These kid lunches today …

I’ve been reading Fed Up with Lunch’s School Lunch Project. She’s a public school teacher who decided to start eating the same cafeteria lunch her students are served each day and blog about it (complete with pictures).

I thought I’d heard all I needed to know about problems with school lunches, but I was still surprised. Some new things I’ve learned: [...]

Chicken salad, chicken tacos, chicken alfredo

(Vegetarian and vegan friends, stop reading now. Though I assume the title alone was enough to send you running.)

Just learned to perfectly poach chicken breasts using my rice cooker’s ‘slow cook’ function. You are looking at a whole new H-A Housewife.

I started with totally frozen boneless chicken breasts. Half an hour (and several edited webpages) later, I had moist, cooked, enchilada-ready chicken. (I love multi-tasking. Count getting the Kiddo down for a nap, and it’s like I’m two people! Sort of.)

I got the idea from a cookbook on slow cookers that recommends poaching them in a traditional crockpot for six to eight hours. (Also, you’re supposed to cook seven pounds of chicken at once. Hello!? I’m not feeding the Duggars!) As I knew the Sanyo‘s ‘slow cook’ option is more like a slow cooker on steroids, I reduced the amount of chicken and guessed on the time. Score.

Steps involved: Put frozen chicken in cooker; add broth; close cooker; set timer; press button. Possibilities are endless.

Chicken sandwich, chicken gumbo, chicken burger …