Chicken is one of those meats you can cook ahead of time. Dice, shred, or slice it up, and it’s ready to be added to meals for dinner all week long. Cooking my meat on the first day of the week, preferably Monday, is a great way to save on time for the following days of the week. Or you can buy it already cooked, like rotisserie chicken, and simply cut it all up and it’s ready to go. Kami from No Biggie has some fantastic recipes for chicken. I’ve made almost all of them, and if you use meat that’s been prepped ahead of time, making dinner on those nights is a cinch! As easy as it is to buy the pre-made packages of lettuce, already prepped for you, it is a lot cheaper to buy a head of lettuce. When I do this, it is a lot easier to prep your salads if you’ve washed and dried your lettuce ahead of time. Take a few minutes to take off each lettuce leaf, wash it under cold water, and dry it on a paper towel. I even roll up my lettuce in the paper towel and place it in a plastic zip baggie. Then it’s ready to go next time you’re ready to make a salad. We’re much more likely to make and eat a salad if the ingredients are all prepped and ready to eat!
