Sentry Page Protection
On the Menu - June 2017
Chicken is Cheap
Just lately the price of chicken has been dropping. My local butcher has been selling chicken breast fillets for as low as $3.89/kg and whole chickens for $2.99/kg. With even boring old mince starting at around $8 a kilo for regular, chicken has been featuring more and more on my meal plan.
I buy chicken fillets in bulk, usually 20 kilos at a time. This gives me enough for at least 40 meals with leftovers that become freezer meals.
To keep 20 kilos of chicken fillets fresh, I spend about half an hour and process and pack them before putting them in the freezer.
Step 1. Remove the tenderloins and put aside.
Step 2. Remove the skin. This is easy to do, just slip a finger between the skin and the meat, lift it up and peel the skin away. I don't have pets so the chicken skins are wrapped in newspaper and put into the bin.
Step 3. Vacuum seal the fillets in meal sized portions. If the fillets are large, then they are packed two to a bag. If they are small they are packed three to a bag. Tenderloins are packed in groups of 10 (a meal size for my family).
Step 4. Put them in the freezer until you need them.
Here are some easy chicken recipes, with two for the slow cooker, perfect comfort food for winter.
I buy chicken fillets in bulk, usually 20 kilos at a time. This gives me enough for at least 40 meals with leftovers that become freezer meals.
To keep 20 kilos of chicken fillets fresh, I spend about half an hour and process and pack them before putting them in the freezer.
Step 1. Remove the tenderloins and put aside.
Step 2. Remove the skin. This is easy to do, just slip a finger between the skin and the meat, lift it up and peel the skin away. I don't have pets so the chicken skins are wrapped in newspaper and put into the bin.
Step 3. Vacuum seal the fillets in meal sized portions. If the fillets are large, then they are packed two to a bag. If they are small they are packed three to a bag. Tenderloins are packed in groups of 10 (a meal size for my family).
Step 4. Put them in the freezer until you need them.
Here are some easy chicken recipes, with two for the slow cooker, perfect comfort food for winter.
Slow Cooker Chicken Teriyaki
Ingredients:
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Sesame seeds for garnish
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce over and sprinkle with sesame seeds if desired.
Ingredients:
500g chicken fillets, diced
1 cup chicken stock
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Sesame seeds for garnish
Method:
Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.
Add chicken to sauce, and toss to combine.
Pour chicken mixture into crock-pot.
Cook on LOW 4-6 hours, or until chicken is cooked through.
Serve over hot cooked rice and spoon extra sauce over and sprinkle with sesame seeds if desired.
Slow Cooker Chicken and Mushrooms
4 small chicken breast fillets
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
4 small chicken breast fillets
250g sliced white mushrooms
1 small onion, diced
2 cloves garlic, crushed
1 cup chicken stock
2 tbsp cornflour
Method:
Place the chicken breasts in the base of the slow cooker and pour the sliced mushrooms and diced onion around the chicken. Add the crushed garlic, chicken stock and season with a little salt and pepper.
Set on LOW and cook for 8 hours. With 30 minutes left in the cooking cycle, make a slurry with the cornflour and an equal amount of water, and then stir it into the sauce.
Cook for 30 more minutes to allow sauce to thicken.
Chicken Alfredo Roll-Ups
Ingredients:
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown. Prepare fresh veggies or small side salad.
Variation:
If I'm in a hurry and don’t have time to make lasagne sheets, I use Mountain Bread. It's quick and easy and slightly healthier than pasta too. Just cut each piece of Mountain Bread in half, and follow the directions for delicious Chicken Alfredo Roll-Ups.
Ingredients:
12 uncooked lasagne sheets
3 cups cooked chicken, shredded
450ml jar alfredo pasta sauce (or MOO it)
Salt and pepper
1-1/2 cups grated cheese (mozzarella is good if you have it)
1/4 cup grated parmesan cheese
Method:
Preheat the oven to 180 degrees Celsius. Boil the lasagne noodles and rinse with cool water. Lay on a clean tea towel and pat dry. Add two tablespoons of sauce onto each noodle and spread evenly over each noodle. Add two tablespoons of shredded chicken onto the sauce on each noodle and spread out. Top with one tablespoon of shredded cheese. Add salt and pepper, as desired. Rollup each lasagne noodle and place into a well-oiled baking dish. Top with alfredo sauce, sprinkle with remaining grated cheese. Finish with grated parmesan. Bake in the preheated oven for about 15 to 20 minutes, or until cheese has melted on top and is golden brown. Prepare fresh veggies or small side salad.
Variation:
If I'm in a hurry and don’t have time to make lasagne sheets, I use Mountain Bread. It's quick and easy and slightly healthier than pasta too. Just cut each piece of Mountain Bread in half, and follow the directions for delicious Chicken Alfredo Roll-Ups.
Related Printables |