Here I go again with another recipe piece, this time it’s for what I call “Multi-Meals.” My mind works in chunking, meaning, I like to group things together. Often when I cook one meal, I’m thinking of everything I can do with what’s left.
I attend a monthly potluck and no doubt someone always brings a rotisserie chicken. Since many of the attendees do not eat meat, we end up with 3/4 of a nice whole chicken. Since I grew up with a “Waste not want not” mentality, my mind always wanders to what else I can do with it other than eating plain chicken or chicken sandwiches for the next 2-3 days. After last weeks potluck I decided to look in the fridge to see what was left.
I chopped up about 1/2 the chicken meat and set it to the side. I then chopped up 1 carrot, 1/2 an onion, then sauteed them in about 1 Tablespoon Coconut Oil. When the veggies were slightly soft, not too cooked, I stirred in the chicken meat. I let the meat and veggies saute for about 3 minutes and then poured in about 1/2 jar of organic spaghetti sauce leftover from the prior week ( I told you I do not like to waste anything 🙂 ). I sprinkled sea salt and cracked pepper to taste. I probably shook about 1 teaspoon each of cumin, chili ancho powder, and coconut sugar (to cut the tangy tomato taste).
I let the mixture simmer for 10 minutes. My son wanted pasta but I wanted a potato so I heated up leftover pasta, lol, there’s a theme here. I also put a small potato in the toaster oven to bake for about 30 minutes (I actually did this just prior to chopping the meat). I put my son’s pasta on one plate, and my freshly baked and sliced potato on another, them I poured the chicken and veggie sauce over each. Yum! This meal took no more than 30 minutes to cook and that was mostly potato baking and veggie chopping time. Yum!
Ah, but that’s not it. A couple days later for my “Manic Monday” meal, I decided to use the rest of the chicken, plus bones to make my famous “Crock pot Chicken Soup.” Okay, famous to only those who have tasted it 🙂
Crock pot Chicken Soup
This is a very interesting crock pot recipe as it does not take long to cook since the chicken in pre-cooked. If you work all day and make soup with pre-cooked chicken, you only need to set your crock pot to low if it will be cooking all day. I put mine in around noon and cooked it on high for approximately 4 hours.
Place bones and chicken in the crock pot along with whatever veggies you like. For this recipe I chopped up 1 carrot, 1 potato, and half an onion. I sprinkled about 1 Tablespoon chili ancho powder, 1 Tablespoon Cumin, 1 Tablespoon of Turmeric, 1 Tablespoons of sea salt, and about 1/2 Tablespoon of black pepper. Remember, because rotisserie chicken is already seasoned, you need less salt.
I then poured cold water over the ingredients, this time only about 3/4 full. I only filled 3/4 because I knew I would be adding another ingredient in 2 hours. I covered the crockpot and turned on to high, remember I set this to high cause I only needed 1/2 a day for it to cook. I went on about my business and after two hours, I chopped up 1/2 a green cabbage and added it to the soup. I stirred and put the top back on.
I picked up my son and by 5pm our meal was cooked. I turned off the crock pot, let it sit for another hour, and then carefully picked out all the bones. Then, dinner time. Just that simple. Interestingly enough, my son wasn’t feeling well, therefore, he requested only broth to drink. I of course, enjoyed a nice bowl full.
I hope this recipe serves you well. Let me know if there’s something I can write about to make your life a bit more simple, and healthy. Thank you!