Hello friends! This week I did a speedy meal prep, and I switched it up with a tasty pan sauce to go with it. I’ve been hesitant to do this for meal prep, because typically saucy things can get a bit weird after sitting in the fridge for a few days. However, I kept the chicken separate from the sauce (typically I would simmer them together for a few minutes at the end of cooking) for easy storage, assembly, and hopefully to keep the flavors and textures all fresh and tasty. It’s maybe not as good as if I made it the ‘normal’ way, but I’m pleasantly surprised by how it came out! I know it looks kind of bland and odd, but the bright lemon and the thyme from our little herb garden are perfect.
I also got to go to the farmers market this weekend and picked up some summer squash. I love going to the farmers market, and I want to incorporate more seasonal veggies into my food. I cooked these up just with some oil, salt, and pepper and they’re just so good! And potatoes are never a bad thing, right?
No recipe this week, it was a very quick prep, but let me know if you want it and I’ll see what I can do 🙂 I hope you all have a great week! I’ll share the long ago promised peach recipe soon – it took some extra testing, but it’s well worth the wait.