A Working Mom's Meal Plan
The hardest part of my day is when we get home and everyone is immediately hungry. I love to cook and prefer
home-cooked meals, but I don't like to cook much during the work week. And yet, dinner has to get on the table...
My solution: make-ahead meals, freeze-ahead meals and recipes so easy that I'll make them on a Monday. I cook
mostly on the weekends, always doubling recipes, and rely heavily on my extra freezer and a decently-stocked pantry.
This cooking style saves me time and money, and it makes my life simpler—so I can actually enjoy sitting down
to supper at 6 with my family. I hope these recipes will make the witching hour a little better at your house too.
Wednesday, February 9, 2011
Wild Rice Chicken Supreme
6 oz package Uncle Ben's original long-grain wild rice mix
1/4 cup butter
1/3 cup onion, chopped
1/3 cup flour
1 teaspoon salt
black pepper to taste
1 cup half and half (could substitute whole milk)
1 cup chicken broth
2 cups cooked chicken, shredded—I use rotisserie chicken
1/3 cup fresh parsley, chopped
1/4 cup slivered almonds
Cook rice mix according to directions. Meanwhile, melt butter in large pan. Add onion and saute until tender. Stir in flour, salt and pepper. Gradually add half/half and broth. Cook, stirring constantly, until thickened.
Stir chicken, parsley, almonds and cooked rice into sauce. Pour mixture into a greased casserole dish. Bake at 400 degrees for about 30 minutes.
*I always double this and stick one in the freezer. Serve green beans or broccoli on the side.