• Need A Chicken Dinner In A HURRY?

    Again, this is not one of those recipes that can give you exact directions or scientific measurements; however, if your life is as crazy as mine, but you still want to get a homecooked meal on the table, this one is great in a pinch!

    Today was one of those days. I needed a meal in a hurry, and I didn’t have a lot to work with in the fridge so I decided to make a meal that would use up the last bits and pieces of holiday meals.

    Now, before I tell you what I did, you have to understand that this one is all about the spices.

    I started with a piece of foil on which I placed a chicken breast that I had already salted with garlic salt, a staple in our household, dapped a few dots of butter on it, and then I began to cover it with what I had on hand, finishing with another dash of garlic salt.

    CHICKEN DINNER IN A BAG 1

    Normally I would have added some sliced yellow squash (flavor and color) and maybe even a bit of cauliflower, but I had to settle for what I had.

    Broccoli
    Sliced Onion
    Mushrooms
    Black Olives
    Grated Cheese
    Dabs of Butter

    It is also delicious to sprinkle a little powdered ranch dressing on top for flavor if you like that. Onion Soup mix sprinkled on top of all is also good.

    When you are through adding ingredients, simply seal up in the foil (I seal tightly, but I don’t let the foil touch the ingredients.), put on a cookie sheet or in a cake pan or casserole, and cook at 350 degrees for about 40 minutes.

    CHICKEN DINNER IN A BAG 2

    After I placed these on our plates, I took half a slice of cheese, placed it on top of each, and nuked them for 30 seconds.

    There are MANY pros to this recipe. It’s easy, quick, healthy, and low carb.  You can even wrap it all up a day ahead of time and just refrigerate until you are ready to cook.

    To my way of thinking, there is only one con…it is not terribly pretty because to make sure my chicken is done, the broccoli loses some of its bright color.

    The way I get around this if I want to serve to company is to precook my chicken. That way, I can bake just long enough for veggies to soften without losing any of their color.

    I have found that I can precook chicken breasts when I have the time, freeze them, and just use as needed.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
    This entry was posted in Low Carb Recipes, Main Dish, Our Texas Recipes and tagged , , , , , , . Bookmark the permalink.

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