef. We got three two-serving meals and like when we tried Blue Apron, Hello Fresh, and Sun Basket, we made them for lunch so there was plenty for those of us at home during the day.

Pros:
1.) Each meal was packaged in a plastic bag (plus meat separately) making it easy to pull everything out at once for cooking (I really liked the look of the bags since I could see what was in them without breaking the seal).
2.) Good size portions so everyone had plenty.
3.) Very convenient.
4.) The instructions were easy to follow.
5.) Allergens are clearly marked so it was easy to find the gluten free meals we could choose from.
6.) While we didn’t choose to get them, you can select smoothies, quick lunches, and seasonal fruit for a small extra cost which is pretty cool.
7.) Came with a nice binder to hold the recipes.
8.) The vegetables were extremely fresh. In fact, we didn’t make the salad for 6 days after the box arrived and the produce was still in very good shape.

Cons:
1.) The meals are expensive compared to getting the ingredients on your own.
2.) The chicken needed to have the gross bits trimmed off (I am really picky about the grossness left on chicken after it is cut up).


The box arrived about 6pm the day they said it would (expected delivery between 8am and 8pm). It was raining that day and the outside of the box was a little bit soggy. Inside everything was perfectly dry. The top of the box contained ice packs and meal bags and large produce. The meat was double wrapped in the bottom between more ice packs. The whole inside was wrapped in some sort of insulating material to, along with the ice packs, keep everything the right temperature during shipping.


The box included a nice three-ring binder to hold the recipes. I thought that was a nice touch, and definitely unexpected. Inside the binder was a few pages of general cooking information (this would be excellent for someone wanting to learn to cook) and instructions on how to recycle the packing materials.


Three meals plus the recipe binder equals a lot of stuff in that box! I really like the plastic containers rather than paper bags since I could see everything in them before time to make the meals.

The first meal we made was Korean Pork Medallions with Siracha and Slaw. Adrian helped me. He put some YouTube parody songs on his computer for us to cook to. They sent seasoned rice vinegar, green onions, garlic cloves, red fresno chile, pork tenderloin, tamari soy sauce (labeled gluten free), light brown sugar, siracha, chopped ginger, toasted sesame oil, and slaw mix.

This was an easy meal to make. I sliced the green onions and chile and minced the garlic.

I sliced the pork and Adrian helped me make the marinade. While the pork marinated, Adrian helped me mix together the slaw. Both the marinade and slaw dressing were easy enough that Adrian could mix them.

This meal was so incredibly good. The flavors were amazing, the pork was tender. We dished up the pork medallions with the slaw on the side garnished with chile pepper rings and green onions. It was spicy, but not overly so. We’ll definitely make this again!

The second meal we made was Coconut Jasmine Rice Bowl with Fried Plantains and Corn Pico de Gallo. Adrian helped me again. This time we put Christmas music on the Echo (don’t judge). Included in the kit was coconut milk, a shallot, a jalapeno pepper, jasmine rice, a plantain, black beans, a lime, a roma tomato, cilantro, and corn. Cameron’s had me save all the little containers holding ingredients. He loves little containers (he gets that from me).

Adrian made the coconut rice by combining the rice, water, and coconut milk. It turned out so good.

I cut up the vegetables. Since this was a vegetarian meal, there was a lot to chop up.

Adrian did the stirring while things cooked and I put together the corn pico de gallo.

This meal was so amazing! The taste of the rice was incredible and the corn pico was quite nice. The fried plantains were quite nice. Cameron really, really liked them.

Our third meal from Home Chef was Blackened Chicken Caesar Salad with Cripy Shallots. The box included grated parmesan, a shallot, two peeled garlic cloves, two romaine hearts, heirloom cherry tomatoes, two boneless skinless chicken breasts, blackening seasoning, white rice flour, mayonnaise, white wine vinegar. Fritz helped me make this meal. We listened to music by Taylor Swift on the Echo while we cooked.

Fritz prepared the blackened chicken while I chopped the vegetables.

I wasn’t expecting such an amazing meal out of something sounding so basic as a salad. The shallot rings were tossed with rice flour and then fried until they were golden brown and crispy. This added a nice bit of flavor and crunch. It also made me very happy because gluten free meals are often labeled gluten free after the fact. Basically, they happen to have no gluten in their ingredients so they can marked gluten free. Usually a chicken caesar salad has croutons in it, but they were replaced with the crispy shallots. It made the meal a little bit more special because it’s gluten free-ness seemed more intentional.

This meal was so good. The dressing was super simple and easy, but also very tasty. The blackening seasoning was delicious (though cooking it did set off the smoke detector which caused Lola to demand that we allow her to herd us outside to safety).

So now we have tried four meal kit delivery services. Home Chef has taken over as number one. It was better than Blue Apron. I could totally see using Home Chef on occasion again.

Rankings, so far:
1. Home Chef
2. Blue Apron
3. Hello Fresh
4. Sun Basket

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We Tried Sun Basket

The third meal kit service we tried was Sun Basket. We got three two-serving meals and like when we tried Blue Apron and Hello Fresh, we made them for lunch so there was plenty for those of us at home during the day.

Pros:
1.) Each meal was packaged in a bag (plus meat separately) making it easy to pull everything out at once for cooking.
2.) Huge portions so everyone had plenty.
3.) Very convenient.
4.) The instruction book was nicely made.
5.) Meals were marked to say whether they were gluten free (gluten free plan costs slightly more than the “regular” plan).

Cons:
1.) The meals are expensive compared to getting the ingredients on your own.
2.) The instructions did not give measurements so they are impossible to replicate.
3.) We didn’t like the food very much.
4.) Some of the produce was less than fresh.


The box included a nice book of all the recipes. At first, I was excited about that, but when I looked closer I discovered the recipes do not include the amounts so they cannot be made without the kit. The vegetables and things were packaged in individual bags and the meat was in the bottom of the box between ice packs.

The first meal we made was seared steak and porcini sauce with sweet potatoes and chard. Fritz helped me with it. He picked music by Twenty One Pilots to accompany us while we cooked. They sent dried porcini mushrooms, sweet potatoes, chard, flat-leaf parsley, lemon, rosemary, top sirloin steak, shallots, and unsalted butter. I forgot to pull the chard out before I took this picture.

I prepared the vegetables. First I soaked the mushrooms in hot water and then pulled them out and sliced them, saving the mushrooms. The sweet potatoes were cut into half-moons. I stripped the chard leaves from the stems and then coarsely chopped the leaves and stems, keeping them separate. Then I made the gremolata by removing the parsley leaves from the stems and adding lemon zest.

Fritz cooked the sweet potatoes and chard while I cooked the steak. Then we made the porcini sauce together.

The steak was delicious and the porcini sauce was quite good, too. The sweet potatoes and chard, however, were not very good. Cameron hated it and Cameron will eat pretty much anything. We threw quite a bit away because no one wanted it.

The second meal we made was golden coconut curry with tofu, spinach, and black rice. Fritz helped me again. We listened to songs by Sabrina Carpenter (our old standby) on Alexa while we cooked. The bag included black rice, peeled garlic, ginger, tofu, red bell pepper, cremini mushrooms, lime, curry spice blend, coconut milk, and baby spinach.

I prepared the tofu and vegetables. I minced the garlic, chopped the ginger, cut up the tofu into cubes, sliced the bell pepper and mushrooms, and cut up the lime.

We cooked the tofu curry by mixing everything (except the rice which was prepared separately) together. It was very easy to make, especially with everything chopped and ready to go.

We assembled our bowls with the black rice topped with the curry. The tofu was decent tofu. Cameron wasn’t a fan of the consistency. The taste though… it just wasn’t that good. Quite a bit was leftover when we were done partly because Sun Basket gives huge portions, but partly because no one wanted seconds (or, really, to even finish their first serving).

Our third and final meal was spicy chicken tinga tostadas with avocado and queso fresco. Cameron helped me with this one. He picked random songs to play on Alexa as we worked. The bag included an onion, bay leaves, peeled garlic, chicken breasts, tinga sauce base, corn tortillas, an avocado, lime, cilantro, and questo fresco.

I prepped the garnishes. I cut up the avocado, sliced the lime, and chopped the cilantro. Eventually that chunk of queso fresco got crumbled.

I chopped and cooked onion and garlic and then added the sauce base to the pan. After it came to a boil, I added the chicken and cooked them in the sauce. Once they were done, I shredded the meat and then added it back to the pan and thoroughly mixed it with the sauce. Meanwhile, Cameron crisped the tortillas in hot, oiled pan.

We made tostadas by putting the meat and sauce on the crisped tortillas and topped them with the avocado, queso fresco, and cilantro and squeezed lime wedges over them. All of the food in this meal got eaten.

This one was the best of the three Sun Basket meals, but it still wasn’t great. It was marked as being spicy and they certainly weren’t kidding. We live in south Texas so we’re used to spicy food, but this was extra spicy. It left our mouths burning for a long time. There was not way to adjust the spice since it was all already put together in the tinga sauce base.

Whether we’d ever use Sun Basket again or not was an easy answer: No. We just didn’t like their meals enough. It’s probably a great choice for people who want to expand their horizons and try foods they’d never otherwise try. For us, it just didn’t work out. So, after three meal kit services, Blue Apron is still our first choice.

We Tried Hello Fresh

For the second meal kit service, we tried Hello Fresh. We got three two-serving meals and like when we tried Blue Apron, we made them for lunch so there was plenty for those of us at home during the day.

Pros:
1.) Each meal was packaged in a bag (plus meat separately) making it easy to pull everything out at once for cooking.
2.) The instructions included pictures to make it easy to see what we were doing in that step.
3.) Very convenient.
4.) The taste was good.
5.) Generous portions.
6.) Meals were marked to say whether they were gluten free.

Cons:
1.) The meals are expensive compared to getting the ingredients on your own.
2.) Some of the vegetables were looking kind of sad.
3.) The instructions put too many directions for different parts of the meal in each step.
4.) For several weeks of menus I looked at, only two regular meals were gluten free. The third was always a “premium” meal meaning it costs an extra $10 ($5 per serving) to select that one.

The box showed up at about 11 on the date I had requested. They said it would arrive between 8am and 8pm.
We Tried Hello Fresh

Inside the top of the box was the recipe cards and some advertising flyers. The next layer down was three bags containing the vegetables and other things needed to make each meal. The bottom layer was the meat in vacuum packed packages sandwiched between ice packs.
We Tried Hello Fresh

The meal kits looked pretty cool packaged the way they were.
We Tried Hello Fresh

We made the first meal, butter-basted rib-eye steak with thyme-infused mashed potatoes and asparagus the day it arrived. The asparagus was in perfect condition. The potatoes were a little weird, though, because one was big and the rest were small. In addition to the Yukon gold potatoes and asparagus, they sent thyme, chives, a lemon, milk, garlic herb butter, and rib-eye steak.
We Tried Hello Fresh

Fritz helped me with this meal. We told Alexa to play upbeat music on the Echo and got to work. Fritz spent quite a while pulling a teaspoon of the leaves off the thyme.
We Tried Hello Fresh

After I got the potatoes on to boil, I prepped the vegetables. I cut the woody ends off the asparagus, chopped up the chives, and cut the lemon into wedges. I started the rib-eye cooking in a pan on the stove. I spread the asparagus on a cookie sheet, drizzled them with olive oil and seasoned them with salt and pepper, and put them in the oven to roast for a few minutes.
We Tried Hello Fresh

The mashed potatoes were amazing. We simmered the leftover sprigs of thyme in milk for several minutes and then added that thyme-infused milk to the potatoes to mash them. The thyme leaves Fritz pulled off were added to the mashed potatoes. That may have been the best part of the meal and we will definitely be making thyme-infused mashed potatoes again.
We Tried Hello Fresh

This meal was delicious. It was a premium meal, though, so we paid an extra $10 for it. I’m not so sure it was quite that delicious.
We Tried Hello Fresh

We made the second meal, Beef Rice Noodle Bowls with carrots, cucumber, and peanut sauce, two days after the box arrived. They sent a Persian cucumber (it was not in the best condition), two peeled cloves of garlic, a lime, shredded carrots, cilantro, green onions, thai seasoning, peanut butter, siracha, white wine vinegar, soy sauce, rice noodles, and stir-fry beef. The soy sauce made me a bit nervous since the meal was labeled gluten free, but most soy sauce is not. We took the risk that their labeling was correct and, thankfully, none of us got sick so it was, in fact, gluten free soy sauce.
We Tried Hello Fresh

Adrian was my helper for this meal. We put songs by Sabrina Carpenter on the Echo and got to work. I prepped the vegetables and meat while he pulled the leaves off the cilantro and did some dancing. I sliced the cucumber and put it in the vinegar with some salt and sugar (the kit did not include the sugar needed to complete the meal). I minced the garlic, chopped the green onions and separated the whites from the greens, and cut up the lime. I added the thai seasoning, some of the garlic, and some sugar to the beef to prep it for cooking.
We Tried Hello Fresh

I boiled the noodles for about 16 minutes (they were different from the ones in the picture and from the directions given on the card – they included a note with how to adjust the instructions) while prepping the vegetables and cooking the meat. Then I made the peanut sauce and saved half and tossed the noodles with the other half. Then the food was all ready to eat.
We Tried Hello Fresh

While the Beef Rice Noodle Bowls were good, they just weren’t that good. The peanut sauce was kind of blah and the thai seasoning on the beef didn’t add much flavor. The carrots were served with it just raw which was odd. We squeezed the lime wedges on them so they weren’t too bad.
We Tried Hello Fresh

We made the third meal, Figgy Balsamic Pork with roasted green beans and rosemary potatoes, on Thursday. The kit included a shallot, Yukon gold potatoes, green beans, chicken stock concentrate, rosemary, pork tenderloin, fig jam, and balsamic vinegar. The green beans were looking kind of iffy by the time we made this meal.
We Tried Hello Fresh

Ani and Adrian did most of the work for this one. Adrian chose to play Sabrina Carpenter’s music on the Echo while they cooked. They finely chopped the rosemary and shallot and cubed the potatoes.
We Tried Hello Fresh

Ani seared the pork tenderloin on the stove before finishing it in the oven along with the green beans and potatoes.
We Tried Hello Fresh

The figgy sauce was surprisingly easy to make and the pork was cooked very nicely. Even though some of the green beans were on the edge of still being good, once they were roasted they were fine for eating.
We Tried Hello Fresh

I’m not a huge fan of pork, but this turned out quite nice. I was pleasantly surprised by the taste of the fig sauce. I’ll likely make the pork and sauce again, but I might use apricot preserves instead of fig next time.
We Tried Hello Fresh

While we enjoyed trying out Hello Fresh, I doubt we would use them again. The main reason is the cost, but also because I preferred Blue Apron. While, Hello Fresh was good, Blue Apron’s instructions, ingredients, and taste were all just better when comparing the two.

We Tried Blue Apron

A couple weeks ago I got a MyPoints offer to sign up with Blue Apron. Jamie was about to go out of town and I hate cooking when he’s not here, so I figured why not try it.

Pros:
1.) Everything is pre-portioned.
2.) The instructions are colorful and easy to follow and give totals of the ingredients so you can recreate the meal again on your own.
3.) It’s very convenient to have a box of ingredients delivered to your doorstep.
4.) The recipes we tried were seriously delicious.
5.) The ingredients were all very fresh.
6.) The chicken was diced up nicely without any gross bits left (and I am very sensitive to gross bits on my chicken).
7.) Portions are generous (we did two person meals and split them between four of us – adult, two teens, and kid – for lunch just fine).

Cons:
1.) It’s expensive to do every week (though if the alternative is going to a restaurant to eat, it’s a huge savings).
2a.) There are very few gluten free options and I couldn’t even see what the meals would be until after I signed up.
2b.) They didn’t say whether any of the recipes were gluten free so I had to guess which would be safe and of the 8 options that week only two were okay.
3.) If I wanted to do the family size meals they are for families of four with no way to scale up to my family of six.

The box arrived mid-day on the scheduled delivery day. The top was the vegetables, then there was an ice pack thing, then the meat (double sealed), and then another ice pack thing.
We Tried Blue Apron

I pulled everything out and made sure everything we’d need was there and then stuck it all in the refrigerator. I made one of the meals two days later and the other three days later (the vegetables were still in perfect shape when I used them).
We Tried Blue Apron

The first recipe we made was Ancho Chile Chicken Tacos with Cabbage Slaw. I enlisted Cameron’s help that day and we took turns playing upbeat songs very loudly on our Amazon Echo.

The ingredients we got for this recipe were chopped chicken breast, corn tortillas, shishito peppers, green onions, a lime, red cabbage, cilantro, creme fraiche, ancho chile paste, sugar, and grated cotija cheese. The only questionable ingredient for us was the tortillas. Many corn tortillas are gluten free, but not all. We happened to have some gluten free ones in our cabinet, though, so the two non-Celiacs ate the ones from the kit and the rest of us ate the ones we knew were safe.
We Tried Blue Apron

We chopped all the veggies and cooked the chicken and peppers as directed.
We Tried Blue Apron

We laid everything for the meal out on the counter so people could assemble their tacos themselves.
We Tried Blue Apron

They were so good. The slaw was a big surprise how good it was. We enjoyed this meal so much that I put it on the menu for next week.
We Tried Blue Apron

The other meal was Seared Steaks and Roasted Potatoes with Balsamic-Glazed Mushrooms. For this one, I cooked with Fritz and we turned Maroon 5 way up on the Echo.

The ingredients for this one were steaks, cremini mushrooms, garlic (needed 2 cloves; they sent a head), Yukon gold potatoes, kale, butter, balsamic vinegar, creme fraiche, and a shallot. The only things not provided by Blue Apron (for both recipes) was salt, pepper, and olive oil.
We Tried Blue Apron

We chopped up all the vegetables. Good thing we have a bunch of bowls!
We Tried Blue Apron

We cooked the steaks and while they rested, we cooked the mushrooms.
We Tried Blue Apron

While the steaks, mushrooms, and kale cooked, we oven roasted the potato wedges.
We Tried Blue Apron

We set out all the parts of the meal on the counter to get ready for plating.
We Tried Blue Apron

This meal was also quite delicious. My oldest son was not impressed by how rare I cooked the steak (I liked it!) and he refused to touch the mushrooms. He didn’t like the kale either. Everyone else seemed okay with everything.
We Tried Blue Apron

Our little Blue Apron experiment was fun and yummy. Will we do it again? Not regularly. We might get a couple meals for a treat/alternative to going out to eat once in a while. The cost really isn’t worth it to me, especially since I have to guess whether things are gluten free or not. One thing is for sure, though. They do make cooking fun!

First Day of School!

Yesterday we went back to school for the 2017-18 school year. As is typical as we get back into the groove, the day was long, but good, too.

Cameron has seminary at 7:15 this year. That is so much better than 6! The boys and I got ready for the day and I made breakfast (cinnamon rolls) while he was there. When he got home, we ate breakfast while watching CNN10.

First Day of School!

Then we moved into the dining room for grammar and spelling. We are using IEW Fix-It Grammar (The Nose Tree).

First Day of School!

In addition to going over the sentences and copying them, the boys are also circling the letter chunks (like they did in Spelling You See the last couple years) and diagramming parts of the sentences.

First Day of School!

Then we did geography. We are studying Turkey (using Layers of Learning) for the next two weeks. We did map work.

First Day of School!

We learned about camel wrestling and made little paper camels.

First Day of School!

The boys did their on their own work including Spanish (for Cameron and Adrian) and Latin (for Fritz), math and reading.

First Day of School!

This year all three boys are assigned to learn about whatever they want however they want. Adrian has chosen to do science experiments and record what he learns. He played with the super absorbent polymer that is in baby diapers. He was fascinated by it.

First Day of School!

Adrian finished school about 2 and the other two around 3:15. Considering we went to taekwondo and so were gone for a bit over an hour in the morning and then had to make lunch and eat it before getting back to school, I figure that’s not bad for the first day of school.

For snack, we had some hazelnuts. Adrian was not impressed.

First Day of School!

For dinner, we had ajvar, a dip made with eggplant and red bell peppers, kebabs and rice, and kuru incir tatlisi (poached stuffed figs).

First Day of School!

Amazing Cupcakes and Some Practical Math

Yesterday Fritz and I made some amazing cupcakes. We used a recipe from the December/January 2017 issue of Gluten Free and More for Vanilla Chocolate Mint Cupcakes.

As we measured the ingredients, I asked Fritz some math problems like we have 1/2 cup of tapioca starch, 1/2 cup of potato starch, and 1/3 cup of white rice flour so how much is that all together and I need 3/4 cup of milk, but I don’t have a 3/4 cup measure so what two measuring cups can I use to make 3/4 cup. Simple questions, but very useful things to be able to calculate quickly when cooking or baking.

The vanilla cupcake mix ended up really good so Fritz, being the helper got to eat the leftover batter. That is, of course, the best part about helping bake.

While the cupcakes baked, we made the mint chocolate ganache filling. It was surprisingly easy. We just mixed cream, dark chocolate bits, and mint flavoring.

Fritz tried it, but didn’t like it very much. The dark chocolate was quite overpowering. He wasn’t sure it would be okay in our cupcakes, but he really didn’t have to worry.

The cupcakes finished baking so we set them out to cool. They turned out so nice and pretty.

With the cupcakes and filling done, it was time to make the mint chocolate chip Italian meringue buttercream frosting. It really sounded complicated, but went together pretty easily. The frosting presented us with another, harder, math problem. We had 1/3 cup of one kind of shortening left, but we needed 3/4 cup total so we had to make up the difference with butter. I showed Fritz the markings on the stick of butter and had him figure up how much butter 3/4 cup would be and then subtract 1/3 cup to find the answer of how much we needed.

We took a little break until the cupcakes were all the way cooled and then we hollowed out the centers, filled them with the ganache and then topped them with the frosting.

We sprinkled some chocolate sprinkles on top to make them extra fancy.

After almost 2 hours our cupcakes were finally ready to enjoy. They are so incredibly good and so rich we can only eat one at a time. Surprisingly, they are better after they’ve been refrigerated for a while. A definitely a hit and totally worth the time it took to make them!

Daily Food Prep

Homeschooling (at least for me) means making three meals a day, but also being busy during the day. Also, I’m a morning person so I get up ridiculously early (5:30 – really, I only get up that early because Ani has to be at church for seminary at 6), but by about 3:30 or 4 I’m tired and really don’t feel like spending much time cooking dinner. So, most days, I prep our food in the morning so I (or someone else) only has to do minimal work to get food ready at mealtimes.

The kids love it when I make a nice, hot meal for breakfast. Monday is always muffins. I refuse to get up and get to work making breakfast on Saturdays so they get to serve themselves cereal or yogurt or leftovers. The rest of the week we have things like pancakes, cinnamon rolls, eggs (fried, scrambled, or hard boiled), bacon (regular or Canadian), fried ham, etc. Since I get up so early, whatever we are having for breakfast is ready to eat between 7 and 7:30 in the morning (I like to get school started by 8 or 8:30 at the latest).

Daily Food Prep

Lunch and dinner get prepped at the same time I do breakfast. This usually means chopping whatever needs to be chopped, putting out meat to thaw, and gathering the ingredients that will be used when the meal is actually made.

Daily Food Prep

If a meal can be completely assembled in the morning (like a casserole), I do and then I cover it in foil and write the cooking instructions directly on the foil with a Sharpie. Then I put it on the shelf in the refrigerator until it is time to be cooked.

Daily Food Prep

Sundays are a bit different. This year church is 11-2. I usually wake up about 7 on Sundays (no alarms on the weekends, but that’s my natural wake-up time in the winter) and spend the next little while working on food for the day. I have an added bonus of a little helper every Sunday: Adrian! He loves to help me cook.

Daily Food Prep

Since I am already dressed for church when I start cooking on Sundays, I always wear my cute little apron. Other days whether I put it on is hit or miss.

Daily Food Prep

Breakfast on Sundays is usually pancakes and syrup. I make the syrup while the pancakes are cooking by boiling frozen fruit, a little lemon juice, and sugar together. The last pancake is always a big one just for Adrian (I also make random minis along with the regular ones for him to eat while we cook – no wonder he likes to cook with me!).

Daily Food Prep

It’s too much to have a full meal right after church and Skyping Jamie’s mom and then another full meal at dinnertime with church 11-2. I think we’ve hit on the best solution. I make flat bread in the morning and cut it into 6 strips so it’s ready to be eaten. When we get home from church, we pull out mustard, lunchmeat, sliced cheese, and whatever else people want to make quick sandwiches. Then we’re good until dinnertime, but also actually hungry at dinnertime.

Daily Food Prep

We often use the crockpot on Sundays. The length of time things are cooked on low is usually perfect for starting just before we leave for church and being done around dinnertime.

Daily Food Prep

In addition to prepping that day’s meals, on Sundays I also cut up chicken. I do this for two reasons. One, I hate touching chicken so getting it all done once a week makes the rest of the week a little more pleasant for me. Two, trash day is Monday so the nasty chicken bits get taken away the next morning (very important in the summer in Texas!). I make a list of how much chicken and in what form (diced, patties, strips) I need for each meal of the week. I write the name of the meals on sandwich baggies with a Sharpie and then cut the chicken and fill the baggies. Sometimes I have more chicken that I need that week so I dice it up (diced is what we use the most) and put it in meal portions in baggies. They’ll get used the next week. Those baggies go in the freezer to be pulled out and used on the appropriate days.

Daily Food Prep

Being gluten free takes extra time when it comes to feeding my family (I can’t just grab a loaf of bread at the store unless I want to spend a fortune on it), but the effort and planning of getting food prepped in the morning makes the rest of my day go smoother and makes being gluten free a lot easier.