Chef's Plate

Chef’s Plate – The Relationship Saver

We lead a pretty busy life! Both of us work (obviously), flip properties and when you add my chaotic #realtorlife to the equation, planning meals can be a bit overwhelming. Last year when we bought our second house, were renovating and adding a secondary suite, tensions were a little high and when asked “What’s for dinner?” I would bite off the head of my unsuspecting partner. It wasn’t his fault and, in truth, a valid question but I didn’t have the answer.

That’s when I was introduced to Chef’s Plate. People had mentioned it before but now that the dinner dilemma had reached critical volume, I took a closer look. And thank goodness because I swear it saved our relationship – lol.

Here is the scoop….
Meal Plans range from classic and family friendly to 15 minute meals and vegetarian. And you can pick either 2, 3, or 4 meals a week delivered.

We opted for the 4x per week Classic, which is their widest variety of meat, seafood and vegetarian recipes. Both 30 minute and 15 Minute recipes are included. Note the 15 minutes ones are offered at a premium price.

The nice thing is some weeks when we have a lot of dinner plans and events, we can reduce our order to 2 or 3 meals or even skip the delivery entirely (which we did over the holidays).

This is great not only for busy families but I think it would also be amazing for the seniors in your life! If someone has mobility issues or isn’t eating the healthiest options then fresh food can be delivered to their door. They choose the meals and the 15 minute meals even come with all the veggies/ingredients chopped and ready to go.

I have been impressed with the freshness of the ingredients, the ease of the recipes and, actually most surprisingly, the portion size. We can both eat dinner and most nights, there is enough left over for my partner to take for lunch the next day.

We did the math and worked out how much wasted food we had at the end of the week and this works for us! Maybe it’s not for everyone, but I encourage you to run the numbers and see what it might do to your family’s quality of life and time spent together!

Get your free plates here -> chefsplate.com?r=3pc-IS4KGSW or use the referral tag #freeplatesfromYYCRedShoeRealtor

 

WE PICK THE ONES THAT WE WOULDN’T MAKE OURSELVES, DUE TO LACK OF SKILL AND SPECIALTY INGREDIENTS. OUR TASTES LEAN TOWARD MEXICAN AND ASIAN. SOME OF OUR FAVOURITES:

  • Sweet Potato & Avocado Poke Bowl with sticky rice and sesame-soy dressing
  • Crispy Chicken Katsu Sandwich with garlic aioli and a crunchy slaw
  • Pork Meatball Hot Pot with leeks and rice noodles
  • Crispy Fish Tacos with avocado salsa & creamy lime slaw

Favourite Recipe

I promised everyone my favourite healthy recipe this January!  I am a big supporter of Weight Watchers and this is a flavourful chicken dish from the Weight Watchers New Complete Cookbook.  So here is the plan to yummy chicken:

 

Garlic Roasted Chicken with Gravy

Makes 4 Servings

One 3 1/2-pound chicken

1 lemon, halved

1 onion, halved

4 rosemary sprigs

4 thyme sprigs

6 garlic cloves, peeled

1 cup low-sodium chicken broth

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

2 tablespoons dry white wine

1 scallion, minced

1 tablespoon reduced-sodium soy sauce

1/4 teaspoon crumble dried sage leaves

 

1. Prehead the over to 400°F; spray the rack of a roasting pan with nonstick cooking spray. Remove the chicken giblets and neck form the body cavity. Rinse the chicken under cold water inside and out; pat dry with paper towels.

2. Place the lemon, onion, rosemary, thyme and garlic in the body cavity. Place the chicken, breast-side up, on the rack in the roasting pan. Roast 30 minutes; pour the broth and lemon juice over the chicken. Reduce the over temperature to 325°F. Roast, basting frequently, until cooked through and the juice runs clear when the thigh is pierced in the thickest part with a fork, about 1 hour longer. Transfer the chicken to a cutting board; let stand 15 minutes.

3. Meanwhile, pour the pan juices into a medium saucepan, skimming off any fat and reserving 1 tablespoon of the juice in a small bowl. Dissolve the cornstarch in the reserved juices. Add the wine, scallion, soy sauce, sage and a 1/4 cup of water to the saucepan; bring to a boil and boil 5 minutes. Reduce the heat to low and whisk in the dissolved cornstartch; cook, stirring constantly until the gravy thickens, about 1 minute.  Carve the chicken and serve with gravy. Remove the skin before eating 😉

Per serving: 293 Calories, 10 g Total Fat, 3g Saturated Fat, 114mg Cholesterol, 277mg Sodium, 9g Total Carbohydrate, 0g Dietary Fiber, 39g Protein, 71mg Calcium.

Enjoy #nomnom