I have always enjoyed cooking. I used to have the time and energy to try out new recipes, but in the last couple of years with the addition of 3 kids and a busy work schedule, I can barely muster up the energy and excitement to throw a frozen pizza in the oven… But as…
{ source: joannagoddard.blogspot.com } When I’m bored with the usual dinners and thumbing through my organized recipes just isn’t cutting it, I turn to my Pinterest food board to test out something new. The internet really knows what their talking about, because I feel like I rarely try a recipe that I don’t at least like…
I get pre-cooked chickens quite frequently from Costco, because at only $5 I can’t resist. If I am careful, I can get three meals out of one chicken for my family of 3. Because I like to shred it to get more mileage from one chicken, I’ve come up with lots of leftover chicken recipes. You can see those here
One night after bringing home a chicken, I had a craving for pot pie so I came up with a recipe using what I had on hand. I thought I would share it with you, but just know that I sort of threw it together, so the measurements are approximations and it’s a loose interpretation. But don’t worry; what’s great about this recipe is that you can pretty much wing it and it will still turn out great. The great thing about the individual cups is that it cooks faster than your average whole pie, and it creates perfect serving sizes for kids and for leftovers the next day.
I love sharing yummy, healthy, and budget-friendly recipes. When I find something I love, it’s hard not to spread the news; especially because I know how much it takes to throw together a meal as a tired working mom at the end of the day, and still keep it healthy and affordable.
I am a HUGE fan of buying the precooked whole chicken – especially at Costco where it only costs $5. It’s well worth the money considering how large their chickens are and the fact that I don’t have to clean and cook it myself (bleck to raw chicken…).
It’s been a while since I’ve posted a recipe… I guess I haven’t been experimenting much lately! But I occasionally get recipes in my email from Kraft and Pillsbury, and last week I received this one that I thought looked good enough (and healthy enough) to try. I actually had leftover chicken in the fridge and was craving pasta, so it was a match made in heaven.
The Mr. and I try and eat low calorie, low fat meals, which leaves out a lot of yummy pasta dishes (especially ones with chicken, which usually include a creamy, fattening sauce). This dish was made with a red pasta sauce and lots of added veggies.
So I tried it out last week and everybody (even my 2-year-old) loved it! It was super easy, perfect for leftover shredded chicken (and faster because the chicken was pre-cooked), and made for good leftovers too. See more leftover chicken recipes
Last week I shared some of my favorite whole chicken recipes. Since I make them quite often, I usually have leftover shredded chicken lying around, and I’ve learned some really good ways to turn this into a cheap meal using ingredients I usually have in the house.
Here are two of my favorite (easy) recipes that I basically made up (they’re still edible, I promise!):
I am a HUGE fan of chicken soup, but it seems more appropriate to eat during the cold days of winter than in the heat of summer. This is unfortunate since soup is usually a fast, one-pot meal that doesn’t take too much preparation – perfect for busy summer days.
This is one of my favorite new recipes. It’s super easy and the recipe usually yield enough for my family of three, plus leftovers for lunch the next day. It’s even easier and faster if you use leftover chicken.
