January 2nd, 2019

From just one rotisserie chicken

In the week before Christmas, I made a quick run to the grocery store for essentials and picked up a rotisserie chicken. It was so nice and warm and as soon as I got home, I tossed a large potato into the microwave to “bake”, sliced zucchini and sauteed it with onion, and pulled out baby carrots. I removed one of the breasts and split it between the two of us along with half of the potato and the veggies. The rest of the chicken went into the refrigerator.

The next day, I used the second breast to make a simple Cobb salad for lunch. Salad greens, cubed chicken, tomatoes, cucumber, cheese, and avocado. Hubby topped his with ranch dressing and I went for my usual balsamic vinaigrette. After lunch I pulled the rest of the meat from the bones and tucked it into the freezer in a zip-top baggie.

Homemade condensed soupThe carcass went into the Instant Pot along with some onion, celery, and carrots to make broth. I ran the carcass through two times, giving me three quarts of broth. Two of the quarts went into the freezer and the last one was used to make condensed cream of chicken soup—or the nearest homemade substitute. I got the equivalent of four cans of soup. I also placed these into the freezer for a later date.

After Christmas, I thawed the reserved chicken meat and used it to make chicken taco filling. The recipe is simple: shredded chicken and salsa. I set aside ⅓ of the meat for later and hubby and I had soft chicken tacos for dinner. The next day, I thawed one of those quarts of chicken broth and used it and the reserved taco meat to make chicken tortilla soup. Another easy recipe: broth, chicken, canned tomatoes, and green chilies. The recipe called for beans, but we didn't really want them and it would have made 'way too much soup. Topped the soup with a little bit of shredded cheddar cheese and that was the fourth meal from the one chicken.

I still have a quart of broth to be used for soup or other recipes and those “cans” of condensed soup to use for casseroles.

Not bad for a $5.00 rotisserie chicken.

Day two of January challenges

I'm pretty smug today, having scored a 3-for-3 yesterday. It's rare that we consume all three meals at home. I did explain to hubby that I'd really like to reduce the number of times that we go to a restaurant, but I'm not sure he's really bought into it. Just last night as I got up to put supper on, he asked did I want to go out.


UntitledBreakfast was simple. I opened a can of cinnamon rolls and popped them into the oven. Drizzled the provided icing on them as they came out. That plus some fruit—grapes, mandarin oranges, and bananas—constituted breakfast.

Lunch was also simple with chicken salad sandwiches, carrot sticks, and apple slices.

I had to take a pass on supper. A late afternoon dental appointment ran extra long when he discovered that one of my teeth was cracked and needed to be crowned. Getting home around 7pm, I just didn't have time to cook supper, so we grabbed fast food. Since there are 93 meals in January and the challenge is #cook90, there are 3 “free” meals built into the challenge. I had hoped to save those up for later in the month.


I don't want to confess how long the can of cinnamon rolls had been in the refrigerator. Suffice to say that they were significantly past the “best by” date. They turned out fine, though. When I sorted through the pantry over the weekend, I had noticed several cans of tuna, so I decided to make tuna salad sandwiches for lunch. Mistakenly, I didn't read the labels well. They were all chunk chicken breast, not tuna, so I made chicken salad instead. </p>