Chicken ... the original white meat
Cooking for one can be boring, repetitive and a lot of hard work as there's no one to help out with the prep or, even more importantly, the clean-up. And then you fall into the trap of going out ... which can be very expensive.
Wouldn't you love to be able to put this on the table in 30 minutes?
When I get home in the late afternoon after having been on my feet all day, and running up and down endless flights of stairs, the last thing I want to do is start making something for supper.
That's when my chest freezer comes in handy. Even better, I will have pulled out at least a part of the meal from the freezer the day before after doing the supper dishes. Washing dishes is meal planning time for me. :)
This is one of the ways I stretch my cooking budget and make cooking easier when I come home too tired to do anything other than boil some water.
Sometimes my local grocery store has a sale on fresh boneless, skinless chicken breasts for about $2.99 a pound. On one of those occasions, I bought a large container and sliced the breasts horizontally into cutlets (~3 pounds) while the tenderloins were cut into tenders. On a previous post I took some pictures of the tenders which were delicious on chicken Caesars, in tortilla wraps and served with potato salad.
Today, I finished cooking the last of the chicken cutlets I fast thawed yesterday. Yesterday, the four smaller cutlets (5" long) were turned into Chicken Parmesan and served with melted mozzarella on top as sides to linguine with a home made marinara sauce.
The eight larger cutlets (7" long) will provide the base for 8 meals. Four cutlets were just floured, egged and dipped into seasoned Italian bread crumbs while the other four cutlets had grated parmesan cheese added to the crumbs.
What would YOU do with these if you had them in your fridge or freezer?
Wouldn't you love to be able to put this on the table in 30 minutes?
When I get home in the late afternoon after having been on my feet all day, and running up and down endless flights of stairs, the last thing I want to do is start making something for supper.
That's when my chest freezer comes in handy. Even better, I will have pulled out at least a part of the meal from the freezer the day before after doing the supper dishes. Washing dishes is meal planning time for me. :)
This is one of the ways I stretch my cooking budget and make cooking easier when I come home too tired to do anything other than boil some water.
Sometimes my local grocery store has a sale on fresh boneless, skinless chicken breasts for about $2.99 a pound. On one of those occasions, I bought a large container and sliced the breasts horizontally into cutlets (~3 pounds) while the tenderloins were cut into tenders. On a previous post I took some pictures of the tenders which were delicious on chicken Caesars, in tortilla wraps and served with potato salad.
Today, I finished cooking the last of the chicken cutlets I fast thawed yesterday. Yesterday, the four smaller cutlets (5" long) were turned into Chicken Parmesan and served with melted mozzarella on top as sides to linguine with a home made marinara sauce.
The eight larger cutlets (7" long) will provide the base for 8 meals. Four cutlets were just floured, egged and dipped into seasoned Italian bread crumbs while the other four cutlets had grated parmesan cheese added to the crumbs.
What would YOU do with these if you had them in your fridge or freezer?
