Q: A coworker recently complained that it takes him a long time to prepare his lunches and dinners for the week. It's the same thing every day: a hash of onions, garlic, cilantro and ground chicken, served over rice. He currently chops everything by hand and cooks it in batches using a frying pan, but wants to find a quicker method. Any ideas?
Would you suggest he use a food processor to chop up the vegetables and cilantro? If you had to cook 6+ pounds of ground chicken all at once and time was an issue, how would you do it and at what temperature? Details please!
Also, please, no recipes for baked meatloaf or meatballs, or anything that adds tinned soups and/or gluten-containing products. He likes what he currently makes and is not that adventurous with food.
Sent by RebeccaEditor: If he's currently cooking his meals in batches, I would suggest cooking everything ahead of time, packing it into meal-sized containers, and re-heating it when he's ready to eat. This requires an hour or two of work on Sunday, but then makes for quick grab-and-go meals throughout the week.
Readers, what are your suggestions?
(Image: Emma Christensen)