By Dorothy Goodman
When forced to be frugal, I am often amazed at how far the dollar can stretch, or the chicken for this particular post. From one 6-7 lb whole chicken, I can often get 5-4 meals AND leftover lunches for two people. If you are a know-it-all foodie, then this piece of information is a no brainer for you. |
Day 1: Roast your whole chicken in the oven or slow-cooker on top of cubed carrots, potatoes and onion, drizzled with olive oil. Eat the chicken and veggies and then separate the rest of the meat from the chicken bones. Store the meat in a Tupperware in the fridge. Cover the bones with water in a saucepan and simmer for 5 hours to make chicken broth. Strain out the bones and store the broth in a mason jar in the fridge.
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Day 3: Make chicken and wild rice soup. Throw your chicken broth, rice, and diced carrots, onions, and celery into a pot. Let it simmer on low for 30 minutes. Freeze any leftover soup for when you feel a cold coming on this winter! Cut up extras of your vegetables to throw into chicken salad for tomorrow. For the chicken salad, use the extra chicken and diced carrots, onion, and celery and add diced banana peppers, cherry tomatoes, a dash of salt and pepper, and olive oil, vinegar and mustard.
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Dorothy Goodman is a Colorado-based free-lance writer and blogger specializing in small businesses, health & wellness, farming and more. With years of experience with writing both professionally and personally, she is motivated to create accurate, informative and engaging pieces.
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