I apologize for the title. Fridays really bring out my alliterative compulsion and sometimes it’s not pretty. For the past 6 weeks we’ve been talking about the Simple Diet, one way to give our diets and budgets the major overhaul they just might need. By limiting choices, simplifying meals, and examining the myth of convenience food, we’re taking steps toward health, frugality, and simplicity. So far we’ve looked at
- Simple Step 1: Eat oatmeal.
- Simple Step 2: Simplify snacks!
- Simple Step 3: Think whole. (And a guest post)
- Simple Step 4: Simple Lunch.
- Simple Step 5: Make Dinner Happen
After talking about the value of having dinner together as a family, and after receiving much encouragement to make this happen in our family, I am pleased to say that for the last few weeks we have done this every night. Already I am so pleased at how my kids are much more likely to eat what they are served. And although my picky eater rarely finishes his entire dinner (unless it’s some form of bread), he has learned that he therefore forfeits dessert and bedtime snack and he’s content with this arrangement. And let me tell you that boy comes to his oatmeal bowl in the morning a little bit ravenous and a lot bit grateful for food! This morning he ate his big bowl and my bowl–apparently it’s a new diet for me as well…
We looked at 5 recipes last week, and here are 5 more. These are the five that I usually cook in one day, and then eat some, give some, and freeze some. I can always think of someone in my life who could use a hot meal, so I love cooking a bunch in one day and then having plenty to share. Plus it’s so fun to deliver a hot meal and models sharing for our kids!
Yes, this is a lot of chicken meals, but that’s where we live isn’t it? Chicken, nine times out of ten, is what’s for dinner.
One Day Cooking: Chicken (Read here about roasting the whole chicken and preparing stock for these recipes) After roasting the chicken and making the stock, put together these yummy recipes. They use much of the same ingredients so it’s actually very simple to make them all on the same day.
Note: This will take from morn to night to do from start to finish. Often I”ll roast the chicken and make stock one day, then make these recipes the next day. It’s a ton of food but it all freezes well and is delicious!)
1. Chicken & Rice Bake: (Yes, we talked about this one last time. I’m including it here because I always make it on the “chicken cooking day”, and it’s so good it’s worth mentioning again. If you haven’t made it yet, do!)
2.Herbed Chicken and Dumplings (Jeff LOVES this. You can even make a ton of the chicken/veggie broth and then add the dumplings fresh whenever you serve it. Just use shredded chicken and this comes together in a flash.
3. Tarragon Chicken-in-a-pot Pies (With or without tarragon this is delicious. This is also a great way to use that frozen zucchini from last summer!)
4. Chicken Vegetable Soup (I skip the parsnips and turnips. The leeks make this delicious! Just use shredded chicken and your homemade stock.)
5. Chicken Shepherd’s Pie:
- 1 1/2 lbs potatoes (I use organic red, unpeeled)
- 3 cloves garlic, crushed and peeled
- 3 TB whipping cream (I just use whole milk)
- 1 1/4 tsp salt
- 2 TB butter
- 1 small onion, chopped
- 3 carrots, chopped
- 1 lb. chicken shredded (from the whole chicken)
- 2 TB flour
- 1 cup chicken broth
- 1 cup frozen peas (Costco’s organic ones are a great deal)
- Optional: 1 cup frozen shredded zucchini
Boil potatoes, mash with butter, garlic and milk, add 3/4 tsp salt, set aside.
Melt butter in skillet, add onion, then carrots. Cook until tender. Add chicken. Sprinkle flour over mixture, stir until no streaks of flour remain. Add broth and remaining 1/2 tsp salt, bring to boil, reduce to simmer, cook until thickened. Stir in peas. (I add zucchini here)
Spoon into pie plate, spoon potatoes on top to form a top crust. If desires, sprinkle with shredded cheese. Bake 30 minutes at 350 until top is golden.
Enjoy!