November 11th, 2009
And one last quick note about the marvelous discovery of whole-chicken-cooking that I made last week.
That fabulous bird, which cost me under $4, yielded two additional meals, with left overs, beyond that initial consumption. First there was the butternut squash casserole with chicken. I made a double batch, gave some away, and froze some, so I’d say that was at least six servings of food.
Then I made chicken noodle soup (from scratch, sans recipe, I might add) that was plentiful enough to yield a hearty lunch for me this week after Josh and I ate on it.
Talk about frugal. And it’s been helpful from an organizational standpoint to have a foundation for your meals. The somewhat intimidating question of “what should I make for dinner?” becomes the simpler “what can I make with left over chicken?”
Answer: quite a lot!