That picture may not look like much, but it’s actually three meals for my family prepped in just 10 minutes!
Last week, I picked up one of those big packages of fresh (not frozen) Empire boneless, skinless chicken breasts at Costco. Sales on kosher meat are virtually unheard of in Kansas City, so I have to make do with the “bulk” sizes at Costco.
There are ten large breasts (double?) in a package, which is way more than even my very healthy eaters can consume in one meal. So, instead, I divide up the package and freeze it in meal-size portions.
This time, I decided to prepare some “dump recipes”. You just dump in the chicken, add a marinade and freeze. Then when you’re ready to cook your chicken, simply defrost overnight in the fridge and cook the next day – either on the grill, in the oven, on the stovetop or in a slow cooker.
I prepped three different recipes, which took me less than 10 minutes – eight of which was slicing and dicing the chicken.
I cut five chicken breasts in half – to make normal size portions for a Shabbat lunch with guests. This is about $11 worth of chicken.
Then I squeezed in some Italian dressing (yes, I did – I’m fancy like that), which of course I picked up on sale with a coupon. I squished out the air, sealed it up, and froze it flat. When it’s time to defrost, I’ll just follow the “cooking instructions” above.
This Italian Chicken is great for a simple lunch, with sides of rice or orzo, a green veggie and one other salad. It’s yummy served warm or cold.
I diced up three out of the five remaining chicken breasts into bite-size pieces for a stir-fry or oven-bake. This is about $7 worth of chicken.
Then I tossed in a teaspoon of dark sesame oil, two tablespoons of soy sauce, a half a teaspoon of sesame seeds, and a few shakes of the garlic powder. I squished up the bag with my hands, squeezed out the air and sealed it up.
This sesame chicken will be used for a Friday night when it’s just the five of us. Serve it over brown rice with sauteed veggies for a yummy and simple Chinese-style dinner.
For this one, I diced up the last two chicken breasts – about $4 worth of chicken. Then I mixed in one tablespoon of extra virgin olive oil, the juice from one whole lime, and several shakes of garlic powder, cumin and cilantro.
I’ll use this for Fajita Chicken Dinner – my favorite! Just defrost, then grill on a veggie tray (or quickly stir-fry on the stove top), along with some peppers, onions and tomatoes, a side of black beans and lots of homemade salsa.
And there you have it: One Shabbat lunch for guests and two Shabbat lunches for family are in the freezer in just 10 minutes!
Do you do “dump chicken” recipes? Which one is your favorite?