When the DDs were younger, baked boneless chicken breasts or tenders were always useful in so many ways. Once baked, you can use the meat for a variety of meals.
I usually marinated the chicken in some lemon juice, garlic, light salt (or left the salt out altogether) and light pepper. Place in a covered casserole dish or cookie sheet (covered with tin foil) so that there is only a single layer. Lightly splash the dish with water (to help steam) Bake for about 20-30 minutes at 325 . . . depending on the thickness of the meat. Test the largest piece with a knife (cut into the meat to see if it's white all the way through.) Do not overcook.*
Then, once a whole bunch of chicken is cooked you can:
Slice it for simple chicken sandwiches.
Cube it for:Chicken cheese quesadillas
-- flour tortillas on a cookie sheet, a little bit of chicken and some of your favorite grated cheese, like cheddar, cover with another tortilla. Bake in the oven at 375 for about 10-15 minutes or until cheese is melted through. Cut into pizza triangles and serve with a small salad or fresh veggies/fruit. This is the kid-friendly version. Your DH can add onions, tomato or peppers for a spicier flavor when he's cooking for you. Chicken penne pasta with basil pesto sauce
-- Boil up some penne pasta (boil extra for the next recipe, this can be done in advance. Drain/rinse and refrigerate the pasta until ready for use.)
Finely chopped red onion
Chopped garlic (fresh or the kind you find in a jar)
Fresh spinach leaves (this will wilt during cooking, so add more than you think you need . . . about 2 large hands-full.)
Grated Mozzarella cheese
Basil Pesto sauce (I buy it in a jar, some make it home-made.)
Fresh basil (optional)
Amounts vary to taste.
Heat a sautee/fry pan. Once hot, add a tbs. (or so) of olive oil, rotate the pan to spread the oil so that it lightly covers the entire bottom. Add the onions, garlic and chicken. Let cook for 3-4 minutes, stirring occasionally. Turn the heat down to medium. Add the pasta, tomato, spinach and pesto. Stir frequently for about 5 minutes or more until everything is heated through. Remove from heat, put into serving bowls, add mozzarella and a bit of fresh basil, serve immediately . . . very yummy with garlic bread on the side.
Again, this recipe can be adjusted for young'uns. Less garlic and onions for them, more pasta and cheese, light on the pesto. Whatever/however you're training your kids to eat.Chicken/pasta salad
-- Using the left over penne pasta from above or elbow noodles boiled and chilled. Chop some lettuce and veggies (tomatoes, carrots, broccoli, cauliflower, cucumbers, radishes, green onions, etc. Whatever your kids like.) Mix pasta, chicken and veggies. Use your favorite salad dressing (I prefer straight mayo
) but Italian, Greek or ranch (bacon flavored ranch?) works well. Serve with toast triangles or crackers. For the kiddos, you can simply serve the cold chicken and pasta with fresh veggies on the side along with a ranch dip.
Captain Crunch Cereal with chicken and strawberry milk!
On the breakfast side, there's always omelets. With chicken, spinach and cheese.
Don't get me started on ground beef!
*MrsJ, I simplified these recipes for your DH. I'm sure you
know the fine details to these recipes. I hope this helps.