By Kathryn van
Buying in bulk is a great way to save money. Your family loves grilled chicken, so why not get that 15-pound bag of frozen chicken breasts at Costco? And just think of all the honey-glazed salmon you can make from a 12-pound bag of fish, each piece individually frozen and wrapped.
Yes is saves you money, but it can get monotonous after a while. What’s for dinner? Hmmm … chicken breast grilled, broiled or fried or salmon glazed with honey, lemon sauce or honey-lemon sauce. It’s easy to get stuck in a rut when you have 15 pounds of something to get through. But remember: just because it’s packaged as whole chicken breasts or pieces of fish doesn’t mean you have to serve it that way.
The best way to get out of the dinnertime rut is to change the texture. Go ahead and broil the salmon, but then shred it and use in place of the tuna in tuna salad sandwiches or tuna casserole. Or you can slice it up before cooking and use it in place of beef or chicken in your favorite stir fry. Salmon and snow peas … yum!
Chicken is even easier. Cut it into thin strips and use it in your favorite stir-fry recipe or cook the strips with green chilies and make burritos or fajitas. My favorite is to use shredded chicken in place of ground beef. Just cook the chicken breasts in the oven or the microwave until they are cooked through. Let them cool enough to handle, cut them into pieces and then pull the pieces apart with your fingers. It is now ready to use in place of cooked ground beef in pretty much anything. Chili, tacos, spaghetti sauce, stew, meat pie – your imagination is the limit.
Chicken Soft Tacos
Who says dinner has to be difficult? This dish is easy and fast.
3 chicken breasts, cooked and shredded
1 package taco seasoning (my favorite is McCormick)
6 large flour tortillas
Shredded cheddar cheese
Diced fresh tomatoes
Sour cream
Follow the directions on the taco seasoning, substituting the shredded chicken for the cooked ground beef. Warm the tortillas in the microwave for 30 seconds or until they are easy to fold and handle. Put about 1/3 cup seasoned chicken mixture in a strip down the center of each tortilla and top with cheese, tomatoes and sour cream. Fold up and serve warm. Serves 6.
Salmon Salad for Sandwiches
The salmon has a richer and less fishy taste than the canned tuna most people use for sandwiches. I personally don’t like celery, so I use water chestnuts to add a pleasant crunch.
2 medium pieces of salmon, cooked
1/2 cup finely chopped celery OR water chestnuts
1/3 cup sweet pickle relish
1/2 cup mayonnaise or Miracle Whip
1 tablespoon
Put the salmon in a small bowl and break it apart with a fork. Blend in the celery or water chestnuts and the relish. Spoon in the mayonnaise and mustard and mix again. If the salad seems too dry, add a bit more mayo or mustard. Spread on your favorite bread and top with lettuce and fresh tomato if desired. Serves 4.
NOTE: instead of making sandwiches, you can stir in cooked pasta to make a pasta salad.
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