Tonight’s dinner is chicken with baked potatoes and salad with homemade croutons. I’ll be using my sous vide to prepare the chicken! It can also be done in the oven as well. It is so easy! Here’s what you’ll need:

So much of this dinner can be prepped ahead. The croutons can be made up to a day in advance. Start by buttering both sides of 3 slices of bread, and sprinkle with garlic seasoning.

Stack the slices and use a sharp serrated knife and a gentle sawing motion to cut into crouton size pieces.

Spread them out on the plate in a single layer, and microwave 3 minutes.

As they cool, they will crisp up. They stick to the plate a little, but come loose pretty easily. Let them cool completely, and then store, covered, until ready to use. Beware: these are so delicious, if you try one, you may eat the whole plate before dinner!

Next, I will scrub and rinse my potatoes, and while they’re wet, sprinkle them with salt. The salt will dry into the skins while the potatoes bake, seasoning them, so even the skins are delicious to eat. Pierce the potatoes in a few places, and then, to make ahead, I place them in the oven and set the oven delay timer to automatically heat the oven to 425 an hour and 15 minutes before we want to eat dinner.

Next up, you can tear leaves of red leaf lettuce and add them to a bowl with halved grape tomatoes. This can be covered in the fridge up to a day ahead.

For the final component of the meal, I will season the chicken and place it in a zip bag. If you’re using the oven, place the chicken on a small baking sheet, covered, in the fridge. When the potatoes have 20 minutes left, add the chicken to the oven. Check it with a thermometer to cook it to 160 degrees.

I am putting my chicken in the sous vode at 160 degrees, which is the safe internal temperature for white meat poultry.

It will take the sous vide an hour to bring my chicken to a perfect 160 from edge to egde, and then it will hold it there for up to 6 hours, so I can drop it in there when it’s convenient for me, and have perfectly cooked chicken at dinner time.

Now, everything is prepped and ready! Be sure to cut open the potatoes immediately when you take them out of the oven, so the steam gets released. This keeps them nice and fluffy. Toss your salad with dressing, add the delicious croutons, and serve.

One of my favorite things about prepping my meals early is that I can get all the dishes done and the table set, and then when it’s time to eat, the kitchen is clean and beautiful, so we can all enjoy a stress free meal. After we’re done, everyone sticks their dishes into the dishwasher, the kids quickly wipe the table, sweep the floor, and take out the trash, and we’re ready for a relaxing evening!

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