It's Hot Up In This Kitch

I have gotten really good at cooking dinner with very little, on little money. This is partially because I have a limited budget and therefore I'm forced to be inventive, and partially because of the inevitable challenge that arises when the groceries start to run low. The most challenging part is finding something healthy and delicious from whatever is left in the freezer. I usually keep a couple of bags of frozen broccoli on hand, as well as frozen carrots, mushrooms, zucchini-- whatever I think will come in handy. I'll post freezing directions at the bottom of the post.

This is my latest concoction: Chicken and Noodles with Mushroom Sauce

You'll need

2 chicken breasts

whatever seasoning you like

¼ cup chopped white onions

1 clove garlic, smashed

2 Tbsp olive oil

2 cups egg noodles

1 cup mushrooms, sliced

1 can Cream of Mushroom

1 Tbsp honey

First start the water for the noodles on medium-high. While the water heats up, season your chicken and place in a skillet with 1 tbsp olive oil over medium heat.

In a small saucepan, drizzle 1 tbsp olive oil and start to saute the onion and garlic. You want them to get nice and golden.

Cook the noodles as directed and keep an eye on the chicken, turning over to make sure you don't burn it (like I did-- oops). When the noodles are done, drain and drizzle with a little olive oil to keep from sticking. 

When your onions are nice and golden, add the sliced mushrooms and cook until soft. 

Add the Cream of Mushroom soup and the honey, and stir well to combine. Set the heat to low and stir often to keep the sauce from sticking to the pan.

When the chicken is done, shred it and place it in the same pot as the cooked noodles. When your sauce is nice and thick (it will be a little darker from the onion glaze) pour it in with the noodles and chicken, too. Stir everything up and enjoy!

For frozen carrots and frozen mushrooms:

Chop or slice the carrots and place individual pieces on a plate and place in the freezer. Once the pieces are frozen, place in freezer bags and label with the date. Use within 3 months. When you need to use the pieces, let them thaw for about 30 minutes before cooking.

For frozen zucchini:

Slice or shred as needed and place into freezer bags. NOTE: Frozen zucchini works well in soups and baked dishes, but it's not quite as impressive sauteed.