Chicken Variation #3: Simplicity

Sometimes you'll see a recipe that called for pre-cooked chicken. This is a simple way to do it. Cook a bunch, and keep them in your freezer. This way you'll always have a base you can build on. (Or just squeeze a little lemon over it, and eat as it is. Nothing wrong with simple!)

Start with:
Chicken Breasts

Rub with:
Olive Oil

Dust with:
Salt
Pepper
Garlic Powder

Bake in a 425 degree oven for 14 minutes, turning once.
Or grill it. High heat, same timing.

Great for:
Really Easy Soup
Penne Pesto with Chicken

 

Pepper Steak

Approx. Two Lbs. Beef

Bottom Round preferred

Two Jars Tomato Sauce

One Onion

Two Green Bell Peppers

4-5 Cloves Garlic

Begin by thinly slicing beef into strips.  If you slightly freeze before slicing, it will make your slicing easier!  Next,  brown the beef over medium heat.  This is optional, but will help render off a lot of fat.  Might as well be a little healthy, eh!  Remove beef from pot.

Add sauce, onions, garlic, pepper, and beef to pot.  Let bring to boil, reduce heat, let simmer for about 45 minutes.  I like to serve it over wide egg noodles.  

This is one of those dished that's even better the day after, makes a great alternative to a meatball sandwich.  Additionally, you can make a whole lot and freeze it.  Oh yeah!