If you’re anything like me, what to make for dinner is always the question of the day, and is always a huge pain in the rear. I have many visions of meal planning, created menus, delegated a “meal of the day” (hello – Taco Tuesday!), bulk crockpot freezer cooking…..but it never seems to last or stick. More often than not, I find myself frustrated with our choices, and all of us eating the same microwaveable junk and totally unbalanced meals. We very rarely eat out, having a kiddo with multiple food allergies makes that nearly impossible, plus, it’s either expensive (if you’re trying for healthy choices) or totally bad for you.
So, what is the solution? I’m still trying to figure it out! However, I have found something that has changed our life: Garlic-Herb Marinated frozen chicken breast from Target. You guys – this is a game changer. My family LOVES these!! I have made several recipes using this chicken and my family has devoured it all and everyone asks for seconds… and thirds. I love it because I don’t have to use any additional seasonings, breading, dipping sauce, etc. BONUS: I cook the entire bag at one time. Depending on how much your family eats/how many are in your family, you can use that cooked chicken for multiple recipes.
Today I’m going to share a few of our favorite recipes – using Market Pantry Garlic Herb Chicken Breast – hopefully your family will like them too!
MEAL ONE: Chicken, Wild Rice & Green Beans
INGREDIENTS:
Entire bag of Garlic Herb Chicken Breast, Uncle Ben’s Fast Cook Wild Rice, Green Beans (canned, frozen or fresh!)
DIRECTIONS:
- Defrost Chicken & Trim Fat.
- Sautee chicken in a large skillet. (I am obsessed with my 12″ covered skillet from Pampered Chef. Love. It.) I do not add any extra oil, butter, or seasoning. Cook on both sides, until done. Don’t overcook!
- While your chicken is cooking, get your wild rice going. We like Uncle Ben’s Fast Cook Wild Rice.
- Green Bean Option 1: Use canned or frozen green beans – heat them up, season to your liking, serve it up.
- Green Bean Option 2: Use fresh green beans – you’ll need to trim the ends and cut to the size of your liking. You might want to do this while your chicken is defrosting. Once your chicken is cooked – remove from the pan. Add a little EVOO or butter to the skillet and throw in the green beans. Cover and let them sautee until al dente. They will pickup some of the chicken seasoning/flavor and they are total yum sauce.
I split one of the large chicken breasts between my boys, and the husby and I each get one. We still have 3-4 chicken breasts left over for tomorrow. Plate it up and serve to the fam. Mine inhales this dinner.
MEAL TWO: Broccoli Chicken Alfredo
Since you already have your chicken cooked, this is a SUPER fast meal to throw together.
INGREDIENTS:
Leftover chicken from yesterday, 1 lb penne or rigatoni (or whatever pasta you like), jar of alfredo sauce, fresh or frozen broccoli.
DIRECTIONS:
- Bring your pasta water to boiling, throw in pasta and cook according to package directions.
- While your water is coming to a boil, chop up leftover chicken into bite sized chunks.
- Pour sauce into a saucepan and put on med-low to heat up. Add chicken to sauce to heat through.
- Throw your broccoli in the microwave to steam while all of this is heating up. (Yes, you can do it on the stove, but I’m lazy, so I want to marry the steamer bags of veggies!)
- Drain pasta water, then dump the bag o’ broccoli into the pasta and pour the sauce and chicken over it.
- Mix ‘er up.
Serve this meal in ONE bowl. That’s right friends, it’s a one bowl kinda dinner. Love getting all my food groups in one meal. 🙂 My kids love this. Dress with freshly grated parmesan cheese and pepper if you’re feeling fancy.
MEAL THREE: Crock Pot Chicken and Dumplings
(I’m drooooling while I type this, you guys. So. Good. I make a BUNCH of this – because we love the leftovers, but you can adjust the amount based on your family size.)
INGREDIENTS: 4-6 Garlic-Herb Marinated boneless skinless chicken breasts
2 tablespoons butter
(2) 10-3/4-oz cans cream of chicken soup
(1) 14.5-oz can chicken broth
1 onion, diced (optional: 2 carrots and 1 celery stalk, diced)
1 tablespoon dried parsley
4 Grands flaky refrigerator biscuits, uncooked
DIRECTIONS:
- Place chicken in crock pot. Add the butter, cream of chicken, chicken broth, onions, carrots & celery, & parsley.
- Cook on HIGH for 4-6 hours
- When the cook time is up, LEAVE THE CROCK POT ON, carefully shred the chicken breasts using a couple of forks.
- Next, cut up the 4 biscuits into small bite sized pieces (cut smaller than you think – they swell while cooking)
- Drop them into the hot chicken & sauce.
- Continue to cook on high for an additional 30 minutes.
Let cool for a bit and serve. It is so hearty and yummy. I think I’m going to make it tomorrow!
So, there you go – three of my recipes using one staple ingredient. I’ve also used this chicken in my Deep Covered Baker in the oven (seriously – two minutes to prep, an hour in the oven, delicious), Chicken Tacos, Semi-Homemade Chicken Noodle Soup, Chicken and Veggie Stir Fry….the possibilities are endless. And at around $7 per bag, I feel like it’s a legit price.
What are some of your favorite recipes? Or – what kind of recipes do you want to see? We aim to please over here at Austin Moms Blog!!
