From @no-save:
Sous Vide chicken: Start with three frozen chicken breasts, or about 2 lbs. Add to a sous-vide bag. Add salt to taste, 1/8 tsp basil, 1/8 tsp parsley, 1/8 tsp thyme leaves, 2 -3 rosemary pods, 1 cup water, 1 tbs oil.
(I go a little heavier on the basil) Cook for 1 hr, then drain the bag into a stock pot. replace chicken and cook for another 45 min to an hour.
Meanwhile, bring the chicken stock to a low simmer (add water if needed) In a seperate pot, begin cooking ravioli. Next, add 1/4 sliced carrot, to the chicken stock, Then after two minutes, 1 cup thawed green beans, 1/2 cup peas, 1/2 cup corn. Wait two minutes, add 1/2 diced tomato. cook 2 more minutes and reduce heat and add he pasta.
Finally when the chicken is done, add the chicken
A little will do ya
The chicken is cooked, and can be re-frozen. However, I like to toss a piece in oven broiler at 600 degrees for 2-3 minutes to brown the outside. You can batter it if you wish.
Now youv’e got a weeks worth of chicken, home made chicken soup from scratch, and baked chicken for lunch the next day
It’s not fancy, but it requires… very little effort. And it’s cheap. And it’s friggin good.