As the family watches the Superbowl, I’m planning next week’s menu. I really tried to act interested for the first part while I ate my cheese dip. But then I realized that my mind was far away and I hadn’t paid any attention whatsoever to the game.
Monday – Chicken Fried Rice (Since I haven’t made any rice ahead of time, I’ll just use a little less water than normal when I cook it to make it dryer. This was a little tip I learned from a student’s “How to Make Fried Rice” speech when I taught in Thailand.)
Tuesday – Grilled Chicken Breasts and whole wheat pasta
Wednesday – Pre-cooked hamburger patties with mushroom gravy over mashed potatoes
Thursday – BBQ Chicken Sandwiches
Friday – OUT TO EAT!
Saturday – Leftovers
Sunday – Potato soup
My New Tip for Pre-Cooking Chicken:
If you’ve read my blog before, you know that I love to pre-cook meats as much as I can in order to prevent myself from making excuses when it comes time to make dinner. One of the most cost-effective meats that I buy is bone-in/skin-on chicken breasts, which I can get on sale for 1$ or less per pound. I typically buy 5 to 6 lbs at a time, and then boil them to make soup for our first meal. I then remove the meat from all of them, and divide it into 1 to 1.5 cup packages to freeze. These are great to have to throw together a last minute casserole or chicken fried rice. The only problem in the past was that the meat tended to dry out in the freezer. So last time, as I was dividing up the chicken into freezer bags, I spooned a bit of the fat that had risen to the top of the soup. I put about a teaspoon into each bag, and then smooshed it around after sealing the bag. The fat and the liquid that I added to the bag worked and when I defrosted the meat on 10% power, it was much juicier than it used to be.
Check out more menu plans at Orgjunkie.com