Note from Heather: If you aren’t adding “roaster chickens” to your shopping list then you are missing out – big time! I just made a roast chicken yesterday for dinner – it’s a staple in our house because it’s healthy and even better, SUPER EASY! I’m thrilled that Jamie was willing to share her top-secret Shuttlecock Chicken* recipe AND how she stretches the leftovers into extra meals. Any size family can use her tips to stretch your dollars, simplify your meal plan, and save time cooking! Enjoy, and don’t forget to check out Jamie’s blog Snapginger.
*my daughter is going to love saying that….and has about a 50/50 chance of saying it correctly! It should be pretty funny to hear what she calls it. LOL
Hello eSmoothie Recipes readers! I am Jamie and I am so happy to be Guest Post here today, Heather is so great to work with! How delicious are some of those smoothies? I especially love the ones without yogurt
, since I am lactose intolerant!
When I’m not devouring delicious treats, I blog over at SnapGinger, a Lifestyle blog. Where did that curious name come from? Well, SnapGinger is just one of my many nicknames, in reverse (GingerSnap was taken), so I ran with it! I’m a born and raised Jersey girl, and I live with my boyfriend and our dog Roxy. Cooking for 2 seems like it would be easy, but, without careful planning, we end up throwing away lots of good food!
This is where meal planning comes in! A solid plan allows you the luxury of shopping and cooking once, with multiple meals to show for it. This particular plan is for one cook day, resulting in four meals for two!
Yes, I know, giggle away, but Shuttlecocked Chicken is a perfectly normal thing, I’m not the weird guest blogger who makes things up! We found the tutorial in our Weber Grilling Cookbook, and it was surprisingly easier than I thought it would be!
The fancy folks over at Fine Cooking call it butterflying a chicken, but the idea is the same, and shuttlecocked chicken is SO much more fun to say. Check out the tutorial here.
From there, we followed the Weber recipe for Chicken Under a Brick, which I can’t find online, but was so delicious! Bon Appetit has a similar version
, which I bet would be super tasty! The key is to get a decent size bird, anywhere between 2 and 4 lbs, because you want leftovers. Also, you’re going to want to save all bones, any skin that doesn’t get devoured, and the giblets, we’re going to use those for a tasty chicken stock!
A meal can’t consist of chicken alone, and being able to whip up a last minute side dish for two is easier when you have a pantry of staples. We always have pasta, milk, flour, butter, cheese and seasoning in the house, so I made a delicious Pantry Mac and Cheese. My trick for this is using up small portions that were left in a few pasta boxes. As long as they’re all around the same size, the variety will work, and I actually like the contrast of textures. Add in a diced jalapeno if you have it on hand!
Meal 1 was certainly amazing, now gather up those chicken bits (yummm) and follow me to Step 2.
It’s time for Meal 2, Homemade Chicken Stock. While this technically won’t be a meal in itself, it will provide you with many meals to come! For a quick meal right away, bring this to a boil and cook up some tortellini right in the pot, easy peasy yummy soup!
To make the stock, remove all remaining meat from the carcass and add to a large stock pot filled with salted water. Add in all skin, giblets, an onion, chopped in half, a garlic bulb, chopped in half, some celery and carrots, a bay leaf and some pepper. Boil for two hours, until the stock is a rich yellow color, and strain to remove all bits.
Set 2 Ziploc bags upright in the sink, I use a gallon size, and measure out 2-4 cups of stock per bag. I write the quantity on the side of the bag, so I remember how much I poured in once the stock is frozen. I also do this while the stock is still hot, it won’t melt the bag. Lay the bags flat in the freezer so that the stock freezes in thin slabs, and stack those upright the next day!
For Meal 3, use the leftover chicken for chicken salad, maybe lunch tomorrow? Here are a few of my favorite chicken salad recipes.
While you’re chopping up veggies and fruits for the chicken salad recipe of your choosing, why not chop up a few more? All it takes is some foresight to buy extra veggies, and you have a fresh salad for Meal 4!
I snapped up this recipe from Half Baked Harvest, and it is delicious! It is posted as an Easy Summer Herb and Chickpea Chopped Salad with Goat Cheese and it is all that and more.
This salad sits well in the fridge, as long as you take Tieghan’s advice and wait to add the chunky topping to the lettuce until you’re ready to serve.
So, you’ve cooked for a few hours, most of it on auto pilot, and you’ve enjoyed a delicious meal, while setting yourself up for 3 more. AND, the beauty of a plan like this, is that there are little to no leftovers, so your party of 2 is filled and happy, and not wasteful.
I do hope you find this helpful, and I would love to hear any of your questions or comments about Meal Planning! Stop by SnapGinger the next time you need a quick tutorial, a yummy recipe, some housewifey tips or a refreshing take on fashion and beauty. Thanks for reading and feel free to pin the image below to bookmark this post!
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