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Health & Fitness

Quirky Kitchen

Spring is here! How do you avoid turning on the oven but still feed the family?

As I squint out the window at the backyard, look at the mud my kids tracked in, and realize that the heat hasn't kicked in recently, I can no longer deny it. Spring is here! The thought of turning my oven on now fills me with dread. My kitchen, while used constantly, is a tiny space. It gets HOT! Sending the husband out to grill on a regular basis is a great thought, but in truth I should just learn how to grill myself because I hate to surrender the control of the family meal. So, what do I do? Do I bite the bullet and just turn the oven on? Or do I get creative? Have I mentioned that my kids are picky eaters? Have I mentioned that I had gastric bypass and don't eat any grains except occasional organic corn? I don't do regular sugar, am lactose intolerant, and am also pretty picky? Have I mentioned that none of this matters because we all need to eat and we are busy? Well, here is the first in a series of go to recipes that I start in the morning and are ready to go by dinner time!

Shredded Chicken Tacos/Nachos/Salad

Ingredients:

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16 oz of Organic Chicken Broth

5 Boneless Skinless Chicken Breasts (I use the individually frozen Swanson brand and cook them frozen)

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Garlic Salt

Pepper

Tortilla Chips/Fajita size tortillas/prepackaged salad

Cheese of your choice

A crock pot

A can of refried beans 

Favorite dressing if doing the salad (a can of kidney beans, drained, are optional as well)

Directions:

Pour the broth into the crock, place the chicken in the crock pot, shake a few shakes of garlic salt and pepper (not an exact science, as the flavor will spread throughout and you don't need a ton). Cook on low for 8-10 hours.

After 8-10 hours, when you get home from work, activities, or get off the couch, take the chicken out and put it in a large bowl. Pour the  broth into the garbage, use it for stock, drink it with vodka, whatever you want to do with it. Place the refried beans in a bowl and microwave for 3 minutes. Remove and stir beans. Place them on the table.

Take two large forks and shred the chicken like a crazy person (that's how I like to do it). Put it on the table. If you are making nachos, place them on a plate and shred the cheese over them and put them in the microwave for 35-40 seconds or until melted. Put them on the table and cover with the chicken. For tacos, place the tortillas on the table, shred cheese in a bowl, and have everyone make their own with beans, chicken and cheese. 

For salad, place in a large bowl, place chicken in the same bowl, shred cheese over chicken. Add dressing and kidney beans, if desired. Cover and shake like mad! Bring to table and serve with the chicken shredding forks. I hate refried beans, so we use them as a side here. 

I should also point out that I usually go the salad route, and the kids do the tacos all on the same night.

Another substitute for this is ground beef. Just brown it and drain and use it in place of the chicken.

Great dessert ideas include fresh fruit and whipped cream.

My appologies, I usually take pictures of everything I cook, but we were so hungry!

Also, the salad is great on day two, the chicken freezes well, and this is great for leftovers.

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