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What I cook the most each week with the joule

Stephanie_Hamilton_470960

Being a beachbody coach I meal prep a lot.. I love my joule I probably use it 3 to 4 times a week just with cooking chicken for me and my family. Like tonight I was about to set up my chicken and go workout for an hour and come back and finish it up! Yay makes me one happy girl!

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Comments

pd3ski_278514

Same here chicken wins the day for most cooked protein! Chicken breasts after a good 1-2hr brine jouled are so damn good! And any leftovers go to salad or a sammy the next day..... but also gotta to do the old fashioned rotisserie in the toaster oven every once in while! Cause that makes me and my gal happy 😊

lockgavin

Same here, although primarily for lunches. I've find that 150f chicken for and hour or so and then chilled makes for fantastic sliced chicken in a salad for lunch. It's really almost zero work to do also (and whether its 1 breast or 10, it's the same amount of work). Lots of veg and stuff in the salad and I've been a happy camper at lunch time for a couple months now. Easy to change the flavor profile with whats in the bag - currently souvlaki type of flavor.

I use for crustless quiche as well.. also awesome for work snacks.

Stephanie_Hamilton_470960

That's Awesome!

Jeremy_131558

Yeah we burn through chicken on weeknights as well. 3 year old barely lets me take it off the cutting board before he crushes it. Looks great!

Stephanie_Hamilton_470960

Thanks! Awesome we are teaching our kids to eat healthy!

Hilary_clark_269231

I do all the time but at 149. Cube and then add chopped celery green onion and tarragon s and p of course. The little bit of eco in the bag adds enough flavor

Stephanie_Hamilton_470960

That sounds yummy! I will have to try that one:)

marshdarbie1

What is echo?

Jeremy_131558

Veggies have been the hardest for the little one. Protein is his jam. Hah

mikecorbyn

I think that's an autocorrect of EVOO?

Robert_458862

What flavours make up the souvlaki taste? I've had it before and really like it, but I don't even know where to start.

lockgavin

Olive oil, oregano, lemon, garlic and salt