Chicken- Time, Space and Money Saver Tips

So at our house we pretty much eat chicken all the time.  It is a versatile and healthy choice.  It is also super cheap if you buy it on sale.  Lately, chicken (boneless skinless chicken breasts) in family packs has been readily on sale at $1.79/lb. Let me go on about a couple things about buying chicken before we get to bringing it home...

• Never buy the "thin cutlets" - you can easily save money by just buying regular breasts and butterflying them yourself.  That’s all that means.
• Rib meat- what the heck is that? It just means there will probably be a little bit of stuff left on the breast that you will probably want to remove. No biggie. Each place that packages them is different.  In store will be different then if you get a factory shipped one.  Some are butchered better then others.  I always clean up the chicken myself regardless.
• Rinsing chicken- well my mom used to do this and I also have an older Perdue Chicken Cookbook that advises rinsing the chicken as well.  I guess that's what they used to do back in the day, but now-a-days it is completely unnecessary and actually you are promoting the spread of the bacteria by rinsing it.  As long as you cook the chicken to the internal temperature of 165 degrees F, you will be fine.
• Speaking of that- the safe internal temperature of chicken is 165 degrees F.  I always pull my chicken out a few degrees shy, because the residual heat will finish cooking it through.  Don't ruin your chicken by overcooking it.  If you've never eaten juicy chicken- you don't know what you’re missing.
• If you have ANY questions about how the government classifies chicken, safety procedures, thawing, cooking, color, hormones, additives etc- check out the USDA's website about it- pretty informative.

Now on to the work:

This might seem tedious or silly, but believe me this is a 100% time and space saver.

Step one: Buy your chicken on sale in the big packs.  The family packs of any meat at the supermarket are usually priced better then the smaller packs.  (Even if you are just one person! Buy the family packs- This is why the freezer is such an awesome thing!) I bought about 6 packs of these boneless skinless chicken breasts on sale at $1.79/lb.  Each pack will come with about 6-8 breasts.  See how much money we save!?

Step two: Set up your work station, because you don't want to touch anything not chicken related while doing this.  This 6 pack repack took me about 30 minutes to do.  But I also clean up all the chicken- cut off any extra fat or bones that were left behind.  If you don't do this it will only take you a couple minutes.

See how I prepped the ziplock bags? Fold them over a bit to make them stable and to make sure you don't get chicken on the zip part- so we don't contaminate anything outside the bag. I put 3 chicken breasts per bag for one meal (for my family).  It might take you more or less bags depending on what you need for a meal. 

• Approximate how many bags you will need on how much chicken you bought- more is better- you can always put the extra ones away- it is annoying to try and set them up once you get going.
• Clean up (or don't) your chicken- regardless if you clean them up yourself- I always like to double check for bones or cartilage bits.
• One bag=one meal
• Even if you are one person- use the smaller sandwich bags and just freeze them individually
• The point is that by repackaging we are saving space (believe me bags fit way better then those packages in the pic above) and time because when you need to thaw out for dinner- it will thaw faster and more efficiently.  A bonus is that they are all ready to go- just pull out and use.
• Another good point is that they are in these bags and also have the potential for marinades.

Those packages came out to ten 3 chicken breasts each bags- plus that bag with x's on it which was 4 or 5 pieces.  Pile on top of each other and flatten out- if they are all mushed together in each bag they will freeze like that and it will take longer to defrost.

Now proof you can fit all that chicken in a small packed freezer.  Keep them flat as possible when putting in the freezer.  A look inside my freezer!

Starting on the top right I have frozen chicken from the last batch I made.  Bottom shelf is all the new chicken I just prepped.  Top left is all that broccoli I just froze myself too- along with that corn I used the same method with.  Then phyllo dough, store bought frozen spinach, homemade frozen hamburgers, and hiding in the back is some almonds (they last way longer in the freezer so they don't go rancid), oh and of course some bacon under all those healthy veggies ;)

So enjoy your new found space and time.  I hope this makes getting dinner on the table a bit easier and more enjoyable! Now go and look at my recipe index for what to actually DO with all that chicken!

Freeze Your Own Broccoli + Chicken, Pasta & Broccoli Cassserole

So when fresh broccoli is on sale (for me it's usually 99cents/lb for the crowns) I stock up and freeze my own broccoli- it is cheaper then buying it already frozen and super easy to do.

As you can see I bought a lot of broccoli.  It looked like a lot more than this too- but don't forget to figure the amount you buy will shrink down a bit

First things first: get a large pot of water on to boil.  While that is heating up cut the florets off the stems but DONT THROW THEM AWAY! (I'll show you what to do with them in a minute) Pile all your florets in a colander and rinse.  I used two colanders for this.  In the yellow bowl I saved some florets for the following recipe and set aside.  When the water comes to a bowl, salt generously and dump your florets in.  Obviously you can do this in batches if you have a lot of broccoli.  Leave them in there until they turn a vibrant green (like in the picture above) and then immediately remove them- they should only be in the hot water for not even a minute.  You can either shock them in ice water- or just run them under cold water until they cool down (too much work for me to deal with that much ice).  If you are making the following recipe don't dump your water out from the pot, we'll use it later for the pasta.  When cool enough to handle pile in bags, get as much air out as possible and pop in the freezer! It's that easy!

One thing is that you NEED to blanch before freezing- believe me, I don't know why, but I've tried just putting in the freezer raw, and that doesn't work out.  And when you want to eat the broccoli, just cook like you would cook normal store bought frozen. 

Let's get back to those stems now...This of course is completely optional, but the stems are full of nutrients and you paid for them, so why throw them away?  Personally, I am not a huge stem fan, but I saw this technique on tv and thought it was such an awesome idea.  We're gunna make broccoli stem coins...

How cute are these?!

Your coins will vary in size and shape depending on your stems.  Also using a mandoline here makes quick work of this.  First, using a vegetable peeler, peel the outer layer of the stems if they look woody and dry.  Pick off any little leaves if you desire.  The broccoli I bought was so gorgeous and fresh that the stems were tender and small (because they were the crowns, but you can do this with regular broccoli too) I quickly peeled the outer layer, rinsed and cut on the mandoline into small, thin coins like you see above.

Now, what do you do with these?  Seriously the possibilities are endless.  Think of them as peas or water chestnuts.  Throw a handful into soups, stews, casseroles, salads, stir-fry’s, etc.  I've even eaten them just raw like chips.  I haven’t frozen them yet, but instead of blanching them like the florets, all I would do to make them freezer ready is dump into a microwavable dish, add a splash of water, and nuke for about 30 secs-1 min.  Then just pop back into the bag and freeze. 

And now finally onto the eating part!

I love love love casseroles. I just said the other day that I completely stopped making casseroles like I used too. Tragic really, they are so good and so easy to make and you can even make them the day before!

Chicken, Pasta and Broccoli Casserole

Ingredients

· 3-4 boneless skinless chicken breasts

· about 2 cups of broccoli florets we reserved before

· 1 box of any short cut pasta you like (I used rotini)

· 3 cups of chicken broth

· 2 tbs butter

· 2 tbs flour

· about 1-2 cups of any cheese you like (I used cheddar)

Directions

1.      Preheat your oven to 400 degrees F.

2.      Get a pot of water boiling for the pasta- if you did the broccoli blanching above then just use the same water that you blanched the broccoli in, no need to use new water.  Just remember to salt the water again before you add the pasta.  When pasta is done, drain and reserve.

3.      Cut your chicken breasts into bite sized pieces.  In a skillet heat some oil and when it is hot cook the chicken and season salt and pepper.

4.      When the chicken is cooked through, remove and reserve.  Next, add a bit more oil if needed and cook the broccoli (season with salt and pepper) just until bright green.  You can also add here other veggies, garlic, onions etc but I went quick and simple with just the broccoli.  Oh and plus I threw a handful of the broccoli coins in too.

5.      When that is done remove and reserve alongside the chicken.

6.      In the skillet reduce the heat and add the butter.  When the butter melts add the flour and cook the roux for about a minute or so.  Then whisk in your chicken stock.  Bring to a boil and cook until thickened.

7. Combine all pasta, broccoli and chicken in a casserole dish and pour the thickened sauce all over it.  Top with cheese and cover.

8. Cook for about 20- 30 minutes, then uncover and cook until the cheese gets nice and brown and bubbly (you might have to use the broiler for this part).

Technically, this dish is able to be served right away since everything is basically cooked.  But cooking it in the oven marries everything nicely.  And it also roasts the broccoli a little, which is so good, definitely my favorite way to eat broccoli, it becomes almost nutty.  If you are strapped for time just top with cheese and pop under the broiler until the cheese is melted and bubbly.

Saavy Shopping vs. Scary Supermarkets

So before you even get to cooking you need to obviously have something to cook.  This is dedicated to my sister who has just moved out on her own.  I always looked at my mother and wondered- "How did she know what was a good sale price?"- and unfortunately there is no magic way- it's just experience.  It also has to do with where you shop and what you are shopping for.  I actually shop at a couple different places- some have better deals than others. So this is a compilation to help first timers get started.

Here are some tips off the top of my head that I have accumulated throughout the years:

• Just because you're at a wholesale place (e.g. BJ's or Costco) you are not always getting a good deal (Best example for me is for boneless skinless chicken breasts: BJ's $2.99lb, on sale at Waldbaums or Western Beef can be as low as $1.79lb)
• Look at the flyer before you go and have a list ready, otherwise you wind up being there forever and buying stuff you didn't originally need.
• Check the supermarket's website- most of them you can see the flyer online (and some you can even make a list and print out! I love this feature on http://www.waldbaums.com/)
• Ask yourself- Do you really need this- or can you substitute something cheaper or don't need it at all
• Ask yourself- Will I use this before it goes bad? Can I freeze it if I don't?
• When on sale-buy things in bulk if you have the room- I always do this with chicken, pasta, canned tomatoes, mayo, and flour.
• Meat is probably going to be the most expensive item you buy. (Don't forgot eggs and tofu are really cheap and also a very good source of protein as a meat replacement)
• Even if you're not shopping try and glance at the flyers to try and get a feel for how much things cost.
• If they don't have it- get a RAINCHECK!
• Clip coupons and definitely get the saver shopper card thing for that particular supermarket
• Always check the reduced produce section (not all stores have this, but I've been seeing it more frequently now) sometimes you will find awesomeeeee deals- other times it's not worth it.
• Compare prices and ingredients of the name brands and store brands
• Check the nutritional facts- read what you're buying- might not be as healthy or low fat as you think
• Problem solving: Yup you are going to use math!
• In BJ's where things come in bulk- say a 36 pack of Poland Spring water- take price of it ($4.99) and divide it by the total amount of the product (36): that means each bottle of water is costing you about 14¢ a bottle. Now that's a deal- you pay over a dollar for a bottle of water in the machine or at the deli. (BJ's is also a really good deal for cold cuts- but BJ's has a $52 annual membership FYI)
• Also you can use this info to help compare prices at other stores.  (a personal example is face lotion for me- at BJ's 2 creams cost $21- but it's a deal because in the drug store they are close to $15 each!)
• Technology can be a life saver! Use you phone to compare prices, or check what you need for recipes while shopping!
• Family packs (larger packages, usually of meat) will save you money by the pound
• Do your math and compare the fresh veggies that are on sale that week to the frozen ones- sometimes the fresh are a way better deal.
• Always bag your meat products separate from anything else- we don't want any cross contamination.

What to actually buy?
Well I try and buy nutritional food for cheap.  Here is a list of some things I think would be essential for a first start kitchen:

• extra virgin olive oil (this is gunna be a lil pricey, if too expensive go for regular olive oil), onions, garlic, canned beans, eggs, rice (or lentils), canned crushed tomatoes, pasta, kosher salt, pepper, a couple other spices (crushed red pepper flakes, thyme (whole not ground), rosemary, bay leaf, adobo, basil, cumin, oregano), chicken bouillon cubes, mac and cheese-yes in the box, flour, non-stick cooking spray, italian dressing, hot sauce, milk, butter (I don't use real butter-ya know the butter substitutes), cereal, mustard, ketchup, canned chicken/tuna

This list is a minimal list to get you started if you didn't have one single thing in your kitchen.  You can create a lot of simple yummy dishes with these ingredients.  As you learn to cook more things you will see other ingredients start to reappear- my fridge door is just out of control with different things lol.  Also feel free to add things you eat on the regular.

When You Get Home
Especially if you are living by yourself, you are not going to eat that full family package of chicken in one night- or even in that week- chicken will be good in the fridge for a couple days, but you want to take it out of the package, trim it up more if you want/prefer, and put each meal portion in a separate ziplock bag.  Then stack up and freeze- when you know you are going to want chicken for dinner take out before work and put on your counter for a few hours or the night before in your fridge to defrost (on the counter is obviously faster- but just make sure you don't keep it out too long).  Also take the time to cut and clean all your fresh produce so it's ready for you when you need it.  It is a time saver.  The only thing you do not want to wash until you are ready to eat are strawberries.  The moisture from when you rinse them will cause them to get moldy faster.

Brief Rundown
This is only from my knowledge and personal experience (I live in Queens, NYC and shop at about 4 to 5 different places- Waldbaums, Western Beef, BJ's, H-Mart, sometimes Stop and Shop, Keyfood and Associated Supermarket- obviously not all at once or in one week, but I bounce around)

• The Deli
• If you buy cold cuts (deli meats) at a supermarket they are usually going to cost around $9.99lb (except BJ's- they usually are $6.99lb).  I know it's expensive, and I don't always make the trip to BJ's to save at the Deli- because I waste it in gas, but think about how much you are saving versus if you bought a sandwich for only one meal- even Subway is $5.49 for a footlong after tax-and that's not even quality deli meat.  My favorites at the deli are pepper turkey, honey turkey, and buffalo chicken- going to a good deli provides you with a nice array of choices so you can always try something new.  If you don't know what something tastes like- just ask! Most deli's will be happy to let you try something.
• Produce Dept
• Stock up on what's on sale.  I usually don't like to go to Waldbaums for produce because the Asian markets (like H-Mart) have the best produce for low prices- if you have some sort of Asian market by you I suggest you take full advantage.  The quality and price you just cant beat.  Also, trust your gut- you might be intimidated to go into a place like this- but you know what broccoli and zucchini and carrots look like right? Right! so go be adventurous, it might be not as scary as you think- and if it's too much for you to handle- you can always just walk out.
• Again, check the reduce produce section if they have one- if you don't know you can ask
• Organic vs Non-organic: this is something you're gunna have to research yourself- I really don't care too much about organic- I care about price and organic is always more expensive.
• Onions and garlic are always one of the best deals in the produce dept- they are cheap and you use them a lot!
• Farmer's Markets: I have never been to one yet- but I plan on going at the end of this month and I'll let you know how that works out. 

Prices

• Fruit- I don't buy too much fruit but:
• Bananas should definitely be under a $1 a pound.
• Strawberries should be $2 (1lb container) or less.
• Apples can vary- I would say $1.40/lb is a median price. 
• Oranges and grapefruits are usually sold each-not by the pound- grapefruits for $1 each are the usual sale price.  I don't buy oranges often. 
• Grapes should be under $2/lb
• Lemons: 3 for $1 is pretty good (usually on sale for this price)
• Limes: 5 for $1 is a usual sale price 
• Veggies: everything under $1/lb I say!
• If it's $1/lb or less it's a good deal- for broccoli, string beans, and zucchini
• Peppers: Rarely you will find colored peppers that cheap.  Green peppers supposedly have the least flavor and are usually the cheapest- so if you find other colors under $2/lb you're doing pretty good. Green for $1.88/lb or less is good.
• Mushrooms can be tricky, because there are a lot of different types- 10oz is the usual package size and for cremini (baby portabellos-little brown ones) $1.60 or under for 10oz package is acceptable. 
• Lettuce: a package of 3 romaine hearts shouldn't cost you more than $2.99 for the package of 3.  You can get a loose green leaf or red leaf lettuce for about $1/lb- loose romaine can go by the pound or by each- 99¢/lb is good.  And if you buy Iceberg lettuce (ugh, which I wouldn't except for tacos) I wouldn't pay more than $1.25 a head, if that.
• Celery: Buy the full celery-not just the hearts because hearts only cost more and it's really the same thing. 
• Carrots run relatively cheap- about $1/lb (the small cello package carrots- carrots in a bag- are usually a pound each)
• Onions: At BJ's I get a 10lb bag of onions for $5 or $6 bucks I think which is a pretty good price- make sure the onions are not soft and not moldy or have bugs on them- gross.
• Garlic: buy tight heads- if they have a purple tint or hue- don't worry it's fine- don't buy garlic with the green shoot/root growing out of it
• Potatoes: price varies depending on the potato- I buy potatoes by the bag so I'm pretty sure a 5lb bag of Russet Idaho potatoes should be around $2.99

Also buy in season.  I have a widget on my page to help with that.  Usually when produce is in season it goes on sale.  I can't list everything, but check out the widget or just Google it- didn't I say technology is a wonderful thing!

I would say this post is long enough already- so if you have any other questions you can always email me: cookeatlove4@gmail.com

And remember- it's just a supermarket- I actually love food shopping, sometimes I need to remind myself I have other things to do.  I love the colors, smells, knowledge of different products available, and ideas that pop into my head for cooking.  Embrace the fact that you have endless possibilities and choices, don't be frightened or turned off by it. Happy shopping!