Having a few days’ worth of chicken or ground beef cooked and ready to go is great. Eating it the same way every night? Not so much. Instead, when you make your protein, keep the flavor profile simple to start, so you can easily use it in different dishes and switch up the seasonings to match what you’re making, says Vanessa Rissetto, MS, RD, CDN, co-founder and CEO of Culina Health, a virtual nutrition coaching practice, For instance, Rissetto says she’ll slow-cook chicken breast and then, on that first night, pair it with potatoes and a salad. Then, she says, “two days later, I’ll turn it into tacos.” The key? “It’s making proteins that can last you for two or three meals so you save money and time, and you can repurpose them pretty quickly,” she explains. 

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