This is the second recipe in my “Happy Hubby Meals” series. Great, easy freezable meals for Matt for lunch.
I still have a half a box of peaches despite eating them all week long. So, naturally I had to figure out a way to incorporate them into Matt’s lunch meals. This recipe turned out to be incredible! I didn’t want it to be too sweet, but despite the peaches the flavors of the teriyaki sauce and chicken were in the savory, pleasantly sweet range without tasting sugary.
I knew I wanted to slow-cook it, and yet again Betty Crocker to the rescue. The inspiration recipe, had ginger and canned peaches neither of which I wanted.
After the chicken cooked I ladled out about 2/3 cup of the incredible spicy/savory/peachy sauce onto about 1 cup of basmati rice, already portioned into the pyrex bowls. I then topped that with chopped broccoli florets and a sprinkle of sliced almonds and there you go!
Peach Chicken with Broccoli
12 peaches, sliced
1 onion, sautéed until translucent
4 chicken breasts
2 TB fish sauce
1/2 cup teriyaki marinade (like Soy Vay or whatever you have)
1 cup water
1 TB teriyaki Sauce
2 TB Sriracha
1/2 jar cranberry sauce
1/4 cup cornstarch
8 cups cooked basmati rice (about 3 cups dry made this)
3 large broccoli crowns, chopped
Layer chicken breasts into slow cooker, top with onion and peaches. In small bowl mix teriyaki marinade, water, sriracha, cranberry sauce and cornstarch together, pour on top of chicken, onion and peaches. Cook on high for 4 hours. Pull chicken breasts out and divide sauce onto 8 4-cup pyrex bowls. Shred chicken and divide into bowls. Top with broccoli and sprinkle with almonds.
I’ve been freezing Matt work lunches since last fall, I started with Tamales, freezing 2-3 of them in their husks wrapped in foil. I then made Burritos. He has a microwave at his work (doesn’t just about everybody?) It’s easy for him to reheat them.
However, his favorite meals have been soups, stews or rice based meals in bowls. I froze a few in the plastic lidded tupperware items I had around, but I hated it. This leads me to my confession: I absolutely loathe plastic dining ware, of every sort. It gets easily stained, smelly and lost. I’m sure when we have kids we’ll have to do SOME plastic, I just don’t like it. I don’t like drinking out of plastic, I’m convinced that it taints the taste of the water.
Wow, when did I become this deserving little prude, can I say developed world problems or what. Good grief. Geez, I should be thankful for bowls and cups, no matter what the type.
Anyway, all this to say that I was hesitant to freeze lunches for Matt in plastic, just for him to reheat it again, it kind of grossed me out. So after some sticker shock at the local walmart I finally gave in and invested in some glass pyrex 4 cup containers with lids (the lids are plastic, I know, but they are removed before microwaving). I’ve been slowly collecting them on sale, $7.99 is the going rate usually but I’ve purchased most of mine from $5-6, by watching for sales and looking for coupons.
I’ve been perfecting “Happy Hubby Meals” at Matt affectionately calls them, and I’ll start sharing the successes here (there have been many unsuccessful ones as well that I’ll keep to myself)
My latest one was a spin on a recipe I got from the Betty Crocker site, Chicken Curry. 4 chicken breasts made 6 good meals, I had some snap peas and cashews that I topped each meal with.
Chicken Curry (slow cooker version)
4 Chicken breasts
2 cups water
1 jar Trader Joe’s Mango Chutney
2 TB cornstarch
1 TB yellow curry powder
2 tsp salt
2 tsp ground black pepper
1 TB Sriracha Sauce or Rooster Sauce (optional if you like spicy)
2 cans drained, rinsed garbanzo beans
2 onions chopped and sautéed until translucent
2 cups basmati rice, uncooked
2 cups snap peas, sharp ends chopped off
3/4 cup chopped cashews
Lay chicken breasts in slow cooker. In small bowl mix water, mango chutney, cornstarch, curry powder, salt, pepper and sriracha until blended, pour on top of chicken. layer onions on top. Cover and allow to cook on high for 3 hours, add drained rinsed garbanzo beans for last hour of cooking. Fork chicken apart gently. Do a quick taste test, add more spice or salt if desired.
Cook 2 cups of white basmati rice in rice cooker or on stove according to manufactures directions.
Divide rice into 6 bowls, top with chicken curry mixture, spoon chicken garbanzo mixture and sauce on top of rice. Top with cashews, dried red pepper flake (for more spice) and snap peas. Allow everything to cool a little before lidding up and freezing.
The cornstarch gave a great consistency to the curry that covered the rice well.
Often I freeze leftovers, but this meal fit so perfectly into the pyrex, I just froze the whole lot. I received a text from Matt today
“Curry lunch was awesome!!!!! I win!”
I consider that a success.
We went camping this weekend, along Lake Coeur d’Alene. It was beautiful, warm and very relaxing. We were blessed with wonderful company. We also ate amazing food. More on that later. Here is one photo from the trip!
We made hobo packs, they were great, we had a lot of leftovers though, and they all had one thing in common, they were great in fried rice.
I’ve mentioned my obsession with cabbage and basmati rice. Both of these made an appearance in this fried rice. I kind of am under the impression that just about anything can show up and meld well in a pan full of fried rice. You just need eggs, cooked rice (ideally leftover) and soy sauce. But this particular batch was unparalleled in goodness.
I call my fried rice “fried”, but it isn’t really. I actually never used oil or additional grease. The veggies had enough moisture and I just pan fried the finished product a little to give it a a final color and texture of fried rice.
1.5 cups basmati rice
3 cups water
1 head of cabbage, chopped
1 package Trader Joe’s Jalepeno Chicken Sausage, chopped
3 Carrots, peeled, chopped
1 onion, chopped
8 oz mushrooms, sliced
1 red pepper, chopped
3 TB soy sauce
2 tsp fish sauce
2 TB Sriracha Sauce
In medium saucepan heat water and rice until boiling, put a lid on it and allow to simmer 20 minutes (OR use a rice cooker). In large wok or non-stick skillet pan (large frying pan . . . what have you . . . ) add onion, carrots and chicken sausage cook on medium, cover, stirring occasionally. When carrots are softened add mushrooms, red pepper and cabbage, cover and allow cabbage to soften, 10 minutes, stirring occasionally. In separate pan cook eggs with soy sauce, kind of like a mix between fried eggs and scrambled. Add rice and cooked eggs to skillet and stir in fish sauce, sriracha sauce and additional soy sauce to taste. Cook on medium high and mix occasionally, allowing bottom of pan to brown rice and veggies slightly.
Mmm yum. Serve with chopsticks! This is a great side dish, but Matt and I eat it most often as the main entree. Enjoy!