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Saturday, May 1, 2010

Easy Chicken Dinner

Early this week, I roasted two whole fryer chickens at the same time.  We enjoyed one that night with herbed mashed potatoes (whipped up with REAL butter, whole milk, garlic, and snips of my window herbs). 

The following day, I set the remains to simmer into a delicious chicken stock.  That night, (after straining the bones and not tasty bits) we added veggies, 1 cup of brown rice, and herbs for a yummy soup.

The second chicken was stripped and shredded for chicken tacos.  It's a simple matter to add a bit of olive oil to a large frying pan, toss in some garlic and onion, add the shredded chicken and some lacto fermented salsa.  Then enjoy on homemade soaked wheat tortillas with black beans and kefir sour cream.

The remains were also simmered into a stock, frozen and saved for later use!

4 chicken dinners = $10.00 (plus veggies, potatoes, beans, flour and condiments $2-3 per meal).

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