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Don’t be Chicken #cookonceeatmore #makeaheadmeals #awriterslife

 

I am always trying to find ways to feed my family, stay on a budget, come up with different meals, and make the meals faster, leaving me more time for writing and working on decluttering the house. That is why I am talking about cooking once and making more meals from it.

This week I am using chicken. Whole chickens can be inexpensive, versatile and feed at least 4 people. I like to cook two at a time. Wal-Mart sells them in two packs and I got two for around ten dollars. If you watch sales you can find them cheaper. When I do I grab a couple extra for the freezer. I am going to use one for a roast chicken meal then show you how to use the leftovers, plus the other one.

 

Roast chicken (cook them both)

2 chickens washed patted dry, clip off the extra fat. Salt the chicken on all sides.

Poultry  seasoning  you can buy rotisserie seasoning now too)

or make it.rotisserie seasoning.

Pull back the skin on the breast and rub a generous portion of seasoning on the chicken pull the skin back down and rub more on turn over make a sliver on each thigh and push season in each one than over the skin. Drizzle with olive oil and roast for 40 minutes breast down, turn over then roast 20 minutes more or until juices run clear or meat thermometer should register 160 Let rest.

Carve and server the first chicken with mashed potatoes green beans and corn as a Sunday dinner. Shred the back meat and any leftovers to make chicken salad. I like this recipe here 

Shred the other chicken divide white and dark meat.  Use the dark meat for

Green chicken enchiladas. I like this recipe  You can make in a foil pan wrap in foil and freeze it can go straight from freezer to oven.

Use the white meat for this one.

2-3 cups shredded chicken

1 can Rotel tomatoes

1 can cheddar cheese soup

egg noodles about three cups cooked

1 cup shredded cheese, 1 cup crushed french fried onions.

assemble chicken, tomatoes soup and noodles in a baking dish cook until heated through  ( or put in a tin foil casserole wrap in foil and freeze when ready to cook bake at 350  until defrosted and hot through. add cheese then on rings and bake till cheese is melted and  rings are crispy.

And if you still have bits of shredded chicken it’s always good on your favorite lunch salad!

What is your favorite way to use leftover chicken?

 

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