We keep most of our meat in the chest freezer in the garage. Usually on the weekends I have my husband bring in what we will need for the week. This weekend, I forgot. Shouldn’t have been a big deal, but I somehow misplaced my key to the garage. All we had in the freezer were some chicken necks and backs for making broth, cranberries, a chopped up zucchini, and one frozen cooked leg quarter. If I had made my menu over the weekend or taken meat out of the inside freezer the night before, like I’m supposed to, I wouldn’t have had this problem. I had to have supper made and ready to eat when he got home, because we were going to church tonight. Perfect storm. After some frantic searching, I realized I’d have to come up with something using what I had. So I started some quinoa cooking. Quinoa is a high protein grain, I chose it because one leg quarter between the two of us isn’t much protein. If you don’t have quinoa you could substitute rice. I put the chicken in the toaster oven to thaw, and thought. After the chicken was thawed through I got to work. I put some olive oil in a pan and threw in the frozen zucchini. I added the shredded chicken, a can of diced tomatoes, Italian seasoning, salt and pepper. And you know what, it actually turned out pretty good. I admired my mom when I was younger because of how she could make a meal out of pretty bare cupboards. I’m grateful that the creative tips she taught me has allowed me to do the same. Here’s the handy dandy recipe for when you are low on ingredients, and need something quick and easy to make.
Italian Chicken Quinoa
1 cup quinoa
1 Chicken leg quarter, pre-cooked (could use any other cut of chicken)
1 chopped zucchini
1 tbs olive oil
1 can diced tomatos
2 -3 tsp Italian Seasoning
Salt and Pepper to taste
1. Cook up some quinoa. While that’s simmering do the following steps.
2. Put olive oil in skillet on medium heat. Add the chopped zucchini. Stir occasionally.
3. While the zucchini is warming, shred the chicken. Add it in to the pan.
4. Stir in a can of diced tomatoes. Add Italian Seasoning, salt and pepper. Put the lid on the skillet.
5. Its done with the zucchini pieces have turned semi-transparent, about 20 minutes.
Serve chicken tomato mixture on a bed of quinoa. Feel free to add to this; some crushed garlic, extra oregeno or basil, or other vegetables you have on hand could go well.