Chicken Tacos. While the slow-cooker is out, make some tacos the following night. Add frozen (or fresh) chicken breast or tenderloins to a slow-cooker on high, allow to cook for 6-8 hours with a jar of salsa. My go-to? Salsa verde. We love our chicken tacos w/ a purple cabbage leaf for the “taco shell,” black beans and some sour cream or guac.
Salmon Burgers + Roasted Veg. If my hubs is home, I’ll have him fire up the grill to make the wild salmon Kirkland burgers (look for any salmon burgers that are made with wild, not farmed, salmon), but if he isn’t, to save time, I bake 4-6 burgers in my toaster oven. Leftovers are a blessing. I also make multiple trays of veg on the weekend, like the pic above, which happens to be 100% from my garden. I use ample amounts of avocado oil, cook at 350F for 30 minutes and douse the vegetables in the Unami spice from Trader Joe’s.