Tag Archives: chicken

Easy Oven Fried Chicken Nuggets

13 Sep

“I am craving chicken nuggets” said me never. Well, almost never. But recently all that was on my mind was crispy chicken. I needed to give in to this craving fast so I decided to make easy oven fried nuggets. Those only need to cook for about 10 minutes.

Time to get started! I needed chicken, a flour dip, an egg wash, and a crumb mixture. I try to keep a pretty well stocked pantry and fridge, so this was a snap to pull together. When I need breading I usually make my own. I just love a little of this and a little of that. I let my mood drive the flavors.

So I mixed up some buttery cracker crumbs with some panko (you can’t beat the light crispiness!) bread crumbs. I added some shredded parmesan cheese for a salty flavor pop. A little pepper, or in this case a lot of pepper, and my breading  was ready.

I made a quick egg wash. For that you simply take an egg, whip it up a bit, add a few tablespoons of water and it is ready. The flour will adhere to the chicken, and the egg wash helps the next layer, the breading, stick. This method all but guarantees a  juicy on the inside crunchy on the outside chicken tender.

Got my assembly line ready for my chicken nuggets!

Before starting my assembly line, I set my oven to 350 degrees to preheat. Then I got out a baking sheet and lined it with parchment paper. Personal preference here, you can also use foil-or nothing at all. Lining the baking sheet helps make clean up easier, so that is an extra step I don’t mind doing!

I then cut the chicken breasts into “finger” size, about 1 1/2 -2 ounces each. Next, I took the chicken pieces, dredged them in flour, gave them a quick dip in the egg wash, then rolled them around to coat in the cheesy buttery crumbs. As you can see, you need not be fussy about having exact size chicken pieces or a totally uniform breading. This recipe does not require perfection to turn out delish!

It is as easy as 1-2-3!

I lined these bits of chicken goodness up on my baking sheet and gave them a light spritz of olive oil. The oven was preheated, so in they went.

Oven ready homemade chicken nuggets!

I could hardly wait for these to be ready. I set my timer for 10 minutes and got my dipping sauces ready. For variety, I decided on a veggie herb laden buttermilk dip, some creamy bleu cheese dressing, and a sweet hot chili sauce. I have never been a ranch dressing fan. I know, weird, right? But if that is your thing, go for it!

Get sauces that you love, pour into little bowls, and get ready for a home YUM!

Out of the oven I could hardly wait for these to cool enough to eat. I piled them on a plate, grabbed my sauces and dug in.

Meaty crispy flavorful nuggets! And so fast! You will never go to the drive thru for nuggets again!

These nuggets were so flavorful with the perfect balance of crispy texture, firm chicken, and savory buttery goodness. Craving satisfied. Bonus-I had leftovers!

That’s the trick-make enough so you can enjoy them for another meal. Layer them on top of a salad, dice them up for a tortilla rollup on the go, or mix them into some mac and cheese! So many options! And there isn’t a bad one in the bunch.

Bon appetite!

 

Easy Grilled Beer Can Chicken

4 Jul

You sure have gotten a lot of postcards from me lately about grilling! Now that we have established that anyone can grill let’s keep the good times rolling!

We’ve done fish, vegetables, and salmon on the grill. You may need to take a peek at some past posts and my Youtube videos for a refresher. Find them here.

https://busymomswellness.com/2018/08/27/girls-can-grill/

https://busymomswellness.com/2018/10/29/girls-can-grill-part-ii/

Now it’s time to try our hand at chicken. We love simple and it doesn’t get any easier than Beer Can Chicken. The chicken can be seasoned ahead of time or on the spot. You decide. Pop it onto the grill for an hour and voila! You’ve got a whole chicken done to perfection! And the leftovers (if you have any!!)?  BLISS!

Here is how I made my beer can chicken recently. The chicken got seasoned in the morning and put into the fridge till evening. The morning prep made dinner quick to get ready after a busy day. To season this whole chicken, olive oil and some herbs is all this needed. Oh, a bit of salt and pepper is important as well.

*Do NOT wash chicken ahead of using. That actually increases the risk of food borne illness. Please refer to the food safety tip at the end of the blog.

Seasoning this chicken was a snap.

To add flavor to the chicken, I put season salt, pepper, and some salt free seasoning into a small bowl and mixed them together. The chicken got a drizzle of olive oil (inside and out) and rubbed with diced garlic. A simple sprinkle of the seasoning mixture and this chicken is grill ready. You can make your seasoning with anything you prefer, and slather the chicken with as much or as little as you like. Let your flavor personality shine!

This chicken is perfectly seasoned.

At this point, I wasn’t ready to grill the chicken, so I put it into a gallon size ziplock bag and into the fridge for a few hours.

Zip this chicken up and put it into the fridge for a few hours. 

As afternoon waned into evening, I cranked up the gas grill and put all burners on high. As always, when it was hot I cleaned it with a wire grill brush. When the grill was good and hot, the burners on one side were turned off, and the other side went to a medium heat setting.

Now the fun part. No expensive kitchen doodads needed here. Just get a can of beer and pour 1/2 of it out (you can put it into a cup to drink while grilling). Spray the can with non stick cooking spray. Get two little squares of foil ready. Grab everything and head out to the grill with your chicken.

Open the lid of the grill. Take the chicken out of the bag. Stand it up and slide the can of beer up into the bottom (my mom, always the lady, called that part of the chicken the “toot”) of the chicken. Crimp the foil square onto the bottom of each chicken leg. This will allow the chicken to stand up, tripod style, on the grill and the tip of the legs won’t burn.

Put the chicken on the side of the grill that is opposite the direct heat. Since the chicken is not on the direct heat it will cook slowly, assuring a juicy bird when it’s done. Close the lid for an hour.

When you open the grill, you will get the most lovely golden surprise. Just look at this chicken! The skin is crispy, the inside is moist (thanks to the beer) and the herbs are bright and vibrant.

After an hour you will be rewarded with this gorgeous chicken!

But wait!! There’s more!! Time for the side dish. Choose one that is as easy as this chicken. Let me help.

Take zucchini, cut in half, and put just a spritz of olive oil both the skin and the open fleshy side. Salt and pepper the halves. Since your chicken is on the other side of the grill, go ahead and put your zucchini on the direct heat, skin side up. After about 3 minutes, turn them over so the skin is on the grill. Put some decadent fresh parmesan cheese on the top of the zucchini halves, remove the chicken from the grill, and close the lid.

Easy peasy side dish.

Pull the can out of the chicken toot, loosely tent it in foil,  and let it rest. When the cheese is a little melty and the bottom of the zucchini is grilled (about 2 minutes) take them off the heat. Now ring the dinner bell. Now wasn’t that easy? Tell me what you used as seasoning and how your chicken turned out.

*Food safety tip. Do not wash the chicken after removing packaging. Contrary to belief, this actually INCREASES the risk of cross contamination. Washing the chicken can cause splatter of raw chicken around the sink and onto the counter tops. If this was to touch something ready to eat, such as a salad, the possibility of food poisoning becomes possible. For more information on food safety, go here. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-foo

Sweet Summer Salsa

16 Aug

Summer fruits are bursting with flavors and colors. This season gives us sweet treats with fresh aromatic melon, berries bursting with sweet juice, and gorgeous succulent ripe peaches. But we are rounding the corner to the summers end and need a new way to enjoy summer fruit. How about a yummy salsa?

IMG_3408

This fruit salsa is delicious with meat and seafood. Or try serving it along side a grilled pork tenderloin for a nice pop of flavor and color. Spoon it onto flavorful chicken thighs. Oh…you want it for an appetizer? You can do that too. This salsa is just as great with crisp yellow corn chips.  Or maybe try it alongside some brie cheese and crackers. The possibilities are endless!

As you will see there is so much flexibility with one simple recipe. It has bold flavor and is packed with nutrients.   It is a snap to make and easily customizable to suit your own personal preferences.  I make this fruit salsa with cilantro for a little kick, but I would use basil in place of cilantro it if my mom was going to eat it.  She doesn’t like cilantro.

That is the beauty of a recipe like this.  It is packed with flavor, has good nutrients, and is very colso easy to alter to please your crowd!  Here it is.  But remember…I consider recipes a “jumping off point” if you will.  Recipes that I develop, like this one, can be changed to suit changing taste, available ingredients,  or budgets as often as your like!

Fresh Summer Salsa:

  • 1 cup coarsely chopped cantaloupe
  • 1 cup chopped honey dew melon
  • 2 freestone peaches, chopped
  • 1/2 cup blackberries
  • 1/2 cup finely chopped red onion
  • 1/2 bunch chopped cilantro
  • 2 Tablespoons chopped jalapeno pepper
  • 1 lime cut in half
  • 1-2 Tablespoons extra virgin olive oil
  • pinch of salt and pepperIMG_3399

Mix everything except the lime together. Stir. Squeeze the fresh lime over the top and drizzle with olive oil.  Give the salsa another good stir and there you have it.  This is best if it sits for a few hours in the fridge before serving.  Go for it!  Grab up some fresh summer fruits and make a delicious salsa of your own!

IMG_3403

IMG_3407

 

 

 

IMG_3408

Lover of Leftovers

1 Aug

Time. There are 24 hours in every day, but sometimes it feels like less.  So when I cook, I have to make it count for more than one meal.  Cooking big is a time saver. If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week. But even quick week night meals can provide leftovers for another meal.

Okay, it’s no secret that I love leftovers.  You can enjoy them for a second meal as is, but they can also be used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes to work with me for a quick lunch at the office.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal to power it up. Quinoa is a plant based protein loaded with beneficial amino acids. It was a satisfying protein and grain breakfast following an early morning workout at the gym.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added plant protein to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  The next day goat cheese was a wonderful addition to a “gourmet” sandwich, adding delicious creamy flavor to a weekday brown bag lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this to drizzle over veggies going into the oven to roast.  Homemade vinaigrette is super flexible and great to have around. It is a delicious way to add a wonderful layer of flavor to most anything.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing salad. I also threw in some of that leftover quinoa so it was a complete meal.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome salad! The added quinoa was the perfect protein for this dish.

Night #5.  Leftover:  Pesto, with a bonus of shredded chicken. (Nonleftover: frozen cauliflower). This made a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower cooked up quick in the microwave. It was tossed together with the chicken and pesto for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what ends up on your dinner table!

Snap

13 Jun

Want dinner in a snap?  I think it is possible to put a healthy dinner on the table in less time than going to the drive thru.  Yes, a healthy dinner can be on the table in about half an hour.  With planning.

Sure it takes planning.  But that can be done while standing in line, waiting for a dentist appointment, or waking up with that morning cup of coffee.  It can be as simple as jotting down notes.  I use my smart phone to make my grocery list, and that advance planning helps me get through the store in a snap.

Sometimes planning is just a simple trip to the freezer to pull something out in the morning to cook in the evening.  Let me tell you how simple planning helped me with a healthy home cooked meal last week.

In the morning, I pulled some chicken out of the freezer and popped in the fridge.  By the time I came home from work, the chicken was thawed.  I fired up the grill, lightly seasoned the chicken, ans tossed it on the grill to cook.  The chicken breasts were thinly cut, so I knew they would cook quickly.

In the meantime, I put a pot of water on the stove for some pasta.  Angel hair pasta cooks quickly, so I pulled that from the pantry. It would be perfect with the leftover pasta sauce in the fridge  I took some frozen asparagus from the freezer, and thought it would round out dinner nicely.

The pasta cooked in about 5 minutes.  I also tossed frozen peas (I warmed them with the sauce) into the pasta for a little color. The chicken was done in about 20 minutes.  I let it rest for a few minutes, then sliced the breasts thin.  (Culinary side note:  meat is more tender when allowed to rest.  I time my proteins to be done 10 minutes before everything else.  I then drizzle olive oil over the meat, cover with foil, and let rest). The asparagus went into the microwave.

With a little planning, I had a healthy dinner on the table on a weeknight in about 30 minutes.  what can you make with little time on a weeknight?

Dinner in a snap.  Grilled chicken, angel hair pasta with cheese pea sauce, and asparagus.  YUM!

Dinner in a snap. Grilled chicken, angel hair pasta with cheese pea sauce, and asparagus. YUM!

Bland Beige

22 Mar

I love to cook.  But its hard to hit it out of the ballpark every time you go to bat.  I’ve had some famous flops.  A fallen cake.  A kale fail.  A burnt grilled chicken.  Even with my resources, a well stocked pantry, and a fridge and freezer with great leftovers, I blow it.  The other night was once such miss.

I think about a lot of things when composing a meal.  When meal planning, I consider nutrition content, leftover potential, budget, who will be at the table, and what the meal will look like on the plate. No one wants to eat something looking like dog mush, even if the flavor is fantastic.  But I had come home from work late and in a rush to get a good meal on the table.  Into the oven went some lightly seasoned chicken to bake.  It would be ready in about half hour.  Out came some leftovers to round out the meal.

Being busy and distracted, I didn’t go through my typical due diligence getting a meal onto the table.  What leftovers did I pull out to accompany the chicken?  Mashed potatoes, creamy mushroom sauce (perfect to jazz up the baked chicken) and roasted cauliflower.  Sounds good, right?  But put it on a plate, a beige plate at that, and its flat.  No panache or pizzaz.

I will show it to you, but promise not to laugh.  Like I said, everyone misses now and again.  What have your misses been?

My beige dinner.  Delicious but blah.  Especially on a beige dinner plate.

My beige dinner. Delicious but blah. Especially on a beige dinner plate.

 

When in Rome…or Houston

1 Nov

I like to eat regionally.  I am always up for a culinary adventure.  My blog on the Witch Doctor recounts such an adventure.  Find it here: https://busymomswellness.com/2014/07/31/when-in-rome/  Luckily, another adventure came along, and it was a blast!

I was in Houston Texas recently for a professional healthcare conference.  Regional food, ingredients, and influences are experiences I gravitate toward, even when a trip is work related.  Lucky for me that this trip across country was allowing such a culinary outing.

With its geographical proximity to Mexico, Houston cuisine is inspired by hispanic flavors.  With that, tex-mex emerged as a culinary theme in this area of Texas.  I couldn’t wait to dig in!

I have been to Mexico and had authentic food there.  I am talking middle of the jungle freshly caught and prepared armadillo, to name one memorable meal in that country.   Unfortunately many Mexican  local restaurants in the United States just don’t thrill me.  So naturally I was excited to be going to Houston where authentic mexican flavors inspire the food.  Many folks in my office that had been to Houston were happy to offer me the name a local favorite-Pappasitos.  It was a place that had 2 thumbs up from folks not only in our east coast office, but the Houston office as well.  Say no more…I was all in.

When we arrived at the renowned restaurant, I warned my dining companions that I would be taking pictures of the food.  (The dork in me always comes out when I dine with beautiful and authentic food). The place was busy, and it took a minute or two for us to get a table.  When we did, I was ready to follow tradition.

It is de rigueur at this place to begin with a margarita.  Being a midwestern girl, margaritas I was familiar with were typically a sweet bottled mass produced mix with tequila splashed in, and I was not a big fan.  But what the heck..when in Rome…

The margarita that I had in Houston was like nothing I had tasted before, much to my delight.  Obviously it was a drink made from scratch, not a bottled mix.  The margarita was loaded with refreshing ice, tangy citrus flavors, and a good size piece of lime.  It had a wonderful balance of sweet, tart, and tequila.  Wow!  Delicious!

Oh yeah.  Mandatory at a tex mex place in Houston!

Oh yeah. Mandatory at a tex mex place in Houston!

Moving on to the chips that are always on the table at mexican restaurants in this country, Pappasitos did not disappoint.  The chips were warm and had very little salt on them. They were thin and pleasantly crispy.   Several small dishes of salsa were placed on the table for us to enjoy.  And enjoy we did!  The salsa assortment was also fresh and fabulous.

Our dinner included flavorful rice that had flecks of chopped vegetables.  It was firm to the bite and one of many accoutrements to the meal.  We also had creamy delicious beans. Also offered were warm fresh tortillas, and tender juicy chicken.  The food was piping hot and laden with spices that imparted Mexican essence, and a pleasant heat.  The guacamole was chunky. It was fantastic.  Dining regionally rocks!

Sauces, or salsas, placed on our table at Pappasitos.  YUM!!

Sauces, or salsas, placed on our table at Pappasitos. YUM!!

An amazing plate of food with Mexican inspired ingredients and flavors.

An amazing plate of food with Mexican inspired ingredients and flavors.

Time for soup!

12 Oct

Ah yes.  The calendar says its October.  We may still be having some warm days, but make no mistake.  It is fall.  Soup is on!

Let’s have a brief history of soup.  Many historians believe that soup is as old as the history of cooking.  Soup is an ancient food.  It was the perfect food for rich and poor, all cultures, healthy people and invalids.  In other words, it was an ideal food for everybody.  Most everyone had access to a pot and fire  Not only that, anything can go into soup.  So it is easy to understand how it dates back hundreds of years.

The art of tossing things into a pot for a one dish meal started out as a rustic meal, and has come a long way.  Soup is nutritious, flexible with ingredients, warm and nourishing.  It can be as simple or as sophisticated as desired.   My number one reason for loving soup, though, is that it can be made on any budget.  Another bonus…soup can easily feed a crowd.

I am not the only one craving comfort food at the moment.   I went out to lunch with some folks from the office.  They invited me to “go out for soup”.  Sure, I thought.  When I inquired as to where we were going for soup, the answer confused me.  Donna, a coworker,  said “Oh, to a Mexican restaurant down the street”. Umm, what?  A mexican place?  But always one for a culinary adventure, off I went with the office crowd.  I need not have questioned the rationale.

The soup and quesadilla lunch special was about 6 bucks.  It was easy on the budget, but more than that, it was fantastic!  Who knew that you could get delicious soup at a place that I relate more closely with a cheesy, spicy, rice and tortilla meal.   This lunch outing really got me jazzed yet again for soup season.  Its time for some fun.   After all, it is fall!

The soup and quesadilla lunch special.  Delish!

The soup and quesadilla lunch special. Delish!

Just look at that chunky soup filled with veggies, avocado, and chicken.

Just look at that chunky soup filled with veggies, avocado (a favorite superfood of mine), and chicken.

Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!

 

Next…

25 Aug

I am a single mother that is short on time.  When I cook, I have to make it count for more than one meal.  Time is my most precious commodity at the moment, so cooking bigger sure helps in a time crunch.  If I have a little wiggle room during the weekend to cook, I try to fill the fridge for the upcoming week.

Okay, it’s no secret that I love leftovers.  They can be easy to eat as is for a second meal, or used as inspiration for a new dish.  I use my leftovers both ways.  If I cook a couple of extra pieces of chicken, that goes either in school lunches or to work with me for a second meal.  Using that chicken as inspiration for another meal might mean a nice chicken casserole or chicken salad sandwich.  Need some ideas?  Let me outline my leftovers from the past few days.

Night #1.  Leftover: Quinoa.  Used the next morning as an addition to breakfast oatmeal.  Quinoa powered up morning oatmeal following an 8 mile bike ride.  It was a solid “recovery” breakfast.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Leftover quinoa added a nice nutritionally punch to morning oatmeal.

Night #2.  Leftover:  Goat cheese.  It was leftover from a beet salad.  My high schooler used it to spread on his “gourmet” sandwich, adding delicious creamy flavor to a weekday lunch.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Leftover goat cheese not used for this salad added flavor to a sandwich.

Night #3.  Leftover:  Home made vinaigrette.  I used this drizzled over roasted veggies going into the oven.  Homemade vinaigrette is super easy to customize ingredients and flavors to make even picky eaters happy.

Leftover vinaigrette.  This isn't just salad dressing.  It has a zillion uses.

Leftover vinaigrette. This isn’t just salad dressing. It has a zillion uses.

Night #4.  Leftover: Roasted veggies.  These leftover roasted veggies made the most amazing sandwich to take to work.  I wish I also had some of that leftover goat cheese too, but it was quite tasty as is.

Roasted veggies made an awesome sandwich, panini style!

Roasted veggies made an awesome sandwich, panini style!

Night #5.  Leftover:  Pesto, shredded chicken. (Nonleftover freezer item: frozen cauliflower). I actually pulled this from the freezer to make a quick pasta dinner.  Dinner was ready in the time it took for a pot of water to boil and pasta to cook.  The cauliflower was microwaved.  Everything was tossed together for a quick and easy one dish dinner for a busy night.

By now I am sure you get the picture.  Be creative.  When cooking, cook a larger portion than you need.  Toss leftovers in both the fridge and the freezer.  And start embracing the ease of the next meal using leftovers.  Let me know what you make with your leftovers!