I have been talking extensively in podcast episodes (see Five Tips for Efficiency in the Kitchen HERE) and in blog posts about my cycle cooking (PODCAST) and just the general idea of preparing meats to be used in dishes. (See my Shredded Chicken post here.)
Having meats ready to use in recipes is one of the best kitchen efficiency tips that I can give people. It truly makes creating a quick meal doable.
Over twenty-five years ago, with four children eight and under, we learned the value of a timer. We began using them to teach our children time management. We would have them do various tasks and set the timer so that they could see how long things take when they really applied themselves.
For example, in setting up their morning routine charts, we would have them run and do each task that was going to be on their chart as we timed them, then when we made the charts, we would put the time that it should take (based on our timing session) in parentheses following each line item on the chart. (This also helped us to know what was reasonable to expect in a certain time period.)
I love Facebook! There I said it.
I love it—and not just because I use it daily for my Plexus business or Character Ink Press publishing company or my teaching services.
I love it because I believe a lot of the time my FB friends really do care. And I really care what is happening to them too.
Hopefully, you have enjoyed the ease of my shredded chicken method! It is so simple to put chicken in the crock pot overnight or in the morning and come up with a speedy meal when it is done cooking. There are actually times in which I put the chicken in without even knowing for sure what I will do with it the next day since I know I have so many options that I can turn to at the last minute. (Plus, having it cooked forces me to do SOMETHING with it!) If nothing else, I can pour some bottled BBQ sauce over it and have BBQ chicken sandwiches!
This is a follow-up recipe to my post about cooking chicken to use in shredded chicken recipes. In that post, I shared that I have been compiling recipes for my two sets of newlyweds. I thought you might like to see their sweet faces (as I ALWAYS love to see their sweet faces!), so check out the pictures at the end of this post. When the married or college kids come home for a weekend or holiday break, I always like to make things that they like, or things that are special to them. I have been scouring the internet for a couple of years to find a recipe that is similar to the Arroz Con Pollo that our newly-wed son always orders at our family’s favorite Mexican restaurant. I was unable to find anything like it. (The ones I found were large chunks of meat more in a red sauce as opposed to a shredded chicken dish in a white sauce.) So….I combined a couple of other recipes that looked similar and came up with one that worked—and that all of the kids really liked. (And my Arroz Con Pollo son thought was a good knock off!)
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This is a basic energy ball recipe. Be adventurous! Save the coconut flakes for rolling in at the end. Or dip in melted chocolate!
If you are low carbing, you will want to be careful of seasoning mixes and packets. Many have thickening agents (i.e. arrowroot or cornstarch); others have anti-clumping properties, which can add carbohydrates to the total. Of course, many of us home cooks have been doing many homemade things for years and years—including sauces, seasoning mixes, and more—in an effort to either save money or be able to put into our foods exactly what we want (and know what that is!).
If you follow our Crock Pot posts, you have read about the many soups and stews that I do for our lunch on the days that we teach classes. Our oldest son is soup-crazy, so I started the tradition for him as he comes to teach with me each week.
Classes are over for the summer, but I do want to continue the crock pot tradition because so many of the entrees in the crock pot are so simple–and one dish!
I don’t eat prepared salads. There. I said it.
I don’t like mayonnaise, salad dressing, mustard, sauces, oil and vinegar, sour cream, yogurt, or anything else that is dressing in nature. (Yes, this makes it hard to share salad recipes—and make salads for my family.)
Because of this, I am known to do more of a mini “salad bar” than I am to actually assemble salads. (My family really likes these salad “bars”!)
So when I put a salad at the blog, it has been tested and re-tested by my family. I can’t taste it, after all, to see if it is yummy. So I make the salads over and over until I’m brave enough to share with others.
I like to categorize my recipes just like I have done with all of my mega-cooking/freezer cooking recipes for the past twenty-five years…according to type of meat/main ingredients. For freezer cooking, this is ideal because I can cook up twenty, thirty, or forty pounds of that type of meat and put a lot of entrees together quickly.
I have never spent money on my health—unless you count prescriptions for monthly cycle issues, leg and feet problems, sleep and restlessness situations, and heartburn type of symptoms. Never. I bought alfalfa a little bit to try to tone my skin as I lost weight several years ago…but I have never spent money on my health.
So I get it. I understand fully why people think supplements are just an extra expense that they don’t need to buy.
But now that I’m on the other side—investing in my health every month through Plexus products, no longer taking anything else ever, exercising four to six times a week (through T-Tapp, walking, Aqua aerobics, and ballroom dancing)—everything feels different.
What non-daily jobs do you dislike the most?
For me, it is errands (agghh….they feel so purposeless….then you have to come home and put things away/cook things/organize/store/sort…) and little tasks like writing a letter/email explaining something or preparing a package to mail or cleaning a stack of something….etc.
For those jobs I dislike, I do the following:
Wowsie, sometimes I really miss BBQ—you know the sweet, yet spicy/tangy, taste of BBQ ribs from Outback or pulled pork from a street vendor at the fair? And when I start feeling that way, I know that it is time to pull out my Sugar-Free Sweet and Spicy BBQ Sauce and make something yummy!
And in grilling season, this is just the perfect dish—without any of the guilt or sluggishness associated with sugar-laden BBQ sauces (okay, and that sweet bread AND bloomin’ onion AND homemade croutons AND…you get the idea!).