Two days ago, I bake six chicken breasts (with a little olive oil, salt, and pepper) at 400 degrees for 40 minutes. I have the genius idea of chopping the baked chicken and freezing it in servings for future chicken pot pies, casseroles, or salads.
This has never occurred to me before. I’m good at reflecting, not thinking ahead.
When I find myself ready to cook dinner (but not quite back to full health), I’m so thankful for a frozen pie crust, frozen veggies, and frozen chopped chicken. After defrosting, the total prep time for that particular dinner is a whopping two minutes. It bakes for an hour, and then everyone rejoices over chicken pot pie.
I still have four more frozen servings of chicken, and this morning I think of how they’re ready for my friend who just had a baby or any neighbor in need of a meal. Sure enough, my neighbor has to stay overnight in the hospital with stomach pain, so I tell the family I’ll take care of dinner.
Oh, how will I ever find the time?
Two minutes later, I’m relaxing on the couch.
I just love thinking ahead. I want to think ahead better!