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| Easy Boneless Chicken |
by Brenda HydeOne of the easiest ways to save money on groceries is to purchase the meat which is on sale each week. Of course, if you buy 5 to 10 pounds of the same meat how can you fix meals that will be different, and yet take advantage of that huge sale price? Each month I will feature a different cut of meat, and give you two main recipes, plus suggestions for side dishes and leftovers. This month I am featuring boneless chicken. Now remember, even on sale, this is more expensive then many meats, but you can do so much with just a small amount that it really is a good deal, and very healthy! Basic Shopping list: 4-5 pounds boneless chicken breast 10 flour or corn tortillas shredded cheddar, Monterey jack or colby cheese lettuce 2 tomatoes sour cream 2 cans, or one frozen bag, of corn Box of spanish or mexican rice chili powder salsa of your choice white vinegar First Meal: Grilled or Sautéed Chicken Tacos 2 pounds chicken (or about 1/2 your purchase) chili powder oil salt/pepper salsa sour cream lettuce one tomato rice corn To prepare meat: rinse the chicken breast , brush with oil and sprinkle both sides with chile powder,salt and pepper. Right before you start the chicken fix the rice according to directions. I like to use the microwave because it cooks by itself while I am cooking the chicken. You may cook the chicken breasts on the grill turning frequently and cooking until just done. Too long, and they will dry out. When done, cut into strips. OR, you may slice first and then sprinkle with spices and sauté in a pan with the oil until just done. About 1/2 way through either way, add some salsa to coat the chicken and continue cooking. When the rice is finished, place the corn into a microwave safe container and cook about 4 to 5 minutes. Lastly, heat the tortillas on a paper plate with a damp paper towel for about 45 seconds. Slice the chicken, chop the tomato and cut some lettuce. Place the shredded cheese in a bowl. I place the above items, the sour cream, salsa and the side dishes on the table. Now everyone can get creative and fix their tacos any way they choose! Sometimes the rice and corn end up right on a tortilla! Second meal: Marinated Chicken Remaining chicken breasts vinegar (see note) chili powder garlic or onion powder (optional) lettuce tomatoes cheese all leftovers First, gather your leftover rice, corn and chicken(chopped) and mix them together. Place in a microwave safe bowl with lid, add a small amount of water and mix again. Put aside. Also, chop your tomato, tear the remaining lettuce and add any odd salad vegetables you may have. Place in salad bowl. Mix and sprinkle with the shredded cheese. If you have enough cheese left, then split between the salad and the rice. To prepare your chicken: rinse and pat dry, then sprinkle with chile powder, salt and pepper. In a shaker jar, mix 1 cup vinegar and 1 cup water. Add one tsp. chili powder, and 1/4 tsp. garlic powder, a dash of salt and pepper. Shake. You can also put this in a small bowl and use a brush. Place chicken on the grill or broiler. To really keep the chicken moist you must baste every two or three minutes with the mixture and turn the chicken. It should only take about 15-20 minutes to cook if they are not too thick. Test with a knife to make sure the meat is cooked. Remove to plate. Heat the left over rice mixture for about 2 minutes in the microwave, stir and heat one more minute or until heated through. Serve with the chicken, and your salad plus the dressing your family enjoys. Note: You may use any vinegar that you have on hand. White, cider, wine or herb vinegar. I make my own herbal vinegar which is very inexpensive and use it for everything. But all the vinegars will work, so use whatever you happen to have!  Recommended ReadingThe Great Chicken Cookbook: More Than 400 Chicken Recipes for Every Day by Virginia M. Hoffman (courtesy: Amazon.com) |
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About the Author: Brenda Hyde is the owner/editor of OldFashionedLiving.com. |
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Happy Halloween
