When there is a busy week ahead, I grab a rotisserie chicken at the supermarket. It’s versatile, easy and everyone in my household eats it. Plus, I can spread it out to feed my family for three days. Here’s how I do it:
Meal #1: Chicken, Roasted Potatoes and Vegetables
This is the easiest of all the meals to prepare on a busy night.
- Rotisserie Chicken
- Potatoes (the amount depends on your family)
- Vegetables (your family’s preference)
- 3 sprigs of Rosemary
- Olive Oil
Preheat oven to 350 degrees.
Quarter the potatoes. Sprinkle with salt and pepper then drizzle with olive oil. Top with two or three sprigs of rosemary and pop it into the oven until potatoes are tender.
Place the rotisserie chicken in the oven to heat up while the potatoes are cooking.
Cut up and prepare your favorite vegetables or salad.
Serve when potatoes are tender and chicken warmed.
Be sure to save the leftover chicken and bones for your next meals!
Meal #2: Chicken Enchiladas
This meal takes a little more work only because you have to prepare each enchilada separately. Plan to make it on a night when you have a little more time to spend in the kitchen.
- Meat from the Rotisserie Chicken
- 1 can of Black Beans
- 1 bag of Frozen Corn
- 1 package of Burrito Shells
- 2 jars of Salsa
- 1 bag of Shredded Cheddar Cheese
Preheat the oven to 350 degrees.
Remove all the meat from the rotisserie chicken and save the bones for Meal #3.
Heat a large sauté pan on medium-high heat with a drop of oil. Place the chicken, beans and corn into the pan, sprinkle with salt and pepper to taste. Cook until the corn is completely heated through. Remove from heat.
Spread salsa along the bottom of a lasagna pan to coat it and keep the enchiladas from sticking.
Pour the rest of the first jar of salsa onto a plate. Working one by one, place a burrito shell in the salsa until it is covered on one side, fill with the chicken, corn and bean mixture, sprinkle with cheese and scoop a tablespoon of salsa inside. Roll and place in the lasagna pan. Repeat until the pan is full or you run out of shells.
Pour the remaining salsa on top and sprinkle with cheese. Place in the heated oven just until the cheese melts.
Meal #3: Chicken Soup for the Tween Soul
Nothing beats a great bowl of chicken soup. This simple recipe uses the chicken bones and scraps that weren’t used in the enchiladas to make a hearty meal that everyone from the tween to the toddler enjoys.
- Chicken carcass and scraps
- Baby Carrots
- 2 Celery Stalks, diced
- 1 Onion, diced
- 1 box of Macaroni Noodles
- Thyme Leaves
Place the chicken carcass and scraps into a large pot. Cover with water and place on a burner turned to high. Allow water to come to a boil and reduce heat to medium high. Add salt and pepper to taste and the thyme leaves. Boil for 20 minutes or until the water has turned to broth. Remove the chicken bones and discard.
Add the carrots, celery and onion to the water and continue boiling until the vegetables begin to get tender. Add the box of macaroni noodles and continue boiling until noodles have softened.
Serve with your favorite salad or crusty bread.