Checking out all the sales fliers this week, chicken looks like the big deal. Hyvee has split breasts for $.88 a pound which hands down, beats the other stores!
What to do with chicken? I plan on getting about 20 pounds of it and doing the following:
Make a light breading of flour and seasoning salt. Rinse off 5 pounds of chicken breasts, pat dry, roll in breading and place on baking sheet. Bake at 350 for about an hour. You now have plenty of baked chicken for lunches, picnics or a nice Sunday dinner! Keep in mind, depending on the size, this could be 4-6 breasts as they are bone in. We aren’t talking about 20 breasts cooked and staring at you in the fridge
Bake five pounds of chicken breasts on a jelly roll pan with a little water in the bottom. Cover with foil and bake at 300 degrees for about 2 hours. Remove from oven and let chicken cool. Pull off skin and take a fork, shred chicken off the bone, and put into a Thatsa Bowl. Package in Medium Shallow Vent ‘n Serve container for a meal that feeds 4. Repeat this with another pan of chicken…
Four to five pounds can go in the crock pot/slow cooker and rip on low for 8 hours. Do the same as with the oven, cool and shred! Keep in mind you can do this overnight – so you are prepping family meals while you sleep!
Now, what are you going to do with all that shredded chicken? I already had chicken chili and chicken enchilada recipes on here for you in previous posts…here are a few more ideas:
-For fajita chicken -> 1PKG.taco seasoning to two cups water in a Quick Shake and shake well. Pour ½ cup of liquid over each of four containers of chicken from previous recipe (in vent N Serves). Freeze containers. Pull one container out & zap in a 1½QT. Tupperwave container with one sliced onion and one sliced pepper until meat is warmed up and pepper is tender.
-For chicken taco salad, warm taco chicken and pour over chips, lettuce, tomatoes, olives, sour cream, etc.
-For chicken stroganoff, add chicken to cream of chicken soup and 1 cup of sour cream. Heat in Vent ‘n Serve. Pour over noodles or rice. Add can of mixed vegetables for variety.
-For Chicken Noodle Soup, add a quart of chicken broth, bag of frozen veggies and bag or Reames frozen egg noodles to about 2 cups of meat in a large pot. Add a pinch of marjoram and simmer for about 10 minutes then dig in!
-Biscuit roll-up. Take meat/cheese, egg/cheese, vegetable/cheese or whatever your prefer. Place 1½ TB of mixture between 2 halves of a biscuit. Pinch edges together & bake per biscuit instructions.
-Shredded Chicken w/ BBQ sauce – 1 C ketchup, 1 C BBQ sauce, 1 TB brown sugar, 1 tsp mustard. Pour over shredded chicken.
And one of our favorites…CRANAPPLE CHICKEN
1 can (8 oz.)whole berry cranberry sauce
1 1/2 tsp. butter
2 tbsp. brown sugar
1 can (13 1/2 oz.) pineapple tidbits, well drained
2 cups Chicken Mix
Combine cranberry sauce, butter, brown sugar and pineapple. Arrange chicken quarters in 1¾ Tupperwave Casserole. Pour cranberry pineapple sauce over chicken. Place dish in microwave oven and cook 4-6 minutes, Makes 4 servings. Great with Rice!
Any favorite chicken recipes? Please share!