Every Sunday, I make a weekly menu, purchase the groceries, and think I am set. Sometime during the middle of the week, I begin to lose momentum and my menu goes out the window. I am just not that organized. I am trying to get better, but this is a weakness! This week I decided to try something different. I decided to cook ahead on Sunday. Maybe, this week will be a little smoother. 🙂
I found two birds together at Wal-Mart for $10. I cleaned them up and roasted them in the oven for about 3 hours.
Okay, these were not my chickens, I forgot to take a photo, but you get the idea.
Once they were fully cooked, I pulled the meat off of both birds. It is really amazing how much chicken you can get off of two birds.
Once I had the meat off, I put all the remains (carcass and skin) into a dutch oven. I added onion, celery, carrots, parsley, salt, pepper, and a bay leaf. I covered it all with water and brought it to a boil. Once it started to boil, I turned it down to low and let it cook for about 5 hours. After the 5 hours, I strained the juice from the other and poured it into 5 individual freezer containers. WAH LA! Homemade Stock!
Lunches are hard for me. If I do not have something made, I will not eat. Not a good idea! I decided to make chicken salad for a few lunches this week. Here is what I used:
2 c cooked chicken 3 boiled eggs (diced) salt/pepper
2 celery stalks 1 c mayo
1/4 c pickle relish 1 onion
Mix all together and enjoy!
Hubby came down with something awful yesterday, so I thought he needed something special to help him feel better. 🙂 Originally, I was going to make regular chili because of the cool weather, however hubby and the chicken changed my mind.
4 c cooked chicken 2 c black beans 2 tsp cumin 1 c green chilies
1 red bell pepper 1 c diced tomatoes 1 tsp coriander
1 onion 2 tbsp chili powder 2 c chicken stock
Saute pepper and onion. Add chicken. Add spices and green chilies. Add beans, tomatoes, and stock. Simmer for 10-15 minutes to let flavors mix. Top with sour cream and cheddar cheese. YUMMMMM!
I had 3 cups of chicken left over. I put a cup in the fridge for chicken and mushroom stir-fry that I will make tomorrow and I put the other two cups in separate containers in the freezer.
After all of that, I sat down! Hope you have a blessed week!