Frozen Food is your Friend

No, not the Stouffer's Salisbury Steak TV Dinner with the hot cherry cobbler.  Nor the Lean Cuisine, it's good for you, but I gotta add salt, and one just isn't enough.  I'm talking about frozen veggies and frozen meats.

I cooked last night.  Not entirely unusual, I actually enjoy cooking.  But the meal I made was not only yummy, but oh so cheap!  I had to share.  If you read my Bachelor's Vegetable Soup post you'll see that most of the things I know how to cook, I learned in college or shortly thereafter.  This one is in the same vein, but even easier.  It's a simple chicken stir fry (or beef or pork or fish or vegetarian, whatever).

Whatever You Want Stir Fry

Ingredients:
-Four frozen chicken breast cutlets (only get these if they are the same price as the full sized frozen boneless, skinless chicken breasts.  They are the same thing, but smaller, making them faster to defrost and easier to control portions.  Also, use more or less if you like.  Or use a different meat, whatever floats your boat.)
-About 4 cups of frozen veggies (I got a bag of "stir fry mix" which includes shiitake mushrooms, edamame, baby corn, broccoli, and a few other veggies.  It was like eight bucks, and we probably used a third of it for this recipe)
-1 cup chicken stock (more if you like the juice on your rice)
-Flavorings (recommended:  soy sauce, sesame oil, salt & pepper, onion powder, ginger paste, chili sauce or paste)

Start by making your rice, because by the time it finishes cooking, everything else will be done.

Defrost your chicken.  Cut into cubes or strips.  On a hot pan or wok with a small amount of oil, add chicken.  Stir it to cook, adding your flavorings.  Put some of everything, you want your chicken well seasoned.

When the chicken is just cooked, remove and put aside.  Take your veggies directly from the frozen bag into the hot pan or wok.  Add more flavorings and the chicken stock.  Bring the stock to a boil, reduce to low-med.  Cover for a few minutes until the veges are mostly cooked.  Add the chicken back in.  Mix it up, and your done!

If the sauce is too runny you have two options.  You can keep the heat on with the lid off to let it reduce naturally, or you can dissolve a bit of cornstarch into some cold water and add into the sauce to thicken.  I prefer the former.  Not a big fan of cornstarch, except for in my Mom's Thanksgiving gravy.  Mmmm...

That's it.  And believe me, it's even easier than I made it sound.

How much does this cost?  Well, I recently bought a bag of frozen chicken breast cutlets for $4.99, and as I mentioned the veges are about eight bucks.  We used about a third of each.  So, a little over four bucks.  And there were about four servings worth.  I don't count the cost of rice or the flavorings.  If you are spending a few bucks for Uncle Ben's or Minute Rice, hold right there while I come over to smack you!  You should only get your rice at the Asian stores, and pay maybe eight bucks.  Seriously, it will last you forever.  You will never again think of rice as an expense.  By the way, don't let Amazon tell you how much rice should cost.  Why would you do that?

That's all.  A buck a serving, and a lot healthier than Panda Express or Yoshinoya.

Good to know ya!

Comments

[Amanda]

Good post - I concur completely. My husband and I make stirfry at least once a week because it's not only economical but very healthy! And TASTY!

[gr8face]

I used to buy fresh thinking it was healthier but it would rot in the refrigerator before I could use it. Money down the drain.