Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
Brussel sprouts. Becky makes me competitve.
Egg rolls, Pork fried rice, Shanghai Chicken. oh, and fortune cookies!
hard boiled egg
Apple
I worked late
I'm also out of jelly beans
And there will be enough for the next day or so even after a big container goes home with the gang.
🤣🤣
Those carbs can be deceiving.
Adding up points daily, I get 23/ day.
A Panera Bread cinnamon skone has 25 points on my eating well plan.
A chicken breast has zero points!
Kirkwood brand, ice glazed boneless skinless chicken thighs, 3lb bag. So tasty, so easy when cooking for one. :-)
The same brand sells bags of frozen seasoned chicken breasts, too. I'll bet those would be good. But in general, I just eat the darker chicken meat cuts because I prefer them.
In a zip-lock freezer bag, I put them in a warm pan of water to defrost, just enough to where they are still cold, but not frozen. Do not forget them, if you are not ready to cook them, refrigerate in the bag.
If you cook an entire chicken breast, it should be done (in a frying pan with olive oil) in about 20 minutes. I add ten minutes, cooked slowly on low heat because the middles may still be frozen a bit or very cold to cook through and through, and I want to be sure it is cooked, forget the thermometer, I hate them.
You can also cook a chicken breast faster, or check for doneness, by cutting them up almost done, as if you were making chicken tenderloins, which are thinner, takes less time (15 minutes).
Or, cooking for o n e person, just buy the frozen tenderloins instead.
Either way, I think not over-loading the pan helps, allowing room between pieces.
Put a lid on it, raises the heat. Soy sauce helps tenderize, but I like the taste without it too.
Think, Brown, saute, then simmer til done.
Does anybody know how to cook those frozen boneless chicken breasts so they don't end up chewy and tasteless? (I used a thermometer so it shouldn't have been overdone)