Friday, July 6, 2012

Simplify Dinner Preparation


When I bring home a chicken from the store, I often toss it right into the crock-pot.  It just does its thing while I do mine.  When the chicken is cooked, I de-bone it, shred it into bite-sized pieces, portion it for meals, and get it into the freezer.  Over half of the work is completed for a few upcoming meals.

Beans are the same way.  Without any specific meal plans, I will soak a huge batch of beans for 24 hours, cook them in the crock-pot, and bag them for the freezer.  (Except for kidney beans.  I don't do those in the crock-pot.  To read more about how I prepare my beans and why not kidney beans, read this earlier post about soaking and cooking beans.)  I have beans ready-to-go for any future recipes.

Dinner preparation is so ridiculously simple, thanks to having these ingredients ready!  This recipe is assembled in just a few minutes and doesn't miss out on being nutritious as well.  Moist and delicious, this is another go-to meal at our house!


Salsa Chicken over Rice
serves 4-6

1 Tbsp olive oil
2 cups cooked chicken, cut into bite-sized pieces
1 clove garlic, minced
1 1/2 cups black beans
1 cup salsa (whatever heat level suits you best)
2/3 cup water
Cilantro

In a skillet, heat olive oil over medium high heat.  Add chicken and garlic and stir until chicken is heated and browns slightly.  Add black beans, salsa, and water.  Bring to a boil, then reduce heat to simmer while rice is cooking.  To serve, dish Salsa Chicken over Basmati Rice and garnish (generously!) with cilantro.

Basmati Rice

1 1/2 cups Basmati rice, white
3 cups water
1 tsp olive oil
1/2 tsp sea salt

In a pan, combine rice, water, oil, and salt.  Bring to a boil.  Cover and reduce to a low simmer for 7 minutes.  Remove from heat and fluff with a fork.

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