One of my husband’s very favorite salads is this Chef Salad. Full of vegetables, different proteins, and wedges of cheddar cheese, it’s really easy to see why he loves it so much.
Luckily for me, it’s one of those salads that really is so simple to make, especially if you plan ahead for the ingredients. For example, when we cook chicken, I like to cook a few extra pieces and keep them in the refrigerator so that they are ready to slice up and add to a salad or use in other dishes. This post is a great example on how I like to cook once and use lots!
I do the same things with boiling eggs. Who wants to boil and peel eggs a few times a week when you can do it all ahead of the game and have them stored in the refrigerator ready to go? Well, I don’t! Having that time consuming part taken care of frees me up for making quick snacks, lunches and supper that I know everyone will enjoy.
So, this weekend, as you are cooking other items for lunches or suppers, why not add a little bit more as you are cooking and then pull it out throughout the week when you need it?
I really think you’ll love it!
What is one of your favorite things to cook ahead and then use throughout the week or weekend? Share your tips!
Hope you have a great Friday!