So Ryan and I currently live with his sister and her husband and their wonderful adorable TWINS. And my sister-in-law does most of the grocery shopping. But we will be moving out in December and I will again be responsible to do the grocery shopping for me and my hubby. With that in mind, I have dived into coupon-ing. And I am very pleased with the outcome of using coupons at the grocery store. However, I have recently seen so many bloggers talking about freezer meals and making dinner ahead of time. This seems like such a foreign idea to me….but I love it because every day around five-o-clock I have these thoughts.
Wow! It’s five-o-clock already!
Ryan will be home really soon.
And he will be really hungry….because he is always hungry after work.
I wonder, what do I have in the pantry to throw together?
Man, there’s not really a whole meal here.
I wonder how fast East Wind Chinese Bistro can get dinner ready for us?
FAIL! So I have decided to introduce myself to freezer cooking and planning. I started this endeavor with a simple recipe that I did not make in bulk or freeze, but I made to try the recipe to see if it was worth freezing and making in bulk. I chose a funny one called Man-Pleasing Chicken that I found by Kirstin and Jordan at Kojo Designs. I made some of my own slight modifications to work with what I had in my kitchen already and because I misread the instructions. But we were really please with how it turned out. (I’m sorry that I didn’t take any pictures of this meal) Here’s my version:
2 green bell peppers
3 carrots
1/2 red onion
2 zucchinis
2 lbs boneless skinless chicken breasts
2 tablespoons flour
2 cloves garlic
1 teaspoon salt
3/4 cup dijon mustard
1/4 cup maple syrup
1 tablespoon rice wine vinegar
Preheat oven to 450 degrees. Chop. Chop. Chop. 2 cups peppers (rough chop), 1 cup carrots (thin slices), 1 cup onions, 3 cups zucchinis. Combine mustard, syrup, vinegar, flour, garlic, and salt. Salt and pepper chicken breasts. In a foil-lined glass pan, add chicken then veggies, and cover in sauce. Bake for 20-30 minutes or until internal temperature reaches 165 degrees. Enjoy!
When I made this earlier this week, I made the mistake of chopping the chicken into 1 inch pieces, so the chicken cooked much faster and in the end, the carrots were not fully cooked. I think I got confused by another picture on that blog, but I am not entirely sure why I chopped up the chicken. I won’t do that next time. And next time I’ll prepare this a little different so I can make a few batches and freeze it.
Thank you Kirstin and Jordan at Kojo Designs for your inspiration for this post. Check out their blog! These sisters are always up to something fun and creative.
Earning an MRS Degree 