Seasoning or recipes

Adpalangi

I just took out to samon filets and two skinless boneless chicken breast. I've learned how to sear and finish in the oven for both, and that's much better than I just baking. I'd like to have acouple more go to recipes. I'm cooking today for the next five days or so. I want something that's not going to dry out in the fridge or microwave reheating.....anyone?

robynmclaren98

Make chili with ground chicken instead of ground beef, then freeze it in Ziploc bags in individual portions. Make up some taco meat (chicken) and freeze it in individual portions for taco salads. Spaghetti sauce with chicken (same deal...freeze individually), paired with black bean spaghetti noodles....

dklibert

I have been rub chicken breast with a little minced garlic and blackening seasoning before baking. It is not spicy and does not taste Cajun. I got the idea from a Virginia cookbook. It is just really tasty.

Also this salmon recipe in very moist. soupspiceeverythingnice.blogspot.com/2013/02/roasted-red-pepper-and-garlic-salmon.html

dklibert

I posted this many times, but one more won't hurt right. I love piri piri flavors right now. I have used both a dry seasoning and a marinade on chicken. I plan to try the dry seasoning on salmon soon. soupspiceeverythingnice.blogspot.com/2015/03/piri-piri-seasoning.html

More diy spice blends to try: soupspiceeverythingnice.blogspot.com/p/blog-page.html

Adpalangi

Thanks y'all! I don't know why I didn't think about freezing cooked foods into individual servings. Usually cooking like two boneless chx breast and eating that for about five days, same with anything I do cook. Gets so dried out and very boring. These tips are great!