This evening I thought I’d play it easy and quick, since I won’t be grocery shopping for a while. Unfortunately, lunch was off the Fresca menu at Taco Bell because I was quite busy today. I decided to do a little “ahead” cooking so I could refrain from doing so for a few days. Six chicken leg quarters went into the oven with some homemade BBQ sauce (the last of it from the freezer, gotta make more.) Then I took a pack of stuffed chicken breasts from the freezer for dinner tonight (and maybe lunch tomorrow.) Topped it off with some quinoa cooked in chicken bullion water. . .and it was great. So here goes:
Oh, yeah. . .found them on sale.
A touch of olive oil, a 400 degree oven (the little Cuisiart countertop) at 400F and 40 minutes to cook. Now onto the side dish, my favorite: quinoa!
Oh, yeah. . .2 cups of water with 2 chicken bullion cubes. Crumble them up, boil the water. When it boils, add 1 cup rinsed quinoa, and lower the heat a bit. Cover, but don’t ignore it–this stuff cooks quickly, and will burn on the bottom of the pot. At $4 a pound, waste offends me greatly.
While that was going on, I also put the other chicken in the big oven. An hour later, I would not have to cook again unless I wanted to:
So when it was finally time to eat:
And so I don’t have to cook anymore for a few days, I have a little something that would rival Goode Company BBQ:
It’s not fine dining, but hey–it’s “heat and eat” you can feel good about.