As I’ve shared many times before, I spend a few hours in the kitchen every weekend and we’ve got fresh and delicious home-cooked meals throughout the week ahead – and beyond! Today’s adventure in the kitchen (and this blog post) isn’t about a new recipe I’ve been waiting to try, but all about my regular routine of ensuring I can always answer the question, “What’s for Dinner?” (and lunch, too, for that matter!)
So what does 8 meals for under $20 look like?
I reserved 4 of the chicken breasts to prepare the Goat Cheese-Basil Chicken that will go in the freezer for easy weeknight meals (2 [2 serving] meals) that can be on the table in 45 minutes. Then I roasted the remaining 2 chicken breasts with all the dark meat pieces. The roasted breast meat (and a few of the thighs) were used to make the Chicken Salad (Quart size container – Easily 4-5 servings), and the rest of the dark meat pieces to be served alongside a salad, rice or potato, for another 2 [2 serving] meals. (I saved the back bones to make chicken stock, too!)
Although I’ve shared each of these food prep ideas before, I thought it worth another post to remind everyone that fresh and delicious home-cooked are always within reach – at a fraction of the cost of going out or stopping at the drive-thru window on your way home from work.
I’m reminded about what I wrote in the “About Joe” section of this blog nearly 7 years ago, and it’s still true today. Here’s an excerpt from that section:
I’ll write about shopping smart and turning leftovers into delightful new creations. I’ll share ideas on dishes that can be made ahead and placed in the freezer to ensure a hot healthy meal after a long day at work.
I believe everyone can enjoy home-cooked meals at a fraction of the cost of going out – and feel good about what you’re doing for yourself and others in the process! Food is a great way to share a part of yourself – and it doesn’t have to be fancy or expensive.
Thanks for joining me on my adventures in the kitchen, and I hope you’re inspired to try some of the recipes and prep-ahead ideas to reduce stress, eat fresh, and enjoy great food together!
It was anything but cold here in San Diego this past weekend, but it is winter – and with that comes the craving for delicious nutritious soup! You know my freezer is always stocked with homemade soup selections, so it was time to restock! Here’s what came from two chickens and a few vegetables:
4 Quarts Chicken Soup, 5 Quarts Roasted Chicken Lentil Soup, Chicken Salad, and Roasted Chicken (with sweet potatoes) for dinner!
The recipe for this lentil soup is straight from Ina Garten’s Vegetable Lentil Soup recipe, with the added deliciousness of shredded roasted chicken! Either way, it’ll warm you up!
Lentil and Roasted Chicken Soup
(Vegetarian – Omit the Roasted Chicken)
1 pound lentils
3 large yellow onions
2 leeks, white parts only (chopped)
3 cloves garlic – minced
1/4 cup olive oil
1 TBSP Kosher salt
1 1/2 tsp. freshly ground black pepper
1 TBSP minced fresh thyme leaves or 1 tsp dried
1 tsp. ground cumin
8 celery stalks – ½-inch chop
6 carrots – ½-inch chop
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine
Freshly grated Parmesan cheese
2 Bone-In Roasted Chicken Breasts (shredded) – optional
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and shredded chicken. Serve hot, sprinkled with grated Parmesan.
Versatile Chicken! I love to make chicken salad with roasted chicken, so I cut up the two chickens, roasted the 4 breast halves with the legs and wings, used the two backs and all the thighs for the chicken soup. Two of the roasted chicken breast halves were shredded for the Lentil soup, and the other two were chopped and combined with some chopped celery, carrots, walnuts, dried cranberries, a dash each of Kosher salt, fresh ground black pepper, and cumin, along with a couple spoonfuls of mayo – and voila – Roasted Chicken Salad!
Treat yourself to a Sunday, Fun Day in the kitchen – and reap the reward with meal after meal!
Your freezer IS your pantry – saving money, saving time!
Actually, this post is all about the Roasted Fennel! It might be a largely overlooked vegetable, but if you’ve never tried it roasted – do yourself that favor – you’ll be hooked! Fennel is one of those items you see in the grocery or produce store, might cause you to pause and ponder, and then you move on. You might have tried it raw and enjoyed (or not) its black licorice flavor, but roasting this root vegetable completely unveils another dimension of flavor. Sweet, caramelized, and DELICIOUS! I enjoyed it as a side to my Sunday Chicken, Warm French Lentils (Ina), and Roasted Asparagus – then it made an appearance the next day atop my Salmon Burger (recipe in the Sandwiches/Burger section.)
Start by rinsing the fennel bulbs and discarding the green tops (though they make great garnish.) Cut off the base, the slice the fennel bulb into wedge sliced chunks. Arrange on a foil lined baking sheet, drizzle with olive oil, and sprinkle with kosher salt and freshly ground black pepper. You can also add some red pepper flakes or Aleppo chile flakes, if you like!
Toss together with clean hands, pop into a 400F oven and roast until caramelized – golden brown – and ready to serve. (Cooking time probably about 45 minutes – toss the fennel around once or twice during cooking.) Enjoy! Let me know what you think if you give it a try.
(If you don’t like black licorice flavor – no worry – you won’t even taste that!)