Tuesday: Teen Breakfast Burritos, Pool Day, and a Major Chicken Restock
This morning we finished off the last of the bacon.
Breakfast was simple:
- Cereal
- Toast
- The last of the bacon
My teen, however, made one of her current favorite breakfasts.
Teen Breakfast Burrito
I love this one because it’s simple enough that she can make it entirely on her own.
She:
- Adds a little butter to a skillet.
- Cracks in an egg.
- Adds some of the cooked breakfast sausage I keep stocked in the fridge.
- Breaks the yolk because she likes her eggs fully cooked.
- Flips the egg once it’s set.
- Shreds cheese directly into a tortilla using the microplane.
- Transfers the egg and sausage into the tortilla.
- Folds it up.
- Puts the folded burrito back into the pan to warm and crisp slightly.
Then she serves it with:
- Avocado salsa
- Regular salsa
I know it’s not complicated, but these are exactly the kinds of skills I want my teens learning. Not just how to cook recipes, but how to confidently feed themselves.
School Morning
We got through our school day, and somewhere along the way the kids grabbed:
- Cucumbers
- Crackers
for a quick snack.
Nothing fancy.
Lunch: Finishing the Burgers
Lunch was all about using up the remaining burger stash.
The burgers are gone now.
A couple of kiddos had:
- Burgers
- Fruit
- Veggies
- Pretzels
- Hummus
One particularly hungry child added a hot dog to the lineup as well.
At this point, all 24 burgers from Sunday’s prep session have successfully been eaten.
Pool Afternoon
We headed to the pool this afternoon.
I packed our standard pool snack setup:
- Individual chip bags
- Fruit
- Cut vegetables
- Yogurt
- Cheese sticks
It’s become a pretty reliable system.
The Secret to Post-Pool Dinner
Before we ever left for the pool, I got dinner started.
I took two whole chickens and put them into a large glass Pyrex.
Seasoning
- Olive oil
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- Italian seasoning
I make sure to work some of the seasoning underneath the skin.
Then I cover the pan tightly with:
- Parchment paper
- Foil
and roast at 300°F.
The chickens went into the oven around 12:30.
A lot of people probably wouldn’t think of roast chicken as an easy post-pool dinner, but it’s one of my favorites because all the work happens before we leave.
When we got home, all I had to do was:
- Remove the parchment and foil.
- Increase the oven temperature to 425°F.
- Let the skin crisp.
Then I sent kids upstairs for showers and baths.
By the time everyone came back downstairs, dinner was ready.
Dinner
With the roasted chicken, I served:
- Pasta
- Air fryer roasted vegetables
- I also like to slice up a couple pieces of fruit and just bring the plate over to the table…it all gets eaten by the end of dinner!
Simple and satisfying after a long afternoon outside.
Kava-Style Chicken Prep
While all of that was happening, I also tackled the chicken breasts I marinated yesterday.
This batch was inspired by Cava.
Marinade
- Lemon juice
- Olive oil
- Salt
- Pepper
- Garlic powder
- Cumin
- Smoked paprika
- Oregano
I let it marinate overnight because I think chicken breasts benefit much more from the extra time than chicken thighs do.
Loaf Pan Chicken Breast Version
For the loaf pan version, I:
- Arranged the chicken breasts in the pan
- Covered tightly with foil
- Baked at 425°F for about 45 minutes
Once they reached 165°F:
- I removed the pan from the oven.
- Let everything rest about 10 minutes.
- Pulled the chicken out.
- Sliced it.
- Returned it to the juices in the pan.
That cooling in the juices makes a huge difference.
The whole batch is now cooked and ready for future meals.
Rotisserie Chicken and Bone Broth Prep
After dinner, I still had a tremendous amount of chicken to deal with.
From the two roasted chickens, I ended up with:
Fridge
- One and a half large containers of shredded chicken
Stock Pot Prep
- Bones
- Skin
- Pan juices
All of that went into a stock pot and into the refrigerator.
Tomorrow’s project is turning it into bone broth.
I’ll also go through the shredded chicken and freeze a good portion of it because I simply don’t need that much cooked chicken sitting in my refrigerator at one time.
End of Day Inventory
Refrigerator
- Shredded rotisserie-style chicken
- Kava-style loaf pan chicken breast
- Freshly made bone broth ingredients ready to go