Recently I decided I didn’t want to always be fussing with cooking raw chicken before I made everything, so I got some frozen pre-cooked chicken. I also got frozen veggies, because we need to eat more of them.
- half a bouillon cube
- whatever other seasoning seems like a good idea
- frozen peas and carrots
Throw your broth basics, pre-cooked chicken pieces, and however many peas and carrots you want in a larger pot than you think you need. Add about a cup of water for every bowl of soup you want to end up with.
Put that on high and get out a bowl to mix your dumpling dough. Add a couple cups of Bisquick, salt and pepper if you want it, and enough milk to make a quite moist dough – think something like a Betty Crocker brownie mix that you pour into a pan. Mix that with a spoon.
Is the water boiling yet? If it is, drop spoonfuls of your dumpling mix in. Simmer that for the like ten minutes or until the dumplings are as done as you want them. Serve immediately!
I had peas from Thanksgiving that I’d thrown in the freezer, and I wanted to use those up while disguising the whole vegetable thing because to be honest I am not a fan of peas.
- olive oil
- balsamic vinegar
- lemon pepper seasoning
- lemon juice
- Mrs. Dash Table Blend
Basically throw everything that smells vaguely like a spring garden into the marinade, then add chicken. Marinate then for about four hours in the fridge or a couple hours in the fridge and then in the freezer for a couple days as you admit you’re a disaster who’s gonna be eating takeout and then in the fridge again as it thaws. Whatever works.
Cut the chicken and put it in a frying pan on medium with a little more olive oil and start water for pasta.
When the chicken’s mostly done, add the (thawed) peas. Maybe a little extra balsamic vinegar, too, so you have something approximating a sauce for your noodles.
We had some chicken, and I wanted protein on hand to throw in pasta that cooks up quick, so I put some stuff in a crock pot.
- chicken thighs
- lemon juice
- lemon pepper seasoning
- chicken broth
I made sure the chicken was all covered – mostly in seasoning, but also liquid – and put it on low while I went to campus for the day. When I got home, I shredded it with a pair of forks and turned it to ‘keep warm’ and let it absorb liquid for like half an hour or whatever. It makes a good topping for baked potatoes or pasta or rice – any kind of carbohydrate you can make happen, and soaks up pretty much all of the liquid it cooked in.
- soy sauce
- lime juice
- brown sugar
- peanut butter
So, step one of this is a sealable plastic bag. You stick in a fair amount of soy sauce, double that of lime juice, chili powder or paste, either fresh or ground ginger, whatever you have on hand, minced or powdered garlic, and brown sugar. Squish that together until it’s some better value of mixed.
Skip my next step, which was checking on a different thing and spilling half the marinade and swearing and then adding stuff again.
Add a whole bunch of chicken! I added something like five boneless skinless thighs. Add whatever fits comfortably, then add some water on top of that so everything’s comfortably covered but the marinade is still dark and concentrated. Seal it up and stick it somewhere to marinate – I threw it in the freezer because there are a bunch of leftovers in the fridge currently.
When you’re ready to make it, cut the chicken into a saucepan with your kitchen shears and let that cook on medium for a couple minutes while you set up your rice cooker. I was making enough for dinner for both of us plus lunch for a week, so I used a cup and a half of rice with three cups of water.
Add the rest of the marinade to the chicken, plus a couple great big spoonfuls of peanut butter. Like, a lot of peanut butter. Let that simmer until it’s all combined and the chicken is done, adding more chili to taste. Serve over rice!
- a rotisserie chicken
- family size can of cream of chicken soup
- box of low-sodium chicken stock
- frozen peas
A thing I left off the grocery list: broccoli. But it’s optional, as all the veggies are. Include what you like in the quantity you like!
Basically, shred the chicken – if you’re not using a pre-cooked rotisserie chicken, cut the chicken into bits and sauté it. Put the can of soup – or two normal sized cans – in the large pot. Add the chicken stock and whatever seasoning you want: I used garlic and onion and rosemary and thyme. Heat it on medium and stir until it’s smooth, then add veggies: they take different cooking times, so we added the carrots way before the peas, and the broccoli in the last five minutes. It is creamy and delicious!
You can have it on its own, or over rice or potatoes.