One Evening, One Chicken, Multiple Dinners!

One thing is for sure, there is just not enough time in the day!  For the past few weeks, I have been struggling with planning for dinner.  By the time I leave work (thanks to my reminder meeting notice), pick Roland up and get home, it's 5:00-5:15 and I have one hungry kiddo...not to mention Mama!  In addition, the Hubby and I recently started running, completing our workouts around 6:00 PM so there's not much time during the evening to plan a meal.

I started this week with a mission...find something that is nutritious, easy to make and will last through the tough part of the week (Tuesday and Wednesday).  Tonight was the night!  I have two original recipes for you.  All you need is one night and one chicken!

C3B-PO (Chicken, Carrots, Celery, Bok Choy, Potatoes, Onion) 
For all you engineering nerds, a play on the famous C3PO Star Wars character...if nothing else, it will surely help you remember the ingredients at the grocery store!) 

  • 3 - 48 oz cans of reduced sodium chicken stock
  • 1 - 7 lb roasting chicken
  • 2 cups carrots (eyeball) 
  • 2 cups celery tops (eyeball) 
  • 1 onion, halved
  • Water, as needed (see below)
  • Sea salt, Pepper
Place ingredients in a stock pot and add water so that the chicken is covered.  Place over low heat (if you're doing the evening run!) or put directly on high, bring the soup to a boil then reduce to a simmer to  thoroughly cook the chicken.  This should take about an hour and a half to two hours.  How do you know the chicken is done?   The chicken should start to fall apart.  Remove the chicken from the pot and allow to cool.  
  • 5 Potatoes
  • 3 heads (medium size) of Bok Choy
  • Large bunch of parsley
Add the potatoes, bok choy and parsley to the stock pot.  Simmer over medium heat for 40 minutes to cook the potatoes.  In the mean time, when the chicken has cooled, prepare the chicken.  Remove the outer skin and discard.  Set aside the two chicken breasts (to be used in a separate recipe below) and put the remaining chicken in the stock pot. About 10 minutes before you are ready to serve, add in about 2 cups of frozen corn.  

Boil macaroni noodles (or your choice noodle).  When the noodles are finished cooking, you can start to assemble the soup bowl - but remember to add olive oil to your pasta so it doesn't stick! Right before you serve it, add a freshly chopped pepper as a garnish for some crunch! To ensure that it was good before I posted, I had the Hubby test the soup.  Here's what he had to say: 

"Mmmmmmm....Are you going to describe just how much I love this soup in that blog?" 

This second recipe literally came to me as I was grocery shopping last night.

Handful Thanksgiving Chicken Salad
All you need is a handful to measure the ingredients and the flavors really resemble Thanksgiving! 

  • 2 scallions
  • 2 handfuls of shelled walnuts
  • 1 handful dried cranberries 
  • 2.5 handfuls of grapes, halved
  • 1 chicken breast, shredded (reserved from the chicken above) 
Mix ingredients in a bowl and lightly dress with a low-fat golden caesar dressing.  Two notes: 
  1. To shred the chicken, work with the chicken while it is still warm.  With two forks, gently peel the chicken apart
  2. "Lightly dress" - a light stream of dressing drizzled around the bowl, twice
You can serve this plain, over lettuce, or in a pita.  I chose the pita for a quick and easy lunch! 

And there you have it, "One Evening, One Chicken, Multiple Dinners!" And remember, you have one left over chicken breast that can be used for a meal on Thursday...a meal of your choice!

The produce (bok choy, scallions, pepper) came from our community garden, a 25x25 foot plot we manage at our local community garden.  This is our third year gardening and I think we finally figured a way to keep the deer out!

Enjoy the recipes and feel free to modify as you see fit! Would love to hear your comments if you decide to make the meals!

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