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Post by Ms. Noxxy on Nov 25, 2016 4:22:44 GMT
Will probably not help, but I work 14 h night shifts (or 12 on weekends) too and had a need to share my peculiar taste I'm not a very keen cook so my food needs to be easy to make. Usually I fry chicken breasts (just some lemon pepper and and salt while cooking) and chop some fresh veggies (capsicum, cucumber for me, I'm picky too ) with it or some sort of steak (usually pork here) in marinade and I cook pineapple chunks with the meat when it's almost done Usually have couple yogurts too or something similar through the night.
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Post by mattig89ch on Nov 27, 2016 10:09:43 GMT
Right now, I'm subsiting off leftover thanksgiving stuff. But besides that, I've been going with lean cuisine meals and stuff from the vending machines. But I have broken out my croc pot! I just need to remember to use it... . What sort of marinade do you use, nox?
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Ms. Noxxy
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Post by Ms. Noxxy on Nov 27, 2016 12:37:06 GMT
Well I keep that simple too Just some soy sauce, honey and garlic. That's the base and sometimes some seasoning on top of it (like that lemon pepper I mentioned). I can't give any amounts as I just throw stuff in by eye measurement..
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Post by Shinobu on Dec 11, 2016 17:27:26 GMT
If you don't mind plain food and leftovers, you can make edible lunches pretty cheaply.
Plain Baked Chicken: 1 package chicken drumsticks or thighs ($3) salt and pepper
Heat oven to 375F Pat chicken dry with paper towel Put chicken in uncovered baking dish, skin side up Sprinkle with salt and pepper Bake until cooked through (usually 50-55 minutes for drumsticks) If it's not brown enough for you and your dish can handle it you can broil the chicken for a minute or two at the end of cooking (watch very closely because it will burn quickly) Let cool and store in sealed container in refrigerator
If you want it more flavorful you can try bottled marinade on the chicken, or rub the skin with a cut garlic clove or lemon juice.
Butternut squash Split squash in half lengthwise Remove seeds (these are also edible if you wash the goop off, sprinkle with salt, and bake them covered at 400 for 15-17 minutes) Place halves cut side down in a rimmed lightly oiled baking dish Bake at 375 degrees uncovered until easily pierced with a fork (time varies, try stabbing at ~30 minutes, but could take up to an hour) Use in other recipes or just cut slices off and eat Don't eat the skin
Sweet potatoes Wash and dry potatoes. Stab repeatedly with a fork (so steam can escape during cooking). Put on rimmed baking dish (juice will drip out and burn, that's normal) Bake at 375F until a fork pierces it easily (Time varies. About an hour, but could be shorter or longer depending on how big they are.) Use in other recipes or just eat it Don't eat the skin
Roasted carrots (can also do this with white potatoes, but they will tend to stick to the pan) Peel 1 lb carrots and cut into 2 inch lengths Toss with a couple teaspoons of olive oil and balsamic vinegar. Sprinkle with salt and pepper. Put on rimmed baking dish Bake at 350F until slightly withered and browned (~30 minutes)
Corn on the cob: Take off most of the husk but leave 1 or 2 layers on. Leave the silk on. Microwave the ear 4 minutes on High (your microwave may vary) Let cool a few minutes Remove husk and silk will just peel off easily
Sorry these recipes are plain, but I'm assuming you don't have a huge amount of time for food prep.
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