Everything I know about entertaining I learned from my mom. She is the consummate host & always perfectly prepped for any party thrown her way.
I was fortunate to be home last weekend in Northern California and asked my mom to give me a few practical tips I could share with you all…and what’s more practical than utilizing leftovers to make a cost effective dinner for two?
Below are three ideas for quick, and pretty cheap, ways to make a pre-cooked rotisserie chicken (you can find them at virtually any of your local grocery stores or Costco for around five bucks) last for not one, but THREE nights.
No one has to know that your deliciously seasoned chicken was store bought – always save on cook time and effort when you can..
Thanks for the recepies mom!
Night One Cooking Instructions:
Take your store bought rotisserie chicken and shred off a 1/3rd of the meat with a fork. Store the rest via ziplock bag in your fridge.
Next, heat a large sauce pan up to a medium heat. Simultaneously, on another burner, bring a pot of water to a boil. Once the water is boiling add your noodles and cook until tender.
Once your sauce pan is heated, throw approx. a spoonful of butter (my mom typically prefers olive oil instead…) into the pan. Once melted grab a healthy handful of your spinach and Gorgonzola cheese and toss them into the butter. Once the spinach leaves have wilted, lightly season with salt and cracked pepper.
Slowly stir in the cooked noodles once the cheese has melted along with the shredded chicken and walnuts. Gently toss the pasta until the noodles are coated with a creamy layer of spinach and cheese sauce.
When you’re ready to serve, lightly dust the dish with some freshly grated parmesan and voila!
Night Two Cooking Instructions:
You already opened your spinach last night…so time to finish off the rest of the bag for a super easy meal!
Pour your spinach into a salad bowl. Add in another third of the chicken you shredded last night, cranberries, pecans, avocado and pinch of salt & pepper. Stir in your dressing and done! Get ready to enjoy a light and refreshing salad, perfect for a hot summer night.
If you want to add another layer of flavor, you can never go wrong with sprinkling in some crispy bacon. Yum…
Night Three Cooking Instructions:
Pre-heat a large sauce pan to a medium heat and add at least a spoonful of butter. Stir in your diced onions into the butter once it’s melted and sauté them until they appear translucent.
Dice a potato and thinly slice up a carrot and add them to the sautéed onions. Pour in your broth (as much as you’d like) along with a can of diced tomatoes. Sprinkle with red pepper, salt and cracked pepper and let it cook for 15-30 min on a low heat or until the potatoes become tender.
Once the potatoes are tender, stir in the can of corn, the rest of your chicken and cheese. The cheese should make your soup creamy and thick.
Server with dollop of sour cream and chow down!
Practical Tip of the Day:
Zip it Up
A ziplock and a freezer can be your best friend in the kitchen.
If none of the above recipes sound appealing, or three nights in a row of chicken is two nights too many, you can freeze birds for quite some time. Don’t waste your leftover chicken if you don’t use it all in one sitting. Remember, leftovers are practical and can save you lots of prep time.
And there you have it. Three easy to prep & serve meals for you to enjoy.
More practical tips from Patty, mom, coming this week…get ready!