I did something I never do. I got lazy the last time boneless skinless chicken breasts were on sale and didn’t feel like cutting them up and freezing in usable packages, so I just threw the whole thing in the freezer. Yesterday, I took this gigantic block of chicken out and looked at it. Sigh. Now what?
I figured out an easy way to deal with it. I thawed it enough to shove it in my 6-quart slow cooker and turned it on high. By dinnertime (5-6 hours later), I had 6 pounds of cooked chicken. We used some for fajitas last night, and now I have a bunch of cooked, chopped chicken in my fridge. That will make chicken salad for lunches this week, I can throw it on top of a salad for a quick dinner on a busy weeknight, and there’s still some leftover for more meals.
Here’s our chicken-y meal plan for this week:
Sunday–Chicken Fajitas, black beans and rice
Meatless Monday–Cheese Tortellini & cauliflower tossed with pesto
Tuesday–Tortilla Soup and cornbread
Wednesday–London Broil in the slow cooker with carrots and potatoes
Thursday–Cold Chicken on top of Greek Salad
Friday–Leftovers (there should be plenty)
Saturday–Pizza Night! We’re trying Artichoke Chicken Pizza but I’m making my own crust using this recipe
There are tons of recipes, meal plans and inspiration at Menu Plan Monday at OrgJunkie.
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