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Cooking With Kids - Prep-Ahead

These are the simple steps that you can do in advance to make your life easier for weeknight meals.
Author Carrie Tyler

Ingredients

  • 8 oz brussel sprouts
  • 2 ears of corn on the cob
  • 8 oz Shredded Brussel Sprouts
  • 2 cloves Garlic
  • 1 quarter Red Pepper
  • 3 Scallions/green onions
  • 2 cups Carrots, sliced thin
  • 3/4 cup Soy Sauce
  • 2 Tbls Honey
  • 4 Chicken Breasts whole
  • Ground pepper

Instructions

  1. Peel corn husks off and stand corn on a small bowl upside-down inside a larger bowl. Holding the corn steady with one hand cut the kernels off the cob. They will fall into the bowl.  
  2. Then using the back of the knife, press down against the husk to get all of the “cream” out of the husk.

  3. Prep carrots: peel carrots, cut into 1.5 inch chunks, then slice into thin strips and store in fridge
  4. Prep Brussel Sprouts: If you can find pre-shredded brussel sprouts, go for it! If not, simply slice them thin and then break them up a little. You need about 3 cups shredded. Store in fridge
  5. Dice a quarter of a red pepper, approximately ¼ cup or so. Store in fridge.
  6. Finely slice 3 scallions, store in fridge
  7. Make the Garlic Soy Marinade and dipping sauce: In a small bowl, whisk 3/4 cup soy sauce, 2 Tbls honey, 2 cloves minced garlic, 1 tsp ground pepper.

Prep chicken:

  1. Take 2 of the chicken breasts and cut into thin bite-size strips. Place them into a sealable baggie (1-quart size should be ok). Pour HALF of the garlic soy sauce into baggie with chicken.  Seal bag and massage marinade into chicken. Store in fridge.

  2. Take the other 2 chicken breasts and sprinkle to coat the outside with Chili Powder and salt. Bake in 400 degree F oven for 25 minutes. Let it come to room temperature, then shred the chicken. Store in fridge.