Crockpot Tequila Lime Chicken + Holding a New Full-Time Job

Image-1As you may have noticed from last week’s “Best Thing About Our Week” portion of our newsletter, I am transitioning between two jobs. Aside from writing for Mary Lee Kitchen I’ve worked my way through graduate school and the hodge-podge of part-time jobs, classwork, and research the degree required. Now I begin a new phase of full-time, 9-5 work. It will be an adjustment, to say the least.Image-2One of my biggest concerns about entering the “standard” workforce is losing the freedom of time. Even when I was busy studying there were gaps in my week where I could slip in cooking or baking. I didn’t always take advantage of those times but it was reassuring to know they existed. Now my schedule will be more predictably filled, limiting my time for food-filled creativity.Social-Media-Day-of-MorningI’ve gotten pretty used to cooking and eating fresh foods each night and don’t particularly want to give up quality for convenience, so I spent time coming up with a game plan. Below are the four strategies I have made.Image-3  First, meal planning. If you don’t already do this, I highly recommend it. I started meal planning a while ago and plan to continue into my new job. Even if my “plan” lists the possible meals I could make out of ingredients I already have, it cuts down on my temptation to eat out or to make boring, repetitive meals. It also means I use the produce in my fridge instead of throwing it out.Image-4Second, prepping ingredients ahead of time. If I haven’t already mentioned it when talking about bone broth, I love using my crockpot. I love tossing ingredients in a pot, pressing start, and coming home to a finished meal. To make meal prep even easier on myself, I chop up everything the night before and place the ceramic part of the crockpot in the fridge. I take out the ingredients when I wake up and right before I walk out the door, I press start. When I come home, dinner is ready!Social-Media-WednesdayThird, saving time for elaborate and creative meals on the weekend. Cooking is a creative outlet for me. I enjoy thinking about food’s different flavors and textures and making a necessary part of living  into an opportunity for something more. Even though I find chances to do those same things with a fast stir fry or crockpot soup, it is important to me to leave time on the weekends for dishes that require more elaborate preparation or cook time. This helps me balance the busier schedule of the week with the more relaxed pace of the weekend.Image-5And fourth, making big meals on the weekend. If I’m going to make something special and time-consuming on the weekend, why not double the recipe? This means I have leftovers to look forward to for lunch or dinner. Who doesn’t love delicious leftovers? The same goes for breakfast foods. I already am dreaming about making dozens of muffins for breakfast on the commute.Image-6So wish me luck as I begin my new job, balance new rhythms of food preparation, and spend more time commuting! I would love to hear about some of your go-to allergy friendly dinners!Featured

Crockpot Tequila Lime Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 8 servings
Ingredients
  • 3-4 Chicken breasts or thighs
  • 1 Onion, roughly chopped
  • 3 Bell peppers
  • 1 oz. tequila for each chicken breast
  • ½ of a lime, juiced for each chicken breast
  • Garlic powder to taste
  • Salt + pepper to taste
  • 1 generous bunch of cilantro
Instructions
  1. Place the chicken, onion, and pepper in your crockpot.
  2. Pour tequila and lime juice over the chicken.
  3. Season with garlic powder, salt, and pepper to taste.
  4. Cook on low for 6-8 hours, depending on your workday.
  5. Chop cilantro and stir into the chicken.
  6. Serve as a taco or over rice with a side salad.

 

 

 

 

By | 2015-08-21T16:45:24+00:00 August 21st, 2015|Categories: Blog, Corn Free, Food Education, Gluten Free, Recipes|Tags: , , , |0 Comments

About the Author:

Professional by day and fun-loving foodie by night. She and her husband live in Southern California with their dog Riggins. Ashley’s skills in the kitchen, her love for understanding food, and ability to write in complete sentences shines through in the blogs that she writes.

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