6 chicken dinners -- fast!
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 231.3
- Total Fat: 3.1 g
- Cholesterol: 34.0 mg
- Sodium: 55.3 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 6.1 g
- Protein: 15.6 g
View full nutritional breakdown of 6 chicken dinners -- fast! calories by ingredient
Introduction
This is a recipe for making five prepared dinners to put in your fridge or freezer to make menu planning easier. This is a recipe for making five prepared dinners to put in your fridge or freezer to make menu planning easier.Number of Servings: 1
Ingredients
-
6 - 3ounce servings of chicken either chicken (thighs or breasts) I use thighs because they are three ounces each
3 cups of cooked brown rice (I use one boil in bag uncle ben's brown rice)
1 large bag of frozen broccoli (six cups)
1 bag of frozen corn (three cups)
spices as listed
Directions
Cook the chicken for 1 hour at 350"F in either a toaster over or regular oven. You could also use leftover chicken. While the chicken cooks, assemble the rest of the ingredients and the containers you plan to put your meals in. Put the water on to boil for the rice.
Add the rice to the boiling water and follow manufacturer's directions.
Measure into each container 3/4 cup of broccoli and 1/2 cup of corn. You may find it helps to keep them separate if you use wax paper or cupcake papers. After the rice has cooked, add 1/2 cup of the cooked brown rice to each meal. For each of the meals, top rice with one of the following: dried parsley and dried onion, 1 teaspoon of instant bouillion, a light sprinkling of curry, garlic powder, soy sauce, 1/2 teaspoon fresh herbs. Use what you have on hand. The point is to be creative and to use flavor! Top the rice with one portion of chicken. Top the chicken with one of the following: 1 teaspoon of orange juice concentrate, 1 teaspoon of raisins and 1 teaspoon of almonds, 1 tablespoon of salsa (not with soy sauce), 1 teaspoon of bread crumbs, 1 tablespoon of fresh onions with 1 tablespoon of fresh tomatoes, 1 tablespoon of fat free ranch dressing. Most of these flavors mix and match very well. It is amazing.
There you have it - six balanced meals with delicious flavor all at a very low price!
Makes six meals.
Number of Servings: 1
Recipe submitted by SparkPeople user IOWNFRODO.
Add the rice to the boiling water and follow manufacturer's directions.
Measure into each container 3/4 cup of broccoli and 1/2 cup of corn. You may find it helps to keep them separate if you use wax paper or cupcake papers. After the rice has cooked, add 1/2 cup of the cooked brown rice to each meal. For each of the meals, top rice with one of the following: dried parsley and dried onion, 1 teaspoon of instant bouillion, a light sprinkling of curry, garlic powder, soy sauce, 1/2 teaspoon fresh herbs. Use what you have on hand. The point is to be creative and to use flavor! Top the rice with one portion of chicken. Top the chicken with one of the following: 1 teaspoon of orange juice concentrate, 1 teaspoon of raisins and 1 teaspoon of almonds, 1 tablespoon of salsa (not with soy sauce), 1 teaspoon of bread crumbs, 1 tablespoon of fresh onions with 1 tablespoon of fresh tomatoes, 1 tablespoon of fat free ranch dressing. Most of these flavors mix and match very well. It is amazing.
There you have it - six balanced meals with delicious flavor all at a very low price!
Makes six meals.
Number of Servings: 1
Recipe submitted by SparkPeople user IOWNFRODO.
Member Ratings For This Recipe
-
TONKSWAND
