I’ll be the first to admit that I wasn’t fully prepared for how much our food consumption would increase as the kids got older. Obviously I knew they’d eat more, but I guess I just never really comprehended the full extent of that. It still blows me away when we finish off an entire loaf of bread, bag of chips or pound of pasta in one sitting. So I’ve had to get more creative with my stretching of foods. And honestly, there’s just certain foods I’ve had to admit can no longer be stretched.
Chicken has always been a fairly easy food to stretch. I can make a 1/2 pound of chicken feed us all when put in a casserole, a soup or combined with beans. The only time I struggle with stretching chicken is when I’m serving chicken breasts in their original form. This is especially true when I buy the large bags of frozen chicken breasts where two large breasts easily equal a pound or more.
Based on that fact and the recommended serving size of chicken being equal to a deck of cards, I could easily cut those breasts into 6 pieces and be done with it. However, particularly for my husband, that one small piece of meat just doesn’t look like enough. So what I’ve taken to doing instead is slicing the whole chicken breasts like I would a roast or a tenderloin.
This way, I serve a platter full of sliced meat and we all feel satisfied with our four or so slices of meat. We keep our portions in check and save money at the same time. It’s a great solution that definitely works for us.
How do you stretch chicken breasts?