One of my favorite meals is a stir-fry of red peppers, green peppers, and onions combined with quinoa and chicken. Here are my tips for putting together a quick meal.
1. Buy a family pack of split chicken breasts (4 pieces) and bake the chicken. Leave the skin and bone on while baking, (I oil the skin with a little with olive oil first). I cook them at 400 for 35 minutes. After the chicken cools, cut each piece in half, remove the skin, then “shred” the chicken off the bones with your hands. You’ll then have 8 little piles of shredded chicken. Wrap each pile in foil, stick them all in a freezer bag, then freeze. When ready to use, this quickly defrosts in the microwave. It’s a bit of work up front, but then you have the convenience of ready-made chicken for a couple of weeks.
2. Stir fry 2 large onions (I use those big white ones), 2 red peppers, and 2 green peppers in olive oil on medium-low heat until soft. After this cools, partition the stir-fry in 6 or 8 bags or containers, and freeze.
3. Cook a cup of quinoa as directed. When cool, put this in the fridge.
When you’re ready for this meal, defrost the chicken and peppers, then add the quinoa with a nice big pat of butter and some sea salt and microwave.
I was tired of chicken today, so I substituted 2 scrambled eggs for the chicken, and it was outstanding! With eggs, it would make a good breakfast too.
I’m so glad I liked quinoa before this diet, because I’m not too fond of the other grains that are allowed (except for brown rice, that’s a good one).