Good for you for wanting to get off the fast food. Cooking really isn't as intimidating as it seems. After all, if you make something you don't care for, you don't have to make it again, and after all, how many dishes have you eaten in restaurants that you didn't really care for!

1) The "sell by date" is the last day the store can sell the meat. If you have a "sell by date" for today, but can't cook the meat, take it out of the wrapper, rinse it, dry it and rewrap it. It should be good for another couple days at least. It's pretty easy to tell if meat has gone bad. If it doesn't smell good, or if it feels slimy, you're better off to skip it. If you aren't sure, it's probably on it's way to spoiling, but won't actually hurt you.

Essentially, meat handled properly, kept clean and refrigerated until being properly cooked, won't hurt you if you bite into it and still want to swallow!

No kidding, we were quite poor when I was young, and my mother would feed us meat that I would throw out today, but we never suffered any ill effects.

You have to be a bit more careful with chicken, but as long as you cook it until there is no pink in the juices or by the bone, you'll be fine.

2) Yes. In fact, many grocery stores mark down meats that are approaching their "sell by date", and I stock my freezer with them. It's a great savings, and there is absolutely nothing wrong with the meat. Once you defrost it, you should have a day or two at least, but the best thing to do is freeze it in portions you're likely to use. I buy ground beef, for example, in family packs and portion it into pounds before freezing, or buy chicken thighs, freeze them (not touching) on a cookie sheet before putting them into zip lock bags so I can remove one or six, depending on my needs. This way, you're only defrosting what you actually need for that meal.

3) Yes. Opening the package or not really makes no difference in the shelf life of the meat, but rinsing does. Also, always wash your hands well before handling your meat as well as after. You don't want to inadvertently introduce bacteria to the meat you just rinsed!

4) I have never cooked with an indoor grill. But, if you really don't want to add oil, I don't see why you can't brush the grill surface with oil rather than pouring it on the meat. Many people use a spray on product like "Pam", which you will find in the same area of the grocery store as oil, which allows them to use very, very little actual oil.

5) As long as there was no pink in the juice, you were fine. Many people cook chicken to death out of paranoia. I generally cook my chicken until there is the barest hint of pink in the juice, knowing that in the time it takes to bring everything to the table, the residual heat will complete the cooking without drying the heck out of it.

As for losing weight...remember that liberal use of lemon juice, herbs, garlic and spices can lend flavor to foods so that you won't miss the fats so often used for flavor. A squeeze of lemon and some minced herbs can make even frozen veggies taste quite good without adding any calories.

As you go on, don't hesitate to ask questions here. Everyone starts to cook at some point, and I know that when I was just starting out it would have been really nice to have a resource like this one for my questions and to get ideas. Folks here are really very nice and helpful, and have all been there!:D

Don't forget an all oven meal (not if its 90+ degrees like it is in NJ today!) but its really easy and good.

Baked potato, roast asparagus or brussels sprouts or cauliflower and easy baked chicken.

EZ Baked Chicken

4 boneless skinless chicken breast halves
Salt
Ground pepper
Garlic powder
4 T. mayonnaise (reduced fat)
4 T. fresh shredded Parmesan cheese
1 C. fresh coarse bread crumbs (or packaged, or panko)
Chopped parsley (optional)

1. Season chicken lightly with salt, pepper and garlic powder.
2. Combine mayonnaise, another little sprinkle of garlic powder and cheese.
3. Put chicken in baking dish and cover with the mixture.
5. Sprinkle with bread crumbs and top with parsley.

Bake at 400 until juices run clear (about 15-20 minutes)

I love cutlets and tenderloins because they are a good size for a serving instead of half breasts for us, and we use them all the time. I just stocked up last week when they were buy one - get one free. I do lots of different things with them.

When I buy in bulk, I prepare in bulk. I pat the chicken pieces dry with paper towel and will lay them on a cookie sheet lined with parchment paper (easier to remove them once frozen). I then stick the cookie sheet in the freezer and quick-freeze them until they are frozen.

I'll pop them off the sheet and place them in user-friendly amounts in plastic bags and then vacuum-seal these in a FoodSaver bag. When I need 2-4 pieces, I'll open the bag, take out what I need and I'll reseal the bag shut. If you stick them in the refrigerator to thaw overnight, they will be ready to use the next day. You can also zap them on medium for a few seconds to thaw them in the microwave. If you thaw them in the microwave, then you need to cook them a.s.a.p.

Meats keep better and for a longer period of time when they are vacuum-sealed. If you just leave them in plastic bags, the moisture inside the meat migrates to the outside of the meat and will create frost crystals. This means your meat is dehydrating and will eventually result in freezer-burn. A sign your meat is freezer-burned, it gets gray and white around the edges.

I also took a package of tenderloins and sliced them into even smaller, bite-size pieces. I spiced them up (I used Montreal Chicken Seasoning by McCormick) and quick-fried these. I also layed these out on a cookie sheet and quick-froze them and also packaged them up as above. This cooked chicken is great added to salads or with stir-fried veggies. Great added to wraps or Mexican dishes.

Fold-top sandwich bags or small "snack bags" with zip-lock tops are a quick way to separate serving sizes in the freezer.

Personally, I prepare all my chicken at once and get it over with. Cooked chicken can then be saved for leftovers (chopped and added to a salad or shredded and made into sandwich meat, etc.) and can be frozen so you don't have to have chicken everyday for a week. Pre-cooked chicken in the freezer is a busy persons "friend".

I use Lemon Pepper in chicken stir-fry. We also use a spice mix called SPIKE sprinkled on chicken and baked in a toaster oven or grilled.

Check the link below for more general food safety information concerning chicken.

Here's a recipe I tried last week that we really liked, and it was quick and easy.

-Grainlady

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS
(source: Pillsbury - Country Casseroles & One-Dish Meals)

Note: I made half a recipe for 2 people.

1/3 c. purchased Italian salad dressing
4 boneless skinless chicken breast halves (I used cutlets)
1 c. sliced carrots
1 c. sliced celery
1/4 c. coarsely chopped marinated sun-dried tomatoes
1 t. dried rosemary leaves, crushed (I used a little fresh rosemary)
1 (15-oz.) can cannellini beans, drained, rinsed (I froze half the can to use on something else)

Heat salad dressing in large skillet over medium-high heat. Add chicken; cook 2-3 minutes on each side or until lightly browned.

Reduce heat to low. Add carrots, celery, tomatoes and rosemary. Cover; simmer 10 minutes or until chicken is fork tender and juices run clear. Stir in beans. Cook until beans are thoroughly heated. Serves 4.

Here is a link that might be useful: Focus On: Chicken - USDA Information

I see you seem to be aware of the dangers of bacterial contamination with chicken...good.
The longer you keep it unfrozen, the more "stuff" grows in it....so either cook it and eat it or cook and freeze or freeze as soon as you can.
I also live alone and cook mostly for just me. Chicken is good easy and healthy...mostly.
If I buy fresh chicken breasts, I take a sharp knife and slice them horizontally into thin "slabs" to quickly cook, either breaded and fried in a little oil of to make into picatta or just sear in a dry fry pan ( yes it works.....doesn't stick if your pan is hot before you put in the chicken) or cook the whole hunk and cut it up for sandwiches or to put on a salad or just in my hand for a sanck.
If you have a big fat Perdu chicken breast, poach it!
I put some water and a little something acid....dry wine, a bit of lemon juice or a little vinegar....
Rough cut some onion and some celery....maybe add some dry parsley flakes, a little salt...and simmer that for 10 minutes or so....dump in your chicken....whole, breasts, thighs...whatever...just so as you have enough liquid to cover all. Simmer until done....the time depends on how much chicken you have in the pot...10 to 20 minutes....cut into the chicken...as soon as it's not pink and "raw looking" inside it's done.
Use the chicken for salads, sandwiches, with pasta and sauce, wraps...whatever...
And if you save the cooking liquid....you have broth....just add some veggies, onion, carrots, tomatoes, celery, broccoli, peas, mushrooms...whatever...add some cooked chicken a few noodles....a bit of salt....and you have soup!
Linda C

I like to buy chicken breasts -boneless skinless- when they are on sale then wrap each breast in a piece of plastic wrap. I lay all the breasts on a cookie sheet-lay them out really flat- then freeze. I then put all the plastic wrapped bags into a ziploc bag. That way you can take out one breast at a time and defrost in the microwave before cooking.
You do not need to use oil on a George Foreman but a quick spray with Pam helps prevent it from sticking.

You can also slice a partially frozen breast much easier than a completely defrosted one. You can make your own scallopine very easily or chunk it for stir fries.

Along with the Foreman grill, buy a wok. You can easily learn to stirfry, which is a very low-cal way to cook (no hoisin or sugary sauces, though) and this will make portion control easy. Martin Yan's Chinese Cooking for Dummies is a decent enough book to teach you the basics.

Chinese cooking does take a little bit of prep time, but you can cut up your chicken and freeze it. You can also cut your vegetables ahead of time, and then when you get home, it only takes a few minutes to cook yourself dinner.

And the wok is so useful--you can pop corn in it, make soup,

I have a little grill like the Foreman grill, though it's not the actual Foreman brand. Mine will grill a frozen chicken breast in about 10 minutes, depending on the size, but 4-6 minutes for a throughly defrosted one.

A little about freezing: There are two methods, one is zippered food bags (such as Glad Freezer, or Ziploc Freezer, type bags). Be sure to individually wrap meat within the bag, such as in waxed paper. It will help you in your ability to defrost just enough for one meal or one recipe.

There are two methods for vacuum seal. One is the Food Saver. Someone else can describe that one. Another small hand sealer, from Reynolds, just came out - the unit itself is about $7-10 (less expensive one is at Wal-Mart) and then the bags are separate. I use smaller bags and vacuum seal enough for one meal. This is what I use for my husband and I, and it works beautifully.

DonnaR/CA

Wow, thanks for all the information!

One more question, AFTER I grill the chicken, how long will it last in the fridge? If I grill a couple pounds at dinner on Monday night, will it still be good to eat on Wednesday night? Thursday?

I know I could go longer if I freeze it, but I am curious how long I could go without freezing it.

On another note, so I don't need to oil it? I remember my Mother oiling chicken before putting the blackening powder on it when grilling it. She said you always need oil on chicken if you are grilling or frying it without breading. I thought the oil was for the taste or tenderness, but if it's only to stop the chicken from sticking, I could simply use some Pam since the Foreman Grill is non-stick anyway.

Thanks again!

Fully cooked chicken breast is edible for longer than it tastes very good. If you cook it Monday, Thursday is the last day I'd probably want it. It dries out, you see, and loses flavor. Don't worry, if it goes bad, you'll know it.

On your grill, you certainly don't need oil, especially if you spray the grill with Pam (although, brushing the grill surface with a paper towel dipped in oil will work as well). If you're grilling the breasts without skin, you'll have a hard time getting seasonings to stick to the meat without at least a little oil. You might try marinating them in some low fat or non fat vinaigrettes for flavor, or rubbing them with a cut garlic clove before cooking.

I see! So since I usually put seasoning on the chicken, maybe it's better that I just use oil. I only use a little and you need some fat in your diet anyway. Maybe I should switch from vegetable to olive oil?

I don't think it really matters what type of oil you use, since you're only using a little. Just use what tastes good to you.

Personally, I like animal fats. I keep a jar of schmaltz (rendered chicken fat) in the fridge, and would probably use that for chicken. I keep a jar of bacon fat as well, and use olive oil or real butter rather than veg oil or (eeeewwwww!) Margarine.

I figure that we were designed to eat animal fats, so as long as we eat them in moderation they're probably better for us than the man made stuff.

Thanks again for the info!

I got even more questions!

I have been buying Purdue because it is offered at the local supermarkets and it SEEMS like a good brand, but I'm not too sure. I have been buying either the thin sliced cutlets or the tenderloins, both come with crap on them. I find myself spending more time cutting yellow and white stuff off then I spend making the entire rest of the meal. There is just a lot of little piece of ugly stuff, not sure if it's fat or what, but it's always there. Is this normal?

Another thing, sometimes the cutlets or tenderloins have a piece of white "skin" covering one side. I'm not sure if this is the actual skin or if it's just a layer of something that is underneath the skin. All I know is that trying to get it off messes up the meat, I end up tearing the meat. Is this normal?

Finally, if I am going to cook a couple pounds and put it in the fridge for a few days, how long after I cook it should I put it in the fridge? Right away, or should I let it sit out on the counter and cool off?

Thanks again!

You really don't need to cut the "yellow stuff" (probably bits of fat) or the "white stuff" (probably bits of tendon or skin) off. There's nothing wrong with it. Remember, if you eat whole roast or fried chicken, all of that stuff is in the meat.

In the breast, under the long, thin piece on the inside that separates from the rest of the breast easily, there is a tendon that sticks out from one side. It's not poisonous or nasty, but it can be tough. You can grab it with your thumbnail against the counter and push the meat away from it with the back of your knife, by holding the knife against your thumbnail, and sliding it away from you, while pressing hard on the knife against the cutting board.

But again, it won't hurt you or anything, so it might not be worth the bother.

The white "skin" is just a membrane that often occurs between muscles. It is harmless, and in chicken it shouldn't be tough once it is cooked. A similar membrane can be tough on some cuts of beef, pork or lamb, and if you are not long cooking the meat, it helps with tenderness to remove it.

Never put anything hot in your fridge or freezer. Cool things to room temp before doing so. The residual warmth from hot items can reduce the quality and shelf life of other items.

If you simply must put something in the fridge before it is completely cool, rearrange your fridge contents so that the top most shelf is bare (or contains non perishables that you like to keep cold, like sodas) and place the warm item on that shelf, covered with a damp towel or plastic wrap in which you have poked holes. Heat rises, and this should keep it from affecting other foods. But the heat needs to be able to escape the item quickly, hence the cloth or holes.

rachelellen, I greatly appreciate all the info and time you spent making your posts, thanks!

I have one more question, just one I promise!

I used to buy lemon pepper chicken from the local supermarket hot foods department, the chicken was kept warm sitting in a large tray that was half filled with liquid. When the lady served it to me in a small container she would also put some of that liquid into the container. The chicken was always very moist.

Now I assume that liquid was just a mixture of water, oil, and chicken juices. Is that liquid good? A lot of the liquid drips out when using the Foreman Grill, but I noticed that after I put the chicken into tupperware and let it sit, I have 1/2" of liquid on the bottom.

So, should I drain that away, or should I keep the chicken bathed in it to keep it moist? Will it congeal when it's refrigerated?

Thanks again!

Meat juices are always a good thing. So if you can save them, go ahead and put them in with your leftovers. Can't hurt.

If you are using boneless, skinless chicken breast, the juice will not congeal. Fat congeals, and juices that are a result of long stewing with bones, and other normally inedible chicken parts can turn to gelatin, but with what you're cooking, you're likely to just end up with a few tablespoons of chicken juice with whatever seasonings you used mixed in. Use these juices when you reheat the chicken, to help it be less dry.

Such juices can also be made into part of a sauce to "dress up" leftover chicken pieces. Heat the juices and mix in some white wine, or flavored vinegar or fruit juice, and thicken with a bit of corn starch dissolved in water (start with 1/2 teaspoon dissolved in 2 Tablespoons of water or stock per cup of liquid, and go from there), salt & pepper (or other spices) to taste and you have a light sauce for your leftover chix.