So after taking some tips from Tai sister blogs and some google recipe searches, I attempted to use the oven. (Note that I have been living in HK for the last 5 years and having an oven in HK was definitely a luxury. I did not have an oven until last year). I modified the shake and bake recipe slightly by using flour instead of bread crumbs, since that is all I had.
I made enough food for Friday lunch (Chicken avocado salad) and Friday dinner (drumsticks, veggies, rice)
Shake and Bake Chicken , asparagus, and rice
baked asparagus and carrots, marinated Teryaki sauce drumsticks (baked w/foil on top) and left over shake and bake chicken
avocado salad with leftover chicken and cranberries + tomato
2 comments:
very impressive! definitely helps to batch cook and make a couple of items at a time to save you time on a busy day. i try not to cook more than 3 times a week and supplement with some ready made frozen food, some take out, dining out, and using 3/4 cooked food (like the steamer clams). keep cooking and venturing outside your comfort zone!
That salad does look yummy!
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