Monday, May 25, 2009

Menu Monday

Let's face it, organic chicken is spendy. The easiest way to get your moneys worth is to buy whole chickens and have a two day chicken meal. I usually make a whole chicken for my family about once a week. I stick a whole organic chicken in the crock pot, cover it with chicken broth, and drop an onion (skin and all) in there with it. After 3 hours we have a perfectly cooked chicken for dinner.

The next day I have tons of tiny pieces of chicken that are not quite enough for a meal for the 5 of us... but perfect for adding to another set of ingredients to make a good meal base. Our stand by is of course, chicken soup. Adding the chicken back into the crock pot with all the juices, some celery, carrots, sliced onion, and a couple bay leaves. Sometimes I add some Summer Savory and broth concentrate (low salt bullion substitute) to make the flavors pop.

Lately I have been trying to mix it up a bit. The kids are kinda sick of roast chicken and soup and it is getting on summer weather out here, so I have been making chicken casserole and chicken/spinach quesadillas instead. And the change has been good. ;)

Leftover Chicken Casserole

Leftover chicken pieces (no bones)
1 box chicken broth (28oz)
2 pouches reduced chicken broth (or 1 cube bullion)
4 lg stalks celery
4 lg carrots
1/2 summer savory
2 bay leaves
1 lb package of small shell noodles
salt and pepper to taste

Add it all back into the crock pot and cook on high for 1 hour. That is enough time for the chicken to heat through and start to fall apart, the noodles to take on the broth and make a yummy thick casserole, and for the veggies to be tender but not quite mushy... and it is SO good!

Leftover Chicken and Spinach Quesadillas

Leftover chicken
1/2 lb Monterey jack cheese
pepper jack for the older people in the family
raw baby (or cut up) spinach
tortillas
Chop up the chicken into small slices. Grate cheeses. Place the tortilla on a hot pan or griddle and put some cheese on half of the tortilla. Then add the chicken, spinach, and then a bit more cheese, folding over and flipping when the cheese is melted.

Dip for quesadillas

1/2 cup sour cream
2 Tbs hot salsa
1/2 can black beans
chopped cilantro leaves

Add all of this into a small food processor and process until chopped but still slightly chunky.

So good!

This weeks menu:

2 comments:

Dawn D. Lion said...

I'll have to try your method of cooking chicken in a crockpot, that sounds super easy. I need to expand my chicken repetoire too beyond soup. :)

Nessa said...

The recipes sound lovely and the quesadillas look devine! I have to admit my going veg declaration has since been muffled. I have still be purchasing my organic meats to feed my family and well, been enjoying it myself! With recipes like yours, it's hard not to! btw, I'm still planning on making your red curry sauce with roasted veg recipe. Just trying to locate some ingredients that are hard to find in these parts.

Nessa