Friday, April 26, 2019

Finally Friday

Yesterday, we bought a bulk tray of split chicken  breast;  it is Foster Farms.   Last night I de boned 4 chicken breasts. The tray  totaled five pounds that cost about 4.50.

I did this quickly and didn’t try to get real close to the bone.  Each breast was over a pound.  I got four reasonable single serving breasts and   it left a lot of meat on the rib bones.  This morning I placed the bones in the insta pot on the slow cooker mode.  I will have chicken stock and a lot of chicken pieces to make numerous dinners.  This netted 2.75 quarts of stock, 4 chicken breasts, amd a full pound of chicken pieces.   

It doesn’t take a lot of hands in time to de bone chicken and saves a lot of money.  I put corn n the cob in the microwave, made a green salad, and cooked chicken breast in the insta pot.  The recipe I used called for an herb and olive oil paste on a boneless , skinless  chicken breast.  You browned it on the sauté mode , then  removed it, de glazed the pan adding a cup of chicken broth.  Replaced the breasts on the rack and processed it for  6 minutes. I felt the breasts were bigger than normal, so I added a minute to the time.  While the chicken was cooking, I disinfected the cutting board and made salad .   
Today, we are having chicken Enchiladas with some of the meat from the insta pot slow cooker
.   .   
Cooking meat ahead of dinner time goes a long ways to making dinner time efficient. 

1 cup of shredded , cooked, chicken 
2 cups green enchilada sauce 
1/2 cup shredded Mexican blend cheese 
1 can - 4 ounces , diced green chilies (small can is .69 at winco ) 
6 small flour tortillas

  • Mix together in a bowl, the chicken, half of the green chilies, 1/4 cup cheese, and enough sauce to bind together,   
  • Place small amount of mixture in the lower third of a tortilla, roll and place seam side down in a baking pan that has a small amount of sauce in the bottom.   
  • Pour  remaining sauce over enchiladas and top with remaining cheese,
  • Bake uncovered at 350 degrees for 25 minutes or until cheese is melted and sauce is bubbling around the edge of pan,   

  • Serves 2 adults and two children. 

  • Enchalada sauce is magic mix made with chicken stock instead of water.   Add green chilies. 

  •  









No comments:

Post a Comment