I worked some overtime this weekend, so my goal for this weeks’ menu was quick and simple. I was also aiming for thrifty, since I’m trying to eat from the pantry and clean out the fridge before we go on vacation soon. Starting off with a whole chicken and re-purposing the leftovers into other meals seemed like the perfect solution. So far, the only groceries I’ve needed to purchase this week was the organic whole chicken and fresh produce.
I started off by making crockpot whole chicken. I didn’t want to heat up the whole house, so I tried this new method. You don’t get the crispy skin like you do when roasting, but it was so easy and I don’t usually eat the skin anyway so I didn’t miss it.
Monday – chicken breast with leftover Cuban black beans and rice; broccoli
Tuesday – diced some chicken and used it in a spinach salad for both lunch and dinner
Wednesday – using the leftover carcass to make chicken stock, which will serve as the base for chicken tortilla soup
Thursday – leftover soup
Friday – dinner out! We need to use up a Groupon for a steakhouse.
Yes, it’s a lot of chicken but since the flavors are altered for each dish it doesn’t seem as repetitive.
What’s on your dinner menu this week?