|
You've spent a long day at work. You come home. You're too tired to cook, but your family will be expecting food. You stop on the way home and pick up takeout at a drive-thru, telling yourself you'll do better the next night. The next night comes and it's the same old story. Sound familiar? Ready to break out of this cycle? The following recipes will help you provide your family with a hot meal each night of the week, with only one day of actual cooking.
We will begin with the base recipe:
Buy 4 medium size fryers (chickens). These will provide the base for all your meals. Pre heat the oven to 300. Season two of the chickens with salt, pepper, garlic powder, oregano and basil to your own tastes. Wrap the fryers separately in tin foil and place on a baking tray in the oven. These will cook for 3 1/2 hours.
Put the other 2 fryers in a large pot, fill with water untill both are covered. Set the burner to medium-high. Season water with bayleaves, black pepper, salt and garlic powder to taste. Check on the chicken every 15 minutes or so and continue to add water so both chickens are covered. Now take a break for a few hours, untill all the chickens are cooked.
Remove fryers from water and allow to cool enough to touch.(Save the water, it's now stock for soup) Once cooled, remove meat from the chickens and store in the fridge. ( I know it's messy but kids love to do this, and there's much less waste this way) Remove the fryers from the oven. *Unwrap one and use for dinner tonight! Serve with mashed potatoes and veggies, whatever your family likes!Allow the other to cool, still wrapped up. Once cooled, store in the fridge.
*Add 1/3 of the de-boned chicken to the stock along with your families favorite veggies. Heat on medium-low for 1/2 hour. Let it cool and store it! On meal night just boil some noodles or make some minute rice; add to the reheated soup and serve with cristy french bread and salad.
*Cut the baked chicken into parts ( leg, wing, thigh, etc) Add 4 large cans of diced or squished tomatoes ( I like to use whole canned ones and tear them apart myself) and 3 tablespoons of chopped or fresh garlic, mushrooms, peppers, onions, whatever you like. Heat through and serve over pasta
*Buy a pre-fab caesar salad. Toss with 1/3 of the deboned chicken.
*Add the remaining chicken to 3 cans of Cream of Chicken soup. Add your families favorite canned veggies and serve over rice, toast or french bread.
These methods will save you time, money, energy, and provide your family with a hot, balanced meal. Enjoy!
| 
