3 hours ago
Wednesday, December 11, 2013
Oh Mr. Roast Chicken, I love you.
I love you because you are one of the things that I can make in my sleep (425F for 70 minutes w/ kosher salt & stuffed w/ a lemon and a bundle of herbs).
You are a delicious weeknight dinner for me when I am not in the mood to be creative.
You let me have 4 other meals from just one of you.
I love your crispy skin and your beautiful thighs......
Ok, enough of my weird poultry love poems.
Last night's roast chicken & broccoli rabe dinner made tonight's chicken, rabe and white beans.
Chop up your cooked broccoli rabe into small pieces and slice up the leftover chicken.
Drain a can of white beans and rinse. I used half a can for 2 servings (save the rest for another meal).
Add the 3 ingredients to a skillet w/ some oil just to heat up. No real cooking is needed.
I also threw in some fabulous semi dried Italian cherry tomatoes for some zing and color and drizzled with some olive oil.
Here is my healthy lunch made with the same leftover roast chicken.
Toss the chicken with leftover veggies (broccoli here), quinoa, sundried tomatoes and carrots.
Dress with some lemon juice, olive oil and herbs.
Another yummy sandwich for lunch made with the same leftover roast chicken for the husband's lunchbox.
Cold roast chicken on good local bread, swiped with that delicious tomato jam from the last of my garden tomatoes.
And of course I have been stocking my freezer with chicken stock made from the giblets and carcass from the cooked chicken.
Go buy some chickens to roast!