I buy a family sized package of fresh chicken breasts, trim the fat and freeze for about half hour until stiff but not hard. I slice the breasts into thin strips(about 1/2" or less) Weigh and separate into 3oz groups of strips and put in ziplock bags (lying flat, strips side by side)and stack in my freezer. Any time I want chicken, i have a pre-measured portion ready to go. The thin strips cook up in a good non stick frying pan with just salt and pepper in roughly 5 minutes total. No oil needed.
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To keep myself on track for the week I cook several items on Sunday to use for quick meals during the week. I boil 6-8 eggs and keep them at eye level for quick breakfasts or snacks. I cook a couple of chicken breasts and cut them up for salads or wraps. I cook some dishes like salsa chicken and turkey meatballs. This has really helped on busy weeknights to know there is a quick meal at home and no excuses to pick up fast food.9
Boil chicken in water or sodium free chicken broth. When done take a fork and knife and you can shred it apart. Store in an airtight container and it will last for days. The chicken stays tender and can be used in tons of ways for a great lean protein. I use this on salads and to to make quick meals when I'm low on time.
The go-to food for me is a Caesar-type salad that's quick to throw together and is yummy. I cook up the chicken ahead of time (1 tsp olive oil, heated & add chicken cut in bite sized pieces - season with cajun seasoning & cook til done), and keep the other ingredients (Parm. cheese, light caesar dressing & romaine lettuce) on hand. The recipe for this is in Spark Recipes under "Cajun Chicken Caesar Salad".
I love to serve this with Trader Joe's Everything Pretzel chips
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