For the Busy Writer

I learned something a few years back when I picked up my writing again: it is amazing what a person can get done in 24 hours.

If you’re anything like me, you are a writer who has far more going on than just your next latest and greatest project. There’s kids and day jobs, doctor appointments, dance classes. Houses and families to maintain and above all, of course, meals to be made and eaten.

I’ve said it before and I’ll say it again: I’m not a fantabulous cook, but over the years, I’ve learned how to get by, especially as things have grown busier. Recently, we added another family member who insisted on arriving about 3 weeks early, which means things are even crazier now as we adjust from being a family of 4 to being a family of 5. To give myself a little extra time here and there, I started a little stock pile of freezer dinners for our family a few weeks ago and here is one that’s a favorite for everyone from my steak & potatoes husband to our picky 3yo.

You don’t have to make things complicated to make them taste good. (And to save yourself time in the kitchen so you can have some more time in the chair to do some writing!) So here you go, and sorry, no pictures this time :(

Ingredients

1-2 lbs of boneless/skinless chicken breast or chicken breast tenders

1-2 bottles of creamy Caesar salad dressing*

½ head of iceberg lettuce, chopped

1-2 hearts of Romaine lettuce, chopped

Directions

The freezer part –

Put your chicken into a zip-top freezer bag. Dump in 1-2 bottles of the salad dressing, depending on how much chicken you’re using. I generally go with a 1-1 ratio: 1 lb of chicken to 1 bottle of dressing. Make sure you label the bag with what you’re making (chicken Caesar salad) before you begin … then squeeze out all the air, seal up the bag, mix around and lay flat in the freezer to begin your stock pile. This will keep for up to 6 months.

The cooking part –

Thaw out the freezer bag in the fridge or under cool running water. Pre-heat oven to 425 degrees. Pour the contents of the bag into a casserole dish. I use a 9 x 13 if I’m making any more than 1lb of chicken. Bake for about 40 minutes, or until the top is a nice golden color and the chicken is cooked through.

The mixing part –

Mix up the chopped lettuce and serve with some chicken on top. The baked dressing becomes a warm, creamy sauce to go over the chicken on top of the lettuce as well.

Super yum and easy to make! This chicken is also tasty served with pasta!

So if you’re looking for ways to save some time and squeeze in some extra writing, why not start your own freezer meal collection?

Happy eats!

*I've had pretty good luck with all brands of creamy Caesar dressing EXCEPT the Great Value one from Wal-Mart. So I'd recommend against that one, as the dressing tends to separate in the oven and you're left with a not so tasty looking layer of oil on top of your chicken.

Meet the Contributors: Elisa Ludwig

There are, of course, many parallels between the processes of writing and cooking, which I'm looking forward to exploring along with the other fabulous writers contributing to this blog. But for the moment, I just want to talk about the beauty of not-cooking.

That's right. Going raw.*

Now ordinarily, I'm the type of person (some might say deranged?) who will dive into a four-page recipe, seeking out every last required ingredient however obscure, and doing everything from scratch—even on a weeknight. I just love the challenge of making a new dish and I find the physical work very relaxing after a day of staring into a monitor.

But right now I'm currently working on the first draft of two different novels. (Really not a good idea, by the way.) And the Philly heat is kind of overwhelming. So every evening I'm emerging from the deepest recesses of drafting in a major brain fog. I'm craving foods that are fresh and nourishing but I can't bear to turn on the stove or do anything too complicated. Thus, this watermelon tomato salad.

The main thing here is that the watermelon and tomatoes need to be ripe and delicious. But otherwise, this is pretty simple.

Just cut up your ingredients and stick 'em in a bowl.

Add some oil, vinegar, salt and pepper, and mix it up.

Watermelon Salad

Serves 4-6

6 cups 1-inch cubes of watermelon

2 cups yellow tomatoes, cut into ¼ inch cubes

½ jalapeno, seeded, ribbed and minced (optional)

3 scallions, thinly sliced

½ cup cilantro leaves, pulled from their stems

3 ounces feta or cotija cheese, cut into 1/4-inch cubes

2 tablespoons red wine vinegar

1 tablespoon olive oil

salt

pepper

Combine watermelon, tomatoes, jalapeño, scallions, cilantro, cheese, vinegar and olive oil. Season with salt and pepper to taste. Toss gently and serve immediately, using a slotted spoon to lift the salad from its liquid.

* Not in the raw foodist type of way, though. I don't even own a dehydrator. And I like cheese.