my family's go-to for back-up dinner is to keep some chicken on-hand
stick two chicken breasts in a crock pot with a can of chicken broth, cook it on low all day. The chicken will be tender and you can shred it up and have it on hand to season as-needed to be ready for a dinner with protein!
pan-sear with taco seasoning for quesadilla or taco meat!
Prepare a thing of those shake-and-make zesty italian dressings and heat it up in a pan for something that pairs delicious with pasta or rice!
Combine the cooked chicken with two cans of enchilada sauce and a can of nacho cheese soup and two cans of rice, bake covered for 40 minutes and uncovered for 15 after sprinkling some additional cheese on top as desired!
Mix together a can of chicken broth and a can of cream of chicken soup, add a cup and a half of rice, add in some of your shredded chicken and about half a can of water, and bake covered for about 45 minutes with additional 10 to 15 uncovered to evaporate additional liquid (I like my rice overly cooked and really soft so I tend to put it in longer).
Hell, just add it to a sandwich and you’ll be good(season it a little first though),
Protein is important and chicken is very adaptable! Eat food!! Those Campbell’s skillet sauce things are easy too, and I can’t vouch for all of them because I tend to just try one and eat it forever if I like it never trying anything else but the creamy parmesan chicken on is good.
Recipe of the Day: Marcela Valladolid’s Warm Picnic Burritos Outdoor eating calls for an exciting alternative that’s just as easy to make: zesty on-the-go burritos wrapped up with shredded beef marinated in chile-lime sauce.
-or an almost navy, denim-looking but probably actually 100% cotton shirt
-some sort of easy-peasy, put-together but still fun and fresh long bob that you can take care of in the midst of making a casual brunch for your florist friends (which includes an inexplicable variety of fruit crumbles)
-makeup trend: serve fresh lox at the aforementioned brunch that you bought at your favorite fishmonger’s place, and although it’s not a TREND to be friends with your fishmonger because friendship isn’t a trend, maybe you should make 2016 you fucking chat with the guy who painstakingly makes your precious whitefish salad, dammit.
-also at the brunch is cream cheese and freshly cut tomatoes from your garden (the tomatoes are from your garden, but not the cream cheese entirely), which is just something you do for a variety of friends who own small but expensive food and lifestyle shops
-a bunch of herbs you put in the middle of the table as decoration at your summer garden party
-VERY good olive oil, not good or even great, just VERY good
-maybe some kind of royal purple pashmina that costs, oh, probably 80 bucks? You’re rich enough to own nice things but practical enough to not really go crazy with it
-minimal jewelry on the hands because you’ll be rolling the dough out for a bountiful feast
-wine! Just enough wine to seem fun and light, because you’re mostly drinking during the day with enough seltzer to make it crisp and zesty, or with a bunch of your cheese shop squad as you put things on a Christmas tree or celebrate the birth of sage or put large, flaky, Maldon Sea Salt on something freshly caught and recently killed
-a husband who comes home after a weekend of raucous, May Day partying with your possibly gay, certainly doesn’t matter, fabulously dressed in pastels male friends and goes “chicken pot pie?” and fucking loves it and you CHEERS
Don’t pass up the chance to make this zesty pasta salad for your next cookout. Crunchy vegetables are combined with tender pasta and topped off with a dressing made of tahini, garlic and fresh lemon juice. It is mayonnaise and dairy-free making it an ideal picnic side dish for hot summer afternoons.
SERVINGS: 6 to 8
TIME TO TABLE: 20 minutes prep.
INGREDIENTS: 12 oz. grape tomatoes, quartered 2 green onions, sliced 1 medium carrot, peeled and shredded 1 small cucumber, peeled and cut into bite-size pieces 1 small red pepper, cut into 1-inch matchsticks 6 oz. dry bowtie pasta, cooked according to package directions
Dressing ¼ cup tahini Juice of 2 Paramount Citrus lemons Zest of 1 Paramount Citrus lemon 1 clove garlic, peeled ¼ teaspoon salt 1/8 teaspoon ground black pepper
1. Combine the tomatoes, onions, carrot, cucumber and bell pepper to a medium bowl. Add the cooked pasta.
2. Add the dressing ingredients to a small food processor and pulse until combined and the garlic is finely minced.
3. Pour the dressing over the pasta and vegetables. Stir to mix all ingredients. Serve at room temperature or cold.
Tbh don’t even count automatron as a full DLC bc I finished that bogus campaign in a couple hours
It was a robot workshop DLC with a bogus excuse for a plot tossed haphazardly in to make it ‘zesty’
We got Zion, the Sierra Madre and The Divide from New Vegas and those were all FULL NEW STORIES AND MAPS
Why couldn’t you learn from Obsidian you subpar sons of bitches why must you hurt me like this
Add something new to your grilling lineup with this spicy, saucy chicken. Tamarind and lime are combined to make a zesty sauce with a comfortable heat from crushed red pepper. It’s perfect for chicken breasts, but also makes a delicious glaze for grilled fish or a post-grill dipping sauce for vegetable kabobs.
TIME TO TABLE: 10 minutes prep, 10 minutes cooking, 15 minutes grilling time.
INGREDIENTS: 1 can (14 oz.) tomato sauce 2 cloves garlic, grated 2 tablespoons light or dark brown sugar 1 tablespoon tamarind concentrate 1 tablespoon Dijon mustard Juice of 1 Paramount Citrus lime ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon crushed red pepper Zest of 1 Paramount Citrus lime 6, 4 oz. boneless, skinless chicken breasts Paramount Citrus lime wedges
1. In a medium saucepan, stir together the tomato sauce, garlic, brown sugar, tamarind concentrate, mustard and lime juice. Bring to a boil over medium-high. Reduce the heat and simmer for 10 minutes stirring occasionally.
2. Stir in the salt, black pepper, red pepper and lime zest. Remove from the heat and set aside.
3. Preheat the grill to medium-high heat, about 400 degrees F. Place the chicken breasts on the grill and cook for 4 to 5 minutes. Flip and grill 4 to 5 more minutes.
4. Brush on the tamarind lime sauce to coat each piece of chicken, let cook 1 to 2 more minutes. Flip the chicken breasts and coat the other side with sauce and cook for an additional minute, or until the internal temperature of the meat reaches 165 degrees F.