So as I sit here watching tv I am planning dinner for tomorrow and tonight. Believe it or not, I do feel a sense of peace when o have not planned and do not have to make a stop at the grocery store. I try my best to shop for and plan meals for the week on my off days. During the holidays our local bulk store was selling king crab legs for a reasonable price I put in the freezer in zip lock bags till now.
Tomorrow I will steam in a large pot with a rack on the bottom for five minutes. For the side, I take a package of frozen corn and thaw. I a large skillet with 3 tbsp oh butter I sauteed the corn salt and pepper to taste. When the corn is golden brown mot dark brown I add half a cup of shredded gouda cheese. Delicious! Add some crusty bread and done.
My son and daughter love Avacado tonight and tomorrow I am making grilled chicken with rice and beans and mango pineapple avocado salsa. I buy boneless chicken breasts in bulk. It has gotten pretty expensive in the supermarket.
I slice the breast as thin as I can. I mix tsp each of onion powder garlic powder paprika and salt. Add 1/2 tsp of black pepper and season breast. About 3 breasts grill until done. I a bowl add 1 avocado diced into about 1/2 inch pieces.
Take half a lemon and squeeze juice over the avocado. This will keep it from turning brown. Cut one mango into half-inch pieces and half a pineapple. Canned pineapple in its own juice also works. I cook half a jalapeño pepper and add to the bowl. Add half tsp salt and quarter tsp of cilantro. Refrigerate for an hour. For the rice, I cook the four serving’s amount on whatever rice you prefer white or brown.
I love minute rice. I crisp up 3 slices of any brand bacon in a cast-iron skillet. I but the slices into the quarter in pieces remove when crisp and leave the fat in the pan add 1 small minced onion and cook until soft. Add 2 tbsp of cumin and 2 tbsp of butter. Add 1 can of rinsed canned pinto bean beans and cook on low flame till warmed through. Salt and 0eeper to taste add rice and mix. Enjoy
