Saturday, January 8, 2011

Making Your Meals Work Double Time

This was a quick weeknight dinner this week. I pulled out the trusty crock pot and put 2 pounds of frozen chicken tenders in it, then covered it with several cups of leftover organic soup I made earlier in the week.

I put it on low before I went to bed and it was ready to pop in the refrigerator in the morning. The chicken was super tender and shredded really easily. Later that night I came home and popped the chicken and sauce in the microwave, cooked some brown rice (the quick cooking variety leftover from my days of eating processed foods) and steamed some broccoli from our share. I squeezed some lemon juice on top of the broccoli while it was still in the steamer.
I put everything in bowls, then grated some fresh Texas Daily Harvest parmesan on top and added some hot chili sauce (I left the spicy off of the kids' plates). I also added some soy sauce and ladled some of the soup from the crockpot on top.
It took about 20 minutes to put together and was really very good.

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