By: Chef Cristin of Be My Guest Personal Chef

So you’ve done the grocery shopping and you have a plan for Monday through Friday for dinner…then the call comes from Johnnies coach that they are adding a practice on Tuesday pm and you need to be there for it.  On Monday night Susie’s music teacher calls to say she cannot do Wednesday after school but can do Friday PM.  And then…..on Wednesday your dear husband calls to say he is running late. So there is goes, your plan has gone straight down the tubes along with all of those precious groceries.

We have all been there, even me… 

As a personal chef I work with clients to plan menus to prepare five meals that will freeze well and they can eat. Here are some great tips and recipes that are tested and tasted by many clients. 

When planning menus I try to offer a balance. So not only do I suggest one from each category; meat, poultry, pasta and fish, but also different flavor profiles within each. Think about this when planning your family’s menu. Step outside the box!  If its chicken you can all agree on- try some new and exciting recipes.  This marinade comes from the recipe box of a home chef. It’s great on anything, but I use it most on chicken breast. 

Teriyaki Marinade

• 1/4 cup oil
• 1/4 cup Soy sauce
• 2 tbs ketchup
• 1 tbs vinegar
• 1 tsp pepper (or as much or little as you like)
• 1 clove of garlic pressed (or as much or as little as you like)
• 4 chicken breast

Combine the first six ingredients in a disposable zip-top bag, add chicken or meat of your choice marinade for eight hours or overnight in fridge.

Great Stew

This recipe is loaded with antioxidants and definitely outside the box in flavor.

• 2 tablespoons olive oil
• 1 1/2 pounds chicken legs, cut up
• 1 white onion, thinly sliced
• 1/2 pound walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 4 cups pomegranate juice
• 1/2 teaspoon cardamom (optional)
• 2 tablespoons sugar (optional)

 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Now that you have your menu planned & shopping done, its time to hit the kitchen.  Start with a clean kitchen, make sure all the tools you will need are ready and clean.  Make a game plan!  Look at the recipes that you chose and sort them by amount of cook time required, and get going.  Stay tuned for more great tips and recipes! 

About the Author:

Chef Cristin is a Personal Chef with Be My Guest 

Cristin grew up in a family of classic chefs and was very well trained in all of the culinary arts.  From an early age she has had a passion for great food, and graduated from her family kitchen to creating innovative and delicious meals for friends and family alike.  

Cristin spent 10 years commuting from Central NJ to New York City, and as much as she loved food she still struggled with planning and preparation, ate out almost every night, and found herself throwing away precious fresh groceries because she just didn’t have time to get to them.  

Chef Cristin started Be My Guest to offer people just like her a stress free, healthy solution to that age old question, “What’s For Dinner?”

She is a proud member of the American Personal & Private Chef Association and a certified safe food handler with ServSafe.

Visit Chef Cristin at www.bemyguestpersonalchef.com or her Facebook page.