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, April 11, 2012
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1 teaspoon celery salt
1 teaspoon curry
1 teaspoon oregano
3-4 boneless chicken breasts, cut into chunks
2 tablespoons butter
3/4 cup cream
1/2 cup sour cream
for serving: shredded coconut, salted peanuts or cashews, golden raisins, chopped scallions, diced banana/banana chips, chopped cucumbers, diced apple/green apple, diced tomatoes etc.
Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika, celery salt, curry and oregano in a large ziploc bag. Add chicken pieces and shake to coat. Melt butter in a large skillet and saute chicken pieces until lightly browned. Transfer to a casserole dish and add the cream. Cover with foil and bake for 35 minutes. Remove from oven and stir in sour cream, then cover again and bake for 10 more minutes.
*I serve over basmati rice with lots and lots of warm naan. This serves about 4 people, so double it if you want leftovers. You can prep the chicken ahead of time.