4 Meals from One Rotisserie Chicken!

We had a wonderful activity with our guest chef, Beverly Chandler.
The first step is to prepare the chicken (easiest when slightly warm). 
 As she  debones the  chicken she sets chicken meat in one bowl  and saves bones and scraps in another bowl. She divides meat into 4 portions (2 breasts and 2 of remaining chicken).
*A good tip is that whenever  she cooks  she  saves trimmings from onion, garlic, celery, carrots... in ziploc bag in freezer so when ready to make soup she can pop that in.


CHICKEN NOODLE SOUP 


Place  reserved chicken scraps  and veggie trimmings in a large pot.  Add 1 box chicken stock, 1 t  poultry seasoning, salt and pepper to taste.  Add enough water to cover all and cook for 2 hours.  Strain stock.
Add chopped fresh veggies of choice  (carrots, celery...) and cook until done.  Meanwhile cook noodles in separate pot.    When veggies are done add chicken and cooked noodles and heat through.  Serve with bread.

ENCHILADAS

1/2 of loose chicken (chopped)
1 pkg Frontera Green Chile Sauce
4-6 tortillas
1 cup cheese

Mix chicken and cheese and add 1-2 T sauce (just enough to moisten).  Dip one side of tortillas lightly in sauce, fill with chicken/cheese mixture,  roll up and place in baking pan.  Cover with sauce and more cheese.  Bake at 350 degrees for 15-20 minutes or until hot.
Serve with refried beans and salad.


For the sandwich and salad slice the chicken breast diagonally in thin slices.

CHICKEN SANDWICH



Layer sliced chicken breast, cheese, mayo, mustard, veggies ... on your choice of bread for a quick yummy lunch.  Serve with chips or salad.




DINNER SALAD

Mix together salad greens, green onions, shredded carrots, celery (thinly sliced), olives, tomatoes and top with sliced chicken breast.  Top with cheese and dressing of your choice.  Serve with warm bread.

Just Like Olive Garden Minestrone Soup

The soup at Olive Garden seems to be the gold standard for comparison.  This one comes  pretty close!

Just Like Olive Garden Minestrone Soup

1 pound ground beef (browned and drained)
2 stalks celery, chopped
1 medium onion, chopped
1/2 c chopped carrots (optional)
2 (16 oz) cans Italian Stewed Tomatoes
1 can red kidney beans
1 can northern beans
2 cans water
3 beef bouillon cubes
1 t oregano 
1/2- 1 t salt
pepper to taste 
1/2 c cooked macaroni shells


Combine all ingredients and cook for 15 minutes.
Serve with 2 T parmesan cheese sprinkled on top

Chicken Noodle Soup

The combination of flavors in this soup takes me back to what my mother used to make.  It is thickened with evaporated milk and flour--you stir in the  thickening then take it off the heat to finish; no chance of scorching.  Note: this makes a large batch!

CHICKEN NOODLE SOUP

3-4 chicken breasts, cooked and diced (save broth)
In large pot bring to boil:
4 quarts water (including reserved broth) **
2-3 T chicken bouillon (1 t per cup water)
2 t salt-(if needed later)
3 large carrots, sliced thin
3 stalks celery, sliced thin
1 onion, chopped
1/4-1/2 t pepper                                 
 2 t celery salt
1/2-3/4 t poultry seasoning                    
 1/2 t dried sage
2 T dried parsley

Cook until vegetables are tender. Add in chicken then add:
1/4 c butter
 About 3 cups dry noodles--your choice of egg noodles, shells...
Bring back to boil and cook for about 5 minutes.
Mix well together: 
1 can evaporated milk  
3/4 c flour
Stir in and remove from heat. Let sit for 20-30 min to thicken with lid on.

**I used canned chicken broth and chicken stock for part of the liquid

        

Chicken Pot Pie Soup

This is a lightened up version of the traditional chicken pot pie.  Not only is it hearty and filling it is great when trying to cut some calories.   When divided into 9 servings it is 4 points on Weight Watchers.   I got this recipe from the site skinnytaste.com  
                                  submitted by Maureen Clegg

Chicken Pot Pie Soup
1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped
1 c sliced mushrooms
2  chicken boullion cubes
pepper
pinch of thyme
10 oz frozed classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small

Create a slurry by combining 1/2 c of the cold water with flour in a bowl and whisk until well blended. Set aside.
Pour 1 1/2 c of the water and the milk into a large pot and slowly bring to a boil.  Add celery, onion, mushrooms, chicken boullion, thyme, pepper, frozen vegetables and return to a boil.  Partially cover and simmer on low until vegetables are soft, about 20 minutes.  Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add.  Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Hint: This is yummy with rotisserie chicken from Costco. 

Crock Pot Chicken Taco Soup: This is super easy, yummy and healthy- and smells so good to come home to!

This sounded so good I tried it the day after Julianna sent the recipe.  It is delicious as is or with a little sour cream, cheese and tortilla chips.

                                                              

Crock Pot Chicken Taco Soup
                                                   by Julianna Mortensen  

4 boneless skinless chicken breasts (frozen)

1 can kidney beans

1 can black beans

1 can pinto beans

2 can diced tomatoes

1 can full of water

1 pack taco seasoning

1 can corn

Drain and rinse the beans.

Put everything but the corn in the crock pot and cook for 4 hrs on high or 8 hrs on low.

Shred chicken and add corn - heat through.

Serve with tortilla chips, sour cream and cheese if you want!

LENTIL AND BROWN RICE SOUP

Lentil and Brown Rice Soup                     serves: 8

                                                                                                                   by Chris Fitzgerald

1 cup lentils washed*

1/2 cup brown rice

4 cups water

1/2 onion, diced

2 carrots, diced

1 large celery stalk, diced

2 teaspoons kosher salt

freshly ground pepper to taste

1 large sprig fresh thyme

1 sprig fresh rosemary

2 tablespoons fresh parsley, chopped

2 tablespoons cider vinegar

Place all ingredients into a stock pot or dutch oven. (Tie the thyme and rosemary sprigs together with kitchen twine for easy retrieval after cooking). Bring to a boil then lower heat and simmer all ingredients uncovered for two hours, leave a little soupy. If all the water cooks out, only add hot water to the soup.

Add the cider vinegar just before serving.

*There are many varieties of lentils. I use a combination of regular, yellow, and French lentils. 

VARIATIONS:

Sausage such as Polska Keilbasa

Top with grated sharp cheddar cheese

Serve with any whole grain bread for a perfect protein meal, breakfast, lunch, or dinner

I found the basic recipe in a vegetarian cookbook called "Laurel's Kitchen" about 25 years ago. It's been evolving ever since.

Taco Soup-build your own bowl!

Taco Soup

                                                                         From: Amy Payne

Ingredients:
1 pound hamburger
1/4 c chopped onion
1 can kidney or black beans (we like black beans)
1 8 oz. can tomato sauce
1/4 t garlic salt
1/2 t salt
1 t sugar
1 can diced tomatoes, undrained
1 can corn, undrained
1/4 t oregano
1/2 t cumin
1/2 t chili powder

Directions: 
Brown hamburger and onions then drain fat.  Add remaining ingredients and simmer 15 minutes, or until hot. Serve with sour cream, shredded cheese and tortilla chips.

TACO SOUP-a quick and hearty dinner

TACO SOUP  submitted by Maureen Clegg

1 pound ground beef, cooked and drained

1/4 cup chopped onion, or dried (reconstitute in a little hot water)

1/2 cup taco sauce or salsa

1 can stewed tomatoes

1 can kidney beans (undrained)

1 can corn (undrained)

1-1 1/2 tsp. chili powder

1/3 tsp. garlic powder

Heat all ingredients together to blend flavors.

I buy the hamburger in the big packs at Costco and cook it all up.  I then divide it  into about 1 cup  portions,  place in  baggies and freeze.  They are then ready to pop into any dish.

Chicken Tortilla Soup

This yummy soup was served at our Feast of Gratitude.

Chicken Tortilla Soup

1 can black beans, drained and rinsed

1 can corn, drained

1 can diced tomatoes (14.5 oz size – southwest style, if possible I used petite diced tomatoes w/ sweet onion)

1 packet enchilada sauce mix (or if you can’t find this, mild taco seasoning works well too)

1 1/2 C water

1 can (8 oz)tomato sauce

1 can ( 10 3/4 oz) cream of chicken soup

2 C milk

2-4 boneless chicken breasts

1. In crock pot, mix the enchilada packet together with the water and tomato sauce.

2. Add cream of chicken soup and milk and whisk together until smooth. Add chicken.

3. Pour drained black beans, drained corn and diced tomatoes on top of that. Cook on low 6-8 hours.

4. Before serving, take out chicken and shred or dice, then put back and stir it all together.

5. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips.

The chicken can also be baked separately and then shredded and added at the end