Sunday Night Prep

One thing I've learned over the years cooking for myself is that if you can muster up enough energy one day a week to prep some food, chances are you can eat good all week long with little effort.  This is especially handy for nights when you get home late and don't feel like cooking.  Now that the weather is getting a bit warmer, I decided to pick back up on one of my favorite Sunday night prep habits: grilled chicken.  I take a large package of chicken breasts, brush on some olive oil, sprinkle with kosher/sea salt and fresh ground black pepper and grill them up.  Of course you could also do this inside on a grill pan or a Cusinart Griddler to the same result.  To get perfect grill marks, rotate the chicken 45 degrees halfway through cooking each side.  The best part is that now you have laid the groundwork for exciting dinners all week long.  One of my favorite ways to eat leftover chicken is cut up in a whole wheat tortilla with melted 2% shredded cheese (mexican style), black beans, salsa and avocado, but hey that's just me.  The possibilities are endless.