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This is so fast and easy and seems way more impressive than it is! The first step is using chicken thighs; they are the most delicious part of the chicken and give a lot of lee way in cooking. I usually use bone-in and skin-on so I can make stock with it, but today was about simplicity so I used boneless and skinless. From start to finish this took about an hour, but actual cooking time was only 15 minutes!
4 boneless skinless chicken thighs 1/2 cup soy sauce 1/4 cup sriracha 1/4 cup dark beer (could substitute chicken stock or more soy sauce) 1 cup rice 2 cups water 2T olive oil 1t ginger powder 2T soy sauce 1/2t salt 1/2t pepper 16 oz frozen California blend vegetables 1T olive oil 1/2T Janes Krazy Salt Put the chicken and marinade ingredients into a plastic bag or container. When ready to cook, heat a skillet over medium high heat and put chicken in for about 5 minutes on each side. Ideally, you will use a meat thermometer (available in most stores for under $20) to know when it is done (165*). If you don't have one just check the thickest part until no pink is left. Cook rice according to your preferred cooking method. Microwave vegetables for 5 minutes and add oil and seasoning to taste.
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We had an amazing article in a local magazine - THREE pages!!! It details our mission and even has some recipes! HER Magazine - The Pantry
Here is what I started with today at 6:45 (with approximate cost) 2 pounds white beans ($2) And I'm going to bed with this: A belly full of tacos for myself and my five year old plus leftovers Here is the time that took. Please notice that a great deal of this time was spent just hanging out, watching TV, doing dishes, catching fireflies, etc. with just 2-5 minute tasks interspersed. You don't have to be stuck in the kitchen an entire day to get some quick prep work done. By cooking beans to this point now, you can make bean dishes take about half as long or you can cook them even longer and get the cooking time when you are ready to make a meal from them even shorter. 7:00 Rinse beans and put on stove We are so lucky to be able to work with Share the Harvest each year! This year we received roasts and ground meat. Missouri's Share the Harvest program helps deer hunters donate surplus venison to the needy. This program is administered by the Conservation Federation of Missouri and the Missouri Department of Conservation. According to the Missouri Department of Conservation, more than 4,500 deer hunters donated more than a quarter-million pounds of venison from last season’s deer harvest. Since the program was started in 1992, Share the Harvest has provided more than 3.5 million pounds of venison. Below is one simple recipe for using the roasts. If you need more inspiration, the internet is full of great recipes; here are some from the Department of Conservation: Recipes 2-3 T oil 1-2 t salt 1/2 - 1 t pepper 1/2 - 1 t rosemary 1/2 - 1 t granulated garlic 1 apple 1 onion Preheat oven to 450*. Rub roast with oil, salt, pepper, and rosemary. Cut apple and onion into cubes and put under roast. Put 1 cup water into pan. Bake 10 minutes at 450*. Cover with foil. Turn oven to 325*. Bake 20 minutes per pound (ex: 3 pound roast for 1 hour). (If you have a meat thermometer, your goal temperature is 145*) Let rest 20 minutes before slicing and serving.
Alternate Slow Cooker/Crock Pot Method: Rub roast with oil, salt, pepper, and rosemary. Cut apple and onion into cubes and put under and on roast. Put 1 cup water into slow cooker. Cook on low for 7-9 hours *or* high for 3 hours and then low for 1 hour Other Considerations:
Tuna Salad
1 can tuna, drained 2T mayonnaise 1t mustard 2t sweet or dill pickle relish 1 hard boiled egg, diced, optional Mix together Serve one of these ways: -with fresh vegetables to dip (carrots, celery, cucumbers, bell peppers) -on crackers or bread -on a bed of lettuce tossed with olive oil and salt and pepper Bean Dip You can use cooked pinto beans that you have mashed or pureed to your favorite consistency or canned refried beans. Just add about half as much salsa as you have beans then mix together, microwave to heat and serve with chips or tortillas. You can make this as fancy as you want by adding any of the following things, but it's delicious just as is! avocado guacamole tomatoes onions cheese black olives sour cream Baked Potatoes Wash baking potatoes Prick with fork several times Microwave for about 5 minutes per potato or 350* oven for 1 hour This is a super quick meal if you do some prep ahead of time. I have talked a lot of times about cooking a whole chicken, dividing the cooked meat into meal size bags and then using the bones and skin to make stock and this is a perfect use for that! Also, I will sometimes buy a 12 oz jar of premade alfredo sauce, then divide it into three smaller containers and freeze them to use later, like for this. Of course, you could also make this totally from scratch if you haven't done prep ahead of time. At my house, this is one of our go to meals when we are really pressed for time. I even do it with rice in the pressure cooker sometimes which makes it go from freezer to table in less than 10 minutes.
These things I pull from the freezer and thaw in the microwave: 1 quart of chicken stock 1 bag cooked, diced or shredded chicken 4 oz alfredo sauce 8 oz frozen peas, optional (these don't need to be thawed, they will warm up very quickly when they get added to the pan) Then add: 1 pound pasta or 2 cups rice or about 4 diced potatoes Italian herbs, seasoned salt, garlic, or salt and pepper to taste Use the chicken stock to cook the potatpes, rice, or pasta (adding more water to it if necessary). When it is almost cooked properly add the chicken, peas, and sauce to warm through. If you are using full fat chicken stock it will likely be creamy enough with just that small amount of sauce, but you can also add a spoon of sour cream or splash of milk if desired. Topping it with some parmesan cheese would be delicious also. Another variation would also be to substitute beans for the chicken! I love rice and beans! When I started on my healthy and inexpensive mission, I only made red beans and rice with Mexican seasonings. That was the only way I had eaten them and it didn't occur to me to change it... until I got bored with it... That is when the magic happened! You can season rice and beans with literally anything! They accept and enhance many, many flavors! Today it is rosemary and seasoning salt with avocado.  I had some leftover rice that was made with rosemary and seasoning salt (Jane's Krazy Salt is my favorite.) I soaked a pound of red beans in cold water overnight. Then in the morning, I put them in the crock pot 3/4 full of fresh water on low. Ideally, they would be in there for 4-6 hours, but I didn't get home until 8 hours later and they were still perfect! I added a little more seasoning salt and rosemary and cubed some fresh avocado. That's it, super easy!! I think some tomato would also be a good addition, but I didn't have any on hand.
1-2 lb chicken
6 C water or chicken stock 1 ½ t Jane’s Krazy Salt 1T poultry seasoning 2 t chicken bouillon (omit if using chicken stock) 1-3 carrots, diced 1-3 stalks celery, diced Dumplings: 2 C flour 1 T baking powder 1/2 T Italian seasoning ½ t salt 1/4 C olive oil 1 1/2 c milk (or water) Cook chicken and remove bones and skin (if applicable), then dice or shred meat. Combine all ingredients except Dumpling ingredients. Bring to a simmer. Mix dumpling ingredients and milk (it will be sticky). Drop spoonfuls of dumplings into simmering soup. Simmer 8-10 minutes. 1-2 lb chicken 16 oz frozen mixed vegetables 2 C water 1 pot pie seasoning packet 1 ½ t Jane’s Krazy Salt 1T poultry seasoning 2 T cornstarch 1 ½ t chicken bouillon Crust- 1 bag of biscuit mix 2 C flour 1 T baking powder ½ t salt ½ C shortening 1c milk (or water) Preheat oven to 375°. Cook chicken and remove bones and skin (if applicable), then dice or shred meat. Combine all ingredients except Crust ingredients. Microwave on high or cook on stove until it reaches a boil (about 10 minutes), stirring occasionally. Boil 3 minutes. Pour into 9x13 pan. Combine biscuit mix and milk (it will be sticky). Let sit 10 minutes and vigorously stir if it is too wet. Press out on floured surface into a roughly 9 inch square, cut into 12 pieces and place on top of chicken mixture (or spoon on top). Bake 20-25 minutes or until biscuits are golden brown.  I talk often about the Thrifty Meal Plans and here they are. I'm working on getting all of the recipes in one place and this is that place. Granola Cookies Lentil loaf Spaghetti Chicken and dumplings Chicken pot pie (9x13 pan) Chili Tomato and bean pasta Chicken alfredo pasta Potato salsa chicken Frittata Diced potato with chk alfredo Baked potato with chili Tuna Salad Bean dip Scrambled eggs and pancakes Vegetable bean pasta Chicken and veg pasta White bean chili (with or without chicken) Beans and Rice White bean curry Hummus Bread Pumpkin muffins 
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