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Grill Now, Eat Later
Anna Marie of The Unilever Consumer Kitchens explains how prepping meals a few nights in advance can be a real time-saver.
As gas prices continue to skyrocket, many families are staying in for dinner — the end result: more home-cooked meals.
Although I try to put a good dinner on the table every night, it’s very difficult to do this on certain nights given my family’s crazy schedule.
Recently I started grilling lots of boneless chicken breasts at the beginning of the week — indoors or outdoors, depending on the weather. (This is when it makes sense to buy bulk-pack boneless chicken breasts on sale!) I grill them with different marinades, including teriyaki marinade, Wish-Bone® Italian Dressing and barbecue sauce, and then store the grilled chicken breasts in the fridge so that they’re ready to go on those nights when I barely have time to serve a meal, much less make one.
The grilled chicken can be served over greens with additional dressing for main-dish salads such as the Spicy Chicken Apple Salad, Grilled Chicken with Pear & Walnut Salad, Cobb Salad, Gala Salad Toss, Panzanella Salad and Caramelized Apple Salad with Grilled Chicken - which are perfect for this time of year. Or if you prefer, slice the grilled chicken and serve in a wrap using one of these recipes: Chicken 'n Veggie Wraps, Chicken Satay Wraps, California Wrap'n, Chicken Ranch Wraps and Chicken BLT Wrapwich. They're good for a quick grab-n-go sandwich, or rewarm and serve them traditionally with side dishes of steamed vegetables and a quick packaged rice side dish.
This same strategy can also be used for steak. Try it out with an Asian Beef Salad.
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