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Because two is better than one….

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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.

Chicken buddies

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.

Chicken Stock

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!

Chicken Salad

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!

Chicken Chili

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!