With A Little
Planning You Can Have “Faster Food” At Home
You’ve had a hard day at work….and you still have to pick up the
kids and get some food either picked up or prepared for dinner. You’re already tired and just can’t imagine
standing in the kitchen for another hour and half …So once again the drive thru
wins out.
It’s a vicious cycle and I know you want to do better, and
you can with a little planning. It all starts at the grocery store. I very
rarely take a full grocery list to the store…(I’ll talk more in depth about
shopping in another post) I only take a list with the main essentials that we are
getting low on like, milk, eggs, bread and butter etc. …Everything else is
pretty much up for grabs and based on what is on sale that week. I don’t have any brand loyalties and
have found that the discount store brands taste just as good as the name brand (And
Classic Home Cooks always doctor it up anyway). I have found that I can save the most money when I plan meals
around the meats and items that are on sale and
stocking up on them, instead of planning a menu and end up paying a premium amount for
something that I could get $2.00 cheaper the next week.
Try this simple
recipe instead of stopping at Taco Belle:
1 pound Boneless Chicken breast (take out of freezer in the
morning before you leave and leave it in refrigerator to thaw.) *You can also use a pound of peeled and deveined shrimp instead, as seen in the picture.
When you get home, take chicken out of the refrigerator, rinse and cut into to
small strips that will cook fairly quickly.
Pour a little cooking oil about 2-3 TBS into a heavy skillet. (You can
also spray with a non stick cooking spray.) While the skillet is getting hot,
seasoned chicken with chili powder, garlic powder, and a little seasoning salt. Add chicken to skillet and cook strips until
done. Cover and set aside.
Chop a half head of Iceberg lettuce, and dice one med.
tomato. Put lettuce on large serving plate sprinkle with tomatoes and add
shredded Mexican style cheese. Place cooked chicken on top and let each person
add salsa and or Ranch Dressing. Serve
with Garden Salsa Sun chips Time: 20- 25 mins. (serves 4)
*You can also add canned black beans (rinsed) and some
canned corn (rinse and drained) on top for garnish as well as sliced avocado , or
sour cream if you like.
**Boneless chicken breast is a staple at our house, but I
only buy it when it goes on sale, then I’ll buy a couple of extra packages. It
cooks up fast and is very versatile.
