Last week I had the pleasure of joining the team at Fox 6’s Real Milwaukee morning show to talk about quick tips to get dinner on the table fast. Here’s the video.
In case you’re viewing this at work, here’s a quick cheat sheet so you don’t get caught by the sound.
1. Make a ton of Shredded Chicken
Use your slow cooker to make a bunch of shredded chicken at once and be ready for meals all month long. Shredded chicken is great for BBQ sliders, tacos, broccoli and rice casseroles, and on top of salads. I like this recipe from local blogger, Lemon Tree Dwelling and sometimes even just throw the chicken in the slow cooker with a cup of stock and some salt and pepper. Add more flavor when you make your final recipe.
2. Freeze your rice
Next time you make rice, make double (or more!) and freeze in 2 or 4 serving portions. After you make the rice, moisten a baking sheet (to prevent sticking) and pour rice on the sheet to cool. Use a 2/3s measuring cup to figure out a serving and squeeze out all the extra air in the bag before freezing. Defrost and cook in a bowl in the microwave. (No worries if you can’t get the bag off right away, but do try to do most of the cooking without it.)
Pasta works great this way, too! Add a little olive oil to the pasta before packaging to make sure it doesn’t stick.
3. Roast Bunches of Veggies At One Time
Zucchini, yellow squash, peppers and onions are great this time of year and work well in many different dishes. Cut enough to make three of four baking sheets worth. Cover the sheet in parchment or foil; then toss the vegetables in oil, salt and pepper. Bake two sheets at 475 for 30 minutes or until browned in spots. Repeat with the other two sheets while folding laundry or drinking wine and watching Netflix. 😉
Portion out for three or four meals for four. These roasted vegetables work well with pasta, in enchiladas, or as a side dish.
4. Use your tools to Shred Your Cheese
Save money (and ingest fewer cooties) by buying large blocks of cheese from Costco or Sam’s Club and shredding it yourself. Use a food processor to make quick work of the cheese and freeze in two- or four-cup portions.