What to make for dinner…what to make for dinner. Meal planning can be stressful enough, but add in a heat wave, and making tasty, satisfying meals can be downright confounding. And since I had a large package of boneless chicken breasts ($1.69 a pound at Aldi) in the fridge, I needed a heavy dose of inspiration that would produce dinners for Tuesday to Friday.
Hoping that an idea would hit me, I washed and diced a large baking potato and microwaved it for five minutes on Monday night. I cut the fat off of all the chicken and diced it. I also diced an onion. It was too hot to light the oven, so I decided to use the wok, which has become one of my go-to kitchen favorites, and extra light olive oil.
I decided to cook in two batches. The first contained chicken, the potato, a can of mushrooms and half an onion. The second batch contained only chicken and onion.
As I readied both cooked batches for the fridge, a bolt of inspiration hit me – cooking sauce to the rescue. I knew I had Classic Roasted Chicken Oven Sauce by Cook House on hand. I’ve used it in the past as the directions state, baking boneless chicken breasts, potatoes, carrots, mushrooms and sauce in the oven. This time, since I hadn’t used the sauce in the traditional way, I needed to put my own spin on the recipe. For dinner on Tuesday, I mixed the potato/onion/chicken/mushrooms with the roasted chicken oven sauce and served it with mixed vegetables and chicken stuffing.
Because I had a package of eight tortilla wraps on hand, Wednesday’s dinner dilemma was solved with the combining of some of the chicken and onion with diced green grapes, shredded lettuce, green onions, shredded Cheddar cheese, diced celery and olive oil mayo…and a “dusting” of Rosemary.
Good fortune smiled on me because we had leftovers from each meal, so Thursday and Friday were also sorted. The leftover chicken/sauce from Tuesday, with the addition of mashed potatoes and broccoli, made for a pleasing Thursday dinner. We rounded out the work week with chicken salad wraps, this time made with shredded Cheddar cheese, dried cranberries, shredded lettuce, sunflower seeds and olive oil mayo.
I made four meals I felt good about serving my family and that they enjoyed…and they weren’t labor or heat intensive. That’s what I call a win win win win!
What are your suggestions for hot summer dinners?
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I’d love to hear from you.