Rose Turnbow
Weekly Newsletter Contributor since 2014
Email the chef! rose@dvo.com
This week’s meal plan focuses on the old reliable cast iron skillet. If you don’t have one, you can use a regular skillet, however, the flavor of the food cooked in cast iron tastes so much better. Maybe it is because Mom always cooked in cast iron. They are inexpensive, so give one – or two – a try. Never put them in the dishwasher. Soap takes off the oil which makes the pan non-stick. Most of the time, you will just want to wipe out the skillet with a paper towel, then rub with oil. Store with a paper towel inside to protect and absorb moisture.
Roast 2-3 large chicken breasts along with the thighs to make about 2 cups of leftover chicken. Cool the chicken breasts and cube or shred. Save to use for Meal 4, Skillet Chicken Pot Pie.
All three dishes are cooked in a cast iron skillet. If you only have one, cook the pork chops in it. If you have two, in the second skillet, cook the potatoes and carrots first and place them in a warm oven while cooking the cabbage. No need to wipe out the pan in between.
When making the Chicken Pot Pie, in place of the rotisserie chicken, use the 2 cups of roasted chicken when preparing Meal 2.
