What’s for dinner?
I’m pretty sure that phrase is said all over the world. It may come over the phone, via text or you may be bombarded by those words the minute you walk in the door from work. It doesn’t matter what language you speak either. The question is always the same. Oftentimes the knee-jerk reaction is anger and frustration because we didn’t prepare in advance.
We know we are going to eat every day, right? Why don’t we plan for it?
If you have mental roadblocks and struggle to create dinner ideas out of thin air, then you need to start adding structure your eating reperatoire. Get some paper and a pen (or pencil if you feel ink is too scary and permanent and smacks of commitment). Grab some cookbooks or grab your mouse and start cruising for meal inspirations. Throw cookbooks at your family and ask them what they feel like helping you make. Food is a two-way street, people. If you eat, you need to help make it or help clean up at the very least. Every cookbook I own has a multitude of post-it notes sticking out from recipes I think sound appealing. Some of my post-its include hand-written notes such as ‘make again’ or ‘this was awful, do not make ever again’. Write out the recipes that spark interest and jot down the ingredients. Remember to write out the quantities needed too. You don’t want to have to run out again for something you forgot. In our technology infused world, I suppose the easiest thing to do is to snap a picture of the ingredient list with your phone camera and you are away to the store.
This summer has been stupidly hot. Plus, parts of our province have been ravaged by wildfires, so the smoke has held the heat in and made it worse. Who wants to spend hours in the kitchen cooking in the heat? Not me! Out comes the crockpot and my life is happy once again. Remember the BBQ sauce from a few posts back? We are going to use that as a base for this chicken dish.
BBQ crockpot chicken:
- 3 pounds boneless, skinless chicken breasts (about 8)
- 1 batch of BBQ sauce
- 2 tablespoons extra virgin olive oil
- 1 large white onion, chopped
- 6 cloves of garlic, minced
- 2 teaspoons cumin
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 teaspoon crushed coriander seeds
Whisk the oil and spices into the BBQ sauce. Layer the chopped onion into the bottom of the crockpot. Place the chicken on the onion and cover everything with the sauce. Cover and cook on low for 6 hours. Take the chicken out, shred with two forks and stir in as much sauce as you like.
I like to put this on spaghetti squash as an alternative to a traditional meat sauce. It is also fantastic in a paleo-style wrap like the recipe by Otto’s Cassava Flour or in butter lettuce cups. The leftover chicken and sauce also makes for a damn fine pizza that does not need cheese. Add some leftover chicken to a breakfast casserole or savoury egg muffins. This one minimal effort prep can give you at least 4 totally different meal ideas. If you still have some sauce leftover after the chicken is gone, use it on roasted cauliflower or coat chicken wings with it.
Lazy girl out for now.