Easy Boneless Chicken
One 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 Sauteed 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 saute 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!
Complete printable version of this article may be found here.
Also Try:
Easy Chicken Dinners
Pot Roast Chicken
Chicken Dinner In Foil
 Recommended Reading:
Good Housekeeping 100 Best Chicken Recipes
The editors at Good Housekeeping keep the delectable recipes coming with their fifth entry in their popular "100 Best" series. This time, chicken--always a favorite--is the star ingredient, and the magazine's tastiest recipes come complete with more than 35 color photographs.
Click here for more info!
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KITCHEN TIPS
More Cooking and Kitchen Tips
Greasing and Buttering Dishes
When I have to butter or otherwise grease or oil a cooking or baking dish, I put a plastic
baggie on my hand before dipping it into the butter or oil, then butter the dish as usual. This way
I still have control over where the butter goes in the pan, but I don't have to wash my hands for
several minutes afterwards to get the grease off.If your gravy doesn't thicken properly, add some instant potato flakes until it's the right consistency.
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