A Delicious Freezer Meal You Can Always Have Ready-To-Go!

I can always count on Polly and Rachel to come up with recipes that are wholesome, easy-to-make and that produce dishes that often freeze well, too. Both are busy moms and they need to be as organized and ahead of the game as possible when it comes to keeping their families well-fed. So I appreciate their no-nonsense approach to cooking. Besides, if their kids will eat it, you know it has to be good!

Reading this recipe got me thinking about Chicken Parmesan, in general. Every Italian restaurant I have ever been to offers it on their menu in one form or another, sometimes as a meal and sometimes as a sandwich. Supply and demand economics being what they are, these restaurants would not offer this dish if nobody was buying it. So I concluded that it must be a pretty popular menu item.

Then riddle me this:  if everybody likes it so well, why doesn’t anybody seem to make it at home? Hmmm….very interesting! I believe that the reason is that it is a regular pain in the butt to make it the traditional way. Also, I have noticed that very few restaurants serve a presentable dish, with most of them being overcooked, dry and tough.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Here’s a clever suggestion:  each time you make any type of chicken dish, cook one extra piece of chicken. After your meal, shred or cube that extra piece and put it in your freezer. When you accumulate about 4 cups of this pre-cooked chicken, you will have the amount you need to make this recipe. It doesn’t matter if the seasonings on these pieces are all different, that will just add extra flavor to this dish. Or when you are cooking that extra piece of chicken at each meal, just season it with a little salt and pepper and cook it separately. This is one way to get a jump on making future dinners.

Recipe and image courtesy of Polly and Rachel at Thriving Home