Wow. It seems my dinner ideas are being pretty well received! Great news! I’ve heard from women all over the country, in fact, the world telling me how much this has changed their lives. So exciting.
Here are a few more….and first for my staple. Rob Vech’s Red Sauce, or fondly called “Missa Wob Sorse” in our house.
1 large can of tomato sauce. (Ha. That’s not all.) 1 large can of water.1 small can of tomato paste, 4 cloves of garlic, 1T Italian Seasoning, 1/2 small onion – chopped, 1 pack of fresh basil – chopped, Salt and pepper.
Dump all ingredients into slow cooker. Set on low for 6-8hrs.
Do you have one of these?
If not, you should consider buying one. They are amazing AND you can pick your color. I have a canary yellow one. My Dad gave it to me. Actually, come to think of it, my dad gave me my rice cooker too…..and my electric corkscrew….he’s a good man.
Anyway, whiz everything up with your immersion blender while it’s still in the slow cooker. If you don’t have one, you can do it all (minus water) in the blender and then dump it all in to the crock pot and add the water. End result, no lumps.
Note: Rob would shake his head and chastise me for not sautéing the onion and garlic in olive oil for a bit first. You can do that. Sometimes I do if I’m dying for extra cooking. Otherwise, proceed as instructed above. He’d really shake his head if he knew that sometimes we are out of onions so I don’t use one…..and sometimes we don’t have basil on hand, so I use some old (moldy) pesto I found in the fridge…I scraped most of the mold off….
Cook for 6-8hrs on low and stir occasionally.
Buy a bag of Foster Farms Homestyle turkey meatballs at Costco. Cook in sauce, make spaghetti…..voila!
OK, now for the rest of the meals….This time, let’s leave the chicken whole. Stand back, I’m gonna break some rules here……
Thaw the whole bag of frozen chicken. 6-10lbs, adjust number of dishes you make accordingly. I don’t know what kind of chicken, Tyson uses but I swear to God they are the size of cats. Kind of grosses me out. Use whatever chicken you want.
Get a gallon zip lock bag, insert one chicken breast push the air out and seal the bag. Beat the SHIT out of it with your meat mallet or rolling pin. OK, I know you’re angry, but not until it is paper thin and disintegrated, but until it is about 1/4″-1/2″ thick. Remove from bag and put on a plate in a pile and continue until all chicken is flat. Make sure any fat is trimmed from the meat. Cut the large, flat chicken into normal sized pieces. This may mean cutting each breast in half or quarters. You choose.
Whip up the two eggs in a bowl. Pour the breadcrumbs into another, separate bowl. Dip each piece of chicken into the egg and then into the breadcrumbs.
Spray a cookie sheet with Pam and lay each piece of breadcrumbed chicken on it. Bake in oven for about 30 mins at 400F. Turn over at about 15mins. (You can pan fry it if you want, it’s just more labor intensive, which is why I bake it all at once.)
Take out of oven and cool. Then store in gallon bags with paper towels or wax paper/parchment paper between. Lay flat in freezer. Yep. I just re-froze thawed chicken. (Note: make sure you do cook the chicken to 160F before you eat it).
So that is your base for dinners. You can make this one below on the fly, any night from the freezer.
CRUMBED CHICKEN SCHNITZEL
Thaw the amount of chicken you want to cook for about 1hr before (or zap it for 1 minute in the microwave. Check and then 1 more minute. Only until it’s not rock hard. DO NOT cook it at all in the microwave. Microwaved meat is disgusting. (Unless it’s bacon. Then it’s wonderful.)
Heat some olive oil in a large frying pan. Not too much, just enough to make it sizzle a bit when you cook. Cook chicken, turning regularly, until golden brown. Lay it on paper towels when you take it out of the pan. Serve with salad. Yum.
You can make the following from the pile of cooked, breaded chicken you just made. The reason I bread and cook it first is to avoid it being wet and losing all the juices into the meals you’re making.
The amount you want of your cooked breaded chicken breasts, 1 large jar of pasta sauce (or you can make your own like I do, which is super easy and delish) 1C shredded mozzarella or fresh mozzarella (from Costco 2 for $7).
Use a Pyrex large enough to fit the chicken so it’s touching if necessary but not layered. Spray dish with Pam or a little olive oil, spoon tomato sauce on top of each piece of chicken, sprinkle cheese on top (or layer it on top if using fresh). If you’re making tonight’s dinner, bake another 20-30 mins at 375F until cheese is bubbly and the chicken is cooked and warmed through (to 160F). If not, cover in Press n’ Seal and freeze. You can even make this from the frozen chicken you made, just add it to the dish, add the sauce and cheese and freeze or bake.
The amount you want of your cooked breaded chicken breasts, 1T taco seasoning, I jar of chunky salsa, 1C shredded Mexican cheese blend, 2 chopped tomatoes, 1 chopped green pepper, 1 diced fresh jalapeno if you want, finely chopped green onions and sour cream.
Use a Pyrex large enough to fit the chicken so it’s touching if necessary but not layered. Spray dish with Pam or a little olive oil and lay chicken in. Mix taco seasoning with salsa and spoon on top of chicken. Top with cheese and if you’re making tonight’s dinner bake 20-30 mins at 375F or until cheese is bubbly and chicken is cooked and warmed through (160F). If not, cover in Press n’ Seal and freeze. You can make this from the frozen chicken you made, too, just add it to the dish, add the sauce and cheese and freeze. Save the fresh tomatoes, onions, peppers and sour cream until you are making it to eat that night and toss ‘em on top of the finished product with some sour cream.
So, there you have a few more meals to add to your arsenal! Enjoy!