And, what I cooked up this past Sunday for this week.
I added some mashed taters & garden peas to the containers.
All of this made something like, 6 meals.
Maybe I'll grill some stuff on Sunday for the week.
I had 3 chicken breast, 1.5 pounds sockeye salmon fillet, and about 2 pounds of Argentine shrimp.
Started out with the chicken and ended up vacuum sealing the salmon (4pc) and the shrimp (3 packs of 18ea).
I've fixed this chicken before…it's pretty darn good. :hungry:
Pounded out the 3 breasts and fried them up in some butter & olive oil
After I had salt/peppered/cajun (lightly) seasonings and floured.
Took them out of pan, added the shallot, saute'd a little, then added garlic, cook another minute or 2
Added a bunch of sliced baby bella mushrooms & sautéed them for a few minutes.
Added some flour, stirred up, then white cooking wine, chicken broth, diced tomatoes, tomato paste, bay leaves
My iron skillet was definitely too small!!!
Transferred all to my Dutch oven and simmered for 35-45 minutes.
Sliced up each breast into 2 pieces, made some mashed potatoes to go with.
So, I've got 4 meals of chicken, mashed potatoes, & garden peas for the week.
Plus 2 more containers of chicken & mashed 'taters.
Plenty to eat this week and, really the next couple of weeks, except for some more fresh veggies.
Spring has sprung. Get out and shoot your Henry
chicken breast - sockeye salmon fillet - Argentine shrimp.
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- Tenderfoot
- Posts: 12
- Joined: Thu Apr 07, 2016 11:31 am
- Location: Central NC
chicken breast - sockeye salmon fillet - Argentine shrimp.
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NRA Basic Pistol Instructor
NRA Basic Pistol Instructor