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Friday, June 27, 2014

Twenty Year Anniversary

This month marks twenty years of Once-a-month cooking in the Theodore kitchen.  One thing I especially love about OAM cooking at this time of year is that the meals last much longer than I ever plan due to all the celebrations and special events that happen in May, June and July.  In fact, we have just finished the last of the meals from the OAM cooking that I did for the month of May and it is June 27.  That's quite a good return on my investment of a day in the kitchen!

Tomorrow I will invest another day in preparing meals and expect to have 35 meals in the freezer before dinnertime, actually before 3pm so that I can attend a last minute going-away party.

Friday, June 20, 2014

A New Twist on an Old Favorite

Hands down, our favorite summer meal is Taco Salad.  I've posted the recipe before, but tonight I tried a new twist for a summer picnic at the park.  I used leftover meat from Chicken Tacos served earlier this week to make our dinner.  Yum, delicious!

To prepare the chicken, simply boil 3 large chicken breasts until cooked.  Shred with two forks and mix in 1/4 C Taco Seasoning and 1 cup of chicken broth.  (You can freeze this mixture for another night, or use it fresh.)

Or if you have more time, put 6 frozen breasts in a crock-pot and cook on low all day.  The shredding will be much easier!  Keep it in the pot to shred and add 1/2 C Taco Seasoning.  Use half for chicken tacos or burritos and save the other half for Taco Salad.  It's  a perfect meal for a summer day!

3 heads romaine lettuce, cleaned and cut/torn
1 C baby spinach, cleaned and cut/torn
2 C shredded cheese
1 can black or kidney beans, rinsed
2-3 tomatoes, diced
2 avocados, chopped
diced onion, if desired
3 shredded chicken breasts, seasoned with Taco spices
1 bottle (I use about 3/4) 1,000 Island Dressing

Toss well.  Serve immediately.

Garnish with crushed tortilla chips.  It's also great served in a large flour tortilla and eaten like a burrito.